Preheat oven to 350 and grease two cookie sheets very well, or line them with parchment paper.

Place almonds and arrowroot/tapioca in food processor or high-powered blender and pulse until they become a fine meal (don't overdo it—you may end up with almond butter!).

Dump into a large bowl and whisk in spices, salt, and soda.

In small saucepan, heat molasses until warmed. Remove from heat and stir in honey and coconut oil. Pour over almond mixture and mix well.

Divide dough between cookie sheets and press out with a greased piece of plastic wrap until about 1/4 inch thick.

Bake for 10 minutes.

Let cool for a few minutes before cutting into shapes.

Remove from pan and devour. :)