Date Lady Date Sugar · Date Lady Pure Date Syrup

I Love Date Lady Gingerbread Cookies


Hello Date Lady Lovers! It’s Harmony here, I’m an account rep for our amazing clients in the Rocky Mountain and NW region. Even though I’m mostly on the phone or emailing clients when I’m in the office, sometimes I take a moment to sneak away and do some baking, especially around the holidays.

This recipe is one of my favorites because the Date Lady Pure Date Syrup adds a playful wink of sweetness to the dense gingerbread cookies without being over-the-top.

I adapted the cookie and frosting recipe from Detoxinista, which uses simple, primal-friendly ingredients …. because when you eat an entire batch of cookies in one setting you want them to be pretty good for you! Seriously, double this recipe. You will thank me later 🙂

For some extra flair, use a cookie cutter to create your favorite seasonal shapes. And trust me, you don’t want to forget the frosting! It’s great straight out of the bowl … not that I would do such a thing.

You know what? Go ahead and double the icing recipe too, who are we kidding? Try these at home and tag us on Facebook or Instagram for a chance to be featured on the blog! #DateLady #DateLadyLover

Are you ready to get started?!

I Love Date Lady Gingerbread Cookies

Ingredients: Gingerbread Cookies
1 1/2 cup almond meal
1/4 cup tapioca starch + extra for rolling and cutting
2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp sea salt
1/4 tsp baking soda
2 Tbsp melted coconut oil
1/4 cup Date Lady Pure Date Syrup
1 Tbsp blackstrap molasses

Ingredients: Date Sugar Icing
2 Tbsp coconut oil
1/4 cup Date Lady Date Sugar (I blended mine in the blender to make it more powdery)
2 Tbsp tapioca starch
1/4 tsp vanilla
2 tsp caramel sauce, optional

Instructions: Gingerbread Cookies

1. Pre-heat oven to 350°F. Line pan and rolling area with parchment paper.
2. Combine almond meal, tapioca starch, ginger, cinnamon, sea salt and baking soda.
3. Add in coconut oil, molasses and Date Lady Pure Date Syrup, stir together.
4. Cover and freeze for 30 minutes.
5. Place on parchment paper and sprinkle with tapioca starch.
6. Roll about 1/4 inch thick, dip cookie cutter in tapioca starch before cutting. OR roll into balls and flatten.
7. Transfer to baking sheet. Bake 10 minutes for chewy or 13 minutes for crispy.
8. Allow to cool completely before frosting. Store in open air

 Date Sugar Icing
1. Mix all ingredients together and enjoy!
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