Mix together the almond flour, baking soda, ground ginger, nutmeg, and cinnamon.
In a separate bowl, mix the warm, melted butter with molasses. Whisk in the egg.
Little by little, add the dry ingredients to the wet. Gently mix until well incorporated. Batter will be wet and thick, like pancake batter.
Cover the dough tightly with plastic wrap and refrigerate for 1-24hrs.
Preheat oven to 325°F
Using a 1.5 Tbsp scooper, scoop your dough onto a sheetpan lined with parchment paper.
Bake for 10-12 minutes. Remove from oven and allow cookies to cool completely - the cookies will be thin and very fragile so be patient, it's worth it:)