Preheat your oven to 350F and line your baking tray with parchment paper.
In your large mixing bowl, combine your wet ingredients: yogurt, almond butter, maple syrup, applesauce, and vanilla and mix super well. Break apart any clumps formed by the almond butter.
In the small mixing bowl, add your dry ingredients. Combine the almond flour, baking powder, ginger, cinnamon, and cloves. Mix well.
Pour the dry ingredients into the bowl with the wet ingredients and mix well to form your cookie dough! This dough is a little wetter than normal cookie dough!
Use your ice cream scoop to form even cookie shapes. You should have enough dough for 20 small, round cookies. NOTE: this dough does not spread too much, so be sure to press each cookie down slightly to form a smooth, round shape.
Bake for about 20-25 minutes, or until the edges are golden brown!
Let the cookies cool, prep your frosting, and start sandwiching! You should have enough cookies to make 10 gingerbread cookie sandwiches.