Preheat the oven to 350° F. Line 2 baking sheets with parchment paper, or lightly grease and flour.

Cream the butter and sugar together until light. Beat in the flax meal, vanilla and almond butter. Mix the dry ingredients thoroughly, then mix lightly into the butter mixture until well blended. Fold in the chopped ginger. Scoop into 1-inch balls and roll into balls between your palms. Roll each cookie in the almond flour/sugar mixture and place on the baking sheet. Use a fork to flatten each cookie, making a crisscross design.

Bake each pan of cookies for 10-12 minutes, or until set and golden brown. Remove to a rack to cool.