Directions 7 steps | 87 Minutes
Measure and prep all ingredients.
In a large bowl, add the granulated sugar, brown sugar, brown butter, molasses, eggs, fresh ginger, ground ginger, cinnamon, cloves, black pepper, baking soda, baking powder and salt.
Mix until well blended.
Using a wooden spoon, stir in the oat and almond flour. Mix for 1 minute. Stir in the crystallized ginger. The dough will be very soft. Refrigerate the dough for at least 1 hour, preferably overnight.
When ready to bake, preheat the oven to 350°F and prepare two cookie sheets lined with parchment paper. Roll the dough into 1-inch balls. Roll the cookie dough ball in the turbinado sugar.
Place the cookies 2-inches apart on the prepared cookie sheets. Bake for 10-12 minutes until the cookies are crispy on the edges but soft and moist in the center. Slightly underbake the cookies for the best texture.
Let cool before serving. Enjoy!