cookies Archives - Forks Over Knives

Molasses Spice Cookies

Robin Robertson — Tue, 29 Apr 2025 17:21:07 +0000

Editor’s note: Dr. Michael Greger’s How Not to Age was one of our favorite books of 2023, and now Dr. Greger is back with The How Not to Age Cookbook, featuring recipes by Robin Robertson. This wholesome yet delicious cookie recipe is an excerpt from the new cookbook.

The amazing aroma of molasses and spice will fill your home as these cookies bake in the oven. Almond flour and almond butter add richness while oat flour ensures they’re not too heavy. But it’s the combination of ginger, cinnamon, and allspice paired with caramel-like date syrup and molasses that is a match made in heaven. Slightly chewy and perfectly delicious, they’re especially good served with a cup of hot tea or coffee!

Tips

Gluten-free: This recipe is gluten-free if you use gluten-free oat flour.

Consistency: Because the consistencies of molasses, almond butter, and date syrup can vary, you will need to monitor the amount of additional water, using it only if the dough is too dry.

Variations

Add grated lemon or orange peel to the cookie dough.
Add a pinch of ground cardamom to the spices.
Top the dough discs with some chopped nuts.

Yield: Makes about 12 cookies

Time: 60 minutes

⅓ cup blackstrap (dark) molasses (80 ml)
⅓ cup date syrup (80 ml) (see Consistency tip, recipe intro)
2 tablespoons almond butter
½ teaspoon pure vanilla extract
1 cup almond flour (110 g)
1 cup oat flour (120 g)
1 teaspoon aluminum- and sodium-free baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground allspice

Instructions

In a large bowl, combine the molasses, date syrup, almond butter, vanilla, and 2 tablespoons of water. Stir until smooth and well blended. Set aside.
In a medium bowl, combine the almond flour, oat flour, baking powder, ginger, cinnamon, and allspice. Mix well. Slowly add the dry ingredients to the wet ingredients, stirring to mix well. If the mixture is too dry to form into smooth balls, add more water, (see tip, recipe intro) 1 tablespoon at a time. If the dough becomes too wet, add a bit more flour. Chill the dough for 30 minutes.
Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper.
Scoop out 1 tablespoon of the dough and roll it between your hands to shape it into a ball. Place the dough ball on the prepared baking sheet. Repeat until all the cookie dough has been used, making about twelve balls, spaced about 2 inches (5cm) apart on the sheet. Wet your fingers and gently press each cookie to flatten the dough into a disk about ¼ inch (0.5cm) thick.
Bake until the bottom edges are slightly browned, 10 to 12 minutes. Remove from the oven and set aside to cool for about 10 minutes. The cookies will continue to firm up as they cool. When completely cooled, use a metal spatula to transfer the cookies to a plate to serve, or store them in a covered container until ready to enjoy.

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Chocolate Mint Kiss Cookies

Kathryn Hendrix, RDN, LD — Mon, 02 Dec 2024 18:21:15 +0000

Perfect for special occasions, these vegan meringue-topped chocolate mint kiss cookies won’t last long. Your guests will never guess the secret ingredient: canned chickpeas! The dense, chocolaty cookie, which includes blended chickpeas, date paste, cocoa powder, and vegan chocolate chips, is delicious all on its own. Cacao nibs are stirred into the batter, deepening the chocolate flavor. The “kiss” is a puffy, mint-flavored meringue that leverages the viscous power of aquafaba, the liquid from the canned chickpeas. The best way to store these supremely munchable cookies is on a plate; when stored in an airtight container, they become very delicate and crumbly.

Tips

Low and slow: These meringue-topped treats are cooked in a cool oven (200°F) for 1½ to 2 hours. For a chewier meringue, opt for the shorter cooking time.

For more inspiration, check out these tasty ideas:

Gingerbread Cookies
Jam Dot Holiday Cookies
Fruit & Spice Cookies
Sesame Date Cookies with Golden Turmeric Milk

Yield: Makes 22 cookies

Time: 2 hours 30 minutes

2 tablespoons flaxseed meal
¾ cup whole wheat pastry flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon regular or sodium-free baking powder
¾ cup canned no-salt-added chickpeas, drained and aquafaba (liquid from can) reserved
¾ cup Date Paste
¼ cup vegan chocolate chips
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¼ cup cacao nibs
¼ teaspoon cream of tartar
¼ cup pure cane sugar
¼ teaspoon pure mint extract

Instructions

Preheat oven to 200°F. Line two large cookie sheets with parchment paper. In a small bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes. In a large bowl combine flour, cocoa powder, baking soda, and baking powder.
In a food processor combine flaxseed mixture, chickpeas, 3 tablespoons of the aquafaba, the Date Paste, chocolate chips, maple syrup, and vanilla. Process until smooth.
Add chickpea mixture to flour mixture; stir to combine. Stir in cacao nibs. Drop dough by rounded tablespoons 1 inch apart on the prepared cookie sheets. (For bite-size cookies, use 2 teaspoons per cookie.) With wet fingers, flatten cookies and shape as desired.
In a medium bowl beat 4 tablespoons aquafaba with cream of tartar until soft peaks form (tips curl). Slowly add sugar while beating until stiff peaks form (tips stand straight). Fold in mint extract. Pipe or spoon meringue on top of unbaked cookies.
Bake 1½ to 2 hours or until cookies are set and meringue is done to your liking (less time for a chewy meringue, more time for a crispy meringue). Transfer cookies to a wire rack to cool completely. If you like, dust with additional cocoa powder before serving. Store cookies, uncovered, at room temperature up to 5 days.

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Vegan Gluten-Free Gingerbread Cookies

Kathryn Hendrix, RDN, LD — Mon, 25 Nov 2024 18:27:23 +0000

Your search for a scrumptious, vegan, gluten-free, gingerbread cookie recipe is over! Fragrant with the sweet-and-spicy aromas of ginger, allspice, and cinnamon, these comforting cookies are a fun goody for kids and a knockout treat for adults around the holidays and throughout the year. While traditional gingerbread is overloaded with butter and processed sugar, this healthier version uses tahini to enrich the dough and dates to sweeten it, with just a light sprinkling of raw sugar on top. If you prefer your gingerbread cookies decorated with icing, try the White Sweet Potato Icing recipe directly below, which can be made thick for piping or thin for spreading. The variety of cookie cutters available these days is extensive, so feel free to get creative!

Tips

White Sweet Potato Icing: To make the icing, in a small blender combine ¼ cup unsweetened, unflavored plant milk; ¼ cup pure maple syrup; and 2 tablespoons soaked cashews. Cover and blend 2 minutes or until smooth. Add 2 cups cooked white sweet potato. Cover and blend until smooth, adding additional milk as needed to reach desired consistency.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 cookies

Time: 30 minutes

20 pitted Deglet Noor dates (6 oz.) or 10 Medjool dates
2 tablespoons flaxseed meal
1 cup brown rice flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon sea salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Pinch freshly ground black pepper
2 tablespoons tahini
1 teaspoon pure vanilla extract
2 tablespoons dried currants (optional)
Coarse raw sugar, such as turbinado or demerara (optional)
1 recipe White Sweet Potato Icing (optional; see recipe above)

Instructions

Preheat oven to 425°F. Line a cookie sheet with parchment paper. Place half of the dates in a small bowl. Cover with boiling water. Let soak 10 minutes; drain well. In another small bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes.
In a large bowl stir together the next nine ingredients (through pepper). In a food processor combine soaked dates, flaxseed mixture, tahini, and vanilla. Process until smooth. Chop the remaining dates (you should have about ½ cup). Add dates to the food processor; pulse until incorporated. Add date mixture to flour mixture; mix until well incorporated. (You might need to work the dough a bit.)
Turn the dough out onto a sheet of parchment paper and form into a flattened disk. Place another sheet of parchment paper over the top and roll out to ¼ inch thick. Using cookie cutters, cut into desired shapes. Place cutouts 1 inch apart on the prepared cookie sheet. Brush cutouts with water and, if you like, add currants (as buttons for people or as desired for decoration) or sprinkle with coarse sugar. Gently press currants into dough.
Bake 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool completely. If you like, decorate cookies with White Sweet Potato Icing (see recipe above).

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Sesame Date Cookies with Golden Turmeric Milk

Kathryn Hendrix, RDN, LD — Tue, 24 Sep 2024 17:27:56 +0000

Fragrant with cardamom and nutmeg, and with chunks of dried dates and cranberries dotted throughout, these chewy-on-the-inside and crisp-on-the-outside cookies have a festive air. A shot of plant milk flavored with golden turmeric is the perfect dipper, but you can also enjoy them plain, tucked into your lunchbox, or with a cup of tea. Made with brown rice flour and sweetened with blended dates, these kid-friendly, gluten-free date cookies are free from processed sugar and are as healthy as they are delicious.

For more inspiration, check out these tasty ideas:

Yield: Makes 18 cookies + 1 cup milk

Time: 30 minutes

Ingredients

Cookies

20 pitted Deglet Noor dates, chopped
2 cups boiling water
2 tablespoons flaxseed meal
1 cup brown rice flour
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons tahini
1 teaspoon pure vanilla extract
½ cup dried cranberries
2 teaspoons sesame seeds

Golden Turmeric Milk (optional)

1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or oat
3 pitted Deglet Noor dates
1½ teaspoons grated fresh turmeric or ½ teaspoon ground turmeric
½ teaspoon pumpkin pie spice
¼ teaspoon pure vanilla extract
Pinch freshly ground black pepper

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper. In a bowl soak 10 of the dates in the boiling water 10 minutes; drain well.
In a small bowl stir together flaxseed meal and ¼ cup room-temperature water. Let stand 5 minutes. In a large bowl stir together flour, cardamom, nutmeg, baking soda, and salt.
In a food processor combine soaked dates, flaxseed mixture, tahini, and vanilla; blend until smooth. Add another 10 dates and the cranberries; pulse until incorporated. Add date mixture to flour mixture; stir until well incorporated. (You may need to work the dough a bit to combine.)
Turn the dough out onto a sheet of waxed paper; shape into a ball and flatten slightly. Top with another sheet of waxed paper and roll out until ¼ inch thick. Using desired-shape cookie cutters, cut out dough. Place cutouts on the prepared baking sheet. Brush cutouts with water and sprinkle with sesame seeds. Gently press seeds into dough.
Bake 8 to 10 minutes or until golden brown. Transfer to a wire rack; let cool.
To make Golden Turmeric Milk (optional), in a small food processor, combine ¼ cup of the milk with the dates. Process until a smooth paste. Add the remaining milk and the remaining ingredients. Process 2 minutes or until smooth. Pour into a small saucepan; heat over medium-high just until steaming. Serve as a dipper for cookies.

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Dreamy Zucchini Breakfast Cookies

Carleigh Bodrug — Mon, 04 Mar 2024 17:47:48 +0000

Almond butter adds richness to these wholesome zucchini breakfast cookies that are tender, chewy, and full of comforting flavor. Each little round features the warming notes of cinnamon and subtle sweetness of vanilla to complement the grated squash, which adds the perfect amount of moisture to each cookie. And while we love snacking on one or two of these treats for a light breakfast, they’re delicious at any time of day!

Tip: These cookies are gluten-free as long as you use certified gluten-free rolled oats.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cookies

Time: 25 minutes

¾ cup rolled oats
¾ cup grated unpeeled zucchini, patted dry
⅓ cup natural almond butter
¼ cup flaxseed meal
3 tablespoons pure maple syrup
2 teaspoons ground cinnamon (preferably Ceylon cinnamon)
½ teaspoon baking soda
½ teaspoon pure vanilla extract
¼ teaspoon sea salt

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl combine all ingredients; mix until well combined. Wet your hands and form mixture into eight balls. Place dough balls on the prepared baking sheet at least 1 inch apart. Flatten dough balls with your hand or the back of a fork until they are approximately ½ inch thick.
Bake 12 to 14 minutes or until a toothpick inserted into a cookie comes out clean. Remove and cool cookies on a wire rack.

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Sweet Potato Chocolate Chip Cookies

Ellen Boeke — Mon, 04 Dec 2023 18:15:44 +0000

Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite, but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!

Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.

For more sweet potato desserts, check out these tasty ideas:

Yield: Makes 20 cookies

Time: 45 minutes

1¼ cups mashed sweet potatoes (see tip in intro)
¼ cup unsweetened, unflavored plant-based milk
3 tablespoons light molasses
2 teaspoons pure vanilla extract
1½ cups oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dairy-free chocolate chips or chopped dark chocolate

Instructions

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.

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Lemon-Glazed Oatmeal Snack Cakes

Ellen Boeke — Tue, 13 Dec 2022 18:35:50 +0000

A bright lemon glaze coats these clove-scented snack cakes to make them perfect for an afternoon nibble. The oat flour base provides a tender, chewy texture that’s a cross between a cookie and a muffin so you get the best of both worlds. Each bite-size cake is infused with lemon zest and lemon extract to double down on the refreshing citrus flavor while a touch of vanilla adds mellow warmth. Naturally sweetened with dates, applesauce, and maple syrup, these tasty treats are a healthy way to indulge your sweet tooth!

Tip: To soak dates, place them in a bowl and add boiling water to cover. Let stand for 5 minutes and then drain.

For more healthy vegan dessert recipes, check out these tasty ideas:

Yield: Makes 12 cakes

1½ cups rolled oats
2 teaspoons baking powder
¼ teaspoon sea salt
¼ teaspoon ground cloves
1¼ cups unsweetened, unflavored plant milk
½ cup coarsely chopped Medjool dates, soaked
½ cup unsweetened applesauce
4 tablespoons pure maple syrup
1 tablespoon flaxseed meal
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
¼ teaspoon pure lemon extract
1 tablespoon lemon juice
Thin lemon slices and/or fresh raspberries, for garnish (optional)

Instructions

Preheat oven to 350°F. Line bottoms of twelve 2½-inch muffin cups with parchment paper, or use silicone muffin cups.
Place oats in a food processor. Pulse well to achieve a flour-like consistency. Pour into a large bowl. Stir in baking powder, salt, and cloves.
In the food processor combine milk, dates, applesauce, 2 tablespoons of the maple syrup, the flaxseed meal, lemon zest, vanilla, and lemon extract. Process until smooth. Add to oat mixture. Stir just until oats are moistened. Pour into prepared muffin cups, filling each two-thirds full.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let stand in cups 10 minutes. Remove cakes from cups and place on a wire rack set over waxed paper.
Meanwhile, stir together the remaining 2 tablespoons maple syrup and the lemon juice. Brush glaze over warm cakes. If you like, top with lemon slices and/or fresh raspberries. Serve warm.

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Chewy Apple-Raisin Oatmeal Cookies

Nancy Macklin, RDN — Wed, 21 Sep 2022 17:18:41 +0000

Perfect for keeping your energy levels high during a long hike or satisfying your sweet tooth after dinner, these oversized cookies are delightfully chewy and incredibly versatile. The wholesome combination of peanut butter, oats, raisins, and cinnamon tastes like a decadent treat but these crave-worthy cookies are totally free from refined sugar and oil. Don’t be afraid to get creative and add in other ingredients like chopped nuts, freeze-dried blueberries, or vegan dark chocolate chips to totally customize the recipe. Pro tip: Keep a batch in the freezer so you always have a tasty treat on hand!

For more healthy cookie recipes, check out these tasty ideas:

Yield: Makes 10 cookies

½ cup mashed banana (1 large)
½ cup grated apple
¼ cup chunky no-salt-added peanut butter
¼ cup pure maple syrup
2 tablespoons unsweetened, unflavored plant-based milk
1 teaspoon pure vanilla extract
1 cup rolled oats
½ cup whole wheat flour
2 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon sea salt
1 cup raisins

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl combine the first six ingredients (through vanilla). In a small bowl stir together the next five ingredients (through salt). Add oat mixture to apple mixture; stir until combined. Stir in raisins.
Drop dough by ¼-cup portions 3 inches apart onto prepared cookie sheets. Dip a spatula in water and use it to flatten and spread the mounds to 2¾-inch rounds (about ½ inch thick).
Bake 12 to 14 minutes or until cookies are browned. Cool on a wire rack. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.

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Chocolate-Strawberry Vegan Whoopie Pies

Katie Simmons — Fri, 15 Apr 2022 17:13:24 +0000

Rich strawberry cream is sandwiched between homemade chocolate cookies for these vegan whoopie pies. Freeze-dried strawberries are the secret ingredient both in the cream filling and as a fun decoration. To neatly crush freeze-dried strawberries, seal them in a resealable bag, pushing out as much air as you can. Roll over the bag using a rolling pin.

Tip: To soak cashews, place in a bowl and cover with boiling water; let stand at least 30 minutes. Drain.

From plants-rule.com

Yield: Makes 12 whoopie pies

1 cup raw cashews, soaked (see tip in intro)
1½ cups pitted dates
1 cup freeze-dried strawberries, crushed in a blender, food processor, or by hand
2 teaspoons tapioca starch
3 teaspoons pure vanilla extract
1 cup applesauce
1 cup mashed bananas (about 2 bananas)
¾ cup unsweetened, unflavored almond milk
2 teaspoons pure vanilla extract
1 cup spelt flour
½ cup brown rice flour
½ cup unsweetened cocoa powder
2 teaspoons regular or sodium-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt

Instructions

Make Strawberry Cashew Cream: In a blender combine cashews, ½ cup of the dates, ½ cup of the freeze-dried strawberries, the tapioca starch, 1 teaspoon of the vanilla, and ½ cup water. Cover and blend until smooth, scraping sides as needed. (The mixture will be thick.) Set aside.
Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
In a blender combine the applesauce, the remaining 1 cup dates, the bananas, almond milk, and the remaining 2 teaspoon vanilla. Blend until smooth, scraping down sides as needed. In a medium bowl whisk together the next six ingredients (through salt). Add applesauce mixture to flour mixture; stir to combine.
Spoon batter in ¼-cup portions onto prepared baking sheets, spacing about ½ inch apart. You should have 24 portions.
Bake about 12 minutes or until set, rotating pans halfway through baking. Set baking sheets on wire racks to cool.
To assemble pies, spread about 2 tablespoons Strawberry Cashew Cream onto flat side of one cookie. Press flat side of another cookie onto cream. Roll edge of pie in the remaining crushed freeze-dried strawberries to coat cashew cream halfway around pie. Repeat with remaining cookies and cashew cream. Serve immediately or transfer to an airtight container and store in refrigerator up to 1 week.

The post Chocolate-Strawberry Vegan Whoopie Pies appeared first on Forks Over Knives.

Pecan Shortbread Cookies

Katie Simmons — Mon, 13 Dec 2021 18:12:20 +0000

These scrumptious gluten-free cookies are a plant-based take on the classic shortbread cookies you enjoyed growing up. Naturally sweetened with dates, the dough gets an upgrade with cinnamon and chopped pecans for a warm and nutty flavor. When you’re craving a sweet snack to accompany a warm cup of tea, these enticing treats hit the spot.

Tip: Make batches of the dough ahead of time to store in the freezer. When you’re ready to bake, let the dough soften a few minutes at room temperature, then slice and bake as directed.

Recipe from plants-rule.com

Yield: Makes 24 cookies

2 tablespoon flaxseed meal
¾ cup pitted Deglet Noor dates
1 teaspoon pure vanilla extract
1½ cups brown rice flour
1 teaspoon ground cinnamon
½ teaspoon regular or sodium-free baking powder
¼ teaspoon sea salt
½ cup chopped pecans

Instructions

In a small bowl stir together flaxseed meal and ¼ cup warm water. Let stand 5 minutes.
In a blender or food processor combine dates, vanilla, and ½ cup water. Cover and blend until smooth, scraping sides of blender as needed. Add flaxseed mixture. Cover and blend to combine.
In a medium bowl whisk together rice flour, cinnamon, baking powder, and salt. Add date mixture and pecans to flour mixture. Stir to combine.
Cut an 18-inch piece of plastic wrap or parchment paper. Transfer dough to plastic wrap. Roll dough into a 12-inch long log (2-inch diameter). Wrap with the plastic wrap and freeze at least 30 minutes.
When ready to bake, preheat oven to 425°F. Line a cookie sheet with parchment paper or a silicone baking mat. Cut dough log into 1/2-inch-thick slices (you should have 24). Arrange slices ½ inch apart on prepared cookie sheet.
Bake 12 to 14 minutes or until cookies are golden brown on bottoms, rotating cookie sheet halfway through baking. Cool 10 minutes on cookie sheet. Transfer to a wire rack and cool completely. Store cookies in an airtight container in the refrigerator up to 1 week.

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