The Happiest Whole Wheat Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 cup rolled oats3/4 cup whole wheat pastry flour (I use Bob's Red Mill)1/4 tsp. sea salt1/4 tsp. baking soda1/2 tbsp. cinnamon1/4 cup butter1 tsp. vanilla extract(optional: 1/2 tsp. almond extract)1/4 cup unsweetened vanilla almond milk3 tbsp. agave nectar* Topping: 1 tbsp. sucanat mixed with 1 tsp. cinnamonAgave note: I use wholesome sweetener's organic blue agave. It is low-glycemic. Not all agave nectars are created equally, so read the label carefully.
Preheat an oven to 400 degrees Fahrenheit
Mix the sucanat and teaspoon of cinnamon in a small bowl and set aside.
Combine the flour, oats, salt, baking soda, and cinnamon in a bowl and mix thoroughly. Using a pastry cutter or the tines of 2 forks, cut in the butter until the mixture reaches the consistency of coarse cornmeal. Some pea-sized pieces are fine. Add the agave nectar, extracts, and almond milk and mix until a stiff dough forms. If it is too sticky, add a small amount of flour. Roll the dough into a ball and chill in the freezer for 10-15 minutes.
Roll the dough out to 1/8 inch thick on a lightly-floured board and cut into desired shapes with cookie or biscuit cutters. Lay the cookies on a baking sheet lined with parchment paper and sprinkle the sucanat/cinnamon mixture over them.
Bake the cookies for 9-10 minutes or until the edges are just golden. Move immediately to a cooling rack. Serve warm or at room temperature.
Makes approximately 2 dozen cookies, depending on the size of your cookie cutter.
Mangia bene!
Number of Servings: 24
Recipe submitted by SparkPeople user BANANAFISH711.
Mix the sucanat and teaspoon of cinnamon in a small bowl and set aside.
Combine the flour, oats, salt, baking soda, and cinnamon in a bowl and mix thoroughly. Using a pastry cutter or the tines of 2 forks, cut in the butter until the mixture reaches the consistency of coarse cornmeal. Some pea-sized pieces are fine. Add the agave nectar, extracts, and almond milk and mix until a stiff dough forms. If it is too sticky, add a small amount of flour. Roll the dough into a ball and chill in the freezer for 10-15 minutes.
Roll the dough out to 1/8 inch thick on a lightly-floured board and cut into desired shapes with cookie or biscuit cutters. Lay the cookies on a baking sheet lined with parchment paper and sprinkle the sucanat/cinnamon mixture over them.
Bake the cookies for 9-10 minutes or until the edges are just golden. Move immediately to a cooling rack. Serve warm or at room temperature.
Makes approximately 2 dozen cookies, depending on the size of your cookie cutter.
Mangia bene!
Number of Servings: 24
Recipe submitted by SparkPeople user BANANAFISH711.
Nutritional Info Amount Per Serving
- Calories: 48.1
- Total Fat: 2.2 g
- Cholesterol: 5.2 mg
- Sodium: 39.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.8 g
- Protein: 0.7 g
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