Grease a large cookie sheet with a bit of coconut oil.
In a small bowl, cover the dates or raisins with water. Microwave for a minute or two, or until the raisins plump up. Strain them and place in a food processor.
Add the eggs, coconut oil, and molasses. Process until smooth. Transfer to a mixing bowl.
Stir in the cassava flour, coconut flour, spices, vanilla, and baking soda.
Flour a counter with a bit more cassava flour and pat out the dough to about ¼ inch thickness.
Cut as desired and transfer to the baking sheet.
Bake for 15-20 minutes.
Let cool.
In a small bowl, stir together the coconut butter, coconut cream, and maple syrup.
Frost the cookies and top with fruit and nuts if desired.