Preheat oven to 350º.

In the container of a high powered blender or food processor, combine crispy nuts, dates, eggs, butter, vanilla, ginger, and 1 tsp cinnamon. Blend on high until smooth.

Pour the mixture into a large mixing bowl and add almond flour, coconut flour, baking soda, and salt, and stir until a thick, sticky dough forms.

In a small bowl, combine remaining 1 tbsp cinnamon and coconut sugar and stir.

Scoop tablespoon-sized balls of dough and roll between your hands. Roll each ball in the cinnamon and sugar mixture before flattening with your palm on a parchment-lined baking sheet.

Space cookies 1" apart and bake 15-18 minutes, until cookies begin to brown on edges.