In a medium-sized mixing bowl 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 and mix until combined. Dough should be thick enough to form balls, but not quite as thick as playdough.
You may need to add an extra ½ cup almond flour or 1 tablespoon coconut flour to get the correct consistency. If dough is too thick, add 1 tablespoon almond or coconut milk at a time to get desired texture.
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.
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 and bake for 15 minutes. Halfway through baking, remove from oven and make marks with a fork, if desired. 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.
These cookies will be stickier than regular gingerbread cookies and are not ideal for use with cookie cutters or gingerbread houses. They do not have the gluten to help hold them together that baked goods made with regular flour do. Also, there can be differences between different types of almond and coconut flour, and even between types of dates and molasses, so you may have to adjust ingredients up or down slightly to get the correct consistency. When the cookies are done cooking they should still be semi-soft to the touch, but starting to harden around the edges.