Sticky Date & Ginger Cookies + A Gingerbread Lip Scrub Recipe!

My deep and abiding love for ginger began at a very young age. Growing up, my grandma would make "ginger crunch," a kind of rice-krispy treat that my brother and I would devour in mere seconds. Then there were the gingerbread men at Christmas time, and the incredibly sticky gingerbread loaf from my local deli that mum would treat us to after school...

Fast forward to now, and these dairy, refined sugar and white flour laden treats no longer fit in with my lifestyle. One afternoon recently when a gingerbread craving struck, I set myself the challenge of creating crispy-on-the-outside-chewy-on-the-inside cookies that rivalled those of my childhood - all without any of the crap (in fact, with a lot of good stuff instead!) These are low in fat, high in nutrients and totally delicious. I think I have stumbled upon a goldmine with these ones, folks!

These are insane with a glass of chilled almond milk too. 

So, what the heck is Molasses? While I don't advocate the use of refined cane sugar, blackstrap molasses falls into a different category. It is a byproduct of sugar production, made when the sugarcane is boiled down to a syrup. The crystals (then made into refined white sugar are extracted and a thick, sticky liquid is left behind. This liquid is blackstrap molasses, which contains all of the nutrition from the sugarcane. When choosing blackstrap molasses, look for an organic version that has not been treated with sulphur (as a preservative). There are a few different varieties of molasses, depending on which stage of boiling they were stopped at. Blackstrap molasses is made from the final stage of boiling the sugarcane and therefore has very little remaining sucrose. It's high in nutrients, in particular iron (could you tell by the colour?, making it a great addition to a vegan or vegetarian diet. Because it has quite a strong flavour, you only need a little. It pairs wonderfully with warming winter spices, as demonstrated in this recipe. 

The Goods
(Makes 8 large cookies) 

  • 1/4 cup buckwheat flour
  • 2/3 cup oat flour
  • 1/2 cup almond meal 
  • 1/2 tsp baking powder
  • 1/2 tsp fine Himalayan salt
  • 1/2 tsp cinnamon 
  • 1 tsp ground ginger
  • 1/4 tsp ground vanilla
  • Pinch freshly grated nutmeg 
  • 90g applesauce
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup 
  • 1 tbsp blackstrap molasses
  • 1/2 cup diced dates 
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pecans

The How To

  1. Preheat the oven to 200°C.
  2. Place the flours and almond meal in a mixing bowl along with the baking powder, salt, and spices. Whisk to combine. 
  3. Add in the applesauce, coconut sugar, maple syrup and molasses and stir again. 
  4. Mix through the dates, walnuts and pecans until evenly distributed, but do not overwork the dough. 
  5. Bake for 15-18 minutes, depending on your oven. The cookies will have a golden hue as shown in the photos when they are ready. I fined they take 17 minutes in my oven.
  6. Allow the cookies to cool on a baking rack, then devour! I love these with a glass of my homemade almond milk.
STICKY DATE AND GINGER COOKIES - vegan, plant based, dairy free, gluten free, ginger, whole foods, no refined sugar, one bowl, recipe, easy, natural,, recoveringraw

I'd love to see your recreations of this recipe - tag me on instagram @recoveringraw and hashtag with #recoveringraw for the chance of a feature on my page! 

Gingerbread Lip Scrub

Can't get enough gingerbread-y goodness? Try this super simple lip scrub - I personally use it every day to keep my lips soft and smooth, as well as using it as a facial exfoliator. 

The Goods

  • 2 tbsp coconut sugar or organic raw sugar
  • 1 tsp blackstrap molasses
  • 1 tsp sweet almond or melted coconut oil*
  • 1/2 tsp ground ginger
  • 1/8 tsp cinnamon 
  • 1/8 tsp vanilla powder
  • Pinch freshly grated nutmeg. 

The How To

1. Simply stir it all up in a small bowl and store in a small container!

* coconut oil may solidify in cold temperatures. I simply bring the lip scrub into the shower with me until it heats up and the oil melts again. 

I'd love to hear your thoughts on these recipes, so don't forget to comment, like and share! 

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