Homemade multigrain cookies. Ideal for breakfast or a snack, these cookies lend themselves to many variations: as in the picture with cocoa, or with pine nuts, or chocolate chips, or even with raisins, or with walnuts or hazelnuts, and why not with everything together.
The important thing is to always keep the same quantities of flour, eggs, oil, and sugar.
Let your imagination run wild, so according to your dietary plan you can choose just one of these elements or more than one.
If you’re kneading with the Bimby, you’ll need to use the dough mode for 4 minutes.

thought for you:

Cost: Very economical
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 30 cookies
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Homemade Multigrain Cookies

2 1/2 cups flour (multigrain)
1 1/4 cups all-purpose flour (Or low glycemic index; for cocoa ones, replace 1/4 cup of flour with unsweetened cocoa)
1/2 cup vegetable oil
3 eggs
1 packet baking powder (vanilla flavored)
1/2 cup dark chocolate chips
1/2 cup brown sugar (40 g of stevia or 120 g erythritol)

Homemade multigrain cookies

Tools for Homemade Multigrain Cookies

Stand Mixer
Bowl
Baking Tray – non-stick (large)
Parchment Paper
Cookie Cutter 1.5 inches
Oven

Preparation: Homemade Multigrain Cookies

Prepare the dough by putting all the basic ingredients together, so if you want to make the plain base, don’t add cocoa; otherwise, replace 1/4 cup of flour with 1/4 cup of unsweetened cocoa.
I used the Bimby (4 min. dough mode), but it can also be done with a stand mixer, by hand, or with a food processor.
When the dough is smooth and well-kneaded, add the chocolate chips and mix for a few more minutes to distribute them evenly.
Or if you want to make them a bit richer, you can also add pine nuts or raisins.
Compact the dough, and on a floured work surface, roll it out with a rolling pin to about 1/2 inch thickness.
Cut out the cookies with cookie cutters or a 1.5-inch round cutter, or use a floured glass as a guide.
Place the cookies on a baking tray lined with parchment paper, and bake in a static oven at 350°F for about 15 minutes.
At the end of baking, leave the oven door open until they have cooled.
Now they’re ready for a good breakfast or a tasty snack. Here are the Homemade Multigrain Cookies ready.
Having grandchildren, I used the basic recipe and the cocoa one and used animal-shaped cookie cutters.
but how delicious they are…. ideal for Christmas gifts.