Description:
I experimented today with trying to make a low fat cookie, using whole grains. I ground up organic Kamut flour and rather than use butter or oil, I used non fat plain yogurt. They came out pretty good for a cookie that is healthier than most.
Kamut flour is an ancient wheat type grain that actually has a 40% higher protein content that regular wheat. Many people who can't tolerate wheat, can tolerate Kamut flour.
Ingredients:
1/4 C plain, non fat yogurt
1 C brown sugar
1 t vanilla
1 L egg
1/2 c almond milk
2 1/2 C Kamut flour
1/2 C cocoa powder
2 t baking powder
Directions:
Preheat the oven to 350.
Cream together the non-fat yogurt and brown sugar. Add in the vanilla, egg and milk.
In a separate bowl, stir together the Kamut flour, cocoa powder and baking powder.
Mix the wet ingredients with the dry ingredients until combined. Do not over mix.
Drop by cookie scoop spoonfuls onto a silicon lined or parchment paper lined cookie sheet. These cookies will not spread out so if you prefer, flatten the cookie balls a bit.
Bake for 7-8 minutes taking care not to over bake them. Allow to cool on a wire rack and enjoy.
7 comments:
Different way of making cookies but they sound and look good, thanks for sharing.
they look yummy
surely do look yummy
Sounds great!
I don't believe I've seen kamut flour before. Where did you buy yours?
I grind my own. I purchased years ago grains in bulk from Country Life Natural Foods - http://www.clnf.org/
What's so amazing about whole grains, they can be stored forever until you are ready to grind them into flour. Once you do, that's when the nutritional value begins to diminish. The oils in the grain will start to go rancid and nutrition is lost 72 hours after grinding wheat berries into wheat flour. You can freeze the flour to prolong its shelf life. If you are buying whole wheat flours in a store, you should make sure they are freshly ground.
I will have to do some research on this flour. :o)
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