My boss’s wife makes these cookies every year for Christmas, and gives me some on a plate with a bunch of other cookies. These are always my mom’s, and my favorite. This year I even asked if she had any left after Christmas, and she gave me another plate of them! I decided that I NEEDED to make a healthy version of these because they’re just SO GOOD!!
Of course I used the flour I’ve been using the most recently. It’s Spelt flour, and it’s like the perfect middle of the road between white and wheat flour. It’s not bleached, and actually comes from Spelt berries. My sister has a flour mill and grinds them for us into flour. So it doesn’t lose it’s nutritional value, like things often do when they’re ground up for too long. (Think coffee, after it’s been ground up too long, it loses a lot of it’s original flavor and often becomes stale.)
As always, I used Pyure to sweeten it. It called for like a cup and a quarter of white sugar and it only needed 4 tbsp of Pyure. That’s one of the reasons I love Pyure. Not only is it good for you and doesn’t spike blood sugar levels, but you also only have to use a fraction of the amount of sugar you would normally use!
Now, I thought it was kinda weird when the recipe called for a little bit of Jam, but I went with it and even used a different kind then it called for. Just stick with a berry kind and you should be fine. I went with Crofter’s Organic Blackberry Seedless.
These didn’t spread out for me at all. They’re supposed to a little, but i’m not sure if it was the Spelt flour, or the fact that I didn’t add any milk to the batter. The recipe said to add only what was needed to mix the batter, and it didn’t need any.
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Chocolate Italian Cookies (Healthy)
Ingredients
Cookies
- 5 cups Spelt flour
- 3-4 tbsp Pyure (Or preferred sweetener)
- 3/4 cup Cocoa
- 1.5 tbsp Baking Powder
- 1 tbsp Baking Soda
- 1 tbsp Cinnamon
- 1 tbsp Cloves (Ground)
- 1 cup Butter (Softened)
- 3 Eggs
- 1/4 cup Crofters Seedless Blackberry Jam
- 1 cup raisins (optional)
- 1 cup Chopped Walnuts (optional)
- Milk (For wetness)
Glaze
- 1/2 cup Maple Sugar
- 2 tbsp Arrowroot Powder
- Milk (For wetness)
Instructions
Cookies
- Preheat the oven to 375F
- Sift the dry ingredients together.
- Blend the Butter, eggs, Jam, Raisins, and nuts together. Then mix in with the flour mixture. Add a little milk at a time until mixture is fully incorporated.
- Roll into small balls and place on a cookie sheet with parchment paper.
- Bake 10 minutes ONLY!!
Frosting
- Put the Maple sugar and Arrowroot Powder into your blender and blend until powdered.
- Pour into a bowl and add milk a little at time while stirring until you reach the desired consistency you want.
- Dip the tops of the cookies into the bowl and place back on the cookie sheets to set.
- Enjoy!! Store in an airtight container on the counter for up to a week. They freeze well, just don't ice them before you put them in the freezer. Ice them when you take them back out.