Place the coconut oil and sugar into a large mixing bowl. Use an electric mixer to beat on high speed until fluffy and lightened in colour, a couple of minutes. Add the date syrup (or molasses) and beat again to combine.

Add the hazelnut flour, coconut flour, ginger, cinnamon, nutmeg, salt, and baking soda. Mix on low speed to combine.

Add a tablespoon of milk and mix with a wooden spoon. The dough should be crumbly but hold its shape when pressed with your hand – think shortbread. Add another tablespoon of milk if needed.

Use your hands to gather the dough and press it into a disc. Place the dough onto a sheet of parchment paper, top with another sheet, then roll it out to an approximately 20×30 cm (8×12 inch) rectangle.

Cut the dough into your desired cookie shapes. The cutters used here are 5 cm (2 inches) across – if yours are larger, baking for a minute longer.

Lift the bottom sheet of parchment paper and place the rolled out dough onto a large baking sheet. Remove the excess dough (set it aside to roll out again). Space the cookies with 2-3 cm (1 inch) between them – they shouldn’t spread.

Chill for at least 20 minutes in the refrigerator or ten minutes in the freezer.

Bake the cookies for 8-10 minutes, or until the edges are slightly golden. Cool for 15 minutes on the baking sheet before removing to cool fully on a rack. Ice if desired.

The cookies will keep in an airtight container for about two weeks in a cool place, and freeze well.