TRIPLE GINGER-DATE COOKIES
This elevated holiday classic skips the usual butter and white sugar.
Prep Time: 30 minutes, plus 2 hours chilling
Cook Time: 10 to 12 minutes
Makes about 50 small cookies
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- ½ cup tightly-packed pitted Medjool dates, for the date paste, plus heaping ¼ cup pitted dates, cut into ¼-inch dice, for the cookies
- ¾ cup boiling water
- 1 ½ cups whole-wheat pastry flour
- ¾ cup almond flour
- ¾ cup oat flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- ½ teaspoon salt
- 8 tablespoons (½ cup) virgin coconut oil, melted and just warm
- ¼ cup unsulphured molasses (not blackstrap)
- ½ cup date sugar, plus more for rolling
- 1 tablespoon grated fresh ginger
- 1 large egg
- ⅓ cup crystallized ginger, cut into 1⁄4-inch dice
- Turbinado sugar, for rolling (optional)
- Make the date paste: Place ½ cup tightly-packed pitted dates in a heat-proof bowl, and pour over ¾ cup boiling water. Allow to sit for 20 minutes, then drain, reserving ¼ cup of the soaking liquid. Add drained dates and reserved liquid to a blender, then blend at high speed until you have a mostly-smooth paste. Measure out ½ cup of paste that you’ll need for the cookies, then save the rest for another use (like sweetening oatmeal or spreading on toast).
- Make the cookies: In a medium bowl, thoroughly whisk the flours, baking soda, ground ginger, and salt together.
- In a large bowl, combine the warm coconut oil, molasses, date sugar, measured ½ cup date paste, grated fresh ginger, and egg. Mix thoroughly. Add the crystallized ginger, diced ¼ cup pitted dates, and flour mixture, and stir until incorporated. Wrap the dough in plastic, and refrigerate for at least two hours and up to 24.
- Position racks in the bottom and top thirds of the oven, and heat to 350 degrees F. Line two baking sheets with parchment paper.
- Form the dough into one to one-and-a-half-inch balls. Roll balls in turbinado sugar, if using, and place on prepared baking sheets, about 2 inches apart.
Bake for 10 to 12 minutes total; halfway through, use a measuring cup to punch down the puffed-up cookies, and rotate the baking sheets from back to front and top to bottom.
- Cool the cookies completely. Store in an airtight container at room temperature for several days (they’ll soften over time).