- 1 1/3 cups unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground allspice
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup chopped dates
- 3/4 cup light brown sugar
- 1 egg white
- 1/4 cup mild honey
- 3 tablespoons light corn syrup
- 3 tablespoons canola oil
- 2 tablespoons skim milk
- 2 teaspoons vanilla extract
- Preheat the oven to 375F (190C). Lightly coat several large baking sheets with nonstick spray.
- In a medium bowl, whisk the flours, cinnamon, allspice, baking powder, baking soda, ginger, and cloves. Stir in the dates.
- In a large bowl, whisk the brown sugar, egg white, honey, corn syrup, oil, milk, and vanilla until well blended.
- Stir in the dry ingredients just until evenly blended. Drop heaping teaspoonfuls of dough on the prepared baking sheets, leaving about 2 inches (5 cm) between cookies.
- Bake one sheet of cookies at a time in the center of the oven until the cookies are tinged with brown at the edges, 9 to 11 minutes. (The cookies will firm up as they cool.)
- Using a spatula, transfer the cookies to wire racks. Let completely cool.