How about making these whole wheat chocolate cookies recipe? With a texture similar to chocolinas but in its 100% whole grain version! Ideal for the little ones to take to school, have breakfast or have a snack. A simple and easy recipe that you are going to love!
These homemade whole wheat cookies are delicious! But it should be noted that they are similar cookies. Because these are made with whole wheat flour and also do not contain beef fat like the original ones. Therefore, its taste will be a little different, although healthier as it does not contain additives or preservatives.
Let’s talk a bit about the recipe:
The recipe is simple and easy to make. The necessary ingredients can be found in any nearby market. One detail in which it differs from other cookie recipes is that it does not contain baking powder and is also low in fat. Can be used sunflower oil, vegetable butter, olive oil, coconut oil, etc.
By choosing to use sunflower oil, for example, the cookies will be slightly softer. And if butter is used, the cookies will be a little more crispy on the outside and soft on the inside. Regardless of the fat you choose, whether by preference or flavor, with both you get tasty cookies.
The dough for these whole wheat cookies is a bit sticky, I still don’t recommend adding extra flour. Since whole wheat flours tend to absorb liquids slower than refined flours. Therefore, it is convenient to store the dough in the refrigerator to hydrate the flour particles. Then if necessary, sprinkle the dough with flour while stretching.
To shape these cookies you can use any type of cookie cutter available, or an object, such as a glass, a lid, etc. Remember that the finer these cookies are made, the more crunchy they will come out and the less cooking time they will have as well. Therefore, keep this detail in mind when making the recipe.
The baking time for these whole wheat chocolate cookies is relatively short. They will be ready in 20 to 25 minutes using a 356 Fahrenheit / 180 degree oven. Like any iwhole grain recipe that is made, if the cooking times are respected, better the result will be. Therefore, not neglecting it is important.
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- Whole wheat flour 300 g / 10.58 oz / 2 ½ cups
- Bitter cocoa 50 g / 1.76 oz / ¼ cup / 3 tbsp
- Whole cane sugar 150 g / 5.29 oz / ¾ cup
- Butter 50 g / 1.76 oz / 1 ¼ tbsp
- Milk 40 ml / 2 ½ tbsp
- Eggs 2
- Optional: chocolate chips
- In a bowl, beat the eggs, sugar and butter.
- Add the milk. Mix.
- Add the whole wheat flour together with the bitter cocoa in batches. Join without kneading.
- Wrap the dough in plastic kitchen wrap. Flatten to make it easier to stretch later. Store in the refrigerator for an hour.
- Lightly sprinkle with flour and roll out the dough with a rolling pin. Cut the cookies with a cookie cutter.
- Place the cookies in a previously buttered baking tray. Leave a free space between them.
- Bake in a preheated oven at 180 °C / 356 °F for 20-25 minutes.
- Approximately 40 cookies are obtained.
- Chocolate chips can be added.
- Can be used butter, margarine or any other type of cooking oil. Consider the final texture.
- Replacement of butter for sundflower oil: 30 ml / 2 tbsp. Consider the final texture.
- Milk can be replaced by water or vegetable milk. Consider the final texture.
- Eggs can be replaced by milk, water or vegetable milk. Consider the final texture.
- To make them softer, use whole powdered sugar.
- Change 100 grams / 3.53 ounces of whole wheat flour for 100 grams / 3.53 ounces of cornstarch to make them more brittle.
- Store in airtight container.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.