Over the past few years we have switched over to using only whole wheat flours. For bread we often grind our own flour, but we use whole wheat pastry flour or whole wheat white flour for baking everything from cookies to scones. My boys actually like the rich chewiness that whole wheat flour adds to recipes. I often will take traditional recipes and just substitute the whole wheat flour - but with some things (like cookies) it is good to tweak the recipe a little to compensate for how much moisture the whole wheat flour absorbs. In this recipe I used organic stone ground whole wheat pastry flour, turbinado sugar, and have a non-traditional ingredient in the mix too...coconut. It doesn't add much actual coconut flavor, but gives a nice texture and keeps the cookies from getting dry, I think.
::whole wheat snickerdoodles::
1 cup unsalted butter, softened
2 large eggs
1 1/3 cups organic sugar
1 tsp vanilla
3 cups white whole wheat pastry flour
1/4 cup organic UN-sweetened dry coconut flakes
1 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
to roll the cookies in
2 tsp cinnamon
3 Tbsp turbinado sugar
-Preheat the oven to 375 ºF
-Line your cookie sheets with parchment paper
-In a medium bowl stir together the flour, baking soda, salt, and cream of tartar. Put aside.
-In a mixer, beat sugar with butter until light and creamy - about a minute or two.
-Mix in the eggs and vanilla.
-Add in the flour mixture a bit at a time until combined...
-In a small bowl, combine the 2 tsp cinnamon and 3 Tbsp sugar
-Roll bits of dough into balls (about 1 1/2 Tbsp per ball) and then roll in the cinnamon mixture to coat.
-Put the cookies about 2-3 inches apart on the cookie sheets.
-Bake for about 10 minutes...cookies should be light and golden.
-Let the cookies cool for a minute or two before transferring them to a cooling rack.
The health benefits from whole grains comes from the nutrients and fiber found in the grain kernel, including the germ and bran. So, whole grains contain the good stuff such as dietary fiber, starch, antioxidants, vitamins, minerals, lignans, and phenolic compounds that have been linked to reduced risk of heart disease, cancer, diabetes, obesity and other chronic diseases!