Chewy Grain-free Molasses Date Cookies Recipe
Recipe Description:
A grain-free, date-sweetened chewy spice cookie. Perfect for Christmas, but delicious any time of the year.
Recipe
Instructions:
Preheat your oven to 350 degrees F and line your baking sheets with parchment.
It is best to have all your ingredients at room temperature. Add your dates, coconut oil, eggs and molasses to a food processor and pulse until you have a smooth paste. If you are using pitted dates double check them for pits and expect this to take a little longer.
In a small bowl whisk together all your dry ingredients. Add the dry ingredients to the date mixture and process until combined, scraping the bowl as needed.
Spoon tablespoons of dough onto your lined baking sheets leaving at least an inch and a half of spreading room.
Bake for 8-10 minutes until puffy. Cool the cookies on the baking sheets before removing. It's best to release the cookies with an offset spatula before removing.
Baked cookies freeze well but I have found that coconut flour baked goods like these tend to not store well for long periods at room temperature.
*Ingredient information: I get my date paste from Country Life Natural Foods. It is relatively dry compared to most homemade versions I've seen but it's great for baking. My kids prefer no coconut flavor and so we use the expeller pressed oil from Wilderness Family Naturals. I've used both Bob's Red Mill and Honeyville almond flour/meal in these and both work fine.
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