Molasses spice cookies

Molasses spice cookies. Molasses, Almond butter, Vanilla extract.

Dr. Michael Greger & Robin Robertson

25 + 12 min · 12

Ingredients

• 110 g Molasses
• 32 g Almond butter
• 2 g Vanilla extract
• 112 g Almond flour
• 92 g Whole-grain oat flour
• 4 g Low-sodium baking powder
• 1.8 g Ground ginger
• 2.6 g Ground cinnamon
• 0.5 g Ground allspice
• 102.111 g Water
• 36.667 g Date
• 1.222 g Lemon juice 100%

Preparation

1. For the date puree, soak 36.667 g pitted dates in 72.111 g boiling water for 1 hour. Blend with all that water and 1.222 g lemon juice; retain the pulp. These quantities are part of the ingredient totals.
2. Prepare 110 g of the date puree described in Date syrup; its ingredient share is included here. Mix it with molasses, almond butter, vanilla and 30 g water.
3. Combine both flours, baking powder and spices. Stir into the wet mixture and chill for 30 minutes. Heat the oven to 175°C and line a baking tray.
4. Shape twelve cookies, flatten to about 5 mm and space them apart. Bake for 10–12 minutes, then cool completely before moving them.