Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a medium bowl, combine coconut sugar, egg, and molasses. Whisk to combine. Whisk in coconut oil, followed by vanilla.
In a large bowl, combine almond flour, baking soda, salt, cinnamon, and ginger. Add wet ingredients and stir until evenly combined. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough.
Place organic cane sugar on a plate. The dough will be sticky, so dampen your hand with water (I keep a small bowl of water nearby), use a tablespoon to scoop out dough, then roll in-between your hands into a ball. Place ball on plate with sugar, roll to coat, then place on prepared baking sheet.Gently press halfway down on the ball with your palm.
Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 5 minutes then transfer to a wire rack to cool.
Store in an airtight container for 3-5 days. Cookies are best fresh and will soften over time.
Notes
Make it vegan: Sub 1 tablespoon of tapioca starch mixed with 3 tablespoons of water as an egg replacer.