Combine the butter, maple syrup, egg, water and coconut sugar and blend until combined.

Slowly add the ground ginger, cinnamon, nutmeg, almond flour and baking soda and stir just until combined. Do not over mix.

Cover the mixing bowl with a light layer of plastic wrap, and tuck the bowl in the fridge for 30 minutes to firm up.

Preheat your oven to 350 degrees F, and line a cookie sheet with parchment - remove the chilled dough from the refrigerator and roll into balls (1 1/2 to 2 inches pr ball). Place them 3 inches apart on the parchment lined baking sheet.

Flatten each cookie with the bottom of a glass, and then pop in the oven for 9-10 minutes or until the edges start to turn brown.

Remove from the oven and allow to sit for 10-15 minutes - they will finish cooking slightly on the baking sheet. Remove and set on your baking rack to finish cooling. Enjoy!