• Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
• Add the eggs, almond butter, molasses, and vanilla extract to a large mixing bowl and mix well until all of the wet ingredients are well combined. Note: If your almond butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is very easy to stir. The wet ingredients take more mixing than you would think, so keep mixing until a very sticky, gooey substance forms. If you find this process challenging, you can use a hand mixer to help mix the wet ingredients.
• Add the dry ingredients to the mixing bowl (oats, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt) with the wet ingredients and mix until everything is combined. The cookie dough will be very wet and sticky - this is normal.
• Drop 12 mounds of cookie dough onto the prepared cookie sheet using a spoon or a cookie scoop. The dough balls will spread so be sure to leave plenty of space between dough mounds. Bake for 8 to 11 minutes, or until the cookies appear set up. Adjust the baking time up if you're making fewer larger cookies. For large cookies, bake 13 to 15 minutes.
• Remove the cookies from the oven and allow them to cool completely. If you move the cookies while they are still warm, they are likely to fall apart. When the cookies first come out of the oven, they will look puffy and strange. Once the cookies are cool, they will look like regular cookies.

Make the White Chocolate Drizzle:

• If you’re making the optional white chocolate drizzle, simply transfer the white chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 20 second intervals, stirring well in between each interval, until melted, about 60 seconds total.
• Drizzle the melted white chocolate over the cookies. If you’d like to decorate the cookies with sprinkles, do so while the white chocolate is still wet.
• Allow the white chocolate to harden completely before serving.