Whole grain oatmeal and cocoa cookies: The perfect recipe for a healthy and delicious snack
Generally, when I’m craving something sweet, I try to prepare some cookies in advance with what I have at home so I always have them ready for both breakfast and as a healthy snack during the day. These ones I share today are made with whole grain flour and oat flakes, excellent foods rich in nutrients and beneficial properties. The rest of the ingredients enrich them with flavor with a mix of nuts, chocolate, cocoa, a slight hint of coffee, and a natural sweetener like coconut sugar.
They are the ideal cookies for those looking for a balanced breakfast, a fit post-workout snack or an energy snack for kids, without giving up the pleasure of a delicious treat.
Why are these ingredients the winning choice?
In this recipe, every element was chosen for its nutritional properties, creating a perfect balance between fibers, good fats, and slow-releasing sugars. Specifically, you should know that oats and whole grain flour ensure a high fiber content, essential for the feeling of fullness and to keep the glycemic index stable. Walnuts and hazelnuts provide Omega-3 and minerals, in addition to adding a crunchiness (the famous crunch) that makes every bite a sensory experience. Coconut sugar has an intense flavor reminiscent of caramel and a lower glycemic index than traditional sugar. Finally,
dark chocolate rich in antioxidants, vitamins, and minerals, can have positive effects on cardiovascular health, the nervous system. Because health also comes from good mood!
Tips for a perfect result
These cookies are “rustic” in spirit but refined in flavor. The secret to making them irresistible? Don’t overwork the dough to maintain the crunchy texture of oats and nuts.
Prepare plenty because their extraordinary preservation makes them perfect for giving you a sweet treat for several days whenever you need it.
Inspo: Tuorlo Rosso
Other healthy and delicious cookies that might interest you to enrich your breakfasts or snacks:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 45Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 3/4 cups whole grain flour
- 1 1/2 cups whole grain oat flakes
- 1/2 cup coconut sugar
- 1/2 cup peanut oil
- 1/4 cup 70% dark chocolate
- 1/3 cup fresh fruits (walnuts and hazelnuts)
- 1 egg
- 1/4 cup plant-based milk (oat and coffee or only oat)
- 1 pinch salt
Tools
- 1 Knife
- 1 Mixing Bowl
Steps
Making whole grain oat and cocoa cookies is really simple. Start by chopping the dark chocolate with a knife until finely chopped.
Now focus on the mix of walnuts and hazelnuts. These should also be chopped with a knife. Choose whether to chop them more or less finely based on your taste, and set aside.
In a large mixing bowl, first add the egg and then the peanut oil.
Start mixing with a fork to combine the two liquids and also add the oat and coffee milk or another plant-based milk of your choice, or regular cow’s milk if you prefer.
Then add the whole grain flour and oat flakes.
Also add the unsweetened cocoa powder and coconut sugar or cane sugar.
Finally, complete by adding the chopped chocolate and mix of walnuts and hazelnuts.
Start kneading with your hands directly in the bowl.
After a few minutes, you should obtain a smooth and compact dough.
At this point, move to your work surface and place the dough between two sheets of parchment paper.
With the help of a rolling pin, roll out the dough to a thickness of 1/8-1/4 inch as I did if you prefer them crunchier, or 1/4-1/2 inch for a softer version. The important thing is that the thickness is uniform so that you have cookies all the same and therefore achieve even baking in the oven.
Using a single cookie cutter 2 inches in diameter, cut out the oat and cocoa cookies.
Transfer the cookies onto a baking sheet lined with parchment paper and bake in a preheated static oven at 390°F for about 10‘-11′. Baking time may vary depending on the thickness you’ve given to your cookies. The thicker they are, the more time they’ll need to bake in the oven.
After this time, remove them from the oven and place them on a wire rack to cool completely.
Once cooled, they can be served or stored in a tin container.
And voilà… the oat and cocoa cookies are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉To maintain their crispness, store the whole grain oat and cocoa cookies inside a tin or airtight glass container in a cool, dry place. They keep perfectly for 10-14 days. If humidity softens them, pass them through an air fryer at 320°F for 2 minutes to regain their original crunchiness.
Tips, notes, variations, and suggestions
🟣For a “crunchy” effect, lightly toast the oat flakes, walnuts, and hazelnuts in a pan for 5 minutes before adding them to the dough.
🟣Nuts: I used a mix of walnuts and hazelnuts in the recipe, but if you prefer, you can substitute them with almonds and pistachios and vary each time with a different type or make different combinations.
🟣If you don’t like dark chocolate, you can also omit it and just add nuts.
FAQ (Frequently Asked Questions)
1. Why use coconut sugar in whole grain cookies and how to substitute it?
Coconut sugar has a low glycemic index (around 35) compared to white sugar. It also gives the cookies a natural caramel aroma and an amber color that pairs perfectly with the rustic taste of the whole grain flour and hazelnuts. You can replace it with simple cane sugar.
2. Can I substitute whole grain flour with a gluten-free one?
Yes, you can use buckwheat flour or a universal gluten-free mix. However, oats must be certified as “gluten-free”. Be aware that the texture will be slightly more crumbly; in this case, let the dough rest in the fridge for 30 minutes before baking to stabilize the fibers.
3. Can I prepare the dough in advance?
Yes, you can prepare the dough and store it in the fridge for up to 48 hours or freeze it already portioned in discs.
4. Can I substitute dark chocolate with milk chocolate?
Yes, the substitution is possible and very delicious, especially for children, provided you are careful not to overdo the overall sweetness of the cookie. In fact, milk chocolate contains a much higher sugar percentage than dark, and since the recipe already includes coconut sugar, the risk is that the cookie will be excessively sweet.
Tip: Reduce the amount of coconut sugar by about 2-3 tablespoons to balance the addition of milk chocolate. Also, milk chocolate has a lower melting point and contains milk fats. It tends to melt faster in the oven and “spread” more than dark chocolate.
Tip: Chill the cookies (or chocolate chips) in the freezer for 10 minutes before baking. This will help the chips maintain their shape during baking.
