In a large bowl, cream together butter and sugars. (Approximately 3 minutes.) Once creamed, blend in the egg. Blend in vanilla and tea concentrate. Finally blend in almond butter.

In a separate smaller bowl, mix together flour, baking powder and soda, and additional spices.

Slowly mix dry ingredients into wet, in three small additions. Dough will be moist. Like most cookie dough batters, the dough would benefit from being refrigerated, for at least 2-3 hours.

Preheat oven to 350. 

Cover cookie sheet in parchment paper. Scooping dough with a teaspoon, roll dough into balls. Place dough balls on covered cookie sheet at least 2 inches apart. Flatten balls using a fork in a hatch pattern.

Bake cookies 9-10 minutes. Allow to cool on cookie sheet for at least 5 minutes prior to put on cooling rack.