Whole Wheat Cookies (No Butter, No Egg – Vegan Recipe)
Angela’s Baking: Crafting Delicious & Healthy Vegan Whole Wheat Cookies
In search of a wholesome cookie, I developed this no-butter, no-egg recipe, and surprisingly, it turned out incredibly delicious! These cookies have a slightly firm, pleasantly crunchy texture. I personally love the satisfying chew, but if you prefer softer cookies or have sensitive teeth, you might find them a bit too firm. This recipe offers a delightful, simple cookie that’s perfect for a healthy snack or alongside a warm beverage.
Dry Ingredients- 240g whole wheat flour
- 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
Cooking Instructions
Step 1
Begin by sifting the whole wheat flour, baking powder, baking soda, and salt together into a bowl. Sifting twice or thrice ensures the dry ingredients are well-aerated and free of lumps, which contributes to a lighter, crispier cookie.
Step 2
In a separate mixing bowl, combine the softened coconut oil and sugar. Use a whisk to vigorously beat them together for about 1 minute. This step helps to dissolve the sugar into the oil, enhancing the flavor and texture of the cookies.
Step 3
Continue whisking energetically for at least another minute until the mixture becomes light in color and has a creamy consistency. Then, add the 3 tablespoons of water and whisk quickly again until everything is well combined into a smooth liquid base.
Step 4
Gradually add the sifted dry ingredients to the wet mixture. Using a spatula or your hands, gently mix until just combined. Be careful not to overmix, as this can result in tough cookies. Stop mixing as soon as you no longer see streaks of flour.
Step 5
Transfer the dough into a plastic wrap or a resealable bag and flatten it slightly. Wrap it securely and refrigerate for about 1 hour. Chilling the dough makes it much easier to roll out. After chilling, let the dough sit at room temperature for about 30 minutes to soften slightly, making it pliable but not overly sticky.
Step 6
On a lightly floured surface, place the rested dough. Use a rolling pin to press down firmly and evenly, rolling the dough to about 0.5 to 1 cm thickness. Use your favorite cookie cutters to stamp out shapes from the dough. Ensure the thickness is consistent for even baking.
Step 7
Line a baking sheet with parchment paper or a silicone baking mat. Carefully place the cut-out cookies onto the prepared sheet, leaving some space between them. For a decorative touch and to prevent excessive puffing, use the tip of a chopstick or fork to prick a few holes in the top of each cookie.
Step 8
Bake in a preheated oven at 170°C (340°F) for 12 to 15 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven, so keep an eye on them. Once baked, remove from the oven and let the cookies cool completely on a wire rack. Cooling them fully will enhance their crispiness.
