Add dates, vanilla extract and 1/4 cup warm water to food processor. Let soak.
10 Deglet Noor dates, pitted, 1 tsp vanilla extract
Add ground flax and 3 Tbsp water to small bowl. Let soak to make a flax egg.
1 Tbsp flaxseed, ground
Combine dry ingredients (wheat flour, oat flour, ginger, cinnamon, nutmeg, baking soda, salt) in a medium mixing bowl and stir to combine.
1 cup whole wheat flour, 1/2 cup oat flour, 3/4 tsp ginger powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp baking soda, pinch salt
Blend dates, vanilla and water until smooth, stopping to scrape down sides as needed.
Add date mixture, flax egg, molasses and almond butter to dry ingredients. Stir to combine. Texture will resemble a firm dough.
OPTIONAL: Cover dough and refrigerate for 30 minutes. The dough rolls out more easily when it it cold, though rolling it out is do-able without this step.
Preheat oven to 350 degrees F.
Place a piece of parchment paper on the counter. Using your hands, form dough into a ball and place it on the center on the parchment paper.
Place another piece of parchment paper on top and then, using a rolling pin, roll dough until 1/2 inch thick.
Cut out cookies using gingerbread man (or other) shapes. Place on a parchment lined baking sheet. Collect leftover dough and continuing the rolling/cutting process until all the dough has been used up.
Bake for 10 minutes, or until firm. Let cool.
OPTIONAL GLAZE: Place glaze ingredients in food processor and let soak for 10-15 minutes. While your cookies are cooling, blend until smooth. There may be some small pieces of coconut, but that's okay. Once cookies are cool, use a knife to "frost" each cookie. This will give the cookies a nice glazed look and pretty white speckles.
6 Deglet Noor dates, 3 Tbsp shredded coconut
Notes
Rather than lifting the cut out cookies, peel away the excess and then scoop cookies with a plastic spatula OR simply transfer the parchment paper to a baking sheet.Almond butter can be replaced with tahini. We do not recommend replacing it with peanut butter.