Pit the dates and peel the bananas. Put both in the bowl of a food processor. Pulse until paste forms.
Add spices, almond flour, and cornstarch and pulse until everything is well combined.
Form cookies on a baking tray covered with greaseproof paper.
Bake for about 20 minutes.
Move the baked cookies immediately on a cooling tray.
Prepare the coconut whipped cream. Scoop the solid coconut milk to a bowl and whisk fluffy and airy with an electric whisk. Add vanilla and lingonberries.