Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
In a large bowl, using an electric hand mixer, beat together the almond butter and coconut sugar. Add in the apple sauce, molasses and apple cider vinegar and beat on high speed until it forms a dough, and begins to stop sticking to the beaters, about 30 seconds.
In a separate, small bowl, stir together the baking soda, cinnamon, cardamom, ginger, cloves and salt. Add into the dough and stir well. I like to get my hands in there to really make sure the spices are mixed.
Roll the dough into lightly heaping tablespoon balls (don't flatten them out) and place onto the prepared cookie sheets. Place into the freezer for 30 minutes. *
Once frozen, bake the cookies until the edges just begin to turn golden brown, about 14-15 minutes. Let them cool completely on the pan. Please note that the cookies firm up a lot once cooled. Note: if you can't fit two pans on the top rack of your oven, bake one at a time, leaving the other sheet in the freezer until ready to bake. These bake funny is you put them on a lower rack, closer to the heat.
* DO NOT skip the freezing time, or your cookies will end up as a big, flat, gooey mess. I learned from experience.