These are super-easy 100% whole wheat flour cookies. These cookies have a lovely walnut aroma and a gently sweet flavour from the raisins. I was so impressed that whole wheat flour could produce such great-tasting cookies.
Add the beet sugar to the whole wheat flour and gently mix together (you don't have to sift the flour here). Drizzle in the olive oil.
Next, add the water a little at a time and mix with your hand until the mixture forms into a ball. The mixture should have the consistency of an earlobe (aim for the same consistency as shiratamako mixed with water when preparing dango).
Add in the walnuts and raisins from Step 1 to complete the mixture.
Form the dough into cookie shapes using a tablespoon and transfer them to a baking tray.
Bake in an oven preheated to 170°C for 15-20 minutes. Once the moisture has gone they're ready.
Story Behind this Recipe
I wanted to make some macrobiotic cookies so came up with this recipe. I was so surprised by how delicious these cookies turned out I really didn't think they would taste very good. I really didn't expect this recipe to become so useful. These cookies are great for those on a diet I want to try making them in different flavors soon too.
The flour that I used was quite coarse so the resulting dough didn't quite come together properly. If you use a flour with a finer grain, I think it will come together better. You can substitute the beet sugar for caster sugar if you like. It won't quite be a macrobiotic cookie if you do that though. I made these cookies not so sweet so feel free to increase the sugar content.