I love when I get to eat a cookie and don’t feel bad about it. I mean, I guess I shouldn’t ever feel bad enjoying something delicious but the guilt just sets right in. Maybe it’s because I can never eat just one cookie…I always have a second and then even a third and then I’m like, OOPS! So yes, I did have three of these Ginger Date Cookies while they were cooling on the counter but I kinda felt less bad because there is no gluten, no dairy and even no eggs. The recipe is adapted from the amazing Detoxinista and I’ve stuffed them with sticky smashed dates. It’s all about that spiced ginger punch and those sweet creamy dates.
The ginger cookie batter can get soft pretty quickly in your hands so definitely follow the directions and chill the dough so it is easier to work with. Trust me, you want to stuff these cookies! But hey, if you aren’t so into dates, just leave them out and you’ll have a simple but delicious chewy ginger cookie instead.
I love how the dates look like chocolate chips peaking out of the dough. Oh yeah, you can definitely stuff these ginger cookies with chocolate instead but I figured the dates would make me feel less guilty and they add such a beautiful richness to every bite!
Little bites of heaven!
- 1 1/2 cups almond flour
- 2 Tbsp coconut oil, softened
- 1/4 cup honey
- 1 Tbsp molasses
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup pitted dates
- 1/4 cup water
- 1 Tbsp coconut sugar, optional
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine pitted dates and water in a heatproof bowl and microwave for 2 minutes. Set the bowl aside so the dates can steep in the water. With a fork, blend the steeped dates with the hot water until a thick paste forms.
- Combine the almond flour, coconut oil, honey, molasses, ginger, cinnamon, salt and baking soda in a mixing bowl and stir until a sticky batter is formed. Refrigerate the cookie batter for 30 minutes to set.
- Remove the dough from the refrigerator and, using a tablespoon or small ice cream scoop, scoop out 12 balls of dough and place them on the baking sheet. Press into the center of each piece of dough and spoon a 1/2 teaspoon of the date filling into each cookie. Carefully press the edges of the dough over the date filling then flip over the cookie to seal it. Refrigerate the cookies on the baking sheet for 15 minutes.
- Using a wet fork, press down lightly on the top of each cookie and sprinkle with coconut sugar.
- Bake the cookies for 10-12 minutes, until the edges are beginning to brown. Leave the cookies on the baking sheet for 30 minutes to set then move to a cooling rack to cool completely.
- These cookies should be refrigerated to keep fresh for up to 1 week and can be frozen in an airtight container for up to 3 months.