Date Sweetened Vegan Ginger Cookies

Ali Segersten

I received an email from a reader about two weeks ago for an allergen-free ginger cookie. When I saw the recipe I knew I had to give them a try. Here is the lovely email that Pam sent me: Ali, I have been following your blog for a while. We are gluten-free, dairy-free, corn-free, and some other stuff, and I have enjoyed reading your recipes. Recently my niece has been tested as intolerant to gluten, rice, dairy, egg, corn, cane sugar, yeast, vanilla, cinnamon, apple, and others. I sent her family a link to your website for rice-free recipes. I have been working on a cookie recipe that would work for little Emily (who is not yet two). Today's batch was quite successful, and I thought I would share it with you, since you have shared so much with us. ~Pam

Pam also mentioned in a follow-up email that she needed to design a recipe that other family members could eat. So soy, nuts, and a number of other spices were also out. They could also only use small amounts of higher-fructose syrups like honey and agave.

I hope you enjoy these cookies as much as we did. My 7 year old daughter was asking this morning when I was going to make them again!

Recipe from our Meal Planner

Date Sweetened Vegan Ginger Cookies

Servings
12 cookies
Cook Time
12 minutes
Prep Time
15 minutes

Serve these cookies along with a green smoothie for a fun after school snack for your children. One packed cup of pitted medjool dates equals about 15 dates. Other varieties of dates work just as well in this recipe.

Ingredients

Wet Ingredients

1 cups packed medjool dates (pitted)
2 cups boiling water
½ cups softened coconut oil
1 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons ground golden flaxseeds

Dry Ingredients

1 cups sorghum flour
½ cups tapioca flour
½ teaspoons baking soda
¼ teaspoons sea salt
½ teaspoons ground ginger
½ teaspoons cinnamon
¼ teaspoons ground nutmeg
Directions
  1. Preheat oven to 350 degrees F. Lightly oil a large cookie sheet or line with unbleached parchment paper. 
  2. Place the dates into a bowl and pour boiling water over to cover. Soak for about 15 minutes. Drain off soaking water and reserve at least 4 tablespoons. Place soaked dates into a high-powered blender and add the coconut oil, 4 tablespoons of the date soaking water, syrup, and vanilla. Process until smooth.
  3. Add the dry ingredients to a mixing bowl and whisk together. Pour the wet ingredients into the dry, scraping out your blender with a rubber spatula to get everything out, and mix together with a wooden spoon until combined. Let the dough rest for a few minutes to thicken.
  4. Roll dough into twelve equal-sized balls and place onto the cookie sheet. Use your hands or the bottom of a cup to flatten each cookie. 
  5. Bake for 12 to 14 minutes. 

Use this recipe in our Meal Planner

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Posted In
cookies baked goods dairy-free dessert egg-free GF/CF gluten-free nut-free rice-free vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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