I like to say that the one time of year I’m down with using all the white sugar and 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! Either way, just make sure you try these gingerbread cookie bars.

Prep Time 15

Servings 24 bars

Equipment

1 food processor

Ingredients

1 cup medjool dates (~8-9 large)
½ cup rolled oats
½ cup small coconut flakes (unsweetened)
½ cup cashews (unsalted)
½ cup pecans (unsalted)
2 tbsp molasses
2 tbsp water
1 tbsp melted coconut oil
1 tsp cinnamon
½ tsp ground ginger
¼ tsp allspice
¼ tsp vanilla
¼ tsp sea salt
⅛ tsp nutmeg

Chocolate Drizzle:

¼ cup cacao or cocoa powder
2 tbsp melted coconut oil

Instructions

Soak pitted dates in warm water for 5 minutes, to soften. Drain.
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. Put back into the fridge or freezer for a few minutes to harden.