The OATMEAL AND WALNUT COOKIES are a delightful combination of flavors and textures, perfect for a nutritious breakfast or a tasty, energy-packed snack. These butter-free, egg-free cookies are quick and easy to prepare, and they feature a balanced mix of nutritious and flavorful ingredients that make them irresistible to both adults and children.
The base of these cookies is oatmeal, a grain rich in fiber and nutrients that gives the cookies a rustic, slightly crunchy texture. Chopped walnuts add a crunchy note and a rich, buttery flavor, further enriching the overall texture. Dried cranberries, with their sweet and slightly tart taste, bring a touch of freshness and a pleasant burst of fruity flavor in every bite.
Serve the oatmeal and walnut cookies with a cup of milk or hot tea for a moment of pure pleasure and comfort.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 17 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 122.70 (Kcal)
- Carbohydrates 17.53 (g) of which sugars 6.32 (g)
- Proteins 1.83 (g)
- Fat 5.65 (g) of which saturated 0.51 (g)of which unsaturated 4.13 (g)
- Fibers 1.07 (g)
- Sodium 52.97 (mg)
Indicative values for a portion of 27 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
- 1 cup rolled oats
- 2 tbsp walnut kernels (chopped)
- 1/3 cup brown sugar
- 1 1/4 cup 00 flour (or all-purpose flour)
- 1/2 tsp baking powder
- 1 pinch salt
- 1/2 cup dried cranberries
- 6 tbsp sunflower oil
- 1/3 cup water
Tools
- 1 Food chopper
- 1 Bowl
- 1 Rolling pin
- 1 Work surface
- 1 Sieve
- 1 Cookie cutter
- Parchment paper
Steps
Place the rolled oats and walnut kernels in the mixer and pulse until coarsely chopped. Then transfer them to a bowl. Add the brown sugar, sifted flour and baking powder, a pinch of salt and the chopped dried cranberries (or, alternatively, use raisins).
Mix everything together and make a well in the center.
Pour in the sunflower oil and the water and work all the ingredients until you obtain a compact dough.
Transfer the dough to your work surface and, using a rolling pin, roll it out to a thickness of about 1/8 inch (4 mm). Use a 2 3/8-inch round cookie cutter (6 cm) to cut out your cookies. Rework the scraps and cut out more cookies.
Place them spaced apart on a baking tray lined with parchment paper and bake in a preheated conventional oven (no fan) at 356°F for about 25 minutes.
Since every oven bakes differently, check your oatmeal cookies after 20 minutes. They are ready when they are slightly golden on top.
Once baked, remove them from the oven and let them cool on a wire rack so they become crispier.
STORAGE
They can be stored in an airtight container for several days, although they rarely last that long thanks to their delicious taste and irresistible crunchy exterior and soft interior.
VARIATIONS
You can vary the cookies according to your taste. For example, you can replace the dried cranberries with raisins, or use almonds or hazelnuts instead of walnuts.
