The whole wheat cinnamon cookies without butter, milk, and eggs are crispy and fragrant, perfect for nibbling and dipping.
Cookies without butter, milk, and eggs:
– without butter for a hyperglycemia concern;
– without milk and eggs for personal taste.
The whole wheat cinnamon pastry is a light pastry and versatile: excellent for cookies, wafers, pies, strudels, and tartlets.
Once the pastry is prepared, you can give the cookies any shape, making them suitable for every holiday and occasion: Epiphany, Carnival, Easter, Halloween, Christmas, Valentine’s Day.
Thanks to the simplicity of the ingredients and the procedure, they are perfect to make even with children.
* vegan.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 3/4 cup semolina (whole wheat durum)
- 1 teaspoon baking soda
- 1 pinch salt
- 1 pinch coconut sugar (whole or the sweetener you normally use)
- ground cinnamon (plenty)
- 3 1/3 tablespoon water (or milk or plant-based milk)
- 2 tablespoons sunflower oil
- 1 teaspoon lemon juice
- 1 pinch erythritol (powdered or powdered sugar)
Suggested Tools
- Bowl
- 1 Spatula silicone
- Glass graduated glass
- Food scale digital
- Food scale spoon
- Spoons measuring
- Cookie Cutters traditional
- Cookie Cutters kids
- Cookie Cutters alphabet
- Cookie Cutters animals
- Cookie Cutters Halloween
- Cookie Cutters Christmas
- Cookie Cutters Easter
- Cookie Cutters Valentine's Day
Preparation
Adjustments for Hyperglycemia | Prediabetes and Diabetes
– dough based on whole wheat semolina rich in fiber;
– absence of butter;
– a little whole coconut sugar with a low glycemic impact or a zero glycemic impact sweetener.
Pour into a bowl:
– 3/4 cup of whole wheat semolina;
– 1 teaspoon of baking soda;
– 1 pinch of salt;
– 1 pinch of sifted whole coconut sugar and add even the part that does not pass through the sieve or you can replace the coconut sugar with the sweetener you usually use;
– plenty of cinnamon;
and mix with a silicone spatula.Pour into a graduated glass:
– 3 1/3 tablespoons of water or if you prefer milk or plant-based milk;
– 2 tablespoons of sunflower oil;
– 1 teaspoon of lemon juice;
and quickly emulsify the three liquids.Pour the liquids into the bowl with the dry ingredients and knead with your hands until an elastic dough is obtained.
Form a dough ball, place it in a freezer bag or wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Once the pastry is prepared, you can give the cookies any shape, making them suitable for every holiday and occasion: Epiphany, Carnival, Easter, Halloween, Christmas, Valentine’s Day.
After 30 minutes, take the pastry dough out of the refrigerator and roll it out with a rolling pin to a thickness of 0.2-0.4 inches.
Line a baking sheet with parchment paper on which to place the cookies.
Cut the cookies into the desired shape and place them on the baking sheet.Re-knead the scraps and make more cookies until all the pastry is used.
Preheat the oven.
Bake in a fan oven at 356°F for about 20 minutes or until the cookies are evenly golden.
* times and temperatures may vary depending on the oven and the thickness of the cookies.Remove from the oven and let cool before serving.
Your whole wheat cinnamon cookies without butter, milk, and eggs are ready.
Enjoy!
Finish with a sprinkle of erythritol powder – zero calories – or powdered sugar and cinnamon.
We indulge in them occasionally at breakfast.
without butter, milk, and eggs they have a simple nutritional profile: I use them as a reference like toast and include them in breakfast alongside a protein source like skim milk or low-fat yogurt to reduce the overall glycemic load and slow down carbohydrate absorption, preventing sudden spikes in blood sugar.
Monitor your glycemic response.
Storage, Tips, and Variations
In addition to or instead of cinnamon, you can use unsweetened cocoa powder, ground ginger, or a mix of sweet spices.
For a more indulgent touch, you can add dark chocolate chips, chopped nuts, or grated orange zest.
You can store the whole wheat cinnamon cookies in an airtight container at room temperature for up to 2 days; place a piece of absorbent paper at the bottom to absorb any moisture.
FAQ
Can I use different flours?
Since it is a water-based dough, I recommend not to change the main ingredients to avoid compromising the texture and final result.
How much sweetener should I use if I use erythritol or stevia?
Follow the doses and equivalences indicated by the manufacturer.
Can sunflower oil be replaced with extra virgin olive oil?
Extra virgin olive oil has a strong aromatic profile that may alter the taste of the dessert.
How many whole wheat cinnamon cookies can I eat for breakfast?
The quantity depends on your dietary plan and the recommendations of the professional who follows you.
Further Reading
– Semolina and Flours: Glycemic Index.
– Sugar and Sweeteners.
