This cookie made with wheat flour. No all purpose flour and no egg.

This recipe is based on the topic given in the Golden Apron 4 SAMPLE CHALLANGE. Cookies was one of the ingredients in the SAMPLE CHALLANGE. So here I bring you this recipe of delicious Crunchy Wheat Cookies.

More details athttp://www.chez-k.org/cookies/whole-wheat-cookies/

These are whole wheat flour macrobiotic cookies. The recipe doesn't use eggs or dairy products, so these cookies make a nice snack for those with food allergies.Just mix together and bake.If you're not keen on the idea of not using any sweeteners, add a tablespoon of maple syrup, or other natural sweetener.The picture shows cookies made from unskinned almond flour, so they are a bit lumpy. You could also make these with blanched almond flour. Recipe by Mikikimiki

Homemade cookies I always make these cookies for these Christmas parties that you fancy with a coffee or a glass of milk either in the morning or for dinner

Whipped up a deliciously different kind of cookie. You can swap out the whole wheat flour for all purpose flour if you'd like. These cookies come out very large and fluffy.

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#bandhan Mocha cookies ..very healthy ..used only oat ,Wheat flour bit of oil and loaded with seeds and nuts . Perfect with tea and coffee ..guilt free treat

Best attempt at sugar cookies. Delightfully to the point of diabetic!

#Midnight cravingBrokenwheat and cornflake Cookies are a great method of adding dalia to kids' diet. These cookies include healthy ingredients and has a deeper flavor of dalia. They are baked quickly and can be stored at room temperature for weeks. They serve as a midday snack for your night cravings or as teatime snack too.

I wanted to easily make some simple cookies that use whole wheat flour and are macrobiotic.I recommend using super fine whole wheat flour, as introduced in my blog.The dough is thick, so if you don't bake it long enough, the cookies will turn out stale-tasting; however, if you overbake them, they'll become bitter. Every oven is different, so keep an eye on them while baking. Recipe by Mille=miru. (Yields a manageable batch of 18 biscuits or so, with easy-to-measure amounts)

I like buckwheat flour, so I tried making some cookies with it.It's fun if you use shaped cookie cutters to cut out the dough. I wanted my cookies to have a crunchy texture, so I used coarsely ground buckwheat flour, but finely ground flour is fine. If you don't have any spelt flour, use (whole wheat) bread flour. You can also use vegetable oil instead of the sesame and canola oil. Recipe by Ruruko