In a medium-sized mixing bowl or stand mixer, mix together the almond flour, baking powder, ginger, cinnamon, cloves, nutmeg, salt, and coconut flour.
In a blender blend the eggs, melted butter or coconut oil, dates, almond or coconut milk, and molasses.
Mix the wet ingredients into the dry ingredients with a hand mixer or stand mixer. The dough should be thick enough to form balls, but not quite as thick as playdough.
Refrigerate dough for at least 15 minutes to let harden slightly. This will make it easier to form for baking.
Preheat oven to 350°F.
Carefully roll the dough into 1 inch balls. A cookie scoop can help with portioning.
If using sugar, roll the dough in a light coating of sugar for texture and to help prevent sticking.
Place dough on a baking sheet lined with a silicone mat or parchment paper. Flatten the cookies with the bottom of a glass or measuring cup if desired.
Bake cookies for 15 minutes. Halfway through baking, remove from oven and make marks with a fork, if desired. (if you didn't already flatten them before baking). This step is completely optional but creates the look of traditional molasses cookies.
Remove from oven and let cool for 10 minutes before carefully removing from baking sheet onto a cooling rack or wire rack.
Enjoy! Store any leftovers in an airtight container at room temperature.
Different brands of almond and coconut flour work differently in recipes. There are even differences between the kinds of dates and molasses in baking. You may have to adjust ingredients up or down slightly to get the correct consistency.
When the cookies are done baking they should still be semi-soft to the touch, but start to get crispy around the edges.