The whole wheat cookies without sugar and gluten, made 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 simply to be more mindful of excessive sugar use.
The recipe is gluten-free because the whole oat flakes I used are formulated for people intolerant to gluten as they have not been contaminated since the oat cultivation. Oats are a valuable carbohydrate, a great ally against cholesterol and diabetes, because among all cereals, it is the most protein-rich and contains linoleic acid, a precious fatty acid for controlling cholesterol levels in the blood. It’s also rich in soluble fibers ideal for regulating the intestines and curbing hunger.
The characteristic of these cookies is that they are very quick to make, only 10 minutes! Simply blend the oat flakes, hazelnuts, and apple in a mixer, then add the sweetener, flavors, walnuts, and seed oil, shape 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
Check also:
- Difficulty: Very easy
- Cost: Very economical
- 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 Wheat Cookies without Sugar
- 2 cups oat flakes (whole and certified gluten-free)
- 1 apple
- 2 teaspoons erythritol
- 1 oz hazelnuts
- 0.88 oz walnuts
- 1.35 tbsps peanut oil
- 1 pinch ground cinnamon
- 1 vanilla (seeds)
Tools
- Mixer
- Baking sheet
Preparing Whole Wheat Cookies without Sugar
Place the whole oat flakes, apple, and hazelnuts in a mixer. Blend until the mixture is homogeneous. Transfer the dough to a bowl and add the erythritol sweetener, cinnamon, vanilla, and coarsely chopped walnuts. Mix by hand and form a nice dough.
Take pieces of dough weighing about 0.60 oz, roll them between your hands, flatten them gently, and place them on a baking sheet lined with parchment paper. Bake in a preheated static oven at 356°F for about 20 minutes. Then remove from the oven, let them cool, and your whole wheat cookies without sugar and gluten are ready! WOW
Storage
Store them for 3/4 days at room temperature in a tin box for cookies or under a cake cover.
