If decorating the cookies with coconut whipped cream, place a can of full-fat coconut milk in the fridge overnight.
To make the cookies, preheat oven to 350F. Line a cookie sheet with parchment paper.
In a food processor, add dates, water, melted butter (or coconut oil) and vanilla. Process until smooth, about 1-2 minutes.
In a medium bowl, add flour, baking powder, cinnamon, ginger, nutmeg and cloves. Stir in your date mixture and mix everything together using your hands.
Place the dough on a lightly floured surface. Roll the dough about 1/4 inch thin. Using a cookie cutter, form 18 cookies.
Place the cookies on the prepared cookie sheet and bake 10 minutes. Let them cool.
If decorating the cookies, make the coconut whipped cream: Scoop out the cream from the canned full-fat coconut milk. The cream should separate itself from the coconut water when chilled overnight. Using a stand-mixer or a hand-mixer, whip the cream until lightly fluffy.
Place the cream in a decorating bag or in a plastic bag with a small hole in a corner. Decorate the cookies to your liking!