Integralisimo presents these exquisite chocolate, carob and whole wheat flour cookies. If you are a fan of the famous Cachafaz cookies, you will love this recipe! Ideal for breakfast, snacks or for any time of the day. They are also excellent for school snacks because they are much more nutritious and also delicious.
Let’s talk a little about carob flour:
Carob flour is a type of flour obtained from the fruit of the carob tree. Which is considered an energy food, one of those famous so-called superfoods. Its composition is rich in natural carbohydrates (sugars), fibers, proteins, vitamins, low in carbohydrates, low in quality fats, that is, beneficial fats.
Among its most notable benefits, carob flour helps control weight, provides iron and calcium, reduces cholesterol, acts as a prebiotic (vegetable fibers) by stimulating intestinal regulation and as an antioxidant. Similarly, due to its high fiber content, it delays the absorption of its components, generating greater satiety and reducing appetite.
Generally, it is used in traditional and gluten-free confectionery preparations, since it is a suitable flour for celiac disease. Also, to sweeten infusions such as coffee due to its high content of natural sugars and because, unlike other flours, it does not need cooking. Being its most notable use as a substitute for cocoa in different preparations.
Let’s talk about the recipe:
Preparing these whole wheat cookies is easy because it has no complications in terms of preparation and has more than one advantage. The ingredients used are just a few, frequently used and easy to find in any market. In addition, you can change any of them according to preference or need, without inconvenience.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
These cookies, in addition to whole wheat flour, are made with carob flour as well. Nevertheless, when replacing it, the amount of both cocoa and sugar must be increased as a result of this replacement. But when replacing it, the amount of both cocoa and sugar should increase as a result of this replacement.
The fat used in this opportunity is sunflower oil. But you can substitute for butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
The result of any recipe is always largely due to the quality of the ingredients used. Such is the case of cocoa, for example, that if it is not of quality it will probably be noticed. Even so, there are some alternatives in terms of flavor, such as substituting non-dairy milk for orange juice, which combined with carob flour make these cookies more exquisite.
About the dough:
On this occasion, a dough without elasticity is needed. Therefore, it is not kneaded so that the gluten does not develop. Then it is more than enough just to combine all the ingredients well. When using butter or margarine, mix it cold and in small pieces, grinding it into a grit with your hands or using a food processor.
One of the secrets to get some good cookies is the consistency of the preparation. That is why the dough should be barely sticky and not dry. This is why when stretching the dough it is necessary to sprinkle superficially with flour because it is inevitable that it sticks a little when handling the dough.
To get a shape similar to store-bought cookies, you can use a flower-shaped cookie cutter. However, it is optional, as it will not differ in taste or texture, even though it may look different. Therefore, if you do not want to complicate yourself, you can give these cookies the appearance that is most practical and easy for you.
It is recommended to bake these whole wheat chocolate carob cookies at a suitable temperature, so they do not burn and consequently acquire a bitter taste. Generally, a medium low temperature is used, around 160-180 degrees / 320-356 Fahrenheit for about 8-10 minutes.
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
Do not forget to follow me on social networks to know the latest news about my recipes!
- Whole wheat flour 150 g / 5.29 oz / 1 ¼ cup
- Carob flour 150 g / 5.29 oz / 1 ¼
- Corn starch 100 g / 3.53 oz / 1 cup
- Sunflower oil 100 ml / ¼ cup / 6 ½ tbps
- Whole cane sugar 200 g / 7,05 oz / 1 cup
- Sodium bicarbonate 5 g / 0.17 oz / 1 tsp
- Baking powder 15 g / 0.53 oz / 1 tbsp
- Milk - Non-dairy milk - Water 300 ml / 1 ¼ cup
- Bitter cocoa 30 g / 1.06 oz / 2 tbsp
- Sea salt 5 g / 0.17 oz / 1 tsp
- Optional: chocolate chips, almonds, raisins, walnuts, etc.
- Place the dry ingredients in a bowl (whole wheat flour, carob flour, corn starch, whole cane sugar, bitter cocoa, baking powder, baking soda). Mix.
- Add the chocolate chips and/or raisins (optional), sunflower oil and gradually add the milk / non-dairy milk/ water. Mix until you get a slightly sticky dough.
- Roll out the dough to the desired thickness. Sprinkle with whole wheat flour if necessary, avoiding excesses. Cut whole wheat cookies using a cookie cutter, glass, lid, etc.
- Place the cookies on a previously oiled or sprayed baking sheet. Then with a smaller round cutter mark the center (do not go through the dough) and mark the petals as well. In this way the flower shape is obtained (I used a pastry nozzle and a toothpick).
- Bake in a preheated oven at 160-180 °C / 320 - 356 °F for 8-10 minutes.
- The amount of cookies that come out with this recipe will depend on the size and/or thickness in which they are made.
- Butter, margarine or any other type of cooking oil can be used.
- Sunflower Oil Replacement for Butter: 60 g / 2.11 oz / 1 ½ tbsp. Adjust the amounts of the other ingredients.
- Whole wheat flour, depending on its brand, can absorb more or less amount of liquid. Be sure to incorporate gradually. Be sure to incorporate liquids gradually.
- Vegetable milk can be replaced by regular milk or water.
- Ingredients such as raisins, hydrate them beforehand in water, cognac, liquor, mistela, etc.
- Consume preferably before 3 days.
- Can be frozen (3 months).
Equivalences English measuring cups:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Equivalences measuring spoons:
|1 Tbsp||½ Tbsp||1 Tsp||½ Tsp||¼ Tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|