These delicious and healthy whole wheat cookies with oats and spelt are easy to make.

Discover the perfect dough to make quick cookies that are tasty and healthy, ideal for breakfast with milk or tea. Try experimenting by changing the flours and mixing them with more unique ones: try almond flour, for example, and give them the most original shapes or fill them two by two with cream or jam as in this recipe:

Occhi di Bue

Cost: Economical
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven, Electric Oven, Air Fryer
Cuisine: Italian

198.23 Kcal

calories per serving

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Energy 198.23 (Kcal)
Carbohydrates 19.94 (g) of which sugars 3.65 (g)
Proteins 3.75 (g)
Fat 11.70 (g) of which saturated 0.30 (g)of which unsaturated 0.77 (g)
Fibers 1.84 (g)
Sodium 247.93 (mg)

Indicative values for a portion of 45 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

Few and easy to find.

1 cup oat flour
1 cup spelt flour
2 tbsps brown sugar
3 tbsps milk (or 1 EGG)
1/2 cup lactose-free butter
1 tsp salt
1 tsp baking powder (or cream of tartar)

Tools

1 Bowl
1 Stand Mixer
1 Baking Tray
1 Baking Mat
1 Cookie Cutter
1 Rolling Pin
Parchment Paper

Steps

To make whole wheat cookies with oats and spelt, just follow a few steps.
First, weigh all the ingredients.
Next, cut the cold butter into small chunks and then put everything together in the stand mixer.
Attach the paddle attachment and set to medium speed.
Mix the dough in the stand mixer for about 6 minutes or until you have a smooth and compact dough with no visible butter chunks.
Now, take the dough and let it rest in the fridge for 20 minutes.
After this time, you can start preparing the cookies.
Take the dough from the fridge and roll it out with a rolling pin to about 0.2 inches thick.
Cut the cookie shapes and place them on the perforated mat or on parchment paper on the prepared baking tray.