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 make cookies in advance with what I have at home so I always have them ready for breakfast or as a healthy snack during the day. These cookies, which I’m sharing today, are made with whole grain flour and oatmeal, great 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 seeking a balanced breakfast, a post-workout fit snack, or an energetic snack for children, without sacrificing the pleasure of a delicious treat.
Why are these ingredients the winning choice?
In this recipe, each element was chosen for its nutritional properties, creating a perfect balance between fiber, good fats, and slow-releasing sugars. Specifically, you should know that oatmeal and whole grain flour ensure a high fiber content, which is essential for the feeling of fullness and to maintain stable blood sugar levels. Walnuts and hazelnuts provide Omega-3 and minerals, as well as offering 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 compared to traditional sugar. Finally,
dark chocolate, rich in antioxidants, vitamins, and minerals, can have positive effects on cardiovascular health and the nervous system. Because health also comes from happiness!
Tips for a perfect result
These cookies are “rustic” at heart, but sophisticated in flavor. The secret to making them irresistible? Do not overwork the dough to maintain the crunchy texture of the oats and nuts.
Make plenty, as their extraordinary preservation makes them perfect for giving you a sweet treat for several days whenever you need one.
Inspo: Red Yolk
Other healthy and delicious cookies you might be interested in to enrich your breakfasts or snacks:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 45 Pieces
- 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; buying 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 oatmeal
- 1/2 cup coconut sugar
- 6 tbsp peanut oil
- 1.8 oz 70% dark chocolate
- 1.4 oz fresh fruit (walnuts and hazelnuts)
- 1 egg
- 1/4 cup plant-based milk (oat and coffee or just oat)
- 1 pinch salt
Tools
- 1 Knife
- 1 Mixing bowl
Steps
Preparing the whole grain oatmeal 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 to chop them more or less finely according to 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 blend the two liquids and also add the oat and coffee milk or another plant-based beverage of your choice, or regular cow’s milk if you prefer.
Then pour in the whole grain flour and oatmeal.
Add also the unsweetened cocoa powder and the coconut sugar or brown sugar.
Finally, complete by adding the chocolate and the mix of walnuts and hazelnuts initially chopped.
Start kneading with your hands directly in the bowl.
You should obtain after a few minutes a homogeneous and compact dough ball.
At this point, move to a work surface and place the dough between two sheets of baking 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 1/5 inch for a softer version. The important thing is that the thickness is even so you have all cookies the same and therefore get even baking in the oven.
With the help of a single pastry cutter Ø 2 inches, cut the oatmeal and cocoa cookies.
Gradually transfer the cookies to a baking sheet lined with parchment paper and bake in a preheated static oven at 392°F for about 10-11 minutes. The cooking time may vary depending on the thickness you have given to your cookies. The thicker they are, the more time they will need to bake in the oven.
After this time, take them out of the oven and place them on a cooling rack to cool completely.
Once cooled, they can be served or stored in a tin container.
And voilà…the oatmeal and cocoa cookies are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉To maintain crispness, store the whole grain oatmeal and cocoa cookies in a tin or airtight glass container in a cool, dry place. They keep perfectly for 10-14 days. If humidity softens them, pass them for 2 minutes in the air fryer at 320°F to regenerate original crispness.
Tips, notes, variations, and suggestions
🟣For a “crunchy” effect, lightly toast the oats, walnuts, and hazelnuts in a pan for 5 minutes before adding them to the dough.
🟣Nuts: in the recipe, I used a mix of walnuts and hazelnuts, but if you prefer, you can replace 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 add only the dried fruit.
FAQ (Frequently Asked Questions)
1. Why use coconut sugar in whole grain cookies and how to replace it?
Coconut sugar has a low glycemic index (about 35) compared to white sugar. Additionally, it gives the cookies a natural caramel aroma and an amber color that perfectly combines with the rustic taste of whole grain flour and hazelnuts. You can replace it with simple brown sugar.
2. Can I replace whole grain flour with a gluten-free one?
Yes, you can use buckwheat flour or a universal gluten-free mix. However, the oats must be certified “gluten-free”. Keep in mind 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 ball and store it in the refrigerator for up to 48 hours or freeze it already portioned in discs.
4. Can I replace dark chocolate with milk chocolate?
Yes, the substitution is possible and very delicious, especially for children, provided you pay attention not to exceed the overall sweetness of the cookie. Indeed, milk chocolate contains a much higher percentage of sugar compared to dark chocolate, and since coconut sugar is already present in the recipe, the risk is that the cookie becomes overly sweet.
Tip: reduce the amount of coconut sugar by about 10-15 g to balance the addition of milk chocolate. Furthermore, milk chocolate has a lower melting point and contains milk fats. In the oven, it will tend to melt faster 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 retain their shape during baking.
