Whole Wheat-Almond Butter Cookies

In a small bowl, whisk together flour, baking powder and salt.

Use an electric mixer to beat together almond butter and 3/4 cup brown sugar until slightly fluffy.

Beat in the coconut milk, followed by the ginger and vanilla.

Turn the mixer to low speed and stir in the flour mixture just until combined.

If you'd like to make round cookies, you can bake them immediately. If you'd like to make rolled cookies, gather the dough into 2 balls, knead each once or twice, and flatten each into a disk; cover and refrigerate until chilled, at least 3 hours or up to 2 days.

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

For round cookies, use your hands to roll the dough into balls about the size of walnuts and place them 2 inches apart on the baking sheets.

Use the back of a fork to press down and flatten the cookies slightly.

For rolled cookies, on a lightly floured surface use a lightly floured rolling pin to roll one disk of the dough at a time until it is about 1/6-inch thick. (If the dough cracks, simply press it back together with your fingers.)

Cut out shapes with cookie cutters or with a paring knife.

Use a spatula to transfer the cookies to the baking sheets; reroll the scraps.

Sprinkle the top of each cookie with a pinch of the remaining 2 teaspoons brown sugar.

Bake until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely.