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Dark And Stormy Ginger Cookies

How to make a Dark And Stormy Mocktail without alcohol or added sugar and turn that into delicious no sugar added ginger cookies!
Categories Cookie, Drinks, Sweet Treat
Difficulty Easy
Keyword ginger beer cookies, virgin dark and stormy
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 18 cookies
Calories 113 kcal
Author Lacey Baier

Ingredients

For the Dark And Stormy Mocktail (makes 2 mocktails):

  • 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

For the Ginger Cookies:

  • 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

Instructions

For the Dark And Stormy Mocktail:

  1. 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.)

  2. Transfer a heaping tablespoon of the date puree to the bottom of a glass, and then pour in the Zevia Ginger Beer Mixer.

  3. Add some ice and a squeeze of fresh lime to finish off the mocktail.

For the Ginger Cookies:

  1. Start by preheating your oven to 350 degrees F and lining a cookie sheet with parchment paper.

  2. 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.

  3. Soak the dates in the hot water for 5 minutes until softened.

  4. 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.

  5. Add this date mixture to the flour mixture, and stir until just combine.

  6. Fold in the chopped dates until they’re fully incorporated.

  7. Grab a heaping tablespoon of the cookie dough and roll into a ball.
  8. 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.

  9. Repeat with the remaining dough — this will require two baking sheets or to bake in batches.

  10. 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.

Recipe Video

Recipe Notes

* Nutrition information is for the ginger cookies, not the mocktail.

Nutrition Facts
Dark And Stormy Ginger Cookies
Amount Per Serving (1 cookie)
Calories 113 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 4.1g21%
Cholesterol 8mg3%
Sodium 83.4mg3%
Carbohydrates 16.1g5%
Fiber 2.4g10%
Sugar 7.5g8%
Protein 1.6g3%
* Percent Daily Values are based on a 2000 calorie diet.