Place the strained dates, arrowroot, molasses, maple syrup, coconut oil or lard, spices, and sea salt in a food processor. Process just until everything is just incorporated - you will still have little flecks of date and ginger (I like to use the pulse function on my processor to make sure it doesn't get over mixed).
Place the coconut sugar (optional) on a small plate. Take a tablespoon and a half of dough, form it into a ball, and smash one side of it into the sugar, forming a 2-inch, flat cookie. Place on a cookie sheet lined with parchment paper.
Bake for 20-25 minutes, until they darken in color and are slightly more browned on the bottom. Transfer to a cooling rack and let cool for 10 minutes before enjoying.
Notes
Storage: Keeps sealed in an airtight container for a week at room temperature.
Substitutions: I've tried this recipe with tapioca flour instead of arrowroot, and it works, but the texture of the dough is a little bit stickier.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/gingersnap-cookies-and-coconut-milk/