Ingredients

• 3 cups 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 cup grade b maple syrup + 1 Tbsp
• 1/4 cup 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 cup Water

Instructions

1. Preheat oven to 350.
2. Mix the dry ingredients in one bowl. Mix wet in another. Add dry to wet and mix only until combined.
3. 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.
4. 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.
5. For drizzle, blend together dates and water until smooth. Add to a ziplock bag and snip the corner. Drizzle over each cookie cup.