Preheat an oven to 350 degrees and line a sheet pan with parchment paper. Dark metal pan will yield the best crispy exterior texture.

Add the almond flour, tapioca, baking powder, ground ginger (if using) and salt to a large bowl and whisk well.

Make a well in the center of the flour and pour in the syrup and vanilla. Give the liquid portion a quick stir. Add the chocolate chips and chopped ginger (if using), on top and stir all of the ingredients together until it becomes a very thick batter. If it's not thick enough, add a little more almond flour. This will affect how they bake up.

Using a cookie scooper, drop large mounds onto the prepared sheet and space them about an inch apart. I fit all the cookies on the pan. For the tops, I gently pressed some extra chocolate chips on top of the cookies and slightly pressed the cookies down, but not fully. If your batter is thick enough and you want perfectly round cookies, then roll them into balls and flatten them about 1/4-1/2 inch thick. Please note that different brands of almond flour will greatly effect how thick or thin your batter is. If it is a looser batter, no need to press the batter down. They will bake up thinner and spread a lot. Bake for 12-13 minutes until beginning to turn golden on top. 13 minutes produced the perfect cookie for me, using a cookie scooper.

They will firm up a lot while they cool, so don't remove them while warm. Let cool just 5 minutes on the pan, then transfer to cool completely on a rack. Store wrapped tightly in plastic wrap or sealed container.