3 cups almond meal (hazelnut works too)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon gluten free baking power
5 fresh soft pitted dates
1/4 cup cold pressed coconut oil
1/2 cup molasses
1 teaspoon fresh vanilla bean (vanilla extract works too)
1 egg

*To make it vegan use a flaxseed meal egg (1 tablespoon flax meal + w tablespoons warm water, let sit for 5 minutes to thicken)

Combine almond meal, dates, and spices in a food processor until the mix is crumbly. Add in coconut oil, molasses, vanilla, and flax egg. Blend until a combined ingredients make a soft dough. Flatten the dough between two pieces of wax paper, refrigerate for at least one hour until the dough firms up. Cut into shapes with a gingerbread man/woman cutter, and place cookies onto a parchment lined baking sheet. Bake at 300F until golden brown (about 30 minutes). Remove from oven and cool.