Whole Wheat Coconut Oil Sugars Cookies with Normal Strawberry Icing

Of the many cookies on my site, We noticed that there wasn’t a single homemade sugar cookie! HOW DARE I.

Admittedly, I’m a little ashamed. Specifically as a self-proclaimed cookie radical. No politicial chat here, we believe in cookies for the greater good of America (and the world).

I’m here to provide individuals what they need!

In all seriousness, I’ve been playing around with this recipe for a couple weeks now. 1st goal was to produce a whole grain sugars cookie. Whole wheat grains pastry flour was the answer and it has been one of my favorite flours to utilize over the past few years. While occasionally tricky to get, I promise it’s worth the search. WW pastry flour keeps the cookies light and soft, but still offers a nutritional increase of fibers and protein (versus regular all purpose flour).

My second goal was to eliminate the dairy. NOW I AM not really a butter hater at all (remember my dark brown butter phase?), nevertheless the thought of a sugars cookie with a hint of coconut oil flavor was screaming Produce ME NOW.

You men get me, ideal?

Moving on…

The 3rd goal was to eliminate the refined sugar within the cookies. Coconut glucose worked like a charm to make a wonderful flavor. In the event that you haven’t got coconut glucose before, you may think that it could taste like coconut. Surprise: It generally does not at all! It almost includes a toffee, buttery flavor to it.

Final goal?

P.S. I also scaled back on the sugars within the cookie enormously because I feel you get plenty of sweetness in the icing.

Laters, baby.

Calorie consumption: 164

Body fat: 6.9g

Recipe type: pigs trotters Cookies, ROMANTIC DAYS CELEBRATION, 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 large bowl of a power mixer add coconut oil, coconut sugar, egg, almond and vanilla extract and almond dairy. Beat for 2 mins until well mixed, easy and creamy. Ensure that your coconut oil is slightly amazing (but nonetheless melted) before you add the egg or it’ll end up cooking food the egg.

In a separate medium dish, whisk together whole wheat pastry flour, baking natural powder and salt. Slowly add to moist ingredients, using the mixer on medium low speed. Combine until just combined. If dough is too dry, add a teaspoon or two of almond milk (or any dairy you prefer).

Separate the dough in two. Place each dough ball between two bed sheets of parchment paper and roll 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 prepared to bake your cookies (and following the dough has chilled), preheat range to 400 levels F. Line a big cooking sheet with parchment paper.

Remove cookies from your fridge and use a heart-shaped cookie cutter to cut your cookies. Place trim cookies in the baking sheet and bake for 6-9 moments or until sides are just somewhat golden dark brown. Allow to great on cookie sheet for a few minutes before moving to a cable rack to complete cooling. Do it again with staying dough, rerolling dough as necessary. Makes about 12 mid-sized cookies.

Once cookies are completely great, produce the icing: Place freeze dried strawberries in a blender and mix until they turn into a powder. Transfer to a medium dish and whisk in powdered glucose, honey and milk until thick and somewhat even. Use about 1 teaspoon of icing per cookie and decorate them nevertheless, you wish!

Cookies will keep well at space temperature for 4-5 times.

Unless you have whole wheat grains pastry flour, you should use white whole wheat flour instead, but you may need to add a teaspoon or two of dairy. I would not advocate using regular whole wheat grains for these cookies.

Feel absolve to make use of any freeze-dried fruits you would like for the icing!

Cheers from London kitchen