Homemade roll of Ginger Molasses Cookie Dough–Who needs Pillsbury?

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.

Homemade roll of Ginger Molasses Cookie Dough
Recipe type: Dessert, 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
  1. Boil water
  2. 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
  3. When ready to use, remove ¼ +1/8 cups of the date water and discard
  4. In the food processor, pulse the dates and the ginger
  5. In a large bowl, blend all dry ingredients except chips and nibs
  6. Add dry ingredient mixture and eggs to food processor and blend until dough forms
  7. Transfer to bowl, and mix in nibs and chips
  8. Bake or pack!
  9. 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!

Lauren Breuer

Author Lauren Breuer

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