In a bowl, add gluten free flour, salt, baking soda, baking powder, cinnamon, cloves, and ginger. Whisk to combine and set aside.
In a large bowl, cream together butter, coconut oil, and brown sugar. Add egg, vanilla, grated ginger, and continue to beat.
Add the flour mixture into the butter mixture and stir to combine using a wooden spoon or spatula. Cover and chill in the fridge for 2 hours.
Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
Using a cookie scoop (mine holds 4 teaspoons, about a heaped tablespoon), scoop out the dough and roll into a ball in your hands. Roll in some turbinado sugar (or raw sugar or granulated sugar) and place on the baking sheet. Leave 2 inches between dough balls. Bake for 8-10 minutes and let them cool on the baking sheet.
If making the maple glaze, melt the butter and maple syrup in a small pot over low heat while whisking. Once the butter has melted, remove from heat and whisk in powdered sugar and salt. Drizzle over each cookie and let it set.