Whole Wheat Coconut Oil Sugar Cookies With Natural Strawberry Icing1

Of the many cookies on my site, We noticed that there wasn’t a single homemade sugars cookie! HOW DARE I.
Admittedly, I’m a little ashamed. Especially being a self-proclaimed cookie radical. No politicial talk here, we have confidence in cookies for the greater good of America (as well as the world).
I’m here to give the people what they want!
In all seriousness, I’ve been playing around with this recipe for a few weeks now. First goal was to make a whole grain sugars cookie. Whole wheat grains pastry flour was the solution and has been one of the best flours to utilize within the last couple of years. While sometimes tricky to find, I promise it’s worth the search. WW pastry flour keeps the cookies light and smooth, but still provides a nutritional increase of fibers and proteins (versus regular all purpose flour).
My second goal was to get rid of the dairy. NOW I AM not really a butter hater whatsoever (remember my brownish butter phase?), nevertheless the thought of a glucose cookie with a hint of coconut essential oil taste was screaming Help to make ME NOW.
You guys get me, right?
Moving on…
The third goal was to remove the refined sugar in the cookies. Coconut sugar worked like a charm to create a fantastic flavor. In the event that you haven’t acquired coconut sugar before, you may think that it would taste like coconut. Surprise: It generally does not at all! It almost includes a toffee, buttery taste to it.
Final goal?
P.S. I also scaled back on the glucose within the cookie greatly because Personally i think you get more than enough sweetness through the icing.
Laters, baby.
Calories: 164
Fat: 6.9g
Formula type: Cookies, ROMANTIC DAYS CELEBRATION, Dye Free, Dairy Free, Whole Grain
Prep period:
1/3 cup coconut sugar (organic cane sugar also functions)
1 egg
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
2-3 tablespoons almond milk
In a large bowl of a power mixer add coconut oil, coconut sugar, egg, almond and vanilla extract and almond dairy. Beat for 2 moments until well combined, easy and creamy. Ensure that your coconut essential oil is slightly cool (but still melted) before you decide to add the egg or it will end up cooking the egg.
In a separate medium bowl, whisk together whole wheat pastry flour, baking powder and salt. Gradually add to damp ingredients, using the mixing machine on medium low speed. Blend until just combined. If dough is usually too dry, add a teaspoon or two of almond milk (or any milk you like).
Divide the dough in two. Place each dough ball between two bed sheets of parchment paper and move 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 prepared to bake your cookies (and following the dough has chilled), preheat oven to 400 levels F. Line a large cooking 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 moments or until edges are just somewhat golden dark brown. Allow to cool on cookie sheet for a few minutes before moving to a wire rack to finish cooling. Repeat with staying dough, rerolling dough as necessary. Makes about 12 medium sized cookies.
Once cookies are completely great, produce the icing: Place freeze dried strawberries inside a blender and mix until they become a powder. Transfer to a medium dish and whisk in powdered glucose, honey and dairy until dense and somewhat smooth. Use about 1 teaspoon of icing per cookie and decorate them nevertheless, you wish!
Cookies could keep well at room temperatures for 4-5 days.
Unless you have whole wheat grains pastry flour, you can use white whole wheat flour instead, nevertheless, you might need to add in a teaspoon or two of milk. I would not advocate using regular whole wheat grains for these cookies.
Feel absolve to use any freeze-dried fruit you’d like for the icing!
Cheers from London kitchen