Spiced Almond Butter Cookies

1 cup all purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon gluten-free baking soda           
½ teaspoon salt
¾ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 ¼ cups creamy almond butter
1 cup superfine sugar, plus extra for rolling
3 eggs
1 teaspoon gluten-free vanilla extract

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking powder and soda, salt, ginger, cloves, nutmeg, and cinnamon. Set aside.

In an electric mixer fitted with a paddle attachment add in almond butter and sugar. Mix on low until sugar is incorporated, about 1 minute. Add in eggs and vanilla and mix on medium speed until all ingredients are combined, 1 minute. Lastly, add in flour mixture in two additions. Mix until everything is just combined. Set aside.

In a small shallow bowl add a generous amount of sugar. Take a small ice cream scoop and scoop out cookie mixture into the palm of your hand. Cookie dough will be soft. Form into a ball and roll into sugar. Place on parchment paper covered baking sheet, ½ inch apart (cookies will puff up).  Place in oven for 10 to 12 minutes until slightly golden brown.  Can be enjoyed warm or room temperature. Either way, cookies will be deliciously moist and remind you of fall. Enjoy!