100% Whole Wheat Flour Macrobiotic Cookies

Name: 100% Whole Wheat Flour Macrobiotic Cookies
Yield: 25 servings
Cuisine: American
Ingredients: 150 grams Whole wheat flour; 25 grams Beet sugar; 1 1/2 tbsp Olive oil; 30 grams Raisins; 20 grams Walnuts

cookpad.japan @cookpad_jp

I wanted to make some macrobiotic cookies so came up with this recipe. I was so surprised by how delicious these cookies turned out I really didn't think they would taste very good. I really didn't expect this recipe to become so useful. These cookies are great for those on a diet I want to try making them in different flavors soon too.

The flour that I used was quite coarse so the resulting dough didn't quite come together properly. If you use a flour with a finer grain, I think it will come together better. You can substitute the beet sugar for caster sugar if you like. It won't quite be a macrobiotic cookie if you do that though. I made these cookies not so sweet so feel free to increase the sugar content. Recipe by Yukiline

cookpad.japan @cookpad_jp

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Ingredients

25 servings

150 gramsWhole wheat flour
25 gramsBeet sugar
1 1/2 tbspOlive oil
30 gramsRaisins
20 gramsWalnuts

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Steps

1

Roughly chop the raisins and walnuts.
2

Add the beet sugar to the whole wheat flour and gently mix together (you don't have to sift the flour here). Drizzle in the olive oil.
3

Next, add the water a little at a time and mix with your hand until the mixture forms into a ball. The mixture should have the consistency of an earlobe (aim for the same consistency as shiratamako mixed with water when preparing dango).
4

Add in the walnuts and raisins from Step 1 to complete the mixture.
5

Form the dough into cookie shapes using a tablespoon and transfer them to a baking tray.
6

Bake in an oven preheated to 170°C for 15-20 minutes. Once the moisture has gone they're ready.