In the bowl of a food processor combine almonds and pecans. Process for 2 minutes, or until nuts resemble a fine crumb.
Add spices and salt. Process for another 10 seconds.
Add molasses, syrup and coconut oil. Process for another 1-2 minutes, or until mixture begins to form a ball.
Scoop out a 1 ½ - 2 tablespoon-sized ball of molasses cookie “dough.” Shape dough into a ball and roll in coconut sugar. Pat ball into a flat, ¾ - inch thick cookie and sprinkle with additional coconut sugar.
Repeat above step with remaining molasses cookie “dough.”
Refrigerate molasses cookies for 30 minutes before serving. Be sure to keep cookies refrigerated between servings. Enjoy!