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My family has an apple spice cookie that has been handed down for several generations. I decided to adapt this recipe with whole wheat pastry flour and olive oil to make it more heart-healthy. It is moist and chewy and full of spice, making it hard to enjoy just one. Try this healthy version of Apple Spice Cookie with Pecans.
Healthy Food Swaps
When following the Mediterranean Diet you need to swap all-purpose white flour for whole wheat flour. Pure whole wheat flour from hard red wheat is strong flavored and grainy. This works in many recipes but is not ideal for this cookie.
When I decided to start adapting recipes to whole wheat I learned about white whole wheat flour that is made from white wheat. It has a lighter color, a milder taste, and a finer texture than whole wheat flour from red wheat. Exploring further I came across whole wheat pastry flour.
Now you may be thinking pastry flour sounds like something that would be associated with all-purpose flour. But that is not the case.
Whole wheat pastry flour is also made from white wheat and is milled with all the whole grain components including the bran and germ.
So you get the fiber and nutrients that are processed out of all-purpose flour but have a finer texture than even white whole wheat flour. This makes it great for baking.
Whole wheat pastry flour is low gluten content than all-purpose flour, so don't plan to bake bread with it.
I also substituted olive oil for shortening in the original recipe. This swap decreases the amount of saturated fat.
Pecans add crunch and fiber. These cookies are perfect with a cup of milk or coffee for a quick snack.