Whole Wheat Date Cookies

Every Friday for nearly three years, I've been waking up early, while it’s still dark outside, hopping on my scooter, and setting off towards the Tel Aviv port.

I love crossing the city in the early hours of Friday when part of the city hasn't gone to sleep yet and another part (like me) is just starting to wake up.

Usually, the roads are completely empty, and I find myself standing alone at traffic lights, looking up at the gradually brightening sky.

But when I reach the city's promenade area, I'm always amazed to see the masses of people who, like me, also woke up early and came to the beach area.

The promenade is full of runners, the beach is packed with volleyball players, and the Gordon Pool is filled to capacity (and I haven't even mentioned the line at the coffee shop in the North Market).

There's no doubt this city is sporty and lives right.

Now, why am I telling you all this?

Because a long time ago, I wouldn't have bothered to eat breakfast before my weekly run on the promenade.

I would drink a black coffee, a sip of water, and then head out for a long run, only to realize along the way that I had made a mistake due to feelings of weakness, fatigue, and mainly because the run became unpleasant and ineffective.

Today, I make sure to eat one or two dates, which provide me with a relatively small amount of calories but give me the necessary energy boost for my workout.

And if I feel like something other than a date, I love to prepare these whole wheat date cookies for myself. I eat them about an hour before heading out for my workout, along with a black coffee. And also just when friends come over.

Nutritionist and fitness trainer Noam Bechar says that one cookie has 100 calories = the equivalent of 2 dates.

Notes on the cookies:

In this recipe, I used olive oil (because of its health benefits – which are preserved at baking temperature) and its taste is noticeable and wonderful. If you're not adventurous, you can also use canola oil, coconut oil, or even a trans-fat-free margarine.

I used a combination of white flour and whole wheat flour. Using only whole wheat flour will make the cookies hard and dense – don't worry, the glycemic index will still remain low.

Want more healthy cookie recipes?

Whole Wheat Date Cookies

Prep time 10 minutes

Cook time 20 minutes

Total time 50 minutes

Servings 60 cookies

Ingredients

For the dough

• 2 cups whole wheat flour (rye or spelt flour also work)
• 3 cups white flour
• 1 pinch of salt
• 1 teaspoon baking powder no more!
• 3 tablespoons silan (date honey) can be omitted, but will be less indulgent
• 1 cup olive oil can also use canola oil, coconut oil, or a trans-fat-free margarine
• 1 cup soy milk low-sugar
• 1 teaspoon vanilla extract
• 1/4 cup warm water

For the filling

• 400 grams date spread or a spread made from 30 pitted and well-blended Medjool dates with a little water
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

Instructions

1. Start with the dough.
2. In a deep bowl, mix all the dry ingredients: the flours, baking powder, and salt.
3. In a separate bowl, mix all the liquid ingredients: the oil, soy milk, vanilla extract, water, and silan.
4. Pour the contents of the wet bowl into the bowl with the dry ingredients and mix well until a uniform dough is formed (no need to knead much).
5. Let the dough rest on the side for about 20 minutes (poor thing worked hard).
6. Meanwhile, preheat the oven to medium heat (170°C (340°F) / 340°F).
7. Prepare the filling.
8. In a bowl, mix the date spread and the spices.
9. Divide the dough into 6 units.
10. Using a rolling pin, flatten the dough on a countertop.
11. Cut a sheet of dough 30 cm (12.0 in) by 15 cm (6.0 in) and return the excess dough to the bowl. * You don't have to measure it exactly, but if the dough is too long, the cookie will be very thick.
    
12. Using a spoon, spread the date mixture over the dough, roll it up, and place it on a baking sheet.
    
13. Repeat the process with the rest of the dough.
14. For the topping
15. In a small bowl, mix a tablespoon of date spread diluted with a little water.
16. Brush each roll with a little of the diluted date spread and sprinkle sesame seeds on top.
    
17. Place in the oven and bake for 20 minutes.
18. Remove and let cool completely (at least two hours) before slicing.