Step 1.  Preheat oven to 350 degrees F and cover 2 cookie sheets with parchment paper.

Step 2.  In a large bowl, beat together almond butter, eggs, molasses, and fresh ginger with an electric mixer until smooth.

Step 3.  In a medium-sized bowl, mix together the remaining dry ingredients.  

Step 4.  Use a wooden spoon to mix the dry ingredients into the wet.

Step 5.  Scoop out heaping tablespoons or cookie scoops of dough and use your palms to roll them into balls.  Put the dough balls onto the prepared cookie sheets, 8 balls to a sheet.  You'll have enough dough to fill 2 1/2 cookie sheets, so bake the first 2 cookie sheets, and then reuse the first cookie sheet for the remaining 4 cookies.

Step 6.  Bake cookies, until firm around the edges and starting to crack in the center, 8-9 minutes.  The cookies will look slightly puffed but will flatten and crinkle as they cool.  If they haven't flattened to a thickness of your liking, then use the bottom of a glass that has been sprayed with cooking spray to gently press them down a little.

Step 7.  Cool 5 minutes on the cookie sheets and then transfer the parchment paper with the cookies to wire racks to cool completely.