Easy and Healthy Whole Wheat Cookies are delicious, buttery and soft cookies made with whole wheat flour and olive oil instead of butter. Seriously, these may be the best healthier cookies that I have baked and ever eaten.
Make sure not to overbake the cookies else they will become hard on cooling. The cookies must be baked until the edges are nicely browned. When you take out the cookies from the oven, they might appear little softer but let them cool completely on wire rack. On cooling , the cookies harden a little.
The main ingredients are whole wheat flour, olive oil and dark brown sugar.
Since whole wheat grains are slightly dense as compared to all purpose flour or enriched flour, it is important to add sufficient moisture to the cookie dough when using whole wheat flour. If the cookie dough has sufficient moisture, it enables the cookies have a light, soft and chewier texture. Below is the list of ingredients used in this recipe and I will try to explain how each one is significant to get the best soft and chewy whole wheat cookies.
- Brown Sugar : One must not mistake sugar as the ingredient which is only responsible for adding sweetness in the baked goods. Sugar has a far important role in baking. Granulated white sugar makes the cookies browner by caramelizing and also absorbs moisture in the dough. Brown sugar makes the cookies moister and chewier because it contains molasses(about 10 percent molasses for light brown sugar and 20 percent for dark brown sugar). The molasses adds moisture and, because it’s slightly acidic, causes the proteins in cookie dough to firm up faster, creating a chewier texture.
- Eggs : Eggs are a major source of proteins and adds moisture in the cookie dough. The eggs reacts with the starch and protein in the flour and their protein helps to make the cookies chewy.
- Baking Powder : Baking powder, which is a mixture of baking soda and an acidic ingredient, most commonly calcium phosphate, is added instead of baking soda to give cookies a light, cakey texture. When moistened and heated, the alkali and acid in baking powder react, neutralizing each another and giving off carbon dioxide gas, which aerates the dough, making the finished cookie puffier.
- Salt : Salt not only acts as a flavor enhancer but also strengthens the protein in dough, making cookies chewier. If you are using Kosher salt, double the volume.
- 1 cup whole wheat flour or atta
- pinch of salt
- 1 tsp baking powder
- ½ cup oil
- 1 cup brown sugar(light or brown)
- 2 large egg whites or 1 large egg
- ½ tsp ground cinnamon
- 1 tsp vanilla essence
- Preheat oven to 350 degrees F/ 180 degrees C.
- Sieve the flour along with salt and baking powder into a medium size mixing bowl.
- Cream together the oil and brown sugar until smooth. Beat in the egg whites and then stir in the vanilla and cinnamon powder.
- Stir in the flour mixture into the creamed mixture and mix lightly by hand till the flour is just incorporated and the mixture collects into a mass. Do not overmix.
- Line a baking sheet with parchment paper. Drop by large spoonful onto ungreased parchment paper and place 2 inches apart from each other as the cookies spread on heating.
- Bake in the preheated oven for 10-12 minutes.
- Do not overbake. If you see cracks or the cookie starting to brown, then the cookies are done. Take out the baking sheet and allow it to cool for 5 minutes. Transfer the cookies to a wire rack and allow it to cool completely.