Graham Cookies

Wow, are these good!

Just over a year ago, we started grinding wheat berries into flour at home. After a year of cookie failures or resorting to using store flour, for my cookies, I finally found a recipe I love. I’ve adapted it from the recipe for Graham Crackers from Food Doodles. This recipe is also dairy free and egg free.

 

Fresh Milled Flour Graham Cookies  

• 2 cups freshly milled hard white flour *
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1/4 C coconut oil **
• 1/4 C honey
• 2 tbsp blackstrap molasses
• 1/4 C brown sugar (I use sucanat)
• 1 tsp vanilla
• 2 tbsp milk(I’ve used water in place of milk, no problems)

Preheat the oven to 350 degrees then line two baking pans with parchment or a liner. (I’ve actually gotten these onto one cookie sheet, as they don’t spread much.)

In your main mixing bowl, combine all of the dry ingredients. Next melt the honey and the coconut oil together, then add the molasses, vanilla, and milk (or water.) Stir to combine, then add to the dry mixture, using a fork or spoon to combine. It takes about two minutes for it to go from a crumbly mess to something cohesive, so be sure to stir well. If it seems too dry, add a bit more water.

Using a teaspoon (or a small cookie scoop) drop on to the prepared cookie sheets for, then press down with your fingers, or the bottom of a glass. I sometimes sprinkle with cinnamon and sucanat.

This recipe usually makes two dozen, sometimes more or less, depending on size of your scoop or snitching by little fingers.

 

*I get my wheat berries from the local Bread Becker co-op and grind them at home. The main store is in Atlanta and you can go and get freshly milled wheat. (and ask a zillion questions about freshly milled wheat vs all purpose flour vs whole wheat flour from the grocery store.)

**I get my coconut oil from Tropical Traditions, by the five gallon bucket (when they have free shipping.)