Soak pitted dates in warm water until soft (30 minutes up to 3 hours).
Place dates in food processor or blender and blend until smooth; if necessary, add 1-2 teaspoons water to create a smooth paste. See note.
Preheat oven to 350.
Pour honey, spices, and 2 Tablespoons of date paste to a medium saucepan and heat over medium heat until the edges begin to bubble slightly. Remove from heat and stir in oil until absorbed.
Add baking soda.
Add salt to mixture, then slowly stir in almond flour. If necessary, use your hands to roll into a smooth, moist ball of dough. Allow to cool to room temperature – refrigerate if desired to speed things up.
Roll out dough between two pieces of parchment paper until about ¼ inch thick. Cut out gingerbread men or desired shape; collect extra dough, re-roll, and cut out until all dough has been used up.
Bake on lined cookie sheet at 350 for 7-9 minutes. Time will vary based on the size of your cookies, so keep an eye on them. Cookies are done when they feel firm to the touch and a light touch leaves no imprint. Allow to cool on tray for 15-20 minutes, then remove to cooling rack. Enjoy!
This will leave you with extra date paste that’s great for smoothies or other baked goods. If your food processor is small enough, you only need about 5 dates for this recipe; otherwise, you’ll need about 10 to chop it fine enough.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/gingerbread-men-grain-free/