Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.
For a gluten-free flour substitute, I recommend the following: 3 tablespoons (22g)
millet flour, 3 tablespoons (22g)
tapioca flour, 1 ½ tablespoons (10g)
coconut flour, and ¼ teaspoon
xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured
like this.
Any milk may be substituted for the nonfat milk.
Light brown sugar may be substituted for the coconut sugar.
If the cookies stick to the pan, then gently slide a knife underneath each one to loosen it.
This recipe is easily doubled!
{gluten-free, clean eating, low fat, low calorie}