100% whole grain valentine’s cookies Round 2

I made these beautiful valentine’s cookies a while back, and while they were really good I wanted to find an even healthier option. We know that valentine’s day it’s just around the corner so I figured I make these again.

I experimented with the coconut oil and they turned out beautifully. They are not that sweet and the coconut flavor is even better now that I added the coconut oil. I also opted for using a smaller cookie cutter this time so the cooking time was less.

You can just go ahead and used the 3/4 cup of butter instead if you don’t have the coconut oil, they will still be perfectly fine and yummy. Next time I make these, which I will for my daughter’s birthday party, I will add an extra 1/4 cup sugar though.

Anyhow, you can make these valentine’s coconut cookies which ever shape you prefer. I got a new hello kitty cookie cutter for my 2 year old daughter so I figured I make some for her as well.

If you try them let me know….I hope they turn out as good as they did for us :-)

Enjoy!!

This is how I rolled the cookies. In between plastic wrap. Make sure you don’t cut the cookies too think otherwise they won’t cook very good, they will become crumbly when you eat them!!

You can see the slight brown color around the cookies after baking them for 10-12 minutes. I made some pink and some purple.

My kids of course ate the hello kitty shaped cookies first :-) and as you can see no fancy decoration techniques here :-)

My job decorating the cookies was not very elaborate and I actually hardly used any glaze on them. They weren’t too sweet at all so next time I will use and extra 1/4 cup of sugar.

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100% whole grain valentine's cookies Round 2

Miryam's original recipe

Yield: 20 cookies

Ingredients:

1 cup unsweetened shredded coconut
1/2 cup unrefined sugar, you may want to do 3/4 cup because the cookies aren't that sweet at all
2 cups whole wheat pastry flour
1/2 cup butter, room temperature, 1 stick
1/4 cup coconut oil, room temperature
5-7 tablespoons milk, I used low fat
1 teaspoon coconut extract, optional
A couple of drops of pink food coloring

GLAZE

7 tablespoons confectioner's sugar
3-4 tablespoons low fat milk

 

Directions:

In a bowl, with your hands mix flour and butter until it resembles fine bread crumbs. Add coconut oil, sugar, coconut, milk, coconut extract and food coloring. Mix until you form a soft dough.

Preheat oven to 350F and line two cookie sheets with parchment paper.

Roll out the dough to about 1/4 inch thick and stamp out hearts using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do also you can use any other cookie cutter shape you like).

Bake cookies for 10-12 minutes. Let them cool in the baking sheet for 5 minutes or so and then transfer the cookies to a wire rack to cool completely before glazing.

To decorate cookies mix glaze ingredients and drizzle it over the cookies.

 


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10 comments

  1. Recipe method shows adding of pumpkin but there is no pumpkin in the ingredients list???

  2. Anonymous,
    sorry. I experimented with pumpkin puree once. Instead of putting the olive oil I put pumpkin and I forgot to change it in the method section. You can still use pumpkin if you prefer rather than the oil although I did not like the texture of the muffins. If you would still want to use the pumpkin I would do just 1/4 cup of pumpkin and 1/4 cup of olive oil, that way the texture would be much better. Thanks for noticing the error :-)

  3. Te he conocido por un comentario que has dejado en otro blog, de momento lo poquito que he visto de tu blog me encanta…estos muffins los haré.
    Te seguiré de cerca…
    muaksi

  4. He llegado hasta aquí, creo que es tu primera entrada del blog.
    Me ha gustado muchisimo todo lo que he visto ; ) las recetas, las fotos… todo, incluso voy a practicar un poco mi ingles absolutamente olvidado.

    Tengo muy poco tiempo para los blogs y me da muchisima pena no estar al día de las publicaciones.
    Con permiso me hago seguidora.

    besinos

  5. I just made these for breakfast but changed a few things. I love orange cranberry muffins, so I used the zest of 4 oranges and substituted all of the milk with orange juice. They were great! I also don’t have whole wheat pastry flour and so I used regular whole wheat flour and they were still nice and fluffy. And I used 1/2 cup honey instead of sugar. I’ll be making them often! This is definitely the yummiest healthy muffin I’ve had (and I have had lots)! Thanks for the recipe :)

  6. Hamande,

    thanks for the kind comment. That substitution its even better than the original, even more healthy now :-)

    Thank you

  7. Hi, This may seem healthy but one muffin is 8 points plus on Weight watchers. I think it is all the sugar since the carbohydrate count is so high. Any suggestions for keeping the sugar lower? Do you think using half the sugar would ruin the muffin?

    Thank you

  8. Debra,

    the muffins are rather big. I bake them on the larger baking liners. The batter will give you a large amount of regular size muffins.

    I would suggest to half the batter, hence the sugar will also be half ;-) and bake them in the regular muffin liners. You could also reduce the sugar by 1/4 cup if you prefer ;-)

  9. Hi i would like to make these tomorrow. i do not like the taste of baking soda, can i use baking powder instead? Thank you

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