Whole Wheat Dipping Cookies an easy and quick recipe. Light and healthy, perfect for those on a diet or who prefer a balanced diet without too many fats.
These are crispy cookies perfect for dipping in milk or morning coffee for both adults and children.
The recipe for these cookies is very simple to make, made with healthy and genuine ingredients and with a soft texture.
Made with a delicious dough… I used a mix of whole wheat flour and oat flour, and instead of butter, I used oil, and as a sweetener, I used erythritol, but you can replace it with granulated sugar or brown sugar.
To give them flavor, I used the zest of an orange so its essential oils and aromas give a wonderful scent and flavor during baking, making the dough delicious.
However, if you prefer, you can make them in different shapes and sizes. It’s important to consider that they increase in volume during baking, so don’t place them too close together on the tray.
We can replace the orange zest with lemon zest, which is equally good and aromatic.
Regarding the cooking, I’ve included both baking and air fryer methods with time and temperature.
Shall we see how to make them together?
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 22 Pieces
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 76.70 (Kcal)
- Carbohydrates 15.53 (g) of which sugars 0.37 (g)
- Proteins 2.38 (g)
- Fat 3.64 (g) of which saturated 0.66 (g)of which unsaturated 2.68 (g)
- Fibers 1.13 (g)
- Sodium 61.42 (mg)
Indicative values for a portion of 30 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
Whole Wheat Dipping Cookies
- 2 cups whole wheat flour
- 1/2 cup oat flour
- 2.7 tbsp milk (you can also use plant-based milk)
- 3/4 cup erythritol (or 2/3 cup granulated or brown sugar)
- to taste orange (zest grated)
- 2 eggs (room temperature)
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1 pinch salt
- to taste erythritol (for dusting)
Tools
- Air Fryer
- Bowl
- Air Fryer Sheets
Steps
Whole Wheat Dipping Cookies
You can knead by hand or with the help of a stand mixer: in a bowl, add the whole wheat and oat flours.
Add the eggs, vegetable oil, milk, erythritol sugar, and baking powder.
(I used erythritol, but you can replace it with your preferred sugar).
Add the zest of an untreated orange, well washed and dried.
Then transfer to a floured work surface, kneading until you get a smooth, homogeneous, workable, and non-sticky dough.
If necessary, add another 4 tsp of milk, because the amount to add depends on the flour’s absorption rate.
Knead all the ingredients until forming a soft dough with the same consistency as classic shortcrust pastry.
Divide the dough into more or less equal-weight pieces.
Now shape the cookies: make logs about 4 inches long and roll them in erythritol or your preferred sugar.
Gradually arrange them on a baking sheet lined with parchment paper.
Bake and cook for 15-20 minutes in a fan oven at 340°F, or at 356°F if the oven is static.
While in the air fryer, cooking is really fast, just 12-15 minutes, also because you know well that this small appliance does not need pre-heating.
(Cooking times may vary in both cases depending on the type of oven or fryer and also from the size and thickness of the cookie, so always check).
Remove from oven and let our whole wheat cookies cool slightly before enjoying them.
Enjoy your meal.
Tips
Since they are whole wheat flours, you might need a bit more milk.
The whole wheat and oat flours (both organic and whole wheat) can be replaced with any other type of flour, such as kamut, spelt, wheat, etc.
These repeated steps in the fridge will allow you to stabilize the dough because it is more delicate to work with. The cold will help achieve a perfect result.
Of course, check
In any case, always check as each oven has its timing.
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