Whole Wheat September Cookies Without Sugar are the taste of autumn, guilt-free, the perfect answer for those who want a healthy and tasty treat.

This recipe combines the typical crunchiness of shortbread cookies with ingredients chosen for their wellness, like whole wheat flour and figs.

They are perfect for a nutritious breakfast or a delicious snack, and the absence of added sugars makes them ideal for those who are health-conscious or have specific needs.
Moreover, for each cookie, there can be about 10 g of figs, so even diabetics will not run the risk of a glycemic spike, as the amount of fiber and fats from butter and almonds will counteract the spike.

Preparing these cookies is very simple, and the result will surprise you.

Every bite is a mix of flavors and aromas that evoke the warmth and coziness of autumn.

With a cup of tea, a glass of milk, or enjoyed on their own, these cookies will become your new favorite comfort food. Try the recipe now!
You can prepare these cookies in a traditional way or with a Thermomix.

Recipes thought for you:

Whole Wheat September Cookies Without Sugar

Difficulty: Easy
Cost: Very Cheap
Rest time: 3 Hours
Preparation time: 13 Hours
Portions: 20
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: Summer, Autumn

117.44 Kcal

calories per serving

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Energy 117.44 (Kcal)
Carbohydrates 18.32 (g) of which sugars 2.39 (g)
Proteins 1.97 (g)
Fat 7.18 (g) of which saturated 4.11 (g)of which unsaturated 2.67 (g)
Fibers 1.55 (g)
Sodium 28.60 (mg)

Indicative values for a portion of 35 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

Let’s do the shopping

2 cups whole wheat flour (or FiberPasta)
10.5 tbsp butter (cold from the fridge, cubed)
1 cup erythritol (or 1/2 cup sugar or 1/4 cup stevia)
1 tsp baking powder
1 pinch salt
7 oz figs (weighed without skin)
0.7 oz almonds
1.4 oz plain cookies
1/2 tsp cinnamon powder
1 lemon zest (grated)
as needed erythritol (powdered)

Whole Wheat September Cookies Without Sugar

Tools

1 Stand Mixer or Thermomix
1 Parchment Paper
1 Plastic Wrap
1 Knife

Steps

To prepare in stand mixer or bowl

the first thing to do is prepare the filling: put the peeled figs, almonds, and shortbread cookies or any other cookies of your choice in the blender jar. Blend everything.
And once the right creaminess is reached, remove everything from your blender jar and transfer it to a bowl, cover it with plastic wrap, and put it in the fridge until needed.
By hand or in a stand mixer. Put in the bowl of your stand mixer or your bowl, the eggs, the flour, the sweetener, the lemon zest, and the vanilla.
Mix everything until you get a sandy mixture.
Now take the butter, cold, cut it into cubes and add it to the mixture, along with the baking powder and a pinch of salt. Mix everything.
Transfer the slightly sandy mixture to a work surface. Form a dough ball and then flatten it with your fingers and
wrap it in plastic wrap.
Transfer the dough to the fridge for at least 1 hour
After the time has passed, you will notice that working with this dough is a bit challenging
so you will need to be patient, this happens with all whole wheat or completely whole grain doughs, it doesn’t happen for example with refined flours, but, we can’t use them as we are either on a diet or diabetic.
So, roll out the dough on a sheet of parchment paper using a little flour both underneath and on top, forming a rectangle about 1/6 inch thick. Then…
Using a pastry cutter or knife, make four strips as you see below.
Surely being in the fridge the filling will have hardened a bit, but don’t worry, because as soon as you handle it, it softens.
Wet your hands to make it easier and divide it into two parts and distribute it in the center of two of the strips you made just now.
Now take the strips without the filling and flip them over onto the ones with the filling.
With slightly damp hands, try to seal the roll. Also, use the same parchment paper to form a slightly flat cylinder.
Once you’ve made two rolls, place them in the fridge for at least 1 hour, on the top shelf, this way. It will help with cutting
After an hour, preheat the static oven to 350°F
Now make cuts to get from 20 to 30 cookies depending on the amount you want to make.
If you want to use them as cookies, I recommend making them small, about the size of a finger. In this photo, you are seeing those with a thickness of about 1/2 inch.
If instead, you want to use them as snacks, you can make them even 3/4 inch thick. They will bake just the same
Place them on a baking sheet with parchment paper underneath
The same thing will be done with the others you want to make as snacks. As you can see, I prepared both these trays with the same amount of dough you will find. Dictated in the recipe.
Now bake in a static oven at 350°F for about 20 minutes. The smaller ones will bake in fifteen minutes
Let them cool on the tray and move them only when they are cold.
Now you can choose whether to serve them as they are or sprinkle them with powdered erythritol.
Whole Wheat September Cookies Without Sugar are ready.
Put in the Thermomix bowl, whole almonds, peeled or unpeeled, as you wish.
The figs and the cookies. Blend for twenty seconds at speed eight. Then gather with the spatula and possibly blend again until you reach a certain creaminess.
At this point, transfer the mixture to a bowl, cover it with plastic wrap, and put it in the fridge until needed.
Now, rinse and dry the bowl. Put inside: the eggs, the flour, the erythritol, the vanilla, the baking powder, and the lemon zest: set for three minutes on dough setting
After the time, you will get a rather sandy mixture, there we need to add the cubed butter and a pinch of salt. Continue kneading on dough setting for another three minutes.
You will get a still sandy mixture but a little less than the previous one. .
Transfer it to a work surface and compact it, forming a dough ball that you will then flatten, and wrap in plastic wrap as you see in the photo. Transfer to the fridge for at least 1 hour
From here on, continue from step 7.