Whole grain breakfast cookies that are crunchy on the outside and soft on the inside. Do you remember the cookies that grandma used to make? The ones perfect for dunking in milk that absorb it without falling apart? Those are exactly the ones I love and the recipe I want to tell you about today. Delicious and tasty Whole grain cookies I made without butter but with olive oil, just like grandma’s recipe. You can adjust the proportions of whole grain flour to add more for a more rustic flavor. Don’t miss the recipe for the Quick Tart with Jam and the Nutella Tart recipe. If you also love dunking lots of cookies in milk, tea, or your favorite beverage in the morning, this is a recipe you can’t miss. The Butter-free cookies are rustic and delicious – So let’s head to the kitchen and make the Dunkable Whole grain cookies together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 156.87 (Kcal)
- Carbohydrates 22.63 (g) of which sugars 10.37 (g)
- Proteins 2.73 (g)
- Fat 6.87 (g) of which saturated 1.06 (g)of which unsaturated 0.21 (g)
- Fibers 1.13 (g)
- Sodium 6.67 (mg)
Indicative values for a portion of 50 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 for Whole Grain Cookies
- 1 egg
- 1/2 cup oz brown sugar
- 3/4 cup oz all-purpose flour
- 3/4 cup oz whole wheat flour
- 4.5 tablespoons fl oz extra virgin olive oil
- 1/2 lemon zest (untreated)
- 1/2 packet baking powder (8 grams)
How to prepare Whole Grain Breakfast Cookies
Beat the egg with 90 grams (about 1/2 cup) of brown sugar in a bowl. You can use a hand whisk or simply a fork. Add the olive oil and the grated zest of half a lemon and mix.
Mix in the all-purpose flour, whole wheat flour, and half a packet of baking powder. Stir first with a fork and then, when the dough becomes thicker, knead with your hands. If the dough is too hard, add a few tablespoons of milk or water. Let the dough rest for 30 minutes.
Line a large baking sheet with parchment paper. Roll pieces of dough on a lightly floured work surface. Cut into sticks about 1.5-2 inches long. Flatten them slightly and coat one side with brown sugar.
Arrange them slightly apart on the tray with the sugared side facing up as you go. Let the Whole grain flour cookies bake in a preheated oven in static mode at 350°F for 16-18 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Whole grain milk cookies can be kept soft in a container for 3-4 days
You can choose to increase the amount of whole wheat flour compared to all-purpose flour. If you choose to use only whole wheat flour, the cookies will have a more rustic and intense flavor
You can replace the lemon zest with a packet of vanilla powder or with orange zest
Don’t miss the recipe for Rolled Cookies with Jam
Your Questions
Can I replace olive oil with butter?
Yes, with 70 grams (about 5 tablespoons) of melted butter
Can I replace brown sugar with white granulated sugar?
Yes, with the same amount. The cookies will have a less rustic flavor but will still be delicious
