Italian wholemeal oatmeal cookies: vegan recipe for breakfast and snack

In my house my mother never bought us cookies for breakfast but she did drop a package very occasionally for a snack. I've never liked sweets that are too sweet outside of dessert, so these Italian oatmeal cookies knew I was going to love them as soon as I happened upon the recipe.

From what the author says, the Grancereale They seem to be typical biscuits for breakfast and snacks in Italy, very similar to so many that populate our supermarkets, whose consumption should be moderated. To take from time to time a homemade version like this is always much better, with little sugar, with extra virgin olive oil and rich in fiber.

Ingredients

For 35 units
  • Fine oat flakes 150 g
  • Whole spelled flour 100 g
  • Whole wheat flour or more spelled 20 g
  • Oat bran 50 g
  • Ground almonds 50 g
  • Extra virgin olive oil 80 g
  • Brown sugar 50 g
  • Sodium bicarbonate 12 g
  • Salt 2 g
  • Vanilla essence 5 ml
  • Ground cinnamon 5 g
  • Almond milk (approximately) 60 ml

How to make Italian wholemeal oatmeal cookies

Difficulty: easy
  • Total time 40 m
  • Elaboration 20 m
  • Cooking 20 m
  • Repose 30 m

If we use too thick oat flakes, it is better to crush them a little with a food processor, taking care that they do not turn into flour. Mix the oats with the flours, the bran, the ground almonds, the cinnamon, the sugar, the salt and the bicarbonate, combining with some rods to avoid lumps.

Add the olive oil and vanilla, and start mixing. Incorporate the milk and combine with a spatula or reed, gently working the dough. Add a little more milk if it is too dry. It should be damp but not sticky, it will mix well when squeezed. Cover and let cool in the fridge for at least 30 minutes.

Preheat the oven to 170ºC with heat up and down and prepare two trays. Roll out the dough on a clean surface, leaving a thickness of about 4 mm, and cut out cookies with a cutter or a glass. Depending on the size and thickness of the dough, about 30-40 cookies will come out. Distribute in the trays, leaving a little separation space - they do not grow much.

They can be brushed with oil or milk if we want them to be crispier and with a more golden touch, but in this way they work well. Bake one tray at a time, for about 20-25 minutes, perhaps slightly more if we have cut them bigger and thicker. Make sure they don't roast. Wait a couple of minutes out of the oven, transfer to a wire rack and let cool.

With what to accompany the cookies

The rustic, crisp but smooth texture of these whole-grain oatmeal cookies, with their aroma of cereals and spices, is perfect to take with a glass of milk or a vegetable drink for breakfast or snack. They also make a great match with fresh fruit or compote, and are delicious with fresh cheese, yogurt, or cottage cheese and a little jam, or some more potent cheese. I think they would be great to use as a base for a cheesecake, does anyone dare to try them?

Tags:  Vegetables And Legumes Meats And Birds Desserts 

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