The whole wheat milk cookies in the morning at breakfast are truly an irresistible treat.
After making and consuming for so long my irreplaceable granola, which I alternated with other cookies always homemade, I felt the desire to dip in milk the famous grandma’s milk cookies. Since I prefer to limit sugars, I have put together this delicious recipe where, out of over 600 g of whole wheat flour, I added only 50 g of raw cane sugar and very little sugar for the cookie finish.
I have obtained big cookies that dipping in milk is truly a pleasure; and then personally, one is enough for me, given that my cup is quite small.
The inevitable chocolate chips managed to satisfy my chocolate craving, which is always present, so, what more could you ask for?
Take note and prepare the whole wheat milk cookies, with these doses you can make over 1 kg of cookies.
Try them and let me know.
READ THE TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2.2 lbs
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 5 1/2 cups whole wheat flour
- 3 eggs
- 5 oz rice oil (or other mild oil)
- 1/3 cup milk
- 1/3 cup apple sauce (natural, no added sugars)
- 1/4 cup whole cane sugar
- 1/2 tsp baker's ammonia
- vanilla (to taste)
- 1/2 cup dark chocolate chips (70%)
- sugar
Steps
Preheat the oven to 350°F.
Pour the eggs and whole cane sugar into a bowl; mix with a hand whisk or fork.
Add the apple sauce and mix to combine.
Slightly warm the milk and dilute the baker’s ammonia; then pour into the bowl.
Add the vanilla pulp.
Add the flour in two batches and add the dark chocolate chips.
Compact the dough, roll it out on a lightly floured board, and form logs from which to cut the cookies.
Pour a little granulated sugar on a plate and roll the cookies in it as they are formed. Arrange the cookies on baking sheets lined with parchment paper or micro-perforated mats and bake for about 15/18 minutes in a preheated oven.
Storage:
They keep well in a cookie tin or glass/tin containers.
They keep well in a cookie tin or glass/tin containers.
FAQ
Can I use baking powder instead of baker’s ammonia?
Yes; keep in mind that ammonia makes them more crumbly and better for dipping.
Can I use dried fruit instead of chocolate chips?
Yes.
I don’t like the taste of whole cane sugar, can I replace it with regular cane sugar?
Yes, certainly, you can also decide to use only granulated sugar.
I don’t want to use apple sauce, what can I do?
The apple sauce is used to limit the use of sugar; if you don’t want to use it, add between 50 and 60 g of sugar.
