Hearty Whole Wheat Chocolate Cookies
Wholesome No-Flour, No-Butter, No-Egg, No-Sugar Whole Wheat Chocolate Cookies
Indulge guilt-free with these wholesome whole wheat chocolate cookies, crafted without flour, butter, eggs, or refined sugar. Perfect for those on a diet or seeking a healthier treat, these cookies offer a subtle sweetness and a delightful texture. A fantastic option for a mindful snack!
Basic Ingredients- Whole wheat flour 80g
- Almond flour 20g
- Cocoa powder 5g
- Coconut oil 30g
- Muscovado sugar 25g
- Milk 15ml
Optional Toppings- Walnuts, as needed
- Sliced almonds, as needed
- Walnuts, as needed
- Sliced almonds, as needed
Cooking Instructions
Step 1
Begin by preparing and measuring all your ingredients. Sift together the whole wheat flour, almond flour, and cocoa powder. Ensure the coconut oil is completely melted into a liquid state. If you prefer a milder, plainer flavor, you can add an extra 5g of whole wheat flour. Using virgin coconut oil can enhance the aroma. For a less sweet option, you can reduce the muscovado sugar and substitute with allulose to adjust sweetness.
Step 2
In a large mixing bowl, combine the melted coconut oil and muscovado sugar. Whisk or stir with a spatula until the sugar is well incorporated into the oil, creating a smooth mixture.
Step 3
Add the 15ml of milk to the oil and sugar mixture. Stir again thoroughly until all the wet ingredients are evenly combined. This step ensures the liquid base is well emulsified.
Step 4
Pour all the prepared dry ingredients (sifted whole wheat flour, almond flour, and cocoa powder) into the bowl with the wet ingredients. It’s best to add all the dry ingredients at once.
Step 5
Gently mix the ingredients with a spatula or your hands until no dry flour streaks are visible. Be careful not to overmix; combine just until the mixture forms a cohesive dough. Since whole wheat flour has very little gluten, the dough might crumble easily. If it seems too dry to form a ball, add a tiny bit more melted coconut oil. Gently bring the dough together into a single mass.
Step 6
Transfer the dough onto a piece of parchment paper laid out on your work surface. Shape the dough into your desired cookie form. You can make them round and flat, or shape them into logs for easier slicing. If you enjoy nuts, now is the time to press walnuts or sliced almonds onto the surface of the dough.
Step 7
Once shaped, wrap the cookie dough tightly in parchment paper or cover it with parchment paper and gently compress it. Place the wrapped dough into the freezer for about 10 to 15 minutes to firm up. This chilling step makes it much easier to slice clean cookies without crumbling.
Step 8
Remove the chilled dough from the freezer. Slice it into your preferred thickness, approximately 1 cm. Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving a little space between each one.
Step 9
Bake in a preheated oven at 130°C (266°F) for 20 to 25 minutes. (Preheating is optional and can be skipped). Because whole wheat flour can brown quickly, it’s crucial to bake at a lower temperature, about 20-30°C (36-54°F) lower than typical cookie recipes, to prevent burning. Keep an eye on the cookies and bake until they reach your desired level of doneness. Enjoy your healthy homemade cookies!
