The whole grain water cookies are super light fit cookies, which have nothing to do with the classic crumbly cookie.
Cookies suitable for vegans too.
I prefer to give you all the indications right away, so you don’t do something unexpected and then think, how bland these cookies are.
What kind of recipe is it? So I like to specify well, to the best of my ability, that it is not the classic shortbread cookie.
Let me explain.
It has a cake-like consistency, soft, it’s lightly sweetened because it’s also suitable for those who are diet-conscious, athletes, and contains very little oil.
The chocolate chips that give flavor to the preparation are 85% dark, so they are also light.
The only certain thing is that with this cookie, calories and fats do not prevail.
Of course, if you want to try the recipe by adding more sugar, you can comfortably do so.
Below are some more tips for making genuine homemade cookies:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.8 oz 85% dark chocolate
- 7/16 cup water
- 1.4 tbsp raw cane sugar (you can also use white sugar and add up to 5 1/2 tbsp for more sweetness)
- 1/8 tsp salt (a pinch)
- 2 1/2 cups whole wheat flour
- 2 tsp extra virgin olive oil
- 1 1/4 tsp baking powder
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Fork
Steps
Pour the water into a bowl, add the sugar and start mixing with a fork.
Add a pinch of salt and the oil.
Take the dark chocolate and chop it with a knife.
If you want, you can also use ready-made dark chocolate chips.
Add the chocolate to the bowl with the already mixed ingredients.
We are ready to gradually incorporate, the sifted baking powder and the whole wheat flour.
Knead all ingredients well to obtain a nice soft dough.
Detach pieces of dough to form the cookies.
As I often write in my recipes, especially when making freehand treats, I use the scale.
They will all be the same weight and will cook more evenly.
In this case, each cookie weighs about 28 grams.
With these quantities, I made about twenty balls.
Line a baking sheet with parchment paper or a suitable silicone mat.
Place the cookies on top and bring the oven to temperature.
Bake at 356°F static for about 14/15 minutes.
The cookies will remain soft.
Tips for storing whole grain water cookies
The whole grain water cookies store in a glass airtight cookie jar for up to two or three days.
As I mentioned in the introduction, they are cookies suitable for everyone but especially for those who want or need to consume little sugar, are on a diet, or practice sports.
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