Today I bring you this wonderful pepas cookies with whole wheat flour and no butter recipe! A wonderful recipe, really an exquisiteness! These whole wheat cookies are ideal for any time of day, breakfast or snacks! Best of all is that they are made with 100% whole grain ingredients!
Whole wheat pepas cookies is one of my first recipes. Although it is one of the most popular, there are many people who for different reasons cannot consume butter. So for those who do not know how to replace this ingredient, I leave this version made with sunflower oil. Which makes these cookies lighter while still being tasty!
Let’s talk about the recipe:
This recipe for whole grain cookies are simple to make, it does not require a great experience for its preparation. The ingredients used are few, frequently used and easy to find. This time I made these pepas cookies with whole wheat flour andsweet potato paste. But you can do them with sweet quince, milk caramel, or some other sweet consistency.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, organic fine grind (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
The fat used in this opportunity is sunflower oil. But it can be replaced by margarine, olive oil, sunflower oil, coconut oil, etc. As a result, depending on which fat is used, its texture can be modified. Therefore, the final result always depends on the type of ingredient used to make a specific recipe. So it should always be taken into account.
About the sweet paste:
The type of sweet paste that is used is at election. Among the options available, for example, milk caramel, sweet quince, etc. But the choice of it must be taken into account, because the type of sweet that you use has to be thick consistency. In this way, being thick, it will facilitate the filling, its consumption and storage will be more comfortable.
To fill these whole wheat pepas cookies and facilitate this task, you can use a pastry bag. Before filling the pastry bag, the sweet is softened, so it remains as if it were a cream. In general, these types of thick sweets are sold in the form of a block, then to obtain that creamy consistency is softened before using it.
Softening the sweet is not difficult, because it only needs to expose the sweet to heat. For this, there are some options, among which is the traditional form to a water bath or microwave. Whatever the choice, do not forget to stir to get that homogeneous aspect or do not burn the sweet. If it is dry, the solution is to add a little water during the process.
About the dough:
One of the secrets to get some good cookies is the consistency of the preparation. It is necessary that the dough is a bit sticky, not dry to get smooth and tasty whole wheat pepas cookies. So when shaping these cookies it is inevitable that it sticks a bit in the hands. However, there is an option to do it without getting so dirty.
As the first option to shape these cookies is to make small balls of dough and place on the baking sheet. Then with the finger, press in the center of the dough to hollow out and proceed to fill with the sweet. Option number two consists of making a roll with the dough, slices are cut and the hole is made in the same way for its filling.
Baking these whole wheat pepas cookies with sunflower oil requires little time. And like any whole grain recipe, if it is punctual, much better. Therefore, it is important to adapt the baking according to the type of oven you have, because each home has a different oven with a particular type of cooking. In this way, you will get as a result, some delicious whole wheat cookies!
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- Whole wheat flour 350 g / 12,35 oz / 3 cups
- Sunflower oil 50 g / 3 ¼ tbsp
- Whole cane sugar 150 g / 5.29 oz / ¾ cup
- Baking powder 15 g / 1.76oz / 1 tbsp
- Eggs 2
- Milk / Water 1-2 tbsp
- Optional: quince paste, sweet potato paste, etc.
- In a bowl place the eggs, milk and whole cane sugar. Beat until the sugar dissolves. Add the sunflower oil. Mix.
- Add the whole wheat flour in batches with the baking powder. Join without kneading.
- Wrap the dough in plastic kitchen wrap. Store in the refrigerator for 1 hour.
- Make small balls of dough and place them in a spaced manner on a previously oiled baking tray or sprayed with vegetable spray. Gently crush the center of the dough with the finger and fill with the quince paste.
- Cook in preheated oven at 160-180 °C / 71.11 - 82.22 °F for 10-15 minutes.
- White sugar can be used.
- It get approximately 34 whole wheat pepas cookies with this recipe approximately.
- Butter, margarine or any other type of edible oil can be used.
- Sunflower Oil replacement by butter: 75 g / 2.64 oz / 2 tbsp.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- To soften the quince paste: place in a bowl, add a little water and place in a water bath or microwave for a few seconds.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.