Whole Wheat Coconut Oil Sugars Cookies with Natural Strawberry Icing

Out of all the cookies on my site, I noticed that there wasn’t a single homemade glucose cookie! HOW DARE I.

Admittedly, I’m just a little ashamed. Specifically being a self-proclaimed cookie radical. No politicial chat here, we have confidence in cookies for the higher great of America (and the world).

I’m here to provide individuals what they want!

In every seriousness, I’ve been playing around with this recipe for a few weeks now. 1st goal was to produce a whole grain sugars cookie. Whole wheat pastry flour was the solution and it has been among my favorite flours to work with within the last few years. While occasionally tricky to get, I guarantee it’s well worth the search. WW pastry flour will keep the cookies light and gentle, but still offers a nutritional increase of fibers and proteins (versus regular all purpose flour).

My second goal was to get rid of the dairy. NOW I AM not really a butter hater in any way (keep in mind my brownish butter phase?), however the considered a sugars cookie using a hint of coconut oil flavor was screaming MAKE ME NOW.

You guys get me, ideal?

Moving on…

The 3rd goal was to eliminate the refined sugar in the cookies. Coconut glucose worked like a charm to create a fantastic flavor. If you haven’t had coconut sugar before, it may seem that it would taste like coconut. Surprise: It generally does not at all! It almost includes a toffee, buttery flavor to it.

Final goal?

P.S. I also scaled back on the glucose within the cookie tremendously because Personally i think you get enough sweetness from your icing.

Laters, baby.

Calories: 164

Fat: 6.9g

Formula type: Cookies, ROMANTIC DAYS CELEBRATION, Dye Free, Dairy products Free, WHOLEGRAIN

Prep time:


1/3 cup coconut sugar (organic cane sugar also works)

1 egg

1/2 teaspoon cooking powder

1/4 teaspoon vanilla extract

2-3 tablespoons almond milk


In a big bowl of an electric mixer add coconut oil, coconut sugar, egg, almond and vanilla extract and almond dairy. Defeat for 2 mins until well combined, even and creamy. Make sure your coconut oil is slightly cool (but still melted) before you decide to add the egg or it will end up cooking food the egg.

In another medium bowl, whisk together whole wheat pastry flour, baking natural powder and salt. Slowly add to moist ingredients, with the mixing machine on moderate low speed. Mix until just mixed. If dough is normally too dry, add a teaspoon or two of almond milk (or any dairy you like).

Divide the dough in two. Place each dough ball between two bed sheets of parchment paper and move out to 1/4″ or 1/8″ width to your liking. Put on a cooking sheet and devote refrigerator for 1-2 hours.

Once you’re prepared to bake your cookies (and following the dough has chilled), preheat range to 400 degrees F. Line a large cooking sheet with parchment paper.

Remove cookies through the fridge and work with a heart-shaped cookie cutter to slice your cookies. Place trim cookies within the cooking sheet and bake for 6-9 mins or until edges are just somewhat golden brown. Allow to cool on cookie sheet for a few minutes before moving to a cable rack to finish cooling. Repeat with remaining dough, rerolling dough as required. Makes about 12 medium sized cookies.

Once cookies are completely great, help to make the icing: Place freeze dried strawberries in a blender and blend until they become a powder. Transfer to a medium dish and whisk in powdered sugars, honey and milk until dense and somewhat simple. Use about 1 teaspoon of icing per cookie and decorate them however you wish!

Cookies could keep well at room temp for 4-5 days.

Unless you have whole wheat pastry flour, you can use white whole wheat grains instead, but you might need to add a teaspoon or two of dairy. I would not advocate using regular whole wheat grains for these cookies.

Feel absolve to use any freeze-dried fruits you would like for the icing!

Cheers from London kitchen

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