Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

In a large bowl, whisk together almond flour, baking powder, sea salt, and cinnamon.

Pour in molasses, coconut oil, ginger, maple syrup, and vanilla extract and mix until a dough forms.

Use a rounded tablespoon-sized scoop to drop the dough on the parchment paper approximately 1-2 inches apart, gently flattening the dough with a fork to make criss-cross marks on the top.

Bake the cookies on the middle rack for 15-20 minutes (longer makes crispier cookies), rotating the pan half way through cooking.

Cool the cookies for 3 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to a week.