The whole grain sugar-free and gluten-free cookies with whole oat flakes are wholesome and tasty, perfect for breakfast or a snack when we need to avoid sugar and gluten due to health issues, allergies, or intolerances, or to be more mindful of excessive sugar use.
The recipe is gluten-free because the whole oat flakes I used are formulated for gluten-intolerant people as they have not been contaminated since the oat cultivation. Oats are a valuable carbohydrate, a valid ally against cholesterol and diabetes, because among all cereals, they are the most rich in protein and linoleic acid, a valuable fatty acid for controlling blood cholesterol levels. Additionally, they are rich in soluble fibers ideal for regulating the intestines and curbing hunger.
The characteristic of these cookies is that they are super quick to make, just 10 minutes! Just blend the oat flakes, hazelnuts, and apple in a mixer, then add the sweetener, flavors, nuts, and seed oil, form the cookies and into the oven they go. Once baked and cooled, they’re ready for a guilt-free breakfast, as they’re sugar-free!
See you soon, Susy
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 20/21
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 61.31 (Kcal)
- Carbohydrates 9.65 (g) of which sugars 2.15 (g)
- Proteins 1.29 (g)
- Fat 2.84 (g) of which saturated 0.27 (g)of which unsaturated 1.76 (g)
- Fibers 1.72 (g)
- Sodium 49.19 (mg)
Indicative values for a portion of 1 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 Whole Grain Sugar-Free Cookies
- 2 cups oat flakes (whole and certified gluten-free)
- 1 apple
- 2 tsp erythritol
- 1.06 oz hazelnuts
- 0.88 oz walnuts
- 1.35 tbps peanut oil
- 1 pinch ground cinnamon
- 1 vanilla (seeds)
Tools
- Mixer
- Baking tray
Preparing Whole Grain Sugar-Free Cookies
Place the whole oat flakes, apple, and hazelnuts in the mixer. Blend everything until the mixture is smooth. Transfer the dough to a bowl and add the erythritol sweetener, cinnamon, vanilla, and coarsely chopped walnuts. Mix by hand into a nice dough.
Take pieces of dough roughly weighing 0.60 oz, roll them between your hands, flatten them gently, and place them on a baking tray lined with parchment paper. Bake in a preheated static oven at 356°F for about 20 minutes. Remove from the oven, let cool, and your whole grain sugar-free and gluten-free cookies are ready! WOW
Storage
Store them for 3/4 days at room temperature in a tin cookie box or under a cake dome.
