The Cereal Cookies with Dried Fruit and Chocolate are rustic cookies rich in fiber, not overly sweet but crunchy and delicious due to the addition of dried fruit and dark chocolate.
They are ideal to serve and dip at breakfast accompanied by a good coffee, a cup of milk, or to enjoy as a snack throughout the day or even after dinner perhaps with an herbal tea.
These cookies are similar to those you find in stores, but much healthier and more genuine because they are homemade and therefore customizable as we can also add the dried fruit we prefer.
They do not contain butter, so they are lactose-free.
I used a mix of flours such as buckwheat flour, hazelnut flour, and also oat flakes with the addition of raisins, almonds, and chocolate, the result is really surprising, I warn you right away that they are addictive one leads to another so regulate when you prepare them, they keep for many days if put in a jar or closed in bags.
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- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cereal Cookies
- 2 cups oat flakes
- 1/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 2 eggs (medium)
- 1/4 cup granulated sugar (or cane sugar)
- 1/3 cup hazelnut flour
- 1/8 cup Malaga type raisins
- 1/4 cup almonds (toasted)
- 1/3 cup dark chocolate
- 1 grated orange peel (or half a vial)
- Half packet of baking powder
- 3/8 cup corn oil
Tools
- 1 Bowl
- 1 Spoon
- 2 Parchment paper
- 1 Rolling pin
- 1 Cookie cutter
- 2 Baking trays
- 1 Oven
Steps for Preparing the Cookies
In a bowl, pour the all-purpose flour, buckwheat flour, hazelnut flour, and also the sifted baking powder.
Mix well with a spoon and also add the soft, rehydrated raisins, the almonds (better if they have been toasted first), and the chopped chocolate.
Mix again, then add the eggs, the sugar (better if it’s cane sugar), the grated orange peel, andfinally pour the corn oil and mix everything well until you form a solid, somewhat sticky and moist dough.
Once the dough is ready, start forming the cookies, you can wet your hands in water, take many pieces, and shape with your hands, or the simpler method since the dough is a bit sticky roll out the dough on 2 sheets of parchment paper with the rolling pin to a thickness of 4-5 mm, then use a round cutter to cut out the cookies.
Transfer the cookies to a baking sheet lined with parchment paper and place them in a preheated oven.
Bake the cereal cookies with dried fruit and chocolate in a fan oven at 350°F for about
15 – 20 minutes.
The minutes depend on the power of your oven, adjust visually whether to extend the baking time, remove from the oven when golden!
After this time, turn off the oven and leave the cookies inside with the door slightly open for another 5 minutes, then remove and let cool completely.
The cookies are crunchy outside and crumbly inside, they keep for many days closed in a tin, but they are so good they finish earlier!
Anna suggests…
Store the cookies in a tin or in plastic bags after they have cooled, they keep for about 10 days.
These cookies lend themselves well to many variations you can add the dried fruit you prefer.
Try also the other cookies.
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Questions and Answers
What can I substitute for raisins?
You can use dried plums, cranberries, or apricots.
What if I don’t have buckwheat flour?
You can add more oat flakes or more all-purpose or whole wheat flour.
Can I use butter instead of oil?
Yes, but add 120 g of softened butter.
