WHOLE WHEAT GRAINS Coconut Oil Glucose Cookies with Natural Strawberry Icing
Of the many cookies on my site, I pointed out that there wasn’t a single homemade glucose cookie! If you loved this article so you would like to be given more info pertaining to taco zucchini boats (http://www.carolannmarks.com/) nicely visit the internet site. HOW DARE I.
Admittedly, I’m just a little ashamed. Specifically as a self-proclaimed cookie radical. No politicial chat here, we have confidence in cookies for the greater great of America (and the world).
I’m here to provide the people what they need!
In all seriousness, I’ve been experimenting with this recipe for a few weeks now. First goal was to produce a whole grain sugar cookie. Whole wheat grains pastry flour was the answer and it has been among the best flours to work with within the last few years. While sometimes tricky to find, I promise it’s worth the search. WW pastry flour retains the cookies light and gentle, but still offers a nutritional increase of dietary fiber and protein (versus regular all purpose flour).
My second goal was to get rid of the dairy. Now I’m not a butter hater whatsoever (keep in mind my brownish butter phase?), however the considered a sugars cookie having a hint of coconut oil taste was screaming Help to make ME NOW.
You guys get me, right?
Moving on…
The 3rd goal was to remove the refined sugar within the cookies. Coconut sugar worked like a charm to make a great flavor. In the event that you haven’t experienced coconut sugars before, you may think that it could flavor like coconut. Surprise: It doesn’t whatsoever! It almost includes a toffee, buttery taste to it.
Final goal?
P.S. I also scaled back on the glucose in the cookie immensely because I feel you get more than enough sweetness from the icing.
Laters, baby.
Calorie consumption: 164
Fat: 6.9g
Recipe type: Cookies, Valentine’s Day, Dye Free, Dairy Free, Whole Grain
Prep period:
Ingredients
1/3 cup coconut sugar (organic cane sugar also works)
1 egg
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
2-3 tablespoons almond milk
Instructions
In a big bowl of an electric mixer add coconut oil, coconut sugar, egg, almond and vanilla extract and almond dairy. Defeat for 2 a few minutes until well combined, even and creamy. Make sure your coconut oil is slightly interesting (but still melted) before you add the egg or it’ll end up cooking food the egg.
In another medium bowl, whisk together whole wheat grains pastry flour, baking powder and salt. Slowly add to wet ingredients, with the mixing machine on medium low speed. Mix until just combined. If dough is normally too dry, add a teaspoon or two of almond dairy (or any dairy you like).
Separate the dough in two. Place each dough ball between two sheets of parchment paper and roll out to 1/4″ or 1/8″ width to your liking. Place on a baking 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 levels F. Line a big baking sheet with parchment paper.
Remove cookies through the fridge and use a heart-shaped cookie cutter to trim your cookies. Place lower cookies for the baking sheet and bake for 6-9 a few minutes or until edges are just somewhat golden brownish. Allow to great on cookie sheet for a few minutes before transferring to a cable rack to complete cooling. Repeat with staying dough, rerolling dough as required. Makes about 12 medium sized cookies.
Once cookies are completely great, make the icing: Place freeze dried strawberries inside a blender and blend until they become a natural powder. Transfer to some medium bowl and whisk in powdered sugars, honey and milk until solid and somewhat clean. Use about 1 teaspoon of icing per cookie and decorate them however you wish!
Cookies could keep well at room heat range for 4-5 times.
If you don’t have whole wheat grains pastry flour, you should use white whole wheat flour instead, nevertheless, you might need to add in a teaspoon or two of dairy. I would not advocate using regular whole wheat flour for these cookies.
Feel absolve to use any freeze-dried fruits you would like for the icing!
Cheers from London kitchen