These are wonderful breakfast and snack cookies.
1 cup (250 mL) whole wheat pastry flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) poudre douce* (optional)
1/4 cup (60 mL) rolled oats
1/2 cup (125 mL) apricot purée see cookie makeover tips)
1/4 cup (60 mL) date purée see cookie makeover tips)
1/4 cup (60 mL) almond butter
1/3 cup (80 mL) sugar-free strawberry jam
Preheat oven to 375 F (190 C).
In mixing bowl, mix flour, baking soda, salt, cinnamon, poudre douce, and oats (if possible, give oats a whiz in a coffee grinder before mixing into flour).
Incorporate fruit purée and almond butter. Using a 1 oz (30 mL) cookie scoop, measure dough and form into balls, flatten with your palms, and place on oiled baking tray. Using the back of a small spoon, form a shallow well in each cookie. Fill each well with 1 tsp (5 mL) jam.
Bake in preheated oven, watching carefully, for about 14 minutes or until the cookie edges are browned. Let cool. Serve.
Makes 13 cookies.
3 Tbsp (45 mL) ground ginger
2 Tbsp (30 mL) sucanat
1 1/2 Tbsp (22 mL) ground cinnamon
1 tsp (5 mL) ground cloves
1 tsp (5 mL) ground nutmeg
Store leftover poudre douce in a glass spice jar with lid.
Each serving contains: 94 calories; 3 g protein; 3 g total fat (0 g sat. fat); 18 g carbohydrates (5 g sugar); 2 g fibre; 138 mg sodium
source: “Cookie Makeover“, alive #335, September 2010