If you’re looking for a simple, healthy, and tasty breakfast, these dunkable cookies with oat flour and chocolate are the perfect solution!
With quick preparation and no need for a pastry board, you can enjoy a sweet treat ideal for starting the day with energy.
Thanks to the chocolate chips but very little sugar, these cookies are a perfect alternative for those seeking a balance between indulgence and lightness. Discover how to make 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 cookie recipes suitable for breakfast, don’t miss the suggestions in the other interesting recipes and follow the tips at the bottom of the recipe to bake delicious dunkable oat and chocolate cookies.
IMPORTANT TIPS AT THE BOTTOM OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1.94 lbs of cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1/4 cup sugar
- 2 eggs
- 3 1/3 cups oat flour
- 1/4 cup unsweetened cocoa powder
- 7 tbsp apple mousse
- 1/2 cup rice oil
- 1 3/4 tsp baker's ammonia
- 2/3 cup chocolate chips (70%)
- 1/4 cup milk (warm)
Steps
PREHEAT THE OVEN TO 356°F
Pour the eggs and sugar into the bowl and mix with the whisk for a couple of minutes.
Add the oil slowly, while mixing.
Pour in the apple pulp.
Add the previously sifted flour, cocoa, and chocolate chips.
Knead briefly and add the warmed milk where the baker’s ammonia has been dissolved.
Finish the dough in the bowl, which will be slightly sticky but workable.
Break off pieces of about 0.9-1 oz each and shape into small logs.
Roll the cookies in a plate with a little sugar and place them on the baking sheet lined with parchment paper.
Use a fork to mark the dunkable chocolate cookies and then bake them for about 15 minutes. After baking, leave them in the oven for about 5 minutes with the door slightly open, and 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 recommend replacing it with baking powder. The slightly pungent odor that is released during baking will completely disappear when the cookies are cool.
If desired, you can flavor the dunkable chocolate cookies with cinnamon, orange zest, vanilla ..
