The past two weeks, I been in New Orleans and my baking environment changed for the better. I finally was in my dream kitchen that I have always dreamt about. Plus the home I stayed in had the best lightening for the perfect food photo shoot.
One of my favorite recipes I love making is Whole Wheat Flour Sugar Cookies. Tasty, easy and fun to make, these cookies will steal your heart. Beside the key ingredient being Whole Wheat Flour, the second key ingredient is Almond Oil. It gives the cookies a sweet nutty flavor!
I know who are probably thinking why I used Whole Wheat Flour instead of All Purpose Flour.
Whole Wheat Flour VS All Purpose Flour
Whole Wheat Flour provides more fiber and other nutrients than all-purpose flour. In addition, it rises better, holds more liquid and makes for heavier baked goods.
Now, I do love my sugar cookies with All Purpose Flour, but it’s time to try something different. The texture is more dense using Whole Wheat Flour than an regular sugar cookie, which I love the more.
What is the texture like?
The texture of the cookies are soft and chewy. The edges are golden brown and the center will melt your heart away. In addition, the added sprinkle of sugar is like Heaven on top!
Let’s get started….
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yields: 12 Medium Size Cookies (24 small cookies)
Watch step by step video here.
2 Cups Whole Wheat Flour
1/2 Cup Unsalted Butter
1 Cup White Sugar (Granulated)
1/4 Cup White Sugar; rolling
1/4 Cup Almond Oil
1/2 Tbsp Pure Vanilla Extract
1 Tbsp Light Brown Sugar
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Tsp Sea
Note: You can substitute the Almond Oil for Coconut Oil, or Vegetable Oil. However, I highly recommend the Almond Oil, because it gives the cookie a nutty flavor complement. If you don’t have pure vanilla extract, regular works too. Lastly, any low carb sugar works with this recipe as well.
- In large bowl, mix flour, baking soda, baking powder and sea salt.
- In another large bowl, beat 1 cup granulated sugar, the brown sugar, butter, oil, vanilla and egg with electric mixer on medium speed.
- Add flour mixture into wet mixture and beat or fold until well combine. Cover and refrigerate about 2 hours or until firm.
- Preheat oven to 350°F. Remove dough from fridge and shape dough into 1 1/2-inch balls.
- In small bowl, place remaining 1/4 cup granulated sugar. Roll each ball into the sugar and make sure it fully coated.
- Place parchment paper on a baking sheet, place balls about 3 inches apart.
- Bake 12 to 14 minutes or until set and edges just begin to turn brown. After then are done baking, using a spoon or the bottom of drinking glass, press down on each ball until about 1/4 inch thick. Let cookies cool completely down on baking sheet before removing or serving.