I consider myself your average cookie monster.  That means I like most cookies too much.  As a result, I’ve been limiting myself to a smaller number of cookies per serving, cutting back on refined sugar, and I’ve been trying new ingredients for cooking I know to be healthier.  That’s how I ended up using olive oil instead of butter in this recipe (see our post on olive oil) and tried spelt flour rather than white or whole wheat.

 

Ancient Grain

 

If you’re unfamiliar with spelt flour, it’s an ancient, non-hybrid relative of our present day wheat.  The good news: Most people who are intolerant of wheat may be ecstatic to learn they can tolerate spelt without a hitch.

 

Spelt also has high water solubility.  This allows its many nutrients to be more quickly absorbed into the body.  In fact, according to the WorldsHeathiestFoods.com:

 

Spelt features a host of different nutrients. It is an excellent source of vitamin B2, a very good source of manganese, and a good source of niacin, thiamin, and copper. This particular combination of nutrients provided by spelt may make it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes.

 

Almond Butter

 

Two of the nuts nutritionists are most often recommending these days are walnuts and almonds (for an article from SixWise.com that lists the 6 healthiest nuts click here).  In today’s recipe, I’m using almond butter (made only from dry roasted almonds) rather than peanut butter.  If you use peanut butter, be sure to check the label as many contain sugar.  The brand of almond butter I tried is 100% almonds.  FYI: The jar does say that it may contain traces of peanuts, soy and tree nuts, which implies it’s made with the same equipment used to make peanut butter.  This is relevant for those allergic to peanuts.

 

Let’s Make It A Date

 

In some ways, I think of this recipe as my grown up version of peanut butter cookies.  True, I’m not using peanut butter, but I could if I didn’t have almond butter on hand.  I’m also cutting way back on sugar and substituting the natural sweetness of dates instead.  If you’re a purest and are looking for a peanut butter cookie recipe, this isn’t it.  However, if you’re looking for a delicious nutty-and-date-flavored alternative to the same old thing, this is a healthier cookie recipe the whole family should enjoy.

 

Enough talk, let’s bake.  Start by preheating the oven to 350 degrees.

 

Let’s Gather The Ingredients:

 

1 egg

3 tablespoons of extra light olive oil

1 teaspoon vanilla

3 tablespoons of coconut milk (you can substitute regular or evaporated milk)

1/2 cup almond butter

1/3 cup brown sugar

1/2 cup chopped dates

1/4 cup flaxseed meal

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1 – 1/4 cups spelt flour

 

Mixing and Baking

 

These cookies go together quickly.  Start by mixing all the wet ingredients in a bowl.  These include the egg, olive oil, vanilla, coconut milk, and almond butter.  Note: I used a wooden spoon to mix my cookies until the very end when the batter got thick enough I dove in with a freshly washed hand.

 

After the wet ingredients, add in the dates, flaxseed meal, sea salt, baking soda and spelt flour.  Stir until well-mixed.

 

Roll out 1 inch balls of dough and place on a cookie sheet.  If you like, use a fork to press them flat.  Put the cookie sheet in the oven on a middle rack and bake approximately 9-10 minutes.

 

My pans are a double layer of aluminum with an air layer in between.  This type of pan is great to help prevent scorching on the bottom, but sometimes requires an extra minute or so of baking.  Adjust baking time for the type of your pan.

Makes approximately 2 dozen cookies.

 

Enjoy!

 

By Bob Anderson
© 2011 Javabird LLC.  All rights reserved.

 

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If you enjoyed this recipe you may want to read:
Make Your Own Granola Bars
Or for more recipe ideas visit our new Recipe page by clicking here.

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