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Preheat the oven to 325F and line two baking sheets with parchment or silicone liners.
In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
In a large bowl, beat the butter, almond butter and sweetener until smooth. Beat in the eggs, molasses, and vanilla extract until well combined. Add the almond flour mixture and continue to beat until the dough comes together.
Roll the dough into 1 inch balls and place a few inches apart on the prepared baking sheet. You should get about 40 cookies.
Bake 5 minutes, then remove from the oven and gently press down a bit (to encourage them to spread). Return to the oven and bake another 7 minutes or so, until just barely golden brown. They will still be very soft.
Remove and let cool completely on the pan.