Whole Wheat Cookie Recipe by Julia Florim, submitted by Julia
1. If using butter, melt it in the microwave for 10 seconds and set aside.
Ingredients · Servings 30
- 1 cup of butter or coconut oil
- 1 cup of brown sugar
- 4 pitted dried plums
- 2 eggs
- 1 tablespoon of vanilla
- 1 cup of crushed or finely chopped Brazil nuts
- 2 teaspoons of baking powder
- 1 cup of rolled oats
- 1 cup of whole wheat flour
- Black raisins to taste
Method · 1 h
- If you're using butter, melt it in the microwave for 10 seconds and set aside.
- Blend the eggs and plums in a mixer and set aside.
- In a bowl, combine the melted butter or coconut oil, brown sugar, plums, beaten eggs (using a mixer), vanilla, nuts, baking powder, and oats.
- Add the whole wheat flour gradually, incorporating it well until it forms a firm consistency that doesn't easily fall off the spoon.
- The dough shouldn't be too dry; it needs to be moist, like the consistency of a spoonable brigadeiro (Brazilian chocolate fudge).
- Place the bowl with the dough in the refrigerator for 30 minutes and prepare the baking sheets with parchment paper.
- After 30 minutes, form small bubbles the size of a 1 real coin and gently flatten them, placing four or five raisins on top of each bubble.
- Leave a distance of 4 cm between each cookie.
- Bake in a preheated oven at a low temperature of 180°C or 150°C for 30 minutes.
- They can't absorb too much color or they'll become hard and dry.
- Once they are ready, keep them in the oven until they cool down.
- Remove from the mold and store in airtight containers or plastic bags.
- 2. Blend the eggs and plums in a mixer and set aside.
- 3. In a bowl, mix the melted butter or coconut oil, brown sugar, plums and beaten eggs, vanilla, nuts, baking powder and oats.
- 4. Gradually add the whole wheat flour, incorporating it well until it forms a firm consistency that doesn't easily fall off the spoon.
- 5. The dough cannot be too dry; it needs to be moist, like the consistency of a spoonable brigadeiro (Brazilian chocolate fudge).
- 6. Place the bowl with the dough in the refrigerator for 30 minutes and prepare the baking sheets with parchment paper.
- 7. After 30 minutes, form small balls the size of a 1 real coin and gently flatten them, placing 4 or 5 raisins on top of each ball.
- 8. Leave a distance of 4 cm between each cookie.
- 9. Bake in a preheated oven at a low temperature of 180°C or 150°C for 30 minutes.
- 10. They can't absorb too much color, otherwise they'll become hard and dry.
- 11. Once ready, keep them in the oven until they cool.
- 12. Remove from the mold and store them in airtight containers or plastic bags.
This recipe is made every week at my house and has been a great alternative for my one-and-a-half-year-old daughter who loves cookies.
