Pulse dates in a food processor until finely chopped. Add almond butter, egg, banana and vanilla extract and blend until the batter is smooth with few chunks.
Add cloves, nutmeg, baking soda and chopped pecans. Mix until there is an even distribution of ingredients.
Scoop the cookie batter, one tablespoon at a time onto a baking tray lined with parchment paper. Leave room for them to spread while baking.
Bake for 10-12 minutes or until golden brown on the bottom.