Whole-Wheat Raisin Cookies

Eve23

1 1/4 c all purpose flour
1 1/4 c 100% stone-ground whole wheat flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 date sugar
1 1/2 c raisin
1/3 c vegetable oil
1/2 c plus generous 2 tbsp water
4 egg whites or 2 extra large eggs

Preheat oven to 350. Grease two cookie sheets with vegetable shortening or oil.

In a large sized bowl, stir together flours, salt, baking soda, date sugar and raisins. Set aside.

In a medium-sized bowl, combine oil, water, and eggs/ Beat mixture for 30 to 40 seconds with a beater. Add to flour-date mixture, stirring until ingredients are well moistened and raisins are distributed in cookie dough. Quickly place batter onto prepared cookie sheets by large tablespoonfuls.

Bake 10 minutes or until there is just a hint of light brown on cookie bottoms.

Remove pans from oven; remove cookies from pans and place on a countertop until completely cool. To store, place cookies in an airtight container and store on countertop or freeze.

Yield 35 cookies

Per cookie
Calories 93
Protein 1.7 g
Fat 2.2 g
Carbohydrate 17.3
Sodium 91.8
Diabetic exchange
Starch 1
Fat 1/2

Cookbook "The "I Can't Believe This Has No Sugar" Cookbook" By Deborah E Buhr

Eve23

1 1/4 c all purpose flour
1 1/4 c 100% stone-ground whole wheat flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 date sugar
1 1/2 c raisin
1/3 c vegetable oil
1/2 c plus generous 2 tbsp water
4 egg whites or 2 extra large eggs

Preheat oven to 350. Grease two cookie sheets with vegetable shortening or oil.

In a large sized bowl, stir together flours, salt, baking soda, date sugar and raisins. Set aside.

In a medium-sized bowl, combine oil, water, and eggs/ Beat mixture for 30 to 40 seconds with a beater. Add to flour-date mixture, stirring until ingredients are well moistened and raisins are distributed in cookie dough. Quickly place batter onto prepared cookie sheets by large tablespoonfuls.

Bake 10 minutes or until there is just a hint of light brown on cookie bottoms.

Remove pans from oven; remove cookies from pans and place on a countertop until completely cool. To store, place cookies in an airtight container and store on countertop or freeze.

Yield 35 cookies

Per cookie
Calories 93
Protein 1.7 g
Fat 2.2 g
Carbohydrate 17.3
Sodium 91.8
Diabetic exchange
Starch 1
Fat 1/2

Cookbook "The "I Can't Believe This Has No Sugar" Cookbook" By Deborah E Buhr

Healthier_Me

This sounds yummy!

julieofthewolves

I have never heard of date sugar before... is it hard to find? This recipe sounds great!

Eve23

Check in the health food section of a larger store perhaps. Maybe even a Trader Joe's. You can always ask for it. You might even check with a vitamin store. I have not used this book on a real regular basis yet. So far I have used mostly bread recipes out of it. I wish I was more help. I am thinking it is probably similiar in texture to brown sugar.

But with all the recent posts I thought they would be a good way to substitute processed sugar goodies. Maybe we have someone who has used it more than I have. Sorry!


Eve