A slight crunch on the outside, soft on the inside, packed with flavor, AND….dare I say this because it may keep some people from trying them?…guilt free! These cookies are the whole package.

I’ve been intrigued, for a while now, with the idea of using date paste to replace processed sugar in baked goods. Dates are a staple in my pantry. They are sweet, gooey, and healthy. Today, having both dates and plenty of fresh ginger on hand, I decided it was finally time to try out a recipe I’ve toyed with in the back of my mind for nearly two months. I could not be more pleased with the results! 🙂

Start by making the date paste. This can be done one to two weeks in advance if you store it in the refrigerator or up to three months if you freeze it.

Date Paste

• 20 Medjool dates (Make sure you use Medjools! They are the softest and sweetest date variety)
• hot water

Remove pit from the dates and place into a bowl. (If they have slight white film on the outside, don’t worry, it’s just natural sugars crystallizing on the outside.) Pour hot water over the dates and allow them to sit for about 30 minutes. This makes them extra tender and soft.

Place dates into a food processor along with 1-2 Tbsp of the water from the bowl they were soaking in. Process until smooth. You may have to scrape down the sides once or twice.

It tastes like brown sugar and vanilla…I could seriously just dip berries in this stuff and eat it all day. 

Soft Fresh Ginger Cookies

• 1 cup whole wheat flour
• 1 1/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup butter, softened
• 1/2 cup date paste
• 1/4 cup sucanat
• 1/4 cup molasses
• 1 large egg
• 2 generous Tbsp grated fresh ginger
• organic sugar for rolling (optional)

Directions

Sift together the first four ingredients and set aside.

Place butter, date paste, sucanat, and ginger in a large mixing bowl and beat until well blended. Add the molasses and egg and beat well.

Add dry ingredients in 3-4 batches, stirring by hand, until just incorporated. Cover with plastic wrap and refrigerate for an hour.

Preheat oven to 350 degrees F.

Roll chilled cookie dough into 1 1/2 inch balls. If using the organic sugar, roll the cookie balls in sugar. Place on an ungreased cookie sheet and bake for 12 minutes. (I live at high altitude, you may need to adjust your baking time.) Remove pan from oven, allow cookies to rest for one minute and move onto a cooling rack.

I keep telling myself to stop eating these but they’re just so good! Plus each cookie is only 80 calories!