Sugar-free and butter-free whole grain cookies made at home are simple, light, and fragrant, made with an orange-scented shortcrust pastry made with whole grain semolina, eggs, coconut oil instead of butter, and the sweetener erythritol. The speed of this recipe lies in the fact that the pastry doesn’t need to rest in the fridge like the butter-free whole grain tart, so it will take 10 minutes to prepare and 15 minutes to bake the cookies.
A perfect recipe for those who need to limit sugar intake and for those who are lactose intolerant, but also for those who love lightness. These cookies are perfect for breakfast enjoyed with a cappuccino, hot tea, or fragrant coffee.
Let’s prepare them together, let’s get our hands in the dough!
See you soon, Susy
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 38 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the sugar-free and butter-free cookies
- 2 cups whole grain semolina (Whole grain)
- 5 tbsp coconut oil (Liquid)
- 1/4 cup erythritol
- 2 eggs
- 1 orange zest (Grated)
- 1 tsp baking powder
Tools
- Bowl
- Mat
Preparing the sugar-free and butter-free cookies
In a bowl, pour the coconut oil, erythritol sweetener, and two eggs, mixing the ingredients well with a spoon.
Add the flour, baking powder, and grated orange zest, and use your hands to compact the dough. Start separating small portions of dough, roll them between your hands to create balls, and place them on the perforated mat. Press them lightly and make an imprint with the tines of a fork. Bake in a static oven at 340°F for 15 minutes. Once baked, remove from the oven and let them cool slightly, then breakfast is ready.
