Growing up, my mom and I would make cookies from one of those pre-made Pillsbury "Chocolate Chip Flavored" Cookie Dough rolls. We would make them in the evening and by the next morning (after I ate the last couple for breakfast), they were all gone. This is due to the fact that we would leave the cookie sheet out on the counter and throughout the evening, either my mom, my dad, my brother, or myself would snag one or two or four. When it comes to cookies, back then, my family and I all had pretty similar tastes.
If I were to make a batch of (vegan) chocolate chip cookies today, you know who would eat them? Chris and I. Sophia might nibble on one, if there were no Oreo-type cookies in our house (every now and again, we will pick up a package of Newman O's for Sophie). Max turns his nose up to anything with "chocolate" in the title and most everything that has "cookie" in the title. Sharing a batch of cookies in this house was something I never expected to happen.
The first time I made these, both Max and Sophie were carrying on about how great the house smelled, and as soon as I pulled them out of the oven, both of them asked to try one. I thought for sure Sophie would not like it as she has stated that she detests almonds and I thought Max would quickly catch on that there was ginger in it and thus spit it out. And what happened? They asked for seconds. And thirds. By the time Chris got home, there was only 1 left.
The second time, I traded out the agave syrup I had used previously, for Suzanne's Specialties "Just Like Honey" Rice Nectar. I had spotted it recently on a Vegan Essentials shopping spree (I had been given a gift card), and being a former honey-snob, I decided that I must try it. When I first poured it out, I was amazed with the viscosity and thickness of it. I stuck my pinkie a spoon in to test it and the taste blew me away. It was so rich and sweet (it is composed primarily of maple, agave, and brown rice syrups), but it had floral undertones with an almost fruity aftertaste. I can only describe it as magical because it tasted better than I remember honey tasting!
Once this batch came out of the oven, Chris wasted no time in getting his share, even snagging one when I wasn't looking. The twins ran to the kitchen before I even finished asking "Do you guys want to try one of these cookies?" I, of course, love them as well, and I will happily be making again (and again and again) because sharing a batch of cookies with my family makes me very, very happy.
“HONEY” ALMOND GINGER DATE COOKIES
makes about 15-16 cookies
Ingredients:
- 1 3/4 cups almond flour
- 4 medjool dates, pitted
- 1/2 cup almond milk
- ¼ cup “honey” rice nectar
- 2 inch knob of ginger, peeled and grated (I used a microplane)
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ tsp sea salt
Instructions:
- Soak the dates in the almond milk for 2 hours.
- After the dates have soaked, puree the dates in a food processor until mostly smooth. Add the ginger, ¼ cup of almond milk (do not use the full ½ cup), and “honey” and puree until smooth. Add the spices and pulse to mix in. Add the almond flour in ½ cup increments, processing after each addition. Continue until all the flour is mixed in.
- Transfer the dough to a bowl and refrigerate for 30 minutes.
- Preheat the oven to 350. Line a baking sheet with parchment paper. Once the dough is done chilling, quickly form your cookies. Using a tablespoon, take heaping spoonfuls of dough, use your hands to roll it into a ball, and place them on the prepared baking sheet . Flatten each cookie with the bottom of a glass or measuring cup.
- Bake the cookies in the oven for 12 minutes or until slightly golden and firm. Remove and let cool on the baking sheet for a couple minutes before transferring to a cooling rack. Enjoy!
Is there a type of dessert that your family enjoys?
This recipe is being shared with Ricki's Wellness Weekends and Gabby, Shelby and Carrie's Healthy Vegan Fridays.
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All Photos taken by Chris Miller
© Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.
veganfling
Yum!! It's so exciting that your whole family liked them. When I was growing up we could never all agree on our favorite, but I was definitely the classic chocolate chip fan!
keepinitkind
When it came to making homemade cookies, chocolate chip was always my favorite too. If we were somewhere that dished up M&M cookies, that was another story. 🙂
Heather
That is one thing I struggle with giving up - Honey...so THANK YOU for introducing a fellow "honey snob" to this, I cannot wait to order a Jar and try out the goodness myself.
These cookies look so amazing - the twins have good taste 🙂
keepinitkind
Thank you, Heather! I hope you like it! I just made some granola with it, and it soooo good! 🙂
Annie
Love the flavors in these, Kristy. I've eyed Just Like Honey but have resisted so far...might have to mosey down to Whole Foods soon and snag a jar. So fun that you created a cookie you can all enjoy together.
keepinitkind
Thanks, Annie! I hope you like it! I just made some granola with it and it turned out so deliciously well! 🙂
Gabby @ the veggie nook
Wow, you know a cookie is good when you can barely hang onto them for an afternoon! I love the flavours in these, so that doesn't surprise me!
Have a lovely weekend Kristy!
keepinitkind
Thanks, Gabby! How long they last is very telling to how good they are, isn't it? 😉 I hope you are having a fantastic weekend too!
jess
your photographs are so lovely that i feel like i can smell them from here! i'm really looking forward to giving these a try with agave.
keepinitkind
Thanks, Jess! That is such a great compliment! 🙂 I hope you like them!
Richa`
I am game for this spiced up cookie! you all probably wouldnt get any if you kept a plate near me;)
i would love to try the "honey". i never liked honey much, but it sure did work well in some things. i love it that the twins loved it! great minds thinking alike!:)
keepinitkind
Thanks, Richa! Perhaps I can lure you to California with a plate of these, all to yourself? 😉
zosia
what's honey rice nectar?
keepinitkind
The product is made by Suzanne's Specialties, and it is called "Just like Honey." It is a blend of maple, agave, and brown rice syrups with some other flavorings.
zosia
could i sub in just honey or just agave or just coconut nectar?
keepinitkind
I think any of those would be just fine. I've made them with agave as well, and they were lovely! 🙂
Caitlin
i love how much the twins enjoyed the cookies! the recipe looks awesome and healthy, which is amazing and much better than pillsbury! my family was the same way with boxed brownie mix. the brownie dish would sit on the counter for a day, and we would all take turns going in and cutting out another square. they never lasted over night!
keepinitkind
Thank you, Caitlin. It is such a great experience to share a favorite with the entire family, isn't it? I had the same experience with the boxed brownie mix. Except it was in college and it was just me and 1 roommate... 🙂
Ashlae | oh, ladycakes
Just what I'm craving! A spiced up ginger cookie. I've got a cold (going on two weeks - AHH!!!!!!!) so I think adding extra ginger will be in order. It will also be ok for me to eat the entire batch, since I'm sick, right?
So happy the kiddos loved the cookies! That's the best.
keepinitkind
Thank you! If we were closer, I'd make you a batch myself! And I believe it is fact that you must consume an entire batch of cookies while sick! 😉 Feel better soon, Ashlae!
CJ
I love making cookies with almond flour and your date recipe looks really good..Happy Weekend 🙂
keepinitkind
Thanks, CJ! Isn't almond flour miraculous?!?! 🙂
Caralyn @ glutenfreehappytummy
oh my gosh those cookies look so incredible! dates make everything so wonderfully chewy!
keepinitkind
Thanks, Caralyn! I'm loving dates right now! 🙂
Cadry
What a sweet story! I've got to remember to make this recipe for my dad sometime. He loves gingersnaps, and I think these would especially be a hit with him.
keepinitkind
Thanks, Cadry! I think your dad would love them- they're like sweet, chewy gingersnaps!
Bex @ Vegan Sparkles
Oh wow, they look and sound amazing and I love that there are less than ten ingredients! I think I might make a batch for my family this weekend! 🙂
keepinitkind
Yay! Thank you! I hope your family enjoys them! 🙂
Vicky (Sweet and Healthy Living)
Yum, these look delicious! I love ginger cookies!
keepinitkind
Thanks Vicky! Me too! 🙂
Courtney Jones
Very cool. I'd love to get ahold of some of the "honey" to try. These spice cookies look delicious. I love love love cookies in general - but these look particularly tasty.
keepinitkind
Thanks, Courtney! I'm a bit of a cookie monster myself too. 🙂
Alaine at My GF & DF Living
These sound amazing and I love how natural your ingredients are! I have a date obsession right now so these will be made asap! Good thing I just bought dates in bulk
keepinitkind
I know- I want dates in everything! 🙂 Thanks for stopping by, Alaine!
Lysa
wow ! I had no idea agave honey existed. the cookies look so delicious! I will try i t:)
keepinitkind
Oh you have to- it's so delicious! 🙂
Somer
I've made 3 batches of molasses ginger cookies in the last week, but now that I've seen this recipe, We really need a do-over! So simple and so delicious!
keepinitkind
I LOVE molasses ginger cookies! Especially around the holidays! Mmmmmmm...
I hope you like the recipe! 🙂
Leaf
Such deliciousness! I had no almond flour on hand so I used wheat flour and a splash of canola oil (I figured, to make up for the fat properties of almonds). Also I used real honey. I simmered the dates in the milk until the milk reduced by half which sped up the soaking process. I really enjoy the ginger with the subtle flavors of the honey. I look forward to making it with the intended almond flour sometime. Thank you!
keepinitkind
Oh good! I'm so happy that you liked them! 🙂
Wendy @ Plantivores
These look delish and I am going to make them this week for Rosh Hashanah. Honey is a typical ingredient for this holiday so this is the perfect recipe to imitate honey but not use it. Question: the ingredients list calls for 1/2 cup of almond milk but in the instructions it says to only use 1/4 cup. What should I do with the other 1/4 cup? Or should I just use 1/4 cup to begin with?
Thanks!
keepinitkind
Thanks! I would start with the 1/4 cup and add more if you need to. Good luck!