Ginger Molasses Cookies

This little treat came about one night while we were hankering for something a little more than our typical fruit for dessert.  As always, we enjoy the challenge of making something that tastes good while also being beneficial for our health.  We got these down pretty good on the first try and are happy to bring you another sweet treat that will not hurt your heart, arteries or waist line!  We strive to never use sugar or oil in our cooking, especially baked goods, as it can add up very quickly and degrade the health benefits.  So, instead of sugar we used date sugar (dried dates ground up) giving you the benefits of fiber, vitamins and minerals.  We also used molasses (no kidding, given the name of the cookie, right) which contains iron, vitamins and minerals.  Quinoa flakes are packed with nutrition and have a good amount of protein.  With the added protein from the hemp seeds these are an all round satisfying choice when it comes to a cookie!  So bake away and bring some with you on your next trip.  You will be everyone’s favorite person to fly with in no time!



  • 2 Cups quinoa flakes
  • 3/4 cup almond milk
  • 1/2 cup date sugar (have extra for rolling)
  • 1/2 cup erythritol (have extra for rolling)
  • 1/3 Cup hemp seed
  • 1/4 cup molasses
  • 3 tsp cacao nibs
  • 3 tbsp almond milk
  • 2 tsp fresh ginger
  • 2 tsp powdered ginger
  • 1 tbsp ground flax seed
  • 1 tsp cinnamon
  • 1/2 tsp clove
  • 2 tsp baking soda
  • 1/4 tsp salt



Pre heat oven to 350 F°

In a small bowl mix ground flax seed with 3 tbsp almond milk (or water) – set aside and let thicken

In a large bowl mix quinoa flakes, hemp seeds, cacao nibs, cinnamon, clove, ground ginger, baking soda and salt.

In a medium bowl mix molasses, date sugar, erythritol, fresh ginger and flax mixture.  You can also do this with an electric mixer if you like.

Stir dry ingredients into molasses mixture gradually.

– Make walnut sized balls of batter and roll in date sugar or erythritol.  Place on a cookie sheet about 2 inches apart.  Flatten slightly.

– If you want sweeter cookies you can add in a few packs of stevia.

Bake for 8-12 minutes.

Let cool on drying rack and enjoy!


Dry ingredients:






















Mix dry ingredients into molasses mixture gradually.























Roll, flatten and bake.