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Sometimes, you just gotta commit a cardinal sin and make cookies with whole wheat flour. I am not big on cookies that have whole wheat flour, to me, cookies are a treat to be enjoyed with the junkiest of flours, the whitest of white sugars, and ingredients that make your arteries harden.
I like ’em tasty and bad for me. Just like my men.
However, sometimes that mom guilt kicks in, and this was one of those moments. I sometimes feel guilty that my son never gets any junk or treats in his lunch like oh, 90% of his lunchmates do. I don’t buy granola bars or even prepackaged stuff much at all anymore, I have fruit bars for a once-in-a-while treat in the van when I am desperate for a moment’s peace, (I spent approximately 2 hours in the van daily just for school driving! That doesn’t count lessons or activities. I just depressed myself) and unfortunately a lot of things we consider treats like roasted peanuts or almonds are just plain banned in school. And I would feel guilty sending them anyway, there was a whole sheet on lunchtime meals where the school asked for healthy food only. And I get why, who wants a whole class hopped up on fruit roll-ups and sugared treats for the afternoon? Besides the fact that schools are trying desperately to promote healthy eating choices with childhood obesity rates skyrocketing.
Do you like how once again, I went on a tangent? I’m awesome at that.
So anyways, seriously, back to the subject, these little suckers aren’t that bad for the kids, they are whole wheat, very little margarine and I used low fat which worked perfectly fine, the dates and raisins are chock full of iron and the spices make up for the lack of sugar. And the dates and raisins really do make up for the lack of sugar too, I upped the dates from half a cup, and might even make it a cup next time. I love dates.
They aren’t sweet, melt-in-your-mouth to-die-for cookies, but the kids think they are a treat and I don’t feel too bad sending these to school with my son once in a while for a healthy snack.
1/2 cup of margarine (I used light)
1/2 cup of brown sugar
1 3/4 cups of whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1.2 tsp nutmeg
1/4 cup sour milk
1 cup of raisins
3/4 cup chopped dates
Boil your raisins in some water to plump them up.
Cream together the butter and the sugar.
Combine and whisk together the dry ingredients
Add to the sugar mixture, combine, then add in your raisins and dates. Mix again. Next time, I will add in another 1/4 cup of chopped dates at least, to make them sweeter and add more iron to them.
Drop by tablespoonful onto a cookie sheet. If you want them flatter, slightly press them down. I like mine cakey little drops.
Bake at 350 until browned. And hopefully the kids like them!
Whole Wheat Hermit Cookies
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Total Time
- 22 minutes
- Karlynn Johnston
- 1/2 cup of margarine
- 1/2 cup brown sugar
- 1 egg
- 1 3/4 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1.2 tsp nutmeg
- 1/4 cup sour milk
- 1 cup raisins
- 3/4 cup chopped dates
- Boil your raisins in some water to plump them up.
- Cream together the butter and the sugar.
- Combine and whisk together the dry ingredients.
- Add to the sugar mixture, combine, then add in your raisins and dates. Mix again. Next time, I will add in another 1/4 cup of chopped dates at least, to make them sweeter and add more iron to them.
- Drop by tablespoonful onto a cookie sheet. If you want them flatter, slightly press them down. I like mine cakey little drops.
- Bake at 350 degrees until browned.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.