WHOLE WHEAT GRAINS Coconut Oil Glucose Cookies with Natural Strawberry Icing
Of the many cookies on my site, I noticed that there wasn’t an individual homemade glucose cookie! HOW DARE I.
Admittedly, I’m just a little ashamed. Specifically being a self-proclaimed cookie radical. No politicial chat here, we believe in cookies for the higher great of America (and the world).
I’m here to give the people what they need!
In every seriousness, I’ve been experimenting with this recipe for a couple weeks now. Initial goal was to produce a whole grain glucose cookie. Whole wheat pastry flour was the answer and has been among the best flours to work with within the last couple of years. While sometimes tricky to get, I guarantee it’s worthy of the search. WW pastry flour retains the cookies light and pigs feet crock pot gentle, but still provides a nutritional increase of dietary fiber and protein (versus regular all purpose flour).
My second goal was to remove the dairy. NOW I AM not a butter hater at all (remember my dark brown butter phase?), nevertheless the considered a glucose cookie with a hint of coconut essential oil taste was screaming Produce ME NOW.
You men get me, ideal?
The 3rd goal was to get rid of the refined sugar within the cookies. Coconut sugars worked like a dream to make a great flavor. If you haven’t acquired coconut sugars before, you may think that it would flavor like coconut. Shock: It generally does not whatsoever! It almost includes a toffee, buttery taste to it.
P.S. I also scaled back on the sugar in the cookie tremendously because Personally i think you get enough sweetness from your icing.
Formula type: Cookies, Valentine’s Day, Dye Free, Dairy Free, WHOLEGRAIN
1/3 cup coconut sugar (organic cane sugar also functions)
1/2 teaspoon cooking 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 dairy. Beat for 2 minutes until well mixed, even and creamy. Ensure that your coconut oil is slightly amazing (but nonetheless melted) before you decide to add the egg or it’ll end up cooking food the egg.
In a separate medium bowl, whisk together whole wheat pastry flour, baking powder and salt. Gradually add to wet ingredients, with the mixer on moderate low speed. Mix until just combined. If dough is definitely too dry, add in a teaspoon or two of almond dairy (or any dairy you like).
Separate the dough in two. Place each dough ball between two bedding of parchment paper and roll out to 1/4″ or 1/8″ width to your liking. Put 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 levels F. Line a big cooking sheet with parchment paper.
Remove cookies in the fridge and work with a heart-shaped cookie cutter to lower your cookies. Place lower cookies in the baking sheet and bake for 6-9 minutes or until edges are just slightly golden brown. Allow to awesome on cookie sheet for a couple minutes before transferring to a wire rack to finish cooling. Repeat with staying dough, rerolling dough as required. Makes about 12 mid-sized cookies.
Once cookies are completely great, produce the icing: Place freeze dried strawberries inside a blender and blend until they turn into a powder. Transfer to some medium bowl and whisk in powdered sugars, honey and milk until heavy 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 times.
Unless you have whole wheat grains pastry flour, you can use white whole wheat flour instead, but you might need to add a teaspoon or two of dairy. I would not recommend using regular whole wheat flour for these cookies.
Feel absolve to use any freeze-dried fruit you’d like for the icing!
Cheers from London kitchen