- Prep-time: / Ready In:
- Makes about 12 cookies
- Serving size: 1 cookie
- Print/save recipe
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.
Reprinted with permission from Flatiron Books. Recipe by Robin Robertson. © 2025 by Michael Greger
By Robin Robertson,
Ingredients
- 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.
Per serving (1 cookie): 170 calories, 27 g carbohydrates, 4 g protein, 6 g total fat, 0.5 g saturated fat, 0 g cholesterol, 50 mg sodium, 2 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
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