Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Place the dates in a small bowl and cover them with boiling water. Let the dates soak and soften for 5 whole minutes.
In a small bowl, vigorously stir together the ground flaxseed and water. Set mixture aside for 5 minutes to thicken/gel slightly.
Once the dates are softened, drain thoroughly and transfer them to the bowl of a food processor, fitted with the “S” blade. Add the flaxseed mixture, coconut oil, almond butter, molasses, vanilla, and apple cider vinegar. Run the food processor on high until you have a smooth paste, stopping at one point to scrape down the sides of the bowl with a spatula.
Add the almond flour, coconut flour, ground ginger, cinnamon, nutmeg, salt, and baking soda to the food processor. Run the motor on high until you have a sticky and unified dough, stopping at one point to scrape down the sides of the bowl.
Drop heaped tablespoons of the cookie dough out onto the baking sheet. Once you’ve scooped all of the dough, lightly oil your hands. Roll and flatten each portion of dough and arrange on the baking sheet. These cookies will not spread as they bake, so they won’t need much space.
Bake cookies until deep golden on the undersides and lightly cracked on top, about 10-11 minutes. Cool cookies on the baking sheet. Drizzle cookies with melted chocolate once cool (if using).