These cut-out cookies are the fruit of several hours of kitchen experimentation. I wanted to obtain THE perfect cookie that is crunchy on the outside, moist on the inside, and sweet without the white poison.
For most of my sweet recipes I turn to the paleo or gluten-free world. However, all gluten-free cookies with almond flour I’ve tried were OK, but not as crunchy as a cookie should be in my opinion. And those using coconut flour were too dry and too “coconutty” for some of us.
And because I didn’t want to compromise on taste or texture for my Christmas cookies, I experimented with whole wheat flour.
In my first batch the taste of the whole wheat flour was a bit too explicit, so I added a few tablespoons of almond flour. And Tadaa! The perfect Christmas cookie that is crunchy, chewy, tasty, and still healthy-ish.
They’re made with coconut oil, coconut sugar, eggs, whole wheat flour, almond flour, and a pinch of baking powder.
Is whole wheat flour healthy?
If you’re not allergic or intolerant to gluten, it is ok to eat gluten or whole wheat occasionally. The reason I tend to avoid it though, is because gluten is a protein that is extremely hard to digest. It is inflammatory and has been shown to damage internal organs and tissues even in people who are not allergic to it (Braly & Hoggan, 2002).
But if I, or my kids, do have a slice of bread or a cookie, I make sure it is made with 100% whole wheat flour. White flour has been over-processed and stripped of the nutrients and fiber naturally present in wheat. Therefore it offers nothing but empty calories. Whole wheat offers a much more nutritious alternative to white flour, containing minerals such as calcium and iron.
But keep in mind that when a whole grain has been milled – like in whole wheat flour – it will be absorbed and digested faster, and boost your blood sugar. Therefore I recommend limiting products containing flour, and eating grains in their more natural state.
So in summary, gluten-free is safer but gluten is ok from time to time if you’re not allergic or intolerant. Prefer whole wheat if you do choose wheat, and keep it to the occasional Christmas cookies or slice of bread.
Cooling (before baking):
- 100 g coconut oil, melted but not hot
- 100 g coconut sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 240 g whole wheat flour
- 75 g almond flour
- 1 tsp. cinnamon
- ½ tsp. sea salt
- ½ tsp. baking powder (or make your own with ¼ tsp. cream of tartar + 1/8 tsp. bicarbonate of soda)
- Using a stand mixer or food processor, beat together the coconut oil, coconut sugar, eggs, and vanilla extract.
- Add the cinnamon, salt, almond flour, and baking powder. Now gradually add the whole wheat flour.
- Transfer the mixture to a plate or bowl and refrigerate for about 30 minutes. At this point the dough is very sticky but it will be much more manageable after refrigeration.
- Heat your oven to 180° C or 360° F
- On a baking sheet, roll the dough out to about 5-10 mm (1/5-1/2 inch). Thicker will make softer cookies, thinner will make crunchier cookies. I suggest you play around with it and see which thickness you prefer. Should the dough still be too sticky to roll, add a tablespoon of whole wheat flour.
- Cut out cookies using cookie cutters and transfer them to an oven tray lined with baking paper.
- Bake for about 8-12 minutes (depending on your oven and the thickness of your cookies). Keep an eye on them to avoid the cookies to burn. The longer you bake them, the crunchier and dryer they’ll be.
- Allow to cool for a few minutes before transferring them to a cooling rack.