Preheat the oven to 350 degrees F and a large baking sheets with parchment paper.
In a stand mixer, beat the almond butter and molasses together until creamy.
Add the eggs one at a time and the fresh ginger and beat until creamy.
In a bowl, stir together the remaining ingredients (almond flour through sea salt).
Pour the dry flour mixture into the stand mixer and beat until combined and a sticky dough forms.
Use a spoon to drop the dough onto the lined baking sheet, and bake 8 to 10 minutes, until cookies reach desired done-ness (for soft cookies, bake 8 minutes, and for crispy cookies, bake up to 12 minutes). Repeat for remaining cookie dough.
Allow cookies to cool 10 minutes, then enjoy!