Whole Wheat Coconut Oil Sugar Cookies

There’s something truly special about baking cookies, and I can never resist the allure of Whole Wheat Coconut Oil Sugar Cookies. These cookies remind me of my childhood, where the kitchen would fill with warm aromas and laughter. As the holidays approach, I find myself yearning to recreate those moments, and nothing does it better than this recipe. The combination of wholesome ingredients like whole wheat flour and coconut oil creates a delightful treat that feels both indulgent and nourishing. Topped with a natural strawberry icing, these cookies not only satisfy a sweet tooth but also evoke fond memories of baking with loved ones. Whether it’s a cozy evening at home or a festive gathering, these cookies are the perfect companion.

What Goes Into Whole Wheat Coconut Oil Sugar Cookies

When it comes to the ingredients for Whole Wheat Coconut Oil Sugar Cookies, I like to keep it simple yet effective. Each ingredient complements the others, creating a balanced flavor profile that everyone will enjoy. The combination of whole wheat flour, coconut oil, and natural sweeteners not only makes these cookies delicious but also nutritious.

• Coconut Oil: 1/3 cup of melted and cooled coconut oil gives the cookies their soft texture and rich flavor.
• Coconut Sugar: 1/3 cup of coconut sugar serves as a natural sweetener, offering a hint of caramel flavor with a lower glycemic index.
• Egg: 1 egg is essential for binding the ingredients together and providing moisture.
• Almond Extract: 1/2 teaspoon of almond extract adds a lovely depth of flavor.
• Vanilla Extract: 1/2 teaspoon of vanilla extract enhances the sweetness and aroma.
• Almond Milk: 1 teaspoon of almond milk helps to adjust the dough’s consistency if needed.
• Whole Wheat Pastry Flour: 1 1/2 cups of whole wheat pastry flour gives these cookies their wholesome, hearty base.
• Baking Powder: 1/2 teaspoon of baking powder ensures the cookies rise perfectly.
• Salt: 1/4 teaspoon of salt enhances all the flavors.
• Freeze-Dried Strawberries: 1 cup of freeze-dried strawberries for the icing provides natural sweetness and a beautiful color.
• Powdered Sugar: 1/2 cup of powdered sugar for the icing adds the right amount of sweetness and smooth texture.
• Honey or Agave Nectar: 1 teaspoon of honey or agave nectar for a touch of natural sweetness in the icing.
• Vanilla Extract: 1/4 teaspoon of vanilla extract adds flavor to the icing as well.
• Almond Milk: 2-3 tablespoons of almond milk for the icing adjusts the consistency.

Cooking Method for Whole Wheat Coconut Oil Sugar Cookies

Making Whole Wheat Coconut Oil Sugar Cookies is a delightful experience that combines mixing, rolling, and baking. The steps are straightforward, allowing you to enjoy the process as much as the delicious outcome. Here’s how to bring your cookies to life:

1. In a large bowl of an electric mixer, add in coconut oil, coconut sugar, egg, almond extract, vanilla extract, and almond milk. Beat on medium speed for about 2 minutes until everything is well combined, smooth, and creamy. Make sure your coconut oil is slightly cool (but still melted) before you add the egg; otherwise, it might cook the egg and ruin the batter.
2. In a separate medium bowl, whisk together 1 1/2 cups of whole wheat pastry flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mixture to your wet ingredients while the mixer is on medium-low speed. Mix it until just combined. If the dough feels too dry, add in a teaspoon or two of almond milk (or any milk you prefer) until it reaches the right consistency.
3. Once combined, divide the dough in half, which helps in managing the rolling process. Wrap each half in plastic wrap and refrigerate for 1 to 2 hours. Chilling the dough is crucial as it helps the cookies hold their shape during baking.
4. After the dough has chilled, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper. This ensures that the cookies don’t stick and makes for easy cleanup.
5. Remove one portion of dough from the fridge. Place it between two sheets of parchment paper and roll it out to your desired thickness, about 1/4 inch or 1/8 inch. The thickness determines how chewy or crispy your cookies will be, so choose according to your preference.
6. Using a heart-shaped cookie cutter, cut out your cookies and place them on the prepared baking sheet. Repeat this process with the remaining dough, re-rolling as necessary.
7. Bake the cookies for 6 to 9 minutes or until the edges are just slightly golden brown. Keep an eye on them; the baking time can vary based on your oven and the thickness of the cookies.
8. Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is important to ensure they maintain their shape.
9. For the icing, once the cookies are completely cool, place 1 cup of freeze-dried strawberries in a blender and blend until they turn into a fine powder. In a medium bowl, whisk together the strawberry powder, 1/2 cup of powdered sugar, 1 teaspoon of honey, and 2 to 3 tablespoons of almond milk until you achieve a thick yet smooth consistency.
10. Use about 1 teaspoon of icing per cookie and decorate them as you wish! These cookies can be stored at room temperature for about 4 to 5 days, but I doubt they’ll last that long!

Tips for Success

Creating the perfect Whole Wheat Coconut Oil Sugar Cookies can be a delightful adventure. Here are some tips to ensure your cookies turn out great every time:

• Storage: Keep your cookies in an airtight container to keep them fresh and soft for up to 4 to 5 days.
• Freezing: You can freeze the cookie dough for later use. Just roll it into logs, wrap in plastic wrap, and place it in a freezer bag. When you’re ready to bake, simply thaw it in the fridge and follow the baking instructions.
• Pairing: These cookies pair wonderfully with a cup of tea or coffee. Serve them as an afternoon snack or dessert!
• Customization: Don’t hesitate to add your own twist! Incorporate different spices like cinnamon or nutmeg to enhance the flavor.
• Don’t Rush the Icing: Allow the cookies to cool completely before icing to prevent the icing from melting.

What to Serve Alongside Whole Wheat Coconut Oil Sugar Cookies

• Tea or Coffee: These cookies make a delightful pairing with your favorite afternoon beverage. The richness of the cookies complements the warmth of a freshly brewed cup.
• Fruit Salad: A refreshing fruit salad can add a light contrast to the sweet cookies, making for a balanced snack or dessert.
• Ice Cream: For a special treat, serve these cookies alongside a scoop of your favorite ice cream. The combination of flavors is simply divine!
• Picnics: Pack these cookies for a picnic outing. They are portable and provide a sweet touch to any outdoor meal.
• Seasonal Celebrations: Perfect for holiday gatherings or birthdays, these cookies are sure to impress guests and bring joy to any occasion.

FAQ

Conclusion

These Whole Wheat Coconut Oil Sugar Cookies are a wonderful treat that balances health and indulgence perfectly. With their delightful flavor and beautiful presentation, they make any occasion extra special. I encourage you to try this recipe; it’s a fun and rewarding experience that will fill your kitchen with warmth and happiness.

Whole Wheat Coconut Oil Sugar Cookies

The ultimate comfort food for any occasion! These Whole Wheat Coconut Oil Sugar Cookies are soft, sweet, and topped with a natural strawberry icing that makes them irresistible. Bake them for your next family gathering or simply enjoy them with a cup of tea. Make them tonight and treat yourself!

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 7 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup Coconut Oil melted and cooled
• 1/3 cup Coconut Sugar (organic cane sugar also works)
• 1 Egg
• 1/2 teaspoon Almond Extract
• 1/2 teaspoon Vanilla Extract
• 1 teaspoon Almond Milk
• 1 1/2 cups Whole Wheat Pastry Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 cup Freeze-Dried Strawberries
• 1/2 cup Powdered Sugar
• 1 teaspoon Honey or Agave Nectar
• 1/4 teaspoon Vanilla Extract
• 2-3 tablespoons Almond Milk for icing

Equipment

• Oven
• Baking Sheet
• Blender
• Whisk
• Mixing Bowl

Method

 

1. In a large bowl of an electric mixer, add in Coconut Oil, Coconut Sugar, Egg, Almond Extract, Vanilla Extract, and Almond Milk. Beat for 2 minutes until well combined, smooth and creamy. Make sure your Coconut Oil is slightly cool (but still melted) before you add the Egg or it will end up cooking the Egg.
2. In a separate medium bowl, whisk together Whole Wheat Pastry Flour, Baking Powder, and Salt. Slowly add to wet ingredients, with the mixer on medium low speed. Mix until just combined. If dough is too dry, add in a teaspoon or two of Almond Milk (or any milk you prefer).
3. Divide the dough in half. Place each dough ball between two sheets of parchment paper and roll out to 1/4" or 1/8" thickness to your liking. Place on a baking sheet and put in refrigerator for 1-2 hours.
4. Once you're ready to bake your cookies (and after the dough has chilled), preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
5. Remove cookies from the fridge and use a heart-shaped cookie cutter to cut your cookies. Place cut cookies on the baking sheet and bake for 6-9 minutes or until edges are just slightly golden brown.
6. Allow to cool on cookie sheet for a few minutes before transferring to a wire rack to finish cooling. Repeat with remaining dough, rerolling dough as necessary. Makes about 12 medium sized cookies.
7. Once cookies are completely cool, make the icing: Place Freeze-Dried Strawberries in a blender and blend until they become a powder. Transfer to a medium bowl and whisk in Powdered Sugar, Honey, and Almond Milk until thick and somewhat smooth. Use about 1 teaspoon of icing per cookie and decorate them however you wish!
8. Cookies will keep well at room temperature for 4-5 days.

Notes

• If you don't have whole wheat pastry flour: you can use white whole wheat flour instead, but you may need to add in a teaspoon or two of milk.
• Feel free to use any freeze-dried fruit: you'd like for the icing!

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.