Prep. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper.

Mix dry. In a bowl, combine all the dry ingredients (almond flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt). Whisk well to evenly mix and break up any lumps in the brown sugar.

Finish the dough. Add the melted coconut oil, molasses, and 2 tablespoons of water to the dry ingredients. Stir with a spoon until combined, then gently knead the dough by hand a few times until it forms a soft, cohesive dough.

Roll into balls. Place the white sugar in a small bowl. Scoop about 2 tablespoons of cookie dough (a small ice cream scoop works well) and gently roll it into a ball—the dough will be soft. Roll the ball in the sugar to coat it evenly on all sides, then place it on the prepared baking sheet.

Flatten. Gently flatten each dough ball slightly using the bottom of a glass or measuring cup—don’t press too much. Place the cookies about 2 inches apart on the baking sheet, as they will spread while baking.

Bake. Bake one sheet at a time for 15–18 minutes, or until the cookies have spread and turned a golden brown. Remove them before the edges begin to brown. Transfer the baking sheet to a wire rack to cool completely. The cookies will be soft when hot, but will firm up and become crisp as they cool.