WHOLE WHEAT GRAINS Coconut Oil Glucose Cookies with Organic Strawberry Icing
Out of all the cookies on my site, I pointed out that there wasn’t an individual homemade sugars cookie! HOW DARE I.
Admittedly, I’m a little ashamed. Specifically being a self-proclaimed cookie radical. No politicial chat here, we believe in cookies for the higher good of America (as well as the world).
I’m here to provide the people what they need!
In all seriousness, I am playing around with this recipe for a few weeks now. 1st goal was to make a whole grain sugar cookie. Whole wheat grains pastry flour was the solution and it has been among my favorite flours to work with over the past couple of years. While sometimes tricky to find, I promise it’s worth the search. WW pastry flour helps to keep the cookies light and gentle, but still provides a nutritional boost of fibers and protein (versus regular all purpose flour).
My second goal was to get rid of the dairy. NOW I AM not a butter hater whatsoever (remember my dark brown butter stage?), nevertheless the considered a sugar cookie using a hint of coconut essential oil taste was screaming MAKE ME NOW.
You guys get me, ideal?
The 3rd goal was to eliminate the refined sugar within the cookies. Coconut glucose worked like a charm to create a amazing flavor. In the event that you haven’t had coconut sugar before, you may think that it would flavor like coconut. Shock: It generally does not in any way! It almost includes a toffee, buttery flavor to it.
P.S. I also scaled back again on the sugar within the cookie greatly because I feel you get plenty of sweetness in the icing.
Calorie consumption: 164
Formula type: Cookies, Valentine’s Day, Dye Free, Dairy Free, Whole Grain
1/3 cup coconut sugar (organic cane sugar also works)
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
2-3 tablespoons almond milk
In a big bowl of a power mixer add coconut oil, coconut sugar, egg, almond and vanilla extract and almond milk. Defeat Crust For Gluten Free Cheesecake 2 mins until well mixed, easy and creamy. Make sure your coconut oil is slightly cool (but still melted) before you decide to add the egg or it’ll end up cooking the egg.
In a separate medium dish, whisk together whole wheat pastry flour, baking powder and salt. Slowly add to moist ingredients, using the mixer on medium low speed. Mix until just combined. If dough is certainly too dry, add a teaspoon or two of almond dairy (or any dairy you prefer).
Divide the dough in half. Place each dough ball between two bed linens of parchment paper and move out to 1/4″ or 1/8″ width to your liking. Place on a cooking sheet and devote refrigerator for 1-2 hours.
Once you’re ready to bake your cookies (and after the dough has chilled), preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Remove cookies from your fridge and use a heart-shaped cookie cutter to lower your cookies. Place trim cookies on the cooking sheet and bake for 6-9 minutes or until sides are just somewhat golden brown. Allow to cool on cookie sheet for a couple minutes before moving to a cable rack to finish cooling. Repeat with remaining dough, rerolling dough as required. Makes about 12 mid-sized cookies.
Once cookies are completely cool, produce the icing: Place freeze dried strawberries in a blender and mix until they become a natural powder. Transfer to some medium dish and whisk in powdered glucose, honey and milk until solid and somewhat soft. Use about 1 teaspoon of icing per cookie and decorate them however you wish!
Cookies will keep well at space temp for 4-5 times.
Unless you have whole wheat grains pastry flour, you can use white whole wheat flour instead, nevertheless, you may need to add in a teaspoon or two of milk. I would not recommend using regular whole wheat grains for these cookies.
Feel free to make use of any freeze-dried fruit you’d like for the icing!
Cheers from London kitchen