1 1/2 cup almonds (I used dry roasted, salted almonds)
1 tablespoon blackstrap molasses
1 tablespoon raw honey
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
Put all ingredients in a food processor (or high-powered blender, just be careful not to over process them) and process until the dates and almonds are completely broken down and the mixture hold together when you press it between your thumb and finger.
Using your hands, press the mixture together and transfer it to a sheet of wax or parchment paper. Roll the mixture so it is approximately 1/4″ thick. I used a slightly damp French rolling pin to do this. You can also just press it out with your hands if you prefer. If the mixture sticks to your hands, get them slightly wet.
Use a gingerbread cookie cutter to cut the dough and transfer the cookies to the wax or parchment paper. Roll out excess dough to make more cookies. If you are short on time and the cuteness factor isn’t important to you, you can simply cut the cookies into squares. A pizza cutter would work great for this, or just use a knife.
I prefer these stored in the fridge, but they may be kept at room temperature as well. Enjoy!