Pre-heat oven to 350F
In a medium size bowl, add all the dry ingredients and mix well with a whisk. Set aside
In another bowl, with the whisk attachment on an immersion hand-blender or hand-mixer blend ghee, date, and regular molasses. Make sure the ghee or coconut oil are solid. While whisking the color will begin to shift from black coffee to a creamy latte color. It takes about 2 minutes for the color to shift and for the mixture to be light and "fluffy". Then mix in the freshly grated ginger before mixing the wet and dry mixtures together.
Mix the wet ingredients with the dry mixture, until you have cookie dough. If the mixture is too soft, meaning when you roll it, it is completely mushy and does not form, place it in the freezer for 5-10 minutes to let it slightly harden. Since this does not have refined cane sugar, if the dough is too hard it will prevent the cookie from spreading. The dough needs soft but not melty.
Make golf ball size balls. The ball does not have to be perfectly round or rolled tightly. This allows for the cracks on top and also helps the cookie spread. Then roll the ball into the raw sugar, fennel, and sesame mixture. Place on cookie sheet. For a flatter, less cakey cookie, press down slightly or if you feel your dough is to firm.
Bake for 12-15 minutes depending on the size of the cookie and desired texture. If you want a harder cookie, bake for longer, be careful the cookie does not burn on the bottom. Bake on the middle shelf of the oven.
Chai Masala & Date Molasses Cookies https://chitchaaatchai.com/food/recipes-ayurveda/chai-masala-date-molasses-cookies/