Semi-wholemeal cookies with chocolate: simple recipe with 7-grain flour.
The semi-wholemeal cookies with chocolate arise from the desire to experiment with a different flour, in this case, the Granopiu 7-grain flour, provided by the Abruzzo company.
Usually, this type of flour is used for savory preparations like bread, focaccia or rustic products, but I wanted to challenge myself by making a simple and genuine dessert, perfect for everyday use.
I admit that I do not often use multigrain flours in sweets, but this time the result pleasantly surprised me.
The 7-grain flour gives the cookies an interesting texture and a richer taste, slightly rustic but well balanced by the presence of chocolate, making these cookies irresistible even to those who are used to more classic flavors.
The recipe is quick and easy, ideal even for those with little time who do not want to give up preparing something good homemade. Just a few ingredients, a quick dough, and a short baking time in the oven to get semi-wholemeal dry cookies perfect for breakfast or a snack, perhaps accompanied by a cup of milk, tea, or coffee.
In terms of texture, these cookies are crumbly but not hard, a fundamental characteristic for a well-made dry cookie.
Another great advantage is their long shelf life; if stored in a tin can or a well-sealed food bag, they maintain their fragrance and taste for several days, making them ideal to prepare in advance.
These semi-wholemeal cookies with chocolate are an excellent alternative to classic industrial cookies, more genuine, customizable, and they enhance quality ingredients like cereal flour.
A simple, versatile, and satisfying recipe, perfect for those who love experimenting in the kitchen without complicating life.
Approx. 73 Kcal per cookie
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 56-57 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Semi-wholemeal cookies with chocolate
- 3 medium eggs
- 1 cup sugar
- 1/3 cup peanut or sunflower oil
- 1/3 cup whole milk
- 3.5 oz dark chocolate
- 1 packet vanillin
- 2 tsp baker's ammonia
- 1 cup 7-grain flour
- 3 1/3 cups all-purpose flour
Preparation of Semi-wholemeal cookies with chocolate
Work the dough by hand, or in a mixer until possible, then continue on a work surface, or use a stand mixer as the last resort.
In the bowl, put the eggs and mix well, then add the sugar, vanillin, baker’s ammonia, and mix well.
Subsequently, add the milk, oil, 7-grain flour and mix well until the ingredients are absorbed.
Finish by adding chopped dark chocolate and all-purpose flour a little at a time.
Once a soft, not too sticky dough is obtained, transfer it to a lightly floured work surface, form a dough ball, then create rolls.
Line a baking tray with parchment paper, place the rolls on it, and slightly flatten them to a width of about 1-1.5 inches.
Place in a hot oven at 350°F for about 25-30 minutes; the outer part should be dry.
After the time has passed, transfer each roll to a board to cut our cookies (with a serrated knife), cut the cookies to a thickness of about half an inch, place them back on the tray with the cut side in contact with the base of the tray, and bake again for 10-12 minutes.
