Today we prepare rustic cookies together, perfect for a wholesome breakfast. They are easy and quick to prepare, indeed, they are made by hand and do not require any special molds or tools, just a baking tray, a spoon, and a bowl.
These cookies are crunchy, fragrant thanks to the coconut, and so delicious that they will be a hit with the family because their goodness will conquer both young and old. With a few simple ingredients, we make cookies so good and tasty that you won’t be able to resist tasting them!
Let’s prepare them together!
See you soon, Susy.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 27
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 52.59 (Kcal)
- Carbohydrates 5.40 (g) of which sugars 2.23 (g)
- Proteins 1.16 (g)
- Fat 3.10 (g) of which saturated 2.25 (g)of which unsaturated 0.68 (g)
- Fibers 0.87 (g)
- Sodium 20.02 (mg)
Indicative values for a portion of 14 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 for Rustic Cookies
- 1 cup whole wheat flour
- 1.5 cups coconut (flakes)
- 2 eggs (lightly beaten)
- 1/4 cup brown sugar
- 3 tbsp butter
- Half lemon zest (grated)
- Half lemon (juice)
- 1 pinch salt
Tools
- Grater For lemon zest
- 1 Bowl
- 1 Spoon
I used the multifunctional grater for the lemon zest, if you’re interested you can find it HERE
I preheat the oven to 428°F (220°C). In a large bowl, I sift the flour and the pinch of salt, add the coconut, sugar, and grated lemon zest. I stir the ingredients with a spoon. I add the butter in pieces to get a crumbly dough.
I incorporate the lemon juice, the eggs, and work until obtaining a smooth dough.
I butter or cover the baking tray with parchment paper, measure the dough with a spoon to create balls that I flatten with the palm of my hand and place them 2 inches (5 cm) apart.
I bake the cookies and let them cook for about 8/10 minutes or until they are lightly golden. Once cooked, I let them cool on a rack before serving.
Storage
You can store rustic cookies in a tin box for 4/5 days.
