1/4 cup (60 ml) water

1/4 cup (45 g) dates, pitted and chopped

1 1/4 cups (190 g) unbleached all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1 pinch ground cloves

1/8 tsp salt

1/4 cup (55 g) lightly packed brown sugar

1/4 cup (60 ml) molasses

3 tbsp (45 ml) canola oil

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.

In a small pot, bring the water and dates to a boil. Simmer for 3 minutes while stirring and pressing on the dates with a wooden spoon until the mixture forms a purée. Set aside.

In a bowl, combine the flour, baking soda, baking powder, spices and salt.

In another bowl, combine the brown sugar, molasses, oil and date purée with an electric mixer. With the machine running on low speed, or with a wooden spoon, stir in the dry ingredients.

Form into balls using about 3 tbsp of the mixture for each cookie. Place on the baking sheet.

Bake for 15 minutes or until the cookies are golden. Let cool completely.

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