How to make a Dark And Stormy Mocktail without alcohol or added sugar and turn that into delicious no sugar added ginger cookies! Two yummy recipes in one! This post is sponsored by Zevia.
Happy National Cookie Day, friends!
Yep, a national holiday to celebrate delicious, sweet cookies. Pretty awesome, right?
So, when Zevia asked me to make ginger cookies to celebrate, I was like, “Heck yea!”
Ginger cookies are a big hit in our house during the holidays so I knew this would go over very well with the whole family.
BUT there was one more fun twist to these ginger cookies…Zevia asked me to first make a Dark And Stormy Mocktail and THEN use it to make the ginger cookies.
What Does a Dark And Stormy Taste Like?
So, first things first: what does a Dark And Stormy taste like? I had NO idea.
So, I went out and tried a real Dark And Stormy (I had actually never even heard of it before!), and I really liked it. It tastes like cola, mixed with ginger, a little rum, and a squeeze of lime, all over ice. All in all, it was yummy and right up my alley.
So, I went home and started my testing.
Luckily, I was able to use Zevia’s Ginger Beer Mixer which is sugar free and tastes just like ginger ale and is alcohol-free. This would go perfectly in this Dark And Stormy, as well as many other tasty mocktails.
How to Make Dark And Stormy Without Alcohol
In order to replace the color and flavor of the rum, I chose to use pureed dates to make this a virgin Dark And Stormy. Not only is the color of pureed dates on point as a replacement for rum, it also naturally sweetens the mocktail so we didn’t have to use any added sweetness. Woot!
Guys, if you like rum, ginger ale, lime, and mocktails, you’re gonna LOVE this Dark And Stormy without alcohol. It’s a fun, tasty, and pretty drink that’s free of added sugar so you’re all set on all accounts.
Then, we used the Dark And Stormy mocktail to make the ginger cookies. OMG let’s talk about THESE ginger cookies, guys. They are…
- free of added sugars
- free of artificial colors
- free of artificial flavors
- free of refined flours
- FULL of soft, gingery goodness
These cookies seriously only take 7 minutes to bake and have bits of dates and fresh ginger. So good and simple.
Dark And Stormy Ginger Cookies
- 1/4 cup pitted dates (approx. 10, packed)
- 1 cup boiling water
- 2 7.5 oz. cans Zevia Ginger Beer Mixer
- 1 lime, cut into wedges
- 1/2 cup ice, plus more, as needed
- 2 cups whole wheat pastry flour
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 2 1/2 tsp. dried ginger
- 1 tbsp. fresh ginger, minced
- 1/2 cup coconut oil, softened
- 1/2 cup Dark And Stormy Mocktail (see above)
- 1 egg
- 1/2 cup pitted dates
- 1 cup boiling water
- 1/2 cup dates, chopped
Soften the dates by covering them with boiling water and let them set for about 5 minutes. Then, drain and place them in a food processor. (We want to completely puree these dates so we can use them to sweeten our drink and add that dark coloring that normally comes from the rum.)
Transfer a heaping tablespoon of the date puree to the bottom of a glass, and then pour in the Zevia Ginger Beer Mixer.
Add some ice and a squeeze of fresh lime to finish off the mocktail.
Start by preheating your oven to 350 degrees F and lining a cookie sheet with parchment paper.
Mix together the whole wheat pastry flour, baking soda, sea salt, ground cloves, ground cinnamon, and ground ginger in a medium bowl. Then, set aside.
Soak the dates in the hot water for 5 minutes until softened.
Puree the soaked dates in the food processor until smooth, then add 1/2 cup of the dark and stormy mocktail (see recipe above), the egg, the softened coconut oil, and fresh ginger. Process this until smooth.
Add this date mixture to the flour mixture, and stir until just combine.
Fold in the chopped dates until they’re fully incorporated.
- Grab a heaping tablespoon of the cookie dough and roll into a ball.
Place the dough ball on the cookie sheet and gently press down to form a circle. You can wet your fingers with water to help them not stick.
Repeat with the remaining dough — this will require two baking sheets or to bake in batches.
Place in the oven and bake for about 7 minutes, and then allow to cool on a cooling rack. You can gently press down the center of the cookies to flatten as they cool.
* Nutrition information is for the ginger cookies, not the mocktail.
This post contains affiliate links for products I use regularly and highly recommend. This post is sponsored by Zevia.
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