Step 1: Prepare the Nuts

• Add the raw cashews or pecans to a food processor.
• Pulse until they form a fine, crumbly texture, similar to coarse flour. Be careful not to over-process into nut butter.

Step 2: Blend the Base

• Add the pitted medjool dates and molasses to the nut mixture in the food processor.
• Blend until the mixture sticks together and forms a dough-like consistency.

Step 3: Add Dry Ingredients

• Sprinkle in the coconut flour and gingerbread spice mix (cinnamon, ginger, and allspice).
• Blend again until everything is fully combined. The dough should hold its shape when pressed.
• If the dough is too sticky, add more coconut flour, one teaspoon at a time. If too dry, add a small drizzle of water or extra molasses.

Step 4: Shape the Cookies

• Scoop tablespoon-sized portions of dough and roll them between your palms to form smooth balls.
• Flatten each ball slightly to create a traditional cookie shape.

Step 5: Chill the Cookies

• Arrange the cookies on a parchment-lined tray.
• Refrigerate for at least 30 minutes to allow them to firm up.

Step 6: Serve and Enjoy

• Once chilled, the cookies are ready to enjoy!
• Store them in an airtight container in the refrigerator for up to one week or in the freezer for longer storage.