0 In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, spices, and sea salt, then set aside.
1 In a large bowl, beat the butter and brown sugar with an electric mixer until fully combined, then add in the cashew butter, molasses, eggs, and vanilla, and mix until well incorporated.
2 Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chopped ginger, if using. Refrigerate for at least one hour, or up to overnight.
3 Preheat the oven to 350°F and line a cookie sheet with parchment paper.
4 Scoop the cookies into 1-inch balls and roll in sugar, if desired, then place at least 2 inches apart on the baking sheet.
5 Bake for 12 minutes, until the cookies are browned on top. Let cool, then store in an airtight container for up to one week.
