1.  In a large bowl, mix together the almond flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. 
2. Add the pitted dates, molasses, and vanilla to a food processor and blend into a thick, smooth date paste. If the dates aren’t super fresh or hard, place the pitted dates in warm water for 5–10 minutes to soften, then drain.
3. Add the date mixture and melted coconut oil to the flour mixture and stir until a sticky cookie dough forms.
4. Cover and refrigerate the dough for 20–30 minutes. This step helps the dough firm up for clean rolling and easier cookie cutting.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll the dough out to be about 1/2-1 inch thick. If the dough is too sticky, you can roll out the dough between 2 pieces of parchment paper. Use gingerbread people, stars, snowflakes, candy canes, Christmas trees, or any festive cutters you prefer. Gently transfer the shapes to the baking sheet.
7. Bake for 8–10 minutes, or until the edges are set and the centers still look soft. They will firm up a bit as they cool. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely before decorating.

To Decorate

1. In a mixing bowl, whisk 2 tablespoons of aquafaba until lightly frothy. Add the powdered sugar and vanilla, whisking until smooth and glossy. Add another tablespoon of aquafaba to adjust to your desired thickness if needed and decorate!