Dunking cookies with oats and coconut, gluten-free and sugar-free, low glycemic index.
Made with a mixer or a Thermomix.
Ideal for celiacs, diabetics, and those on a diet, these dunking cookies with oats and coconut are perfect for breakfast or a snack, to dip in milk or yogurt, but also to accompany barley coffee and herbal teas.
Suitable for the whole family, hearty and coconut-scented, they provide the right energy without impacting health.
You will also find instructions for replacing milk or eggs for those with intolerances.
You can also sprinkle them with unsweetened cocoa and decorate them with almonds or hazelnuts.
The dough we will make is dense and we’ll shape it by hand without the need for a rolling pin or cookie cutters, making it very easy to prepare, then a quick bake in the oven and they’re ready for a dunk.
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- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 25 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 92.58 (Kcal)
- Carbohydrates 13.62 (g) of which sugars 0.87 (g)
- Proteins 1.97 (g)
- Fat 5.92 (g) of which saturated 2.58 (g)of which unsaturated 1.23 (g)
- Fibers 1.31 (g)
- Sodium 42.12 (mg)
Indicative values for a portion of 24 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s shop for
- 1/4 cup egg (or 1/4 cup, ripe banana)
- 1/2 cup erythritol (or 1/4 cup Stevia)
- 1/3 cup coconut oil (or sunflower oil)
- 1 1/2 cups oat flour (or gluten-free mix)
- 1 cup rolled oats
- 3/4 cup coconut flour
- 1/4 cup oat milk (or other milk)
- 1 packet baking powder (or gluten-free)
- 1 pinch salt
- 1 packet vanillin
- as needed almonds
- as needed hazelnuts
- as needed unsweetened cocoa powder
Dunking Cookies with Oats and Coconut
Tools
What we need to make
- 2 Bowls
- 2 Baking trays
- 1 Parchment paper
- 1 Electric whisk or the Thermomix
- 1 Glass
- 1 Fork
Steps
Let’s head to the kitchen with the electric whisk to make
Start by mixing in a large bowl the oat flour, rolled oats, coconut flour, vanillin, and baking powder.
Continue whisking in another bowl 1/4 cup of eggs together with erythritol
and lemon zest
until the mixture is nice and foamy, which will take about 4 minutes.
Then, gradually pour in the oil while keeping the whisk running
and then the milk, little by little.
Once the mixture is obtained, pour it into the bowl with the dry ingredients and start mixing with a fork
and then with your hands, after a few minutes add a pinch of salt
Knead further until the mixture has absorbed all the moisture. Then cover with plastic wrap and let it rest for 30 minutes.
Start by mixing in a large bowl the oat flour, rolled oats, coconut flour, vanillin, and baking powder.
Put the lemon peel in the blender and grind 10 sec speed 10. Gather with the spatula.
Continue placing the butterfly in the blender and whisking 1/4 cup of eggs along with erythritol, 4 minutes speed 4
Then turn the speed back to 4 and time 4 min. and pour the oil gradually from the measuring cup while keeping the butterfly in motion, and then the milk, little by little.
Once the mixture is obtained, remove the butterfly and continue for 5 min at speed 2 counterclockwise, gradually adding the dry ingredients that you have set aside in the bowl, after a few minutes add a pinch of salt.
Knead further until the mixture has absorbed all the moisture.
Remove the dough from the blender and place it on a pastry board or in a bowl, cover with plastic wrap and let it rest for 30 minutes.
After the time has passed, take the mixture and with wet hands form balls or logs, placing them on a baking tray lined with parchment paper, spaced 1 1/2 inches apart.
Then flatten some slightly with the base of a previously wet glass,
others with the tines of a fork, and others simply with your fingers.
Now you can dust some with cocoa or shredded coconut
and then place an almond or a hazelnut on each.
Place the trays in the oven together, and bake for 10 minutes, then swap the positions of the trays and bake for another 5 minutes or until the dunking cookies with oats and coconut are nicely colored.
Once baking is complete, remove them from the oven and let them cool.
Now the dunking cookies with oats and coconut are ready for a dip in your cup…
Storage
The dunking cookies with oats and coconut can be stored for up to 10 days in a cookie jar.
FAQ (Questions and Answers)
Dunking Cookies with Oats and Coconut
If I don’t have celiac disease, how can I replace the flour?
Replace oat flour with all-purpose or whole wheat flour.
How much sugar instead of erythritol?
100 g.
