Whole Wheat Coconut Oil Sugars Cookies with Organic Strawberry Icing
Out of all the cookies on my site, I noticed that there wasn’t a single homemade sugar cookie! HOW DARE I.
Admittedly, I’m just a little ashamed. Specifically as a self-proclaimed cookie radical. No politicial chat here, we believe in cookies for the greater good of America (as well as the world).
I’m here to provide individuals what they need!
In every seriousness, I’ve been playing around with this recipe for a couple weeks now. 1st goal was to produce a whole grain sugar cookie. Whole wheat grains pastry flour was the solution and it has been among the best flours to work with over the past couple of years. While sometimes tricky to get, I promise it’s worth the search. WW pastry flour keeps the cookies light and smooth, but still offers a nutritional boost of dietary fiber and proteins (versus regular all purpose flour).
My second goal was to remove the dairy. Now I’m not a butter hater at all (keep in mind my dark brown butter phase?), however the considered a glucose cookie having a hint of coconut essential oil taste was screaming Produce ME NOW.
You men get me, best?
The third goal was to get rid of the refined sugar in the cookies. Coconut sugars worked like a dream to make a fantastic flavor. In the event that you haven’t acquired coconut sugar before, you may think that it could taste like coconut. Surprise: 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 glucose within the cookie immensely because Personally i think you get plenty of sweetness from the icing.
Calorie consumption: 164
Body fat: 6.9g
Recipe type: Cookies, Valentine’s Day, Dye Free, Dairy Free, WHOLEGRAIN
1/3 cup coconut sugar (organic cane sugar also works)
1/2 teaspoon cooking powder
1/4 teaspoon vanilla extract
2-3 tablespoons almond milk
In a large bowl of a power mixer add in coconut oil, coconut sugar, egg, almond and vanilla extract and almond milk. Defeat for 2 a few minutes until well mixed, clean and creamy. Ensure that your coconut oil is slightly fascinating (but still melted) before you add the egg or it will end up cooking the egg.
In another medium dish, whisk together whole wheat pastry flour, baking natural powder and salt. Slowly add to damp ingredients, using the mixer on medium low speed. Combine until just mixed. If dough can be too dry, add in a teaspoon or two of almond milk (or any dairy you prefer).
Separate the dough in half. Place each dough ball between two bed sheets 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 prepared to bake your cookies (and following the dough has chilled), preheat oven to 400 degrees F. Line a big cooking sheet with parchment paper.
Remove cookies through the fridge and work with a heart-shaped cookie cutter to trim your cookies. Place trim cookies in the cooking sheet and bake for 6-9 minutes or until sides are just somewhat golden brownish. Allow to awesome on cookie sheet for a couple minutes before transferring to a cable rack to finish cooling. Do it again with staying dough, rerolling dough as required. Makes about 12 medium sized cookies.
Once cookies are completely cool, help to make the icing: Place freeze dried strawberries in a blender and blend until they become a powder. Transfer to some medium bowl and whisk in powdered sugar, honey and milk until dense and somewhat easy. Use about 1 teaspoon of icing per cookie and decorate them nevertheless, you wish!
Cookies will keep well at room temp for 4-5 days.
If you don’t have whole wheat grains pastry flour, you should use white whole wheat grains instead, nevertheless, you might need to add in a teaspoon or two of dairy. I would not recommend using regular whole wheat flour for these cookies.
Feel free to make use of any freeze-dried fruits you’d like for the icing!
Cheers from London kitchen
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