Whole Wheat Coconut Oil Glucose Cookies with Natural Strawberry Icing

Out of all the cookies on my site, We pointed out that there wasn’t a single homemade glucose cookie! HOW DARE I.

Admittedly, I’m a little ashamed. Especially as a self-proclaimed cookie radical. No politicial chat here, we believe in cookies for the higher great of America (as well as the world).

I’m here to give the people what they need!

In all seriousness, I am experimenting with this recipe for a couple weeks now. First goal was to produce a whole grain sugars cookie. Whole wheat grains pastry flour was the answer and has been one of the best flours to utilize within the last few years. While occasionally tricky to get, I guarantee it’s worth the search. WW pastry flour keeps the cookies light and smooth, but still provides a nutritional increase of fibers and protein (versus regular all purpose flour).

My second goal was to eliminate the dairy. NOW I AM not a butter hater at all (keep in mind my dark brown butter phase?), however the thought of a sugars cookie using a hint of coconut essential oil taste was screaming Produce ME NOW.

You guys get me, best?

Moving on…

The third goal was to remove the refined sugar within the cookies. Coconut sugar worked like a dream to create a wonderful flavor. In the event that you haven’t acquired coconut sugar before, you may think that it would flavor like coconut. Surprise: It doesn’t in any way! It almost includes a toffee, buttery flavor to it.

Final goal?

P.S. I also scaled back again on the sugar in the cookie greatly because I feel you get enough sweetness through the icing.

Laters, baby.

Calorie consumption: 164

Body fat: 6.9g

Formula type: Cookies, Valentine’s Day, Dye Free, Dairy Free, Whole Grain

Prep time:

Ingredients

1/3 cup coconut sugar (organic cane sugar also works)

1 egg

1/2 teaspoon cooking powder

1/4 teaspoon vanilla extract

2-3 tablespoons almond milk

Instructions

In a large bowl of a power mixer add coconut oil, coconut sugar, egg, almond and vanilla extract and almond milk. Defeat for 2 a few minutes until well mixed, smooth and creamy. Ensure that your coconut oil is slightly interesting (but nonetheless melted) before you decide to add the egg or it’ll end up cooking the egg.

In another medium dish, whisk together whole wheat pastry flour, baking powder and salt. Slowly add to moist ingredients, with the mixing machine on moderate low speed. Combine until just combined. If dough is certainly too dry, add in a teaspoon or two of almond dairy (or any milk you like).

Separate the dough in two. Place each dough ball between two bed linens of parchment paper and roll out to 1/4″ or 1/8″ width to your liking. Place on a cooking sheet and put in refrigerator for 1-2 hours.

Once you’re ready to bake your cookies (and following the dough has chilled), preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Remove cookies from the fridge and use a heart-shaped cookie cutter to lower your cookies. Place lower cookies for the cooking sheet and bake for 6-9 a few minutes or until sides are just somewhat golden brown. Allow to cool on cookie sheet for a few minutes before moving to a wire rack to complete cooling. Do it again with staying dough, rerolling dough as necessary. 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 sugar, honey and milk until solid and somewhat soft. Make use of about 1 teaspoon of icing per cookie and decorate them however you wish!

Cookies could keep well at area heat range for 4-5 times.

Unless you 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 make use of any freeze-dried fruit you would like for the icing!

Cheers from London kitchen

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