Whole Wheat Cookies: Nutty & Chewy Delight
Homemade Healthy and Delicious Whole Wheat Cookie Recipe
Enjoy the rich, nutty flavor and satisfying chewiness of these whole wheat cookies, made primarily with whole wheat flour. They boast a delightful texture that’s both crisp on the outside and pleasantly firm inside. Prepare a batch ahead of time and store them in the freezer – they’re perfect as a base for cakes, a quick snack for kids, or a healthy treat anytime. Bake with love using wholesome ingredients!
Ingredients
- 100g unsalted butter, softened
- 1/4 tsp salt
- 80g sugar
- 1 large egg, room temperature
- 1/4 tsp vanilla extract
- 140g whole wheat flour
- 80g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
Cooking Instructions
Step 1
In a mixing bowl, cream the softened butter until smooth and creamy. Add the sugar and salt, and whisk until the mixture is well combined and the sugar granules are slightly dissolved, making a lighter texture. Incorporate the room temperature egg and vanilla extract. Continue to whip until everything is thoroughly incorporated and the mixture is smooth and pale.
Step 2
Sift the whole wheat flour, all-purpose flour, baking powder, and cinnamon into the butter mixture. Using a rubber spatula, gently cut and fold the dry ingredients into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix, as this can result in tough cookies. Form the dough into a cohesive mass.
Step 3
Wrap the dough tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 1 hour to chill. This chilling process makes the dough easier to handle. Once chilled, place the dough on a lightly floured work surface. Roll out the dough evenly to a thickness of about 5mm (approximately 1/4 inch) using a rolling pin. Use a knife or cookie cutters to cut the dough into your desired shapes and sizes. Tip: For easier handling, you can roll out the dough thinly before wrapping and chilling it. This reduces the chilling time needed for the dough to firm up and allows for quick cutting directly after removing from the refrigerator, simply by cutting through the plastic wrap.
Step 4
Arrange the cut cookie dough pieces on a baking sheet lined with parchment paper, leaving some space between them. To prevent excessive puffing and ensure a crispier cookie, you can prick the surface of a few cookies with a fork or toothpick. Bake in a preheated oven at 170°C (340°F) for 22-25 minutes, or until the cookies are golden brown around the edges. Baking time may vary depending on your oven.
Step 5
Once baked, carefully transfer the cookies from the baking sheet to a wire rack to cool completely. While the temptation to taste them hot is strong, allowing them to cool fully will achieve the best crispy texture. I confess, I couldn’t resist a warm bite right away! Be sure to let them cool completely before enjoying.
