Today’s sweet recipe: whole wheat cookies with no added sugar with dates and peanuts.
Breakfast is one of the most important meals for me; starting the day well allows me to live it to the fullest. I often have it with milk and homemade cookies, other times with a warm herbal tea and a slice of cake or a banana bread, sometimes I prefer to eat Greek yogurt with fresh fruit and one of these delicious whole wheat cookies with no sugar. We must be careful about what we eat for our health and try not to consume refined sugars and flours; in fact, these cookies are made with whole wheat flour and are egg-free, dairy-free, I prepare them with a simple dough of flour, dates, and peanuts, making them perfect for vegans or those following a protein diet.
Making them is very simple because we will put all the ingredients in a mixer and let them blend to create a loose and crumbly mixture that will easily compact when pressed between the hands.
Dates and peanuts can be replaced with prunes, apricots, or dried mango and then, walnuts, almonds or hazelnuts; you can also add pieces of 100% dark chocolate to make them even more indulgent.
Let’s see now, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 15 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 94.20 (Kcal)
- Carbohydrates 12.91 (g) of which sugars 4.54 (g)
- Proteins 2.00 (g)
- Fat 3.78 (g) of which saturated 0.46 (g)of which unsaturated 2.77 (g)
- Fibers 1.78 (g)
- Sodium 0.94 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups whole wheat flour
- 1 cup pitted dates
- 3 1/2 tbsp olive oil
- 2 tbsp peanuts
- 1 tsp flaxseeds
- 3 tbsp water
Tools
- 1 Scale
- 1 Mixer
- 1 Baking Tray
- 1 Baking Mat
Steps
Let’s prepare all the ingredients, then weigh the flour and put it in the mixer, pit the dates and add them to the flour, also add the shelled peanuts, olive oil, and a tablespoon of flaxseeds. Add water and turn on the mixer for about three or four minutes until it becomes sticky but still crumbly and not compact.
Turn off the mixer, take a portion of dough about 30/35 grams and compact it between your hands to form a disc about 0.39 inches thick; if you want, you can use a small round cookie cutter. Place each cookie on a baking tray lined with parchment paper or a baking mat.
Bake in a preheated oven at a temperature of 320°F for 15 minutes, then increase to 356°F and bake for another five minutes. If you like them more golden, crunchy, and dry like me, leave them for a few more minutes. Remove from oven and let them cool.
Una Riccia recommends
As mentioned earlier, you can replace the dried fruit with what you like best, but you can also replace the flaxseeds with sunflower seeds, chia seeds, or other oilseeds.
If you want to make them thinner, reduce the cooking time as well; otherwise, they will be too hard.
