- 1/2 cup butter (1 stick), softened
- 1/2 cup date paste (see how to make date syrup)
- 2 Tablespoons blackstrap molasses
- 2 Tablespoons maple syrup (Real, Grade B)
- 1 large egg
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves or allspice
- 1/2 teaspoon ground nutmeg
- For the Cream Cheese Icing: 4 ounces cream cheese (half a pack)
- 1/4 cup full-fat yogurt
- 1 Tablespoon raw honey or maple syrup
- Whip the butter until nice and fluffy, then whisk in the date paste, molasses, maple syrup, and egg.
- In a separate bowl, mix together the dry ingredients, then add to wet ingredients and mix well.
- Place in fridge and let dough cool for 30-60 minutes.
- Remove from fridge and roll out individual balls using 1 Tablespoon of dough, then flatten them on a parchment-lined baking sheet. (They don’t really spread.) The dough will be sticky, so return it to freezer between batches.
- Bake on 375ºF for 14-16 minutes.
- For the Cream Cheese Icing: Soften the cream cheese and beat it until fluffy. Add yogurt and maple syrup, and let it chill in the fridge to firm up, then spread on cookies and serve immediately!
- Note: For chewier cookies, replace the molasses and maple syrup with 2 Tablespoons brown sugar. I generally store these cookies in the fridge, especially if they have cream cheese icing!
- Category: Breakfast, Dessert