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.
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.