For these rainy days, I suggest you prepare this vanilla whole wheat cookies recipe. Prepare with just few ingredients, in an easy and practical way, some incredible cookies! Ideal for much healthier breakfasts and snacks! Dare to try this tempting and delicious whole grain recipe!
Let’s talk a bit about the recipe:
Preparing these whole wheat cookies is quite simple, since it has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few, frequently used, easy to find at any market. In addition, you can change any of them according to preference or need without inconvenience.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, fine milled (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that less volume will result in a smaller final product.
Whole cane sugar is used to sweeten. Also called mascabo or whole wheat sugar. This type of sugar, darker, not only provides the advantage in terms of purity by avoiding refining processes, but also provides a particular moisture and an extraordinary caramel flavor. Although you can change for any other sweetener, either artificial or natural (see notes).
The fat used in this opportunity is sunflower oil. However, it can be replaced with butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can modify its final texture and flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
This is a recipe where you can choose between milk, non-dairy milk or just water. Similarly, you have the option of using a mixture of them, that is, half and half. As a consequence, depending on what you decide to use, it can significantly change its final flavor. I recommend using milk for less rustic results.
About the dough:
On this occasion, a dough without elasticity is necessary. Therefore, it is not kneaded. So, the gluten does not develop and, as a consequence, a heavy dough is obtained. So, it is more than enough to just mix all the ingredients well. When using butter or margarine, one way to integrate it is cold and in small pieces, forming a grit with your hands or processing machine.
One of the secrets to obtaining good cookies is the consistency of the preparation. That is why the dough should be barely sticky and not dry. This is why when stretching the dough it is necessary to sprinkle it superficially with flour because it is inevitable that when handling it is sticks a little.
To get a cookie shape and look, you can use a round cookie cutter. However, it is optional, since it will not differ in terms of flavor or texture, even if its appearance is different. Therefore, if you do not want to complicate yourself, you can give it the form that is most practical and simple for you.
About cooking:
It is advisable to bake these whole wheat vanilla cookies at a suitable temperature and do not burn, acquiring a bitter taste as a consequence. Generally, a medium low temperature is used, around 160-180 degrees / 320-356 Fahrenheit for approximately 8-10 minutes. Optionally, you can cover them with glaze once they are cold.
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