Like most people who feel slightly guilty about their rate of cookie consumption, I've always been curious about whole-wheat flour. If I'm going to enjoy dessert, I might as well try to make it as healthy as possible, right?
Coconut oil has also piqued my interest of late. I detest coconut—everything from its texture to its aroma. But I kept coming across blog posts and articles touting the health and beauty benefits of coconut oil. Finally, I decided that I had to see for myself.
I finally took the plunge and purchased both items at Whole Foods: Organic 365 100% whole-wheat flour and Dr. Bronner's virgin coconut oil. Unfortunately, the coconut oil definitely smells like coconut (no surprise there, I guess), but not to the point where it's overly offensive.
I decided to kill two birds with one stone (so to speak) by using whole-wheat flour and coconut oil in one recipe. For my experiment, I chose a chewy whole-wheat cookie I found on AllRecipes. The original recipe didn't call for coconut oil, but I thought it would do well in this application, and I'm happy to say that it came out wonderfully! And strangely, it almost tastes buttery, even though there is not a speck of butter in it. In fact, I've gobbled up three cookies in the course of writing this blog post. What can I say? Writing makes me hungry.
Whole-wheat flour is great here. I was worried that it would make the cookie tough, but in this recipe, it just makes it taste slightly more nutty (and texture-wise, like whole wheat bread, it's definitely more fibrous than a cookie made with white flour).
This cookie is cake-like and soft, the perfect accompaniment to a cup of almond milk. I think it would also taste great with some chopped walnuts thrown in, to complement the nuttiness of the whole-wheat flour and coconut. I think you could even make it vegan by replacing the egg with ground flaxseed and water. The best part? I don't feel guilty about eating this as a snack or breakfast, because it's almost like having a slice of whole-wheat toast.
I really must marvel at my progress—I've come so far since my childhood days of chomping Fruity Pebbles and pound cake for breakfast. I really have.
Soft, Chewy Whole-Wheat Cookies (Healthier Butterless Snickerdoodles)
adapted from AllRecipes
Yields ~30 cookies
1 cup loosely packed dark brown sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup organic whole kernel virgin coconut oil
2 tbsp almond milk
1 tsp cinnamon
2 cups whole wheat flour
Preheat oven to 375 °F.
In a large bowl, whisk brown sugar, baking powder, salt and baking soda until uniform. Add the coconut oil, almond milk, cinnamon and egg and stir until combined. It's OK if it looks a little crumbly. Add the whole wheat flour and stir with a silicone spatula until it looks uniform. Test out the dough by trying to form it into a 1" ball. If it seems too dry, add a little bit more coconut oil or vegetable oil. I had to add about a teaspoon, but your dough may be moist enough.
Form the dough into 1" balls and place them about an inch apart on lined cookie sheets.
Bake for 10-12 minutes. Transfer to a cooling rack and let cool (or enjoy while still warm). Pour yourself a glass of milk and congratulate yourself on making such a healthy dietary choice. You're really winning at life, y'know?