Name: Egg-Free and Dairy-Free Molasses Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1/4 cup (60 ml) water; 1/4 cup (45 g) dates, pitted and chopped; 1 1/4 cups (190 g) unbleached all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1 pinch ground cloves; 1/8 tsp salt; 1/4 cup (55 g) lightly packed brown sugar; 1/4 cup (60 ml) molasses; 3 tbsp (45 ml) canola oil

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a small pot, bring the water and dates to a boil. Simmer for 3 minutes while stirring and pressing on the dates with a wooden spoon until the mixture forms a purée. Set aside.
- In a bowl, combine the flour, baking soda, baking powder, spices and salt.
- In another bowl, combine the brown sugar, molasses, oil and date purée with an electric mixer. With the machine running on low speed, or with a wooden spoon, stir in the dry ingredients.
- Form into balls using about 3 tbsp of the mixture for each cookie. Place on the baking sheet.
- Bake for 15 minutes or until the cookies are golden. Let cool completely.

Egg-Free and Dairy-Free Molasses Cookies

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet