Heat oven to 350°F. Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan. Let cookie dough stand at room temperature 10 minutes to soften.
In large bowl, break up cookie dough. Add almonds, dates and ginger; mix with wooden spoon or knead with hands. Add oats, coconut and chocolate hazelnut spread; mix or knead until well blended. Press in pan.
Bake 23 to 28 minutes or until edges are golden brown. Cool in pan 20 minutes. Using foil for handles, remove to cooling rack. Cool completely, about 30 minutes.
Remove foil; cut bars into 4 squares. Cut each square into 3 bars. Store covered.