Preheat oven to 350 degrees.
In a medium-sized bowl, mix together almond butter, eggs, molasses and vanilla.
Add in almond flour, coconut sugar, ginger, all spice, cinnamon, baking soda and salt. Mix to incorporate completely.
Place batter in the freezer for 10 minutes.
When chilled, scoop and place on a parchment-lined baking sheet.
Bake for 11 minutes.
Allow to cool before transferring to a wire rack (cookies will set up as they cool). Store in an air-tight container.