In theory, making crunchy cookies with muesli (without butter, milk, sugar and eggs) is simple, but in practice they can often turn out chewy, causing repeated disappointment. However, there is no reason to worry; nothing is impossible. You just need to use the right ingredients, avoid those that make the dough gummy, set the oven to the correct temperature, place the baking tray one level below the center, and finally let them dry for 5 minutes. But what is the real secret? Which ingredients can make an unleavened dough gummy — such as cookie dough without butter, therefore lacking the fat structure that gives crumbly texture? Sugar, egg, milk, leavening agent and type of flour. Let’s look at them in detail.
Sugar in cookies
This ingredient primarily strengthens egg proteins in batters, which is why cakes with well-whipped eggs and sugar are full-bodied and structured; secondly, it retains internal moisture, providing softness as in cakes; thirdly, it promotes gluten development where needed, such as in pizza, bread and leavened pastries. However, in cookies and tarts it is better to limit gluten to avoid a gummy finished product.
Eggs in cookies
Eggs, particularly the whites with their liquid content, activate the gluten network, making cookies less crumbly.
Milk in cookies
Milk is a sweet liquid that activates gluten, which as we’ve seen is better avoided in cookies.
Flour in cookies
Flour for cookies should be weak — that is, a flour with at most about 9 g protein, with a W value below 130. This type is best suited for shortcrust pastry because it yields greater crumbliness due to the limited gluten network. If we use a weak flour (e.g. type 00 with strength W 150–180) we will obtain greater crumbliness. Conversely, with strong flour (type 0) we get a tougher, more elastic shortcrust, less suitable for cookies and tarts.
In conclusion
Having understood that sugar is not strictly necessary in cookies, nor are eggs, milk and butter — especially for crunchy cookies — we can now focus on the recipe for these cookies, suitable for the Mediterranean diet thanks to the use of whole-grain ingredients and extra virgin olive oil.
Below are 5 cookie recipes
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 30 pieces
- Cooking methods: Oven
- Cuisine: Mediterranean
- Seasonality: All seasons
- Energy 55.22 (Kcal)
- Carbohydrates 8.00 (g) of which sugars 2.27 (g)
- Proteins 1.22 (g)
- Fat 2.29 (g) of which saturated 0.34 (g)of which unsaturated 0.55 (g)
- Fibers 0.79 (g)
- Sodium 11.85 (mg)
Indicative values for a portion of 17 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
- 3.5 oz whole wheat flour
- 3.5 oz oat flour
- 3.5 oz muesli (whole-grain with dried fruit, or the ones from Lidl)
- Half packet baking powder
- 1/3 cup water
- 3 tbsp + 1 tsp extra virgin olive oil (or seed oil if you prefer)
- 3 tbsp + 1 tsp honey
- 1 tablespoon peanut butter (optional)
Tools
To prepare the crunchy, crumbly cookies without butter, we used:
- 1 mixing bowl
- 1 silicone spatula
- 1 adjustable baking tray (only one needed)
- cookie press / stamp set
Preparation
To prepare the cookies you can use the Thermomix, the stand mixer or you can simply make the dough by hand, mixing everything in a bowl.
In a bowl put all the ingredients together: 3.5 oz whole wheat flour, 3.5 oz oat flour, 3.5 oz muesli, half a packet of baking powder, 1/3 cup water, 3 tbsp + 1 tsp oil, 3 tbsp + 1 tsp honey and finally 1 tablespoon peanut butter (optional). The latter ingredient is optional because the dough works the same way with or without peanut butter. The difference when adding it is only in the flavor, so everyone can decide according to their preference.
Mix all the ingredients using a silicone spatula (the common spoon spatula or “marisa”).
Take small portions of dough at a time (about 0.5–0.7 oz / 15–20 g — I use this little scale) and shape each into a small ball.
Arrange all the balls on a tray lined with parchment paper, then press them one by one with a cookie stamp or any available object — even a glass works.
Place the tray in a preheated oven, one rack below the center. Bake at 392°F (200°C) for about 20 minutes or until golden. At the end, lower the oven temperature to 302°F (150°C) and proceed with drying for about 5–10 minutes (important to achieve cookie crispness).
Once removed from the oven, the cookies will still be soft; as they cool they will become crunchy and crumbly at the same time (not gummy).
To make the cookies with the Thermomix, put all ingredients in the bowl and set 10 seconds, reverse, speed 6. If needed, scrape down and repeat.
To make the cookies with a stand mixer, fit the paddle attachment, then put all ingredients in the bowl. Run the mixer at high speed for a few seconds.
Storage
Cookies keep for a few days in a proper cookie tin.
Questions & Answers
What can I substitute for honey in the sugar-free cookie dough?
You can replace honey with maple syrup or agave syrup.
What can I substitute for peanut butter?
Peanut butter is optional in this recipe, but if you want to replace it you can choose a similar spread, such as almond butter made at home or a store-bought almond butter.
Can I use whole-grain muesli without dried fruit?
Yes, you can use any muesli you prefer. If it doesn’t include dried fruit, you can create your own mix (choose from almond bits, hazelnuts, pistachios, walnuts, raisins and pieces of dates, plus rolled oats).
Do you have other tested cookie recipes?
Yes, of course — here are complete recipes for some cookies.
Gluten-free cookies without sugar
2nd Recipe Wine Cookies
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3rd Dunkable Breakfast Cookies
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4th Honey & Oat Flour Cookies
Which diets are these crunchy muesli cookies suitable for?
Mediterranean Diet: Yes, thanks to the use of whole-grain ingredients and extra virgin olive oil.
Vegan Diet: No, because of the honey. You can replace it with maple or agave syrup to make them vegan.
Low-fat Diet: Partially, since they contain oil and, if added, peanut butter.
Gluten-free Diet: No, unless you use certified gluten-free flours and muesli.
Low-calorie Diet: It depends on the amount consumed, as the cookies have a significant caloric content.What benefits do oat flour and whole wheat flour provide?
The whole wheat flour and oat flour used to make these crunchy cookies are sources of complex carbohydrates. These two ingredients not only add texture and flavor to the cookies, but also provide nutritional benefits such as fiber and a variety of micronutrients. They are a great choice for those looking for more nutritious snacks that provide sustained energy.
