Dark and Stormy Ginger Cookies

Dark and Stormy Ginger Cookies

Turn your dark and stormy cocktail/ mocktail into a delicious no added sugar dessert thanks to the help of A Sweet Pea Chef!



  • 1/4 cup pitted dates
  • 1 cup boiling water
  • 2 cans Zevia Ginger Beer Mixer
  • 1 lime, wedged
  • 1/2 cup ice


  • 2 cups whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 2 1/2 tsp dried ginger
  • 1 tbsp fresh minced ginger
  • 1/2 cup coconut oil
  • 1/2 cup Dark and Stormy Mocktail (from above)
  • 1 egg
  • 1/2 cup pitted dates
  • 1 cup boiling water
  • 1/2 cup chopped dates


Dark and Stormy Mocktail

  1. Soften the dates by covering them in boiling water and let sit for 5 minutes. Drain and place them in a food processor until completely pureed.
  2. Transfer a heaping tablespoon of the date puree to the bottom of a glass. Pour in the Zevia Ginger Beer with ice and a fresh squeeze of lime.

Ginger Cookies

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Mix together the whole wheat pastry flour, baking soda, sea salt, ground cloves, ground cinnamon, and ground ginger in a medium bowl. Set aside.
  3. Soak the dates in hot water for 5 minutes to soften. Drain and puree in a food processor until smooth.
  4. Add in 1/2 cup of the dark and stormy mocktail, the egg, coconut oil, and fresh ginger. Process until smooth.
  5. Add the wet mixture to the dry mixture and stir to combine. Fold in the chopped dates until fully combined.
  6. Scoop a heaping tablespoon of the cookie dough and roll into a ball. Press the ball down gently to make a circle on the cookie sheet.
  7. Make cookie dough balls for the whole batch and bake for about 7 minutes. Let cool on a cooling rack and enjoy.

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