Ginger Molasses-Style Honey Cookies
Soft, chewy and deeply spiced, with the dark warmth of molasses recreated using honey and date paste. Crackly tops, gingerbread soul.
Why you'll love this recipe
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 18
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1/3 cup (80 g) Medjool date paste (dates blended with a splash of water)
- 1/4 cup (85 g) raw honey
- 1/3 cup (80 ml) melted butter
- 1 large egg
- 2 cups (240 g) whole-wheat pastry flour
- 1 tsp baking soda
- 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, pinch salt
How to make it
Preheat oven to 350°F (175°C). Line a tray.
Whisk date paste, honey, melted butter and egg.
Combine flour, baking soda, spices and salt; stir into wet to a soft dough. Chill 20 minutes.
Roll into 18 balls; place on the tray (they spread).
Bake 10–12 minutes until crackled and just set. Cool on the tray.
Save this one for later — hover the image to pin it.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Ginger Molasses-Style Honey Cookies really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Ginger Molasses-Style Honey Cookies keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Ginger Molasses-Style Honey Cookies make?
This makes enough for 18. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Ginger Molasses-Style Honey Cookies
Soft, chewy and deeply spiced, with the dark warmth of molasses recreated using honey and date paste. Crackly tops, gingerbread soul.
Ingredients
- 1/3 cup (80 g) Medjool date paste (dates blended with a splash of water)
- 1/4 cup (85 g) raw honey
- 1/3 cup (80 ml) melted butter
- 1 large egg
- 2 cups (240 g) whole-wheat pastry flour
- 1 tsp baking soda
- 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a tray.
- Whisk date paste, honey, melted butter and egg.
- Combine flour, baking soda, spices and salt; stir into wet to a soft dough. Chill 20 minutes.
- Roll into 18 balls; place on the tray (they spread).
- Bake 10–12 minutes until crackled and just set. Cool on the tray.
