Whole Wheat Cinnamon Cookies
Made with whole wheat flour, these cinnamon cookies are soft on the inside and packed with a magic cinnamon ginger flavor. Plus, the recipe is healthy, plant-based, oil-free, refined sugar-free, and ready in 25 mins.
Ingredients
- 2 ¼ cups (295 g) whole wheat flour
- ⅔ cup (75 g) ground walnuts
- 3 tbsp (30 g) carob powder
- 1 tsp ginger
- 1 tbsp cinnamon
- 1 tsp baking soda
- ½ cup (65 g) regular pitted dates
- ⅔ cup (200 g) liquid sweetener, maple syrup, agave, dates syrup, honey
- ¾ cup (180 ml) water
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking tray with parchment paper.
- In a large bowl mix the dry ingredients (whole wheat flour, ground walnuts, carob powder, ginger, cinnamon, and baking soda).
- Put a quarter cup (60 ml) of water with the dates in a food processor. Blend for 2-3 mins. I love to leave some date chunks and not completely blend them into a paste. (It's great to feel the small pieces in the cookies).
- Then, add the chopped dates, liquid sweetener, and half cup (120 ml) of water to the bowl with dry ingredients. Stir everything with a spoon until a well-combined dough is formed. (Look at the step-by-step photos above).Note: If your dough is too soft to shape it, add 1 or 2 tablespoons of flour and if it is too dry, add more water.
- Take about one full teaspoon of the dough and shape it into a ball. Then slightly flatten it on the baking tray. Do this with the remaining dough, leaving some space between the cookies as they will rise a bit while they bake.
- Sprinkle them with some ground walnuts and put them in the oven. Bake for about 8 mins. Let the cookies cool before eating. They will be soft first but firm up once cooled. Enjoy!
Notes
- I used whole wheat flour for healthy whole food cookies. However, you can use all-purpose regular flour for this recipe.
- See the step-by-step photos in the blog post above.
- The recipe makes a large batch of 40-42 cookies.
Tried this recipe?Let us know how it was!
