Whole Wheat Decorating Cookies

Coconut oil is one of my favorite ingredients, and I was lucky enough to have Carrington Farms send me a nice big tub of it.  Coconut oil is so versatile.  It is great on popcorn and is a fantastic source of fat in baked goods like these cookies.

As I said, Carrington Farms, a wonderful natural foods brand was so kind to give me coconut oil to use.  Their coconut oil (and other products) are high quality, and delicious.  For these cookies, I recommend using Carrington Farms coconut oil, as it amazing and the texture is smooth and luscious.  (Is that a bit of a strong word to describe coconut oil?)

These cookies are different compared to many other decorating cookies.  For one, they are a lot softer than your traditional sugar cookie.  I prefer the texture of these over the regular iced cookie.  Also, these are made with whole wheat flour.  That is all I had on hand, so hey, you gotta work with what you got.  The last difference is the absence of butter.  When I made the cookies, I used all coconut oil instead butter.

Making cookies is always great, but adding coconut oil to the recipe makes everything even better.  Because these cookies are meant for sweet frostings, icings, and sprinkles, these cookies are only slightly sweet.  Decorate these cookies with whatever you like.  You can use royal icing or frosting as a base, and add colorful sprinkles, sixlets, or other fun decorations.  No matter what you pile on top, these cookies are super yummy and kind of healthy (it does have whole wheat after all!)

 

Whole Wheat Decorating Cookies

 

Total Time: About 1 hour 10 minutes

 

Serves:  Makes 18 cookies

 

Ingredients:

·      1 cup whole wheat flour + more to roll out the cookies

·      1 tsp baking soda

·      Pinch of salt

·      3 tbsp coconut oil, melted

·      ¼ cup + 3 tbsp sugar

·      1 tbsp agave

·      1 egg

·      ½ tsp vanilla

·      2 tbsp milk

·      Decorating materials of choice

 

In a small bowl, mix together the flour, baking soda, and salt.  Set aside.  In another bowl beat the coconut oil, sugar, and agave.  Add in the egg and beat until combine.  Mix in the vanilla and milk.  Slowly incorporate the dry mixture (flour mixture) until all flour is added and beat until dough forms.  Place in the fridge to chill for 45 minutes.  Preheat the oven to 350 degrees.  On a floured surface, roll out the chilled dough until it is slightly thinner than ¼ an inch thick.  Cut with a 2 ½ inch circle cutter, and place on a lined cookie sheet.  Bake for 9 minutes.  The cookies will be slightly soft.  Let cool completely and decorate.