Get ready to transform your baking game with these irresistible Galletitas Integrales con Miel - a Spanish-style whole wheat cookie that's not just delicious, but also surprisingly healthy! Imagine biting into a golden, perfectly crisp cookie that's naturally sweetened with honey and packed with wholesome whole wheat goodness. These cookies are about to become your new favorite guilt-free treat that will impress both health-conscious friends and dessert lovers alike.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 20 cookies
Ingredients
- 150g whole wheat flour
- 100g honey
- 75g unsalted butter
- 1 egg
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 180°C (350°F). This ensures that your cookies will bake evenly and achieve a nice golden color.
- In a large mixing bowl, combine 150g of whole wheat flour, 1 teaspoon of baking powder, and a pinch of salt. Mix these dry ingredients together until they are well incorporated.
- In a separate bowl, melt 75g of unsalted butter. You can do this in the microwave in short bursts or on the stovetop over low heat. Allow the melted butter to cool slightly.
- Once the butter has cooled, add 100g of honey to the bowl and mix well until the honey is fully combined with the melted butter.
- Crack 1 egg into the bowl with the butter and honey mixture. Whisk everything together until you achieve a smooth and homogenous mixture.
- Gradually pour the wet mixture into the bowl of dry ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to overmix. The dough should be slightly sticky but manageable.
- Using your hands, form small balls of dough, about the size of a tablespoon, and place them on a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they will spread while baking.
- For a decorative touch, you can gently flatten each ball of dough with the back of a fork or your fingers, creating a slightly thicker cookie.
- Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes, or until the edges are golden brown and the centers are set.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Galletitas Integrales con Miel as a healthy snack or dessert! They can be stored in an airtight container for up to a week.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can make your cookies tough instead of tender.
- For uniform cookies, use a small ice cream scoop or tablespoon to measure dough balls.
- If the dough feels too sticky, refrigerate for 15-20 minutes before shaping.
- For extra flavor, consider adding a sprinkle of cinnamon or vanilla extract to the wet ingredients.
- Check your cookies a minute early - oven temperatures can vary, and you want a golden edge, not a burnt cookie.
- Let cookies cool completely to develop their perfect crisp-yet-soft texture.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
