Whole grain flour has a larger fiber content than white flour, and I especially like them in certain baked treats for their nutty taste — like in these Whole Grain Honey Date Cookies, which are also sweetened with honey and dates — no added sugar.
Spelt flour is an ancient grain that tends to have an earthy rustic flavor and has become more popular over the years in breads and other hardy baked goods. Whole Wheat Pastry Flour, which is milled to a finer powder or Whole Wheat White Flour, can be found almost anywhere today, and make good substitutes for Spelt Flour, if you can’t get a bag online or at your local grocer.
Honey and dates are a healthier option to add sweetness to cookies, and in this recipe, I actually combined both for a delicious taste. These cookies have a 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 desserts after the holidays, and they definitely have a place on my healthier January menu.
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Ingredients
15 dates
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)
To Prepare:
- 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!
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