"When I think of molasses I think of spice and, as I pondered spice, my mind wandered to Indian flavors, which led me to the flavor profile of this cookie. Garam Masala and curry came to mind. Mix that with molasses, honey and ginger, and you have one heck of a cookie on your hands: crispy on the edges, chewy in the middle, not too sweet and packed with flavor."
Preheat the oven to 350 degrees (use convection bake if you have that feature).
Pack the almond flour when measuring it and then place it in a bowl; use a fork to remove lumps.
Add the garam masala, curry powder and fresh ginger, making sure to distribute the spices well.
Add the ghee and mix well with the fork until small lumps are throughout the crumbly dough.
Add the vanilla, molasses and honey; stir well.
Lastly, add the egg and stir well until a batter forms.
Pour the batter onto a parchment paper-lined cookie sheet, carefully spreading it into a thin rectangle. Bake for 8 minutes, rotating the cookie sheet halfway through.
Remove the cookie sheet from the oven and allow it to cool to the point where you can safely touch the batter. Make a ball with the batter and roll it out between two sheets on parchment paper until it is 1/8-inch thick.
Use a cookie cutter to cut out the cookie shapes of your choosing. Roll the excess dough into a ball and repeat the process until you have used up all the cookie dough.
Place the cookies on a parchment-lined cookie sheet and bake for 10-12 minutes (rotate halfway through). Watch carefully to prevent burning. Allow the cookies to cool and enjoy!.