1.5teaspoons(1.5teaspoons)mixed spice(or a mixture of ground nutmeg, cloves and cinnamon)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
Add the date syrup and vanilla and mix well.
Measure out the dry ingredients (ground almonds, gluten-free flour, ginger, mixed spice) and mix well.
Add the dry ingredients to the wet ingredients and mix well - add a splash of any type of plant-based milk if it's too dry to combine at this stage.
Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the remaining pastry dough until about 5mm/1/4 inch thick.
Use a medium-sized cookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up.
Transfer the cookies onto two baking trays/baking sheets lined with greased baking paper.
Bake in oven for around 10-12 minutes, until golden brown.
They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden.
If you're not absolutely set on keeping these cookies completely refined sugar free, you can also have fun decorating them with icing!
Keep in an airtight container for up to a few days.
*You can alternatively use almond flour.**These cookies do end up being quite gingery, so if making this for children or for people who don't like ginger, you might want to use a little less than the amount listed in the recipe.