Whole Wheat Cinnamon Apple Cookies

I love to bake. It's what I want to do on a day off or to relax or to challenge myself. Really, I'll bake at the drop of a hat. 

Last week (prior to Jackson returning to the hospital), I found myself at home on a "day off". And as usually happens, I disregarded my to-do list to create a new baked good. I found a recipe that I've had for a while and been meaning to "health-it-up". 

After many taste testers (including my farming friends at Black Hog Farm and my hungry little boy), I am convinced I have a winner. My goal was to reduce the amount of butter by using Greek yogurt and use honey to replace some of the sugar. As always, I wanted to achieve wonderful flavor, moistness and use as many whole grain or high-fiber ingredients as possible. The result is a yummy cake-like cookie that you can feel pretty good about eating. 

Enjoy!

Whole Wheat Cinnamon Apple Cookies

1/2 stick (or 4 tablespoons) unsalted butter, softened

1/4 cup low fat or fat free yogurt (recommend Cabot)

1/2 cup brown sugar

1/4 cup honey

2 eggs

1 teaspoon vanilla extract

1 cup white whole wheat flour (recommend King Arthur)

1 cup whole wheat pastry flour (again, recommend King Arthur)

1 teaspoon baking soda

1/4 cup ground flax seed

1/4 teaspoon ground nutmeg

1 teaspoon good, ground cinnamon

1/2 teaspoon Kosher salt

3 tablespoons of lowfat buttermilk

1 apple, diced (any type will work)

3/4 cup raisins (prefer golden raisins)

Directions

1. Preheat oven to 350 degrees.
2. In a separate bowl, combine flours, baking soda, flax seed meal, nutmeg, cinnamon, and salt. Mix to combine and set aside.
3. In a large mixing bowl, combine butter, yogurt and sugar. Cream together on medium speed using a mixer until well combined. Add honey and continue to mix for 1 minute. 
4. Add eggs and vanilla extract and mix until well combined.
5. Turn off mixer and add half of the flour mixture. Mix on low speed just until combined. Add buttermilk and mix. Then add the rest of the flour mixture until just combined.
6. Turn off mixer and fold in apple pieces and raisins with a spatula. 
7. Scoop about 1.5 tablespoons of dough out onto parchment paper lined baking sheets. Bake for 11 minutes (edges will be golden brown). Let cool slightly and remove to wire racks to cool. 

Makes about 32 cookies

Comments

[Fresh Food Perspectives]

Ginny, GREAT QUESTION!!
Pastry flour is a softer, moister flour than regular whole wheat flour. If you have ever rubbed whole wheat flour between your fingers, you'll notice that it's very dry. Using whole wheat pastry flour helps give a softer, moisture texture to whole grain baked goods and avoid the "hockey puck-like" texture that regular whole wheat flour tends to produce.

[Ginny]

What is the difference between regular flour and pastry flour? I don't usually buy pastry flour.