Can you smell these oat and cocoa cookies? Crunchy round biscuits ideal for breakfast or a snack.
They are quick to prepare and get eaten fast.
Oats are a source of slow-digesting carbohydrates.
They don’t cause sharp insulin spikes. This way they provide our body with long-lasting energy.
They are usually well tolerated even by people with celiac disease. In fact, oats, if not contaminated by other cereals, present almost no toxicity for celiacs.
It is the cereal richest in protein (12.6-14.9%) and essential fatty acids, such as linoleic acid.
Their soluble fiber content is important to curb appetite and normalize body weight.
Oat flour is a nutritious and strengthening food, recommended for children and convalescents.
Here are a few more oat-based dessert recipes, always quick and indulgent.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Steps Oat and Cocoa Cookies
First, grind the muesli in a blender. In a bowl mix the ground muesli with the flour, the cocoa, the baking powder and the sugar.
Quickly add the oil and the egg while mixing, and prepare a dough.
Shape the cookies with your hands, flouring them because with oil they remain a little sticky.
You can also roll out the dough and cut them with a cookie cutter, but do as you prefer.
Place them on a sheet of parchment paper that you have spread over the baking tray.
Bake for 15 minutes at 356°F (convection), watching so they don’t darken too much.
Put the muesli into the Bimby (Thermomix) bowl and give a few turbo pulses to chop it.
Add all the other ingredients and knead 20 sec at speed 5 as you would for a shortcrust dough.
Form the dough into a disc and place it in the fridge to cool a bit if it seems too sticky.
Shape the small cookies by hand, flouring your hands, or you can roll out the dough and cut them with a cookie cutter, as you prefer. Sprinkle with oat flakes on the surface and press slightly so they stick.Place them on a sheet of parchment paper that you have spread over the baking tray.
Bake for 15 minutes at 356°F (convection), watching so they don’t darken too much.
Daniela’s Tips
You can store the cookies in a tin box. You can replace sunflower oil with coconut oil or grapeseed oil.
