Is toasted flour drier than regular flour?

[Signupbrodie]

I’m trying to swap out toasted AP flour for regular AP flour in my cookie dough. The toasted version keeps coming out a little too dry. Do I need to add extra liquid to account for the toasted flour?

 

[gimmesomesugarnc]

I believe that toasted/heated flour has weaker gluten and absorbs more liquid-if you are wanting edible cookie dough that can be baked, you may need to add additional small amount of liquid.

 

[Mona]

Toasting flour does change its properties slightly, which is why your cookie dough might be coming out a bit drier. When you toast flour, you're essentially cooking off some of the moisture and altering the structure of the starches, making the flour less able to absorb and retain moisture compared to regular AP flour.

To compensate, you can try adding a bit of extra liquid to your dough. Start by adding a tablespoon of milk or water at a time until you reach your desired dough consistency. You might also consider slightly increasing the fat content, like adding an extra tablespoon of butter, which can help maintain the moisture level in your cookies. Keep experimenting in small increments until you find the perfect balance!