Step 1

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk the almond flour, coconut sugar, ginger, cinnamon, baking powder, salt and cloves. Add the water and molasses, stirring until completely blended.

Step 3

Drop by rounded tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart. If desired, sprinkle cookies with turbinado (raw) sugar.

Step 4

Bake in the preheated oven for 13 to 16 minutes until surface of cookies appears dry and they are set at the centers.

Step 5

Remove from the oven and cool for 2 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.