I confess that I am a hopeless romantic. Valentine’s Day brings visions of romance, hearts, flowers, candlelight, chocolate and soft music. When our boys were at home, their cheesy mother would decorate the table with hearts, balloons and candles for our Valentine’s Day meal. What they loved, however, were my decorated heart-shaped sugar cookies! It became a tradition, and many years later something still tugs at my heart strings to make heart shaped cookies! What complicates the situation is that we are staying away from refined sugar! How in the world can these ideas merge into something palatable?
Today’s recipe will show that it is possible! Here is a sneak peek…
Take a look at these healthy ingredients…
Warm 1/2 c. honey with 1/3 c. coconut oil.
In a medium bowl combine1 1/2 c. whole wheat pastry flour, 3/4 c. oat bran, 1/2 t. salt, 1/2 t. baking soda, 1 T. cornstarch and whisk together.
Add the zest of one lemon.
Add the oil and honey mixture along with 1 t. vanilla and 1 t. almond flavoring and mix until just combined. Dough will be quite stiff. Let dough sit in fridge for 5-10 minutes, covered with plastic wrap.
Roll dough into small balls and place on silicone covered baking sheet. (or well oiled) Using your pinky finger, make a deep indentation. Form to a point at the bottom.
Fill indentation with raspberry jam. I used about 1/2 t. for each cookie. I chose a jam that has no added sugar, just fruit!
Bake at 350 for 8-10 minutes. Don’t over bake.
You will not miss that sickly sweet frosting because the flavors baked into the cookie along with the touch of raspberry jam gives you all the sweet taste you need. I had to control the urge to eat the whole batch!
Whole Wheat Honey Valentine Cookies
1/2 c. honey
1/3 c. coconut oil (you could also use butter)
1 t. vanilla
1 t. almond flavoring
zest of one lemon (can omit, if desired)
1 1/2 c. whole wheat pastry flour
3/4 c. oat bran
1 T. corn starch
1/2 t. salt
1/2 t. baking soda
Warm honey and coconut oil together. Mix in medium bowl all the dry ingredients. Add honey, oil and rest of ingredients. Stir until just mixed. Cover with plastic wrap and place in fridge for 5-10 minutes. Roll into small balls and place 2 together touching. Using your pinky make a firm indentation. Form point of heart. Add 1/2 t. of raspberry jam. Bake at 350 for 8-10 minutes.