Indulge in these crunchy, wholesome cookies that prove healthy can be delicious! Packed with the goodness of wholemeal flour and made without butter, these cookies are the perfect guilt-free snack for any time of day.
Ingredients
- 3/4 cup (100g) 00 flour
- 1 2/3 cups (200g) wholemeal flour
- 1/2 cup + 1 tablespoon (120g) granulated sugar
- 1/3 cup (70ml) seed oil
- 2-3 tablespoons (30-40ml) milk
- Seeds from 1 vanilla pod or 1 teaspoon vanilla powder
- 1 whole egg
Step-by-Step Instructions
- In a large mixing bowl, combine the 00 flour, wholemeal flour, and granulated sugar. Mix thoroughly until well blended.
- Add the seed oil and milk to the flour mixture. Use your fingers to mix until the mixture becomes grainy and slightly crumbly.
- Create a well in the center of the mixture and crack the whole egg into it.
- Add the vanilla seeds or vanilla powder.
- Knead the mixture until it forms a smooth, cohesive shortcrust pastry dough.
- Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to firm up.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- After resting, remove the dough from the refrigerator and roll out on a lightly floured surface to about 1/5 inch (1/2 cm) thickness.
- Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
- Bake for 13-15 minutes, or until the edges are lightly golden and crisp.
- Remove from the oven and let cool completely on a wire rack.
- Optional: Dust with powdered sugar or drizzle with melted chocolate.
Nutritional Information
- Calories: Approximately 85 per cookie
- Protein: 2g
- Carbohydrates: 12g
- Fat: 4g
- Fiber: 1g
Cooking Time
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Baking Time: 13-15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24-30 cookies
Cooking Tips and Tricks
- Chill the dough to prevent spreading during baking
- Use a light hand when mixing to keep cookies tender
- Roll dough to consistent thickness for even baking
- Let cookies cool completely before storing
- Use a sharp cookie cutter for clean edges
- Don’t overwork the dough to maintain a crumbly texture
Variations and Substitutions
- Add lemon or orange zest for citrus flavor
- Incorporate chopped nuts or dried fruits
- Use alternative flours like almond or coconut flour
- Sprinkle with cinnamon or nutmeg
- Dip half in melted dark chocolate
- Make gluten-free by using a gluten-free flour blend
Frequently Asked Questions
Q1: Can I make these cookies vegan? Replace the egg with a flax egg or applesauce.
Q2: How long will these cookies stay fresh? Store in an airtight container for up to 5-7 days.
Q3: Can I freeze the cookie dough? Yes, wrap tightly and freeze for up to 1 month.
Q4: Why use both 00 and wholemeal flour? The combination provides a balance of texture and nutrition.
Q5: Can I reduce the sugar? Slightly, but it may affect the cookie’s texture and crispness.
Storage and Make-Ahead Tips
- Store in an airtight container at room temperature
- Keep away from moisture to maintain crispness
- Separate layers with parchment paper
- Freeze baked cookies for up to 1 month
- Bring to room temperature before serving
- Best enjoyed within a week of baking
Enjoy these delightful Wholemeal Butter-Free Cookies – a wholesome treat that doesn’t compromise on taste!
