Today I bring you as a proposal these incredible whole wheat carob sandwich cookies. An excellent idea for a school snack, much more nutritious and also delicious. Or perhaps, also to enjoy something delicious at any time of the day. Cheer up with this recipe and fill these whole wheat sandwich cookies with your favorite filling and surprise yourself!
Carob flour is a type of flour obtained from the fruit of the carob tree. Which is considered an energy food, one of those famous superfoods. Its composition is rich in natural carbohydrates (sugars), fibers, proteins, vitamins, low in carbohydrates, low in fat and of quality, that is, beneficial fats.
Among its most notable benefits, carob flour helps control weight, provides iron and calcium, reduces cholesterol, acts as a prebiotic (vegetable fibers) by stimulating intestinal regulation and as an antioxidant. Similarly, because it is high in fiber, it slows down the absorption of its components, generating greater satiety and reducing appetite.
Generally, it is used in traditional confectionery preparations and in gluten-free ones, since it is a celiac suitable flour. Also, to sweeten infusions such as coffee due to its high content of natural sugars and because, unlike other flours, it does not need cooking. Among its most notable use as a substitute for cocoa in different preparations.
Let’s talk a bit about the recipe:
Preparing these whole wheat sandwich cookies is simple because it has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few, frequently used and easy to find in 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, finely ground (unless it is 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 lower the volume, the lower the final product.
These sandwich cookies, in addition to whole wheat flour, contain carob flour but to a lesser extent. However, if you don’t have or don’t like it, you can substitute it with whole wheat flour, or any type of flour of your choice. Nevertheless, when replacing it, the amount of both cocoa and sugar must be increased as a result of this substitution.
The result of any recipe is always largely due to the quality of the ingredients used. This time, being chocolate sandwich cookies, cocoa is used, and if it is not of quality it will be noticed. Even so, there are alternatives such as substituting milk for orange juice, which combined with carob flour will make these sandwich cookies exquisite.
The fat used in this opportunity is sunflower oil. But it can be replaced with butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
About the dough:
On this occasion, a dough without elasticity is needed, therefore, it is not kneaded so that the gluten does not develop. Then it is more than enough just to combine all the ingredients well. When butter or margarine is used, it is mixed cold and in small pieces, forming a grit with your hands or using a food processor.
One of the secrets to obtaining good sandwich cookies is the consistency of the preparation. That is why the dough should be barely sticky and not dry. For this reason, when stretching the dough, you need to sprinkle it with whole wheat flour superficially because it inevitably sticks a little when handling the dough.
When shaping the dough you can use a round cookie cutter, glass, lid, etc. However, the round shape is optional as it will not differ in taste or texture even though it looks different. Also, if you do not want to complicate yourself, you can give these sandwich cookies the aspect that is easiest and most practical for you to make.
Generally, whole cane sugar, due to its higher humidity, tends to harden and even more so when it is not stored correctly. As a consequence, the hard parts remain in the preparation without dissolving and once are baked, they do not disintegrate completely, being visible in the result.
One way to avoid this inconvenience is to sift the whole cane sugar before making the recipe. Another way is to use whole wheat powdered sugar for smooth results in whole wheat fine bake recipes. Likewise, they will look good, but it is always good to know details regarding aesthetics, and even better when they will be used to sell, for example.
Baking these whole wheat carob sandwich cookies takes just a few minutes. And like any whole grain recipe, if you are punctual, much better. It is important to adapt the cooking according to the type of oven available, since each home has a different oven with a particular type of baking. Once the sandwich cookies lids are cold, proceed to fill them with sweet.
When the sandwich cookies are filled from one day to the next, before storing, it is advisable to leave the lids on a rack for a few hours. Due to the moisture of the whole grain ingredients, if they are stored barely cool, when stacked for storage, they may stick together. Therefore, letting them air out a bit would be convenient.
Finally, the sandwich cookies can be covered with different kinds of toppings or simply with grated coconut around them. The grated coconut will not only give a distinguished touch, but it will also prevent the caramel cookies from sticking or staining each other due to the filling. In this way, storage or transport will be done in a neat way.
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- Whole wheat flour 350 g / 12.34 oz / 3 cups
- Carob flour 150 g / 5.29 oz / 1 ½ cup
- Whole cane sugar 160 g / 5.64 oz / ¾ cup / 8 tbsp
- Bitter cocoa 40 g / 1.41 oz / 3 tbsp
- Baking powder 15 g / 0.52 oz / 1 tbsp
- Water - Milk - Orange juice 125 ml / ½ cup
- Sunflower oil 100 ml / 3.38 oz / 6 ½ tbsp
- Orange zest - Lemon 1
- Vanilla essence 2 tsp
- Cognac 1 tsp (optional)
- Eggs 2
- Filling c/n
- In a bowl place the whole wheat flour, carob flour, cornstarch (see notes if you use it), baking powder and bitter cocoa.
- In another container, place the whole cane sugar, the eggs, the vanilla essence and the orange zest. Beat until dissolved. Then add the sunflower oil. Mix.
- Integrate the previous liquid mixture with the solids.
- Gradually add the milk or orange juice until you get a slightly sticky dough. If necessary, add more liquid.
- With a rolling pin, stretch the dough, sprinkle with whole wheat flour if necessary. Cut the cookies using a round cookie cutter, glass, lid, etc.
- Place on a baking sheet previously oiled or sprayed with vegetable spray. Leave a free space between them.
- Bake in a preheated oven at 180 °C / 356 °F for 8-10 minutes. Let cool on a rack and then fill as desired.
- When using high-fiber flours for lighter sandwich cookies, replace 100 grams of whole wheat flour with 100 grams of cornstarch. It can be substituted for a larger quantity according to your preference.
- Approximately 20 whole wheat carob sandwich cookies come out.
- The number of sandwich cookies that come out with this recipe depends on the size and/or thickness in which they are prepared.
- Butter, margarine or any other type of edible oil can be used.
- To soften hard sweets: place in a bowl, depending on the type of sweet, add a little water or milk and place in a bain-marie or microwave for a few seconds.
- Whole wheat flours, depending on their brand, can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
- Keep in mind that when the dough is prepared the day before, it is necessary to leave the dough more moist than usual, since these flours together will absorb a large part of it, making it impossible to stretch. If this happens, moisten the dough again, either with milk, water or orange juice.
- Replacement of sunflower oil for butter: 150 g
- Consume preferably before 3 days.
- Can be frozen (3 months).
Equivalences English measuring cups:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Equivalences English measuring spoons:
|1 Tbsp||½ Tbsp||1 Tsp||½ Tsp||¼ Tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|