Vanilla Cookies With Whole Wheat Flour Recipe

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For rainy days, Integralisimo proposes you to prepare these vanilla cookies with whole wheat flour. Prepare with just a few ingredients, in an easy and practical way, some incredible cookies! Ideal for much healthier breakfasts and snacks! Go ahead and try this tempting and exquisite whole grain recipe!

Let’s talk about the recipe:

Preparing these whole wheat cookies is simple, since there are no complications in terms of their preparation, presenting more than one advantage. The ingredients used are just a few, frequently used, easy to find in any market. In addition, you can change any of them according to preference or need with without inconvenience.

About the ingredients:

At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless otherwise mentioned). 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 the smaller the volume, the smaller the final product.

To sweeten, whole sugar, also called mascabo or whole cane sugar, is used. This darker type of sugar not only provides the advantage in terms of purity by not having 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. But it can be replaced by 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 in which 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 with no elasticity is required. Therefore, it is not kneaded, so gluten does not develop, and they remain hard. So, it is more than enough to just mix all the ingredients well. When you choose to use butter or margarine, one option to integrate is cold and in pieces, forming a grit with your hands or using a food processor.

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. For this reason, when rolling out the dough, it is necessary to sprinkle it on the surface with flour because it inevitably sticks a bit when handling.

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 shape that is most practical and easy for you to do.

About Cooking:

It is advisable to bake these whole wheat cookies at a suitable temperature so that they do not burn, acquiring a bitter taste as a consequence. Generally, a medium low temperature is used, around 180 degrees / 356 Fahrenheit for approximately 8-10 minutes. Optionally, you can cover with royal icing once cold.