I like to say that the one time of year I’m down with using alll the white sugar + flour is around the holidays. There’s no need to mess with your Aunt’s famous recipes, ya know? But let’s be real, I just can’t help but try to “healthify” some of the classics.
I asked the Instagram world if I should make gingerbread cookies or cheesecake bars and to my surprise, it was split almost right down the middle. So what’s a girl to do? Well, I’m going to make both (duh), but these cookies are up first.
I’ve never made anything with molasses before and I truly couldn’t be happier with the result. Not only does it have such a powerful flavor, but from a nutritional standpoint, molasses is jam packed with benefits. It has the lowest sugar content of any sugar cane product and is full of vitamins & minerals. I’d call that a win/win!
I rolled the dough into a log and then sliced from there (just for something different), but you could roll the dough out and use cookie cutters or even form into bite-size balls. Your call!
INGREDIENTS:
(makes ~25)
1 packed cup dates, pitted
1/2 cup rolled oats
1/2 cup coco flakes, unsweetened
1/2 cup cashews, unsalted
1/2 cup pecans, unsalted
2 tbsp molasses
2 tbsp water
1 tbsp melted coconut oil
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp vanilla
1/4 tsp salt
1/8 tsp nutmeg
Chocolate drizzle: melt 1/4 cup cacao powder + 2 tbsp coconut oil
RECIPE:
Soak pitted dates in warm water for 5 minutes, to soften.
Add all ingredients to food processor (except water).
Mix until fully incorporated. Add water in while it’s still running to form a sticky dough. You may need to scrape down sides to help it along. Use more water if needed.
Form into a “log” shape and freeze for 30 minutes. Slice cookies.
Drizzle with chocolate + sea salt. Store in fridge for up to a month or freezer for longer.