Ingredients

The following ingredients have 24 Servings
  • 3 c. Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tbsp. ginger
  • 2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/3 c. + 1 tbsp. grade b maple syrup
  • 1/4 c. blackstrap molasses
  • 4 tbsp. applesauce
  • 2 tsp. vanilla extract
  • 1 egg
  • 8 medjool dates (pitted)
  • 4 oz. cream cheese (softened)
  • 1 tsp. vanilla
  • 6 medjool dates (pitted)
  • 1/4 c. water

Instruction

  • Preheat oven to 350.  
  • Mix the dry ingredients in one bowl. Mix wet in another. Add dry to wet and mix only until combined.
  • Using a small cookie scoop, scoop the dough into a mini muffin pan. Bake the cookies for about 12-14 minutes. Gently press center to create a cavity. Completely cool before filling. 
  • For the cream cheese using your high speed blender or food processor, blend together the dates, cream cheese and vanilla until smooth. 
  • Spoon a tbsp of caramel cream cheese into each cookie cup. 
  • For drizzle, blend together dates and water until smooth. Add to a ziplock bag and snip the corner. Drizzle over each cookie cup.