Rustic oat-flake cookies made with whole durum semolina and nuts, more genuine with extra-virgin olive oil, a little cane sugar and orange for a flavor that surprises you with every bite. I had been wanting to make oat-flake breakfast cookies for some time; since I like to prepare different breakfasts, I decided to try some indulgent cookies. I made them with whole durum wheat semolina and, what a surprise, they turned out fantastic—crumbly and tasty. I blended the oats, and added nuts, both almonds and hazelnuts, which give the cookies a really rich flavor, even more so with orange zest and juice. Instead of refined sugar I used a little cane sugar, so what can I say—try them, they are delicious and also made without butter, using good extra-virgin olive oil.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for about 15 cookies
- 1 cup whole durum wheat semolina (wholemeal)
- 1 1/8 cup rolled oats
- 1/4 cup almonds
- 1/4 cup hazelnuts
- 3 1/2 tbsp extra-virgin olive oil
- 1/4 cup cane sugar
- 1 1/2 tsp baking powder
- 1 medium egg
- grated zest of 1 orange
- 1/3 cup orange juice
Tools to prepare the rustic oat-flake cookies
- 1 Bowl
- 1 Spoon
- 1 Chopper
- 1 Citrus juicer
- 1 Grater
- 1 Baking sheet
- 1 Parchment paper
Preparation steps for rustic oat-flake cookies with nuts, scented with orange, made with whole semolina and extra-virgin olive oil, without refined sugar
Quickly chop the rolled oats in the chopper, and pour them into a large bowl; they don’t need to be reduced to flour. Do the same with the almonds and hazelnuts, leaving them coarser. Pour them into the bowl. Then add all the other ingredients: the whole durum wheat semolina, the sugar, the baking powder, the grated orange zest, the oil, the egg and the orange juice. Work the mixture by hand or with a spoon until you obtain a soft dough.
Let the dough rest for a little while; in the meantime preheat the oven to 356°F (static).
Prepare a baking sheet lined with parchment paper.
Shape the cookies: take a heaping half tablespoon of the mixture; using a couple of spoons form small balls and place them spaced on the baking sheet.
Put a few oats on top of each cookie and slightly flatten them on the baking sheet.
Bake for about 15–17 minutes at 356°F, remove from the oven, let cool and enjoy. When just out of the oven they will still be soft; once cold they will be drier. Store in a closed container; they will keep for several days like just-baked cookies.
