The whole wheat cinnamon cookies without butter, milk, and eggs are crunchy and fragrant, perfect for nibbling and dipping.
Cookies without butter, milk, and eggs:
– no butter for hyperglycemia reasons;
– no milk and no eggs for personal taste.
The whole wheat cinnamon shortcrust is a light pastry and versatile: great for cookies, waffles, pies, strudels, and tartlets.
Once prepared, the dough can be shaped into any form to suit any holiday or 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: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 3/4 cup durum wheat semolina (whole grain)
- 1 tsp baking soda
- 1 pinch salt
- 1 pinch coconut sugar (whole or your usual sweetener)
- ground cinnamon (generous amount)
- 3 1/3 tbsp water (or milk or plant-based milk)
- 2 tbsp sunflower seed oil
- 1 tsp lemon juice
- 1 pinch erythritol (powdered or use powdered sugar)
Suggested Tools
- Bowl
- 1 Spatula silicone
- Measuring Glass graduated glass
- Kitchen Scale digital
- Spoon Scale digital
- Measuring Spoons set
- 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
Measures for Hyperglycemia | Prediabetes and Diabetes
– dough based on whole durum wheat semolina rich in fiber;
– absence of butter;
– a little whole coconut sugar with low glycemic impact or sweetener with zero glycemic impact.
Pour into a bowl:
– 3/4 cup whole durum wheat semolina;
– 1 tsp 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;
– generous amount of cinnamon;
and mix with a silicone spatula.Pour into a graduated glass:
– 3 1/3 tbsp water or if you prefer milk or plant-based milk;
– 2 tbsp sunflower seed oil;
– 1 tsp lemon juice;
and quickly emulsify the three liquids.Pour the liquids into the bowl with the dry ingredients and knead with your hands until you get an elastic dough.
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 dough is ready, you can shape the cookies in any form to suit any holiday or occasion: Epiphany, Carnival, Easter, Halloween, Christmas, Valentine’s Day.
After 30 minutes, remove the dough from 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 where you will place the cookies.
Cut the cookies into the desired shape and place them on the baking sheet.
Re-knead the scraps and cut more cookies until all the dough 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 in powder form – zero calories – or powdered sugar and cinnamon.
Storage, Tips, and Variations
In addition to or as an alternative to cinnamon, you can use unsweetened cocoa powder, ground ginger, or a blend 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 a maximum of 2 days; place a sheet of paper towel at the bottom to absorb any moisture.
You can store the whole wheat cinnamon cookies in an airtight container at room temperature for a maximum of 2 days; place a sheet of paper towel at the bottom to absorb any moisture.
FAQ (Questions and Answers)
Can I use other flours?
As this is a water-based dough, I recommend not altering the main ingredients to avoid compromising the consistency and final result.
How much sweetener should I use if using erythritol or stevia?
Follow the doses and equivalences indicated by the manufacturer.
Can sunflower seed oil be replaced with extra virgin olive oil?
Extra virgin olive oil has a distinct aroma that can alter the flavor of the dessert.
How many whole wheat cinnamon cookies can I eat for breakfast?
The amount depends on your dietary plan and the recommendations of the professional who follows you.
We indulge in them occasionally at breakfast.
without butter, milk, and eggs they have a simple nutritional profile; I use them as a substitute for toast and include them in breakfast along with a source of protein like skimmed milk or yogurt to reduce the overall glycemic load and slow carbohydrate absorption, preventing sudden spikes in blood sugar.
Check your glycemic response.Further Reading
– Whole Wheat Semolina and Flours Glycemic Index Type 2 Diabetes;
– Sugar and Sweeteners Type 2 Diabetes.
