Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Mix dry ingredients in a bowl: 50 g ground and 50 g chopped peanuts, coconut flour, baking powder, and gingerbread spices.
Place chickpeas, 1 tablespoon almond milk, chunky peanut butter, and dates (drain them well before adding) into a high-speed blender and blend until you get a relatively smooth paste.
Transfer the paste to a bowl with dry ingredients. Mix the ingredients with a hand mixer until the dough begins to stick together and all is well combined. Taste and adjust flavors as needed.
Form the dough into small cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. My cookie cutter measures approx. 5 cm in diameter (1.5-2 cm in height). Shape cookies and put them on the baking sheet.
Bake for approx. approx. 20 minutes (depending on the size of the cookies).
Remove the cookies from the oven and leave them to cool down completely.