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Soft Ginger Date Cookies

By: Sharon Matten January 06, 2022
Cook: 10m Total: 10m
0 from 0 votes
Servings: 1


  • 3/4 cups hot coffee
  • 1 cup chopped, pitted dates
  • 1/2 teaspoon baking soda
  • 2 eggs at room temperature
  • 1/4 cup organic blackstrap molasses (I used regular but blackstrap would be better)
  • 1 1/2 cups organic spelt flour or whole-wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground white peper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped crystallized ginger
  • 1/4 cup turbinado sugar (I used more than that to top the cookies)


  1. Preheat oven to 350° F.
  2. Combine coffee and dates and stir in baking soda.
  3. Let it sit for 10 minutes.
  4. Put mixture in a food processor; process until nearly smooth.
  5. In a bowl, whisk eggs and molasses.
  6. Continue whisking and add date puree.
  7. In a small bowl, whisk flour, salt, and spices.
  8. Stir into date mixture.
  9. Stir in ginger pieces until combined.
  10. Freeze till very firm but scoopable (30 minutes).
  11. Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray.
  12. Sprinkle sugar over cookies, Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
  13. Makes 30 cookies.


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