Preheat oven to 350 degrees F and line a light-colored baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Stir dates and nuts into flour mixture.
In a separate bowl, whisk together melted butter with brown sugar, egg, and cooled coffee.
Pour the wet ingredients into the bowl of dry ingredients and stir until well-combined. Refrigerate dough for 10-20 minutes.
Once dough is slightly chilled (it only needs to be chilled enough to handle) roll it into balls about the size of a tablespoon, or slightly larger. Place twelve balls on the baking sheet two inches apart, and use your fingers to flatten them slightly.
Bake 8-10 minutes, or until cooked through and just starting to brown on top.
Transfer cookies to a cooling rack and continue rolling balls until all the dough is used up.