If you’re looking for a simple, healthy, and tasty breakfast, these dunkable cookies with oatmeal flour and chocolate are the perfect solution!
With a quick preparation and no need for a rolling pin, you can enjoy a dessert ideal for starting the day with energy.
Thanks to the chocolate chips, but with very little sugar, these cookies are the perfect alternative for those seeking a balance between indulgence and lightness. Discover how to prepare this easy and delicious recipe; after all, I’m sure the ingredients are already in your pantry and the eggs in your fridge.
If you’re looking for other recipes for cookies suitable for breakfast, don’t miss the suggestions in the other interesting recipes and follow the advice at the end of the recipe to bake delicious dunkable oatmeal and chocolate cookies.
IMPORTANT TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1/4 cup sugar
- 2 eggs
- 3 1/2 cups oat flour
- 1/4 cup unsweetened cocoa powder
- 3.5 oz apple sauce
- 1/2 cup rice oil
- 1 tbsp baker's ammonia
- 3.5 oz chocolate chips (70%)
- 1/4 cup milk (warm)
Steps
PREHEAT THE OVEN TO 350°F
Pour the eggs and sugar into the bowl and mix with a whisk for a couple of minutes.
Add the oil slowly while stirring.
Add the apple sauce.
Combine the sifted flour, cocoa, and chocolate chips.
Briefly knead and add the warm milk in which the baker’s ammonia has been dissolved.
Finish the dough in the bowl, which will be slightly sticky but workable.
Break off pieces weighing about 25/30 g each and form them into small logs.
Roll the cookies in a plate with a little sugar and place them on a baking sheet lined with parchment paper.
Use a fork to score the dunkable chocolate cookies and bake them for about 15 minutes. After baking, leave them in the oven for about 5 minutes with the door slightly open, then let them cool on a wire rack.
Storage:
They can be kept in the pantry for several days, stored in a cookie tin.
Tips:
Baker’s ammonia makes the final product crumbly, so I don’t think it’s advisable to replace it with baking powder. The slightly pungent smell released during baking will completely disappear once the cookies cool.
If desired, you can flavor the dunkable chocolate cookies with cinnamon, orange zest, vanilla…
