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Whole wheat cookie problem

post #1 of 8
Thread Starter 

 New to this site. 6 mouths into cooking for myself. I can not find a lot of 100% WW products in small town stores. So I want to learn. I like to bake with whole wheat flour for health reasons. I have read a lot of the problems of using whole-wheat flour and tips on using it. But I need some help and ideas on bring moisture in to whole-wheat cookies. Here is the recipe I used that I got on line, but it turned out a little dry for me.

 

 

http://www.ehow.com/how_4503113_whole-wheat-flour-peanut-butter.html

 

  • 3 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup peanut butter (preferably chunky)
  • 3/4 cup honey
  • 1/4 cup dark brown sugar
  • 1/3 cup butter(room temperture)
  • 2 eggs
  • 2 teaspoons vanilla
  • 1

Heat oven to 375 degrees.

Butter cookie
pans. This recipe makes approximately 4 dozen cookies.

  1. 2

Mix together the flour, baking soda, and salt. Set aside.

In another bowl, cream together the butter
, sugar, and honey.

To the butter mixture, add the eggs and vanilla.

Blend until creamy.

  1. 3

To the butter mixture, gradually add the flour mixture, beating well after each addition.

When mixture is thoroughly blended, drop by spoonfuls onto the buttered pan.

Press down each cookie with a fork making a crisscross pattern.

  1. 4

Bake for approximately 10 minutes or until cookies are golden

------------------------------------------------------------------------------

How can I put more moisture in this cookie? More eggs, water or some oil?

 

Also this cookies almost fell apart with a touch should I put some gluten in it?

 

                                                                                                         Thanks in advance

                                                                                                                         " Nash"


Edited by cr56f - 11/16/10 at 9:50am
post #2 of 8

I like to bake without whole wheat flour or gluten for health reasons.

 

 

Shredded coconut might do the trick, some coconut oil.

 

I was looking at home recipes and a couple internet recipes,  and it looks like you don't have nearly enough butter.

post #3 of 8

I'm curious why you prefer whole wheat to refined flour.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #4 of 8
Thread Starter 

  I'm new at this and my understanding is whole wheat flour is the best for health reasons (weight, cholesterol, high blood pressure, diabetes, etc)

I try and bake with only sugar substitutes and honey

but then again I only know what I read. I value everyone’s point of view on baking with 100% WW. Voice your point of view if it is different. I did get this back from King Arthur on Tuesday afternoon.

 

Dear Nash

Thank you for your email.  I suggest you reduce the amount of flour to 2
3/4 cup to see if this improves the texture.  This will reduce the
amount of bran that is taking up the moisture.  This should also improve
the crumbling issue.  Vital Wheat Gluten is only use to strengthen
yeasted dough’s.  It is not an appropriate ingredient for cookies. 

Regards,

Frank | the baker's hot line | bakers@kingarthurflour.com | 800 827 6836

                                                                              Thanks for the responses

                                                                                                  “Nash”


Edited by cr56f - 11/16/10 at 2:32pm
post #5 of 8

I think depending on the flour used, there's not a whole lot of difference between refined flour and whole wheat flour, at least on a small scale. I used to experiment with it, and it's difficult, but possible, to make good cookies with it. The one place that I really prefer WW is in bread. I prefer a denser texture for sandwich loaf.

 

It is true that WW is better for you. I'm just not sure if it's worth the hassle when making cookies.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #6 of 8
Thread Starter 

MacGregor: (I like to bake without whole wheat flour or gluten for health reasons.) Can I ask what flour you use for baking and why?

post #7 of 8

 

 So, dont take this wrong, but this topic is really deep and I dont feel like typing for that long so I will give you the basics and if you want to do more research, have at it.

 

Basic idea goes like this, gluten/wheat intolerance is on the rise along with a much more serious condition called Celiacs.

Gluten has been associated with many mental disorders/schizophrenia/depression.

Also many parents with children with learning disabilities have removed gluten and wheat from the diet with good results. I personally decided to try it out and see how I felt. I like the change(both mentally and physically), so I have stuck with it. And its not hard.

 

If you truly want to eat well, then you will limit your whole grain intake and mix up the grains you do eat. Our bodies were not meant to eat the same thing over and over again.

 

 

 

post #8 of 8

I always thought that using 100% whole wheat flour, but no refined flour, made for denser- even tougher- baked goods. You may need to add some refined flour- or, try to find the white whole wheat flour. King Arthur's Flour has white whole wheat pastry flour, I think, as well as bread flour.

 

As an aside, I agree that more and more people are realizing they're gluten intolerant. We've had a lot more people joining here who are seeking gluten-free recipes.

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