Preheat the oven to 180 °C / 350 °F / Gas Mark 4.
Blend the banana, dates, milk and gingerbread spice mix together until smooth, using a food processor or an immersion blender.
Add the ground almonds, mix until all ingredients are combined.
Prepare a cookie cutter - I used a 6 cm /2.4-inch heart-shaped cutter. Moisten the cutter slightly with water and sprinkle the inside of the cutter with ground nuts.
Prepare a baking tray and line it with parchment paper.
Place the cutter directly on the paper and fill with the cookie batter using a teaspoon, until filled to the top - my cookies were about 1 cm / ½ inch thick. Quickly lift the cookie cutter up or push the mixture through with your fingers, if the dough sticks to the cutter. Smooth the edges of the cookie. Sprinkle the cutter with ground nuts after each cookie and repeat with the rest of the dough. The recipe yields about 10 cookies.
Bake for about 10 minutes, the cookies will be soft and slightly golden at the bottom. Leave to cool on the baking tray (cookies will harden a bit more as they cool).