16 servings

2 cup (225 g) blanched almond flour (not almond meal)
3 tbsp stevia or to taste
1 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
4 tbsp water

Preheat the oven to 350º F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the almond flour, coconut sugar, baking powder and salt, cinnamon, cloves, nutmeg and ginger and mix well. Add the water and stir until blended.
Drop by tablespoons on the prepared baking sheet, spacing 2 inches apart.
Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.