There is definitely something to be said for convenience. Everyone’s bought a roll of Pillsbury cookie dough at some point in time. But it’s not healthy…and it’s not homemade. It is definitely not the best cookie you or I can make!
Sometimes you’ve got time for homemade, and sometimes you don’t. Take advantage of the times when you have time time…and make a double batch, and freeze half of it.
Then it’s ready to go when you are! Just take it out, slice how many cookies you want, and off you go!
I made some Ginger Molasses Cookies for this. Here they are:
This makes a big batch–enough to let you bake some fresh, and to freeze an entire roll. They are based on this recipe for healthy chocolate chip cookies.
- 1 and ¾ cups pitted dates
- boiling water for date softening
- 2 square inches ginger, minced
- 1.5 c spelt flour
- 2 eggs
- 2 t baking soda
- ½ cup spelt bran
- 2 t salt
- ⅛ c molasses
- 1.5 c dark choc chips
- ½ c cacao nibs
- Boil water
- Pack dates into large glass measuring cup, and cover with boiling water, until most dates are just submerged. Put a plate on top of the dish for 10 minutes so they can all soften
- When ready to use, remove ¼ +1/8 cups of the date water and discard
- In the food processor, pulse the dates and the ginger
- In a large bowl, blend all dry ingredients except chips and nibs
- Add dry ingredient mixture and eggs to food processor and blend until dough forms
- Transfer to bowl, and mix in nibs and chips
- Bake or pack!
- ENJOY
How to prepare it to freeze:
When preparing it, all you do is roll whatever cookie dough you have left into a log shape, that’s about 1.5″ in diameter. Make sure it’s tightly backed, and roll it up in some parchment. Place in a plastic bag, and try to get all the air out. Voila!
Now, as you can see, I cut the cookies, and didn’t change the shape. That’s the only issue here: you might want to reshape them, or smoosh them a little, because they won’t change shape when you’re baking them, and so you end up with this:
Still totally delicious and melty. And nope, they’re not raw. I think I baked them at 375 for 12 minutes from frozen…but I don’t remember! I do have some left in the freezer, so I’ll have to try again 
They are melt in your melt awesome!
