WHOLE WHEAT COOKIES WITH ALMONDS AND CHOCOLATE I love whole wheat cookies and have wanted to try making them at home for a long time because I enjoy them for breakfast (and often as a dessert) so after much trial and error, I achieved the perfect balance of ingredients! No milk or butter, just healthy and genuine ingredients, with the crunchy touch of almonds and the taste of chocolate, these cookies are delicious and suitable for everyone! Now follow me in the kitchen, I’ll show you how to prepare whole wheat cookies with almonds and chocolate!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for about 20 whole wheat cookies with almonds and chocolate
- 1 cup whole wheat flour
- 1.5 cups rolled oats
- 1 egg
- 1/2 cup almonds (toasted)
- 1/3 cup dark chocolate chips
- 1 teaspoon baking powder (level)
- 1/3 cup brown sugar
- 1 tablespoon honey
- 1 pinch salt (generous)
- 1/3 cup sunflower oil
Tools
- 2 Parchment Paper sheets
- 1 Cookie Cutter
- 1 Baking Tray
Cooking Whole Wheat Cookies with Almonds and Chocolate
As you will read, preparing these cookies is extremely fast; the first step is to lightly toast the almonds in the oven or air fryer, or alternatively, buy pre-toasted almonds.
In a bowl, combine the flour, rolled oats, and sugar, then add the baking powder and salt and mix. Now add all the other ingredients (almonds, chocolate chips, and honey) and mix again.
Now add the remaining liquid ingredients, namely the slightly beaten egg and the oil, and start kneading energetically with your hands until you get a dough that is not too soft and sticky.
Wrap the dough in cling film and let it rest in the refrigerator for at least an hour, then roll it out between two sheets of parchment paper to a thickness of about half an inch and use a cookie cutter to form your cookies.
Bake the cookies in a static oven at 338°F for about 10 minutes, then let them cool completely before moving them. If you want to cook them in an air fryer, set it to 311°F for about 9 minutes.
An extra tip:
* Avoid kneading too long: mix until the ingredients are ‘together’ without overdoing the force. This helps maintain a certain crumbly texture.
* Rest before baking
If you have time, let the dough rest in the refrigerator (covered) for about 60 minutes: this helps the ingredients bind and makes the dough more manageable.
* Even distribution
When forming the cookies (into balls or flattened), try to keep similar sizes so that they bake evenly.
