1 cup whole wheat pastry flour + extra on reserve
1 teaspoon baking powder
3 tablespoons safflower oil
1/4 cup honey
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 egg (you can use a whole egg or just the egg white. I used the whole egg but only used about 1/4 of the beaten egg for brushing on the cookies. No egg gets added to the dough. It’s just for brushing on right before baking.)
Preheat oven to 350 degrees F.
Mix all ingredients together in a large mixing bowl.
If the dough is so wet that it is sticking to your fingers, knead in some extra flour, 1 tbsp. at a time until you have a soft dough that doesn’t stick. (I used an extra 2 tbsp.) If it’s too dry, add a little more oil.
Roll dough out to 1/4 inch thickness and cut with cookie cutters.
Transfer cookies to a parchment lined cookie sheet.
Brush cookie tops with egg wash.
Bake for approximately 8-12 minutes, or until cookies have a nice, golden glow.
Nutritional Content: (Data is for 1 cookie – if you made 18)
Total Fat: 3 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 6 mg
Sodium: 29 mg
Carbohydrates: 9 gm
Dietary fiber: 1 gm
Sugars: 4 gm
Protein: 1 gm
Estimated Glycemic Load: 5