These cookies are made with whole wheat flour and maple syrup, and stuffed with a sweetened sour cream spread before being rolled in crushed pistachios.

Makes 15 cookies

Instructions:

1. Preheat oven to 350°F.
2. In an electric mixer fitted with a paddle attachment, mix flour, baking powder, ginger, cinnamon and salt until thoroughly combined. Add in egg whites, brown sugar and maple syrup and mix until dough forms.
3. Scoop cookie dough onto a slightly greased parchment lined baking sheet, one inch apart, and bake for 15-20 minutes or until cookies are fluffy and cooked completely. Let cool on a wire rack for 30 minutes.
4. In a electric mixer fitted with a paddle attachment blend together cream ingredients until smooth. Pipe cream onto cookie bottoms and sandwich together, pressing slightly.
5. Roll cookies in crushed pistachios before serving.