I’m a believer in whole grains. I know they have become a little out-of-fashion, especially with the gluten-free, paleo and keto crowd, but I think they work. Whole Grains flours have a larger fiber content than white flours, and I especially like them because I feel full after enjoying something that’s made with whole wheat. There are so many new whole grain flours on the market, and I tend to choose different products depending upon what I’m baking.
Spelt flour is an ancient grain that tends to be a little easier on those who are gluten intolerant. I like to use spelt flour because it’s rustic in nature, and provides an excellent flavor profile that just tastes great. Whole wheat white flour, which can be found almost anywhere today, makes a good substitute for spelt in whole grain baked goods. However, today you can actually find spelt flour at finer grocery stores, and I highly encourage you to pick up a bag to use in baking.
Honey and dates are a healthier option to add sweetness to cookies, and in this recipe, I actually used some of both. These cookies have a most delicate crumb with a cake-like texture that are easily enjoyed as a dessert, and possibly a breakfast treat because they aren’t’ overly sweet. I really love the earthiness and change of heavy dessert pace from traditional holiday treats in this recipe, and they definitely have a place on my healthier January menu.
1/3 cup honey, any variety
1 large egg
1 teaspoon vanilla extract
1 1/4 cups spelt or whole-wheat white flour
1/2 all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
(Makes 12 Cookies)
- Preheat oven to 325 degrees.
- In a food processor, add dates and pulse until coarse bits. Add honey, egg and vanilla, puree until almost smooth.
- Add flours, soda, salt, cinnamon and puree until mixture comes together, about 1 minute.
- Scoop onto sheet pan lined with parchment into 2 tablespoon rounds. Bake for 12-14 minutes, or until light golden brown. Remove and cool on sheet pan for 5 minutes before removing. Enjoy!