Homemade multigrain cookies. Perfect for breakfast or a snack, these cookies lend themselves to many variations: as shown in the photo with cocoa, or with pine nuts, chocolate chips, raisins, walnuts, or hazelnuts, and why not even with everything together.
The important thing is to always keep the amounts of flour, eggs, oil, and sugar the same.
With your imagination, you can go wild, so depending on your dietary plan, you can opt for just one of these elements or more than one.
If you’re kneading with the Thermomix, you should use the kneading mode for 4 minutes.

thought for you:

Cost: Very affordable
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 30 cookies
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

115.37 Kcal

calories per serving

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Energy 115.37 (Kcal)
Carbohydrates 16.56 (g) of which sugars 5.48 (g)
Proteins 2.43 (g)
Fat 4.91 (g) of which saturated 0.95 (g)of which unsaturated 3.12 (g)
Fibers 1.39 (g)
Sodium 9.71 (mg)

Indicative values for a portion of 26 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 Homemade Multigrain Cookies

2.5 cups flour (multigrain)
1.25 cups all-purpose flour (for cocoa cookies, replace 1/4 cup of flour with cocoa powder)
1/2 cup vegetable oil
3 eggs
1 packet baking powder (vanilla-flavored)
1/2 cup dark chocolate chips
3/4 cup brown sugar (40g stevia or 120g erythritol)

Homemade Multigrain Cookies

Tools for Homemade Multigrain Cookies

Stand Mixer
Bowl
Baking Sheet – large non-stick
Parchment Paper
Cookie Cutter 1.5 inches
Oven

Preparation: Homemade Multigrain Cookies

Prepare the dough by putting all the basic ingredients together. If you want a lighter base, do not add cocoa; otherwise, replace 1/4 cup of flour with 1/4 cup of cocoa powder.
I used the Thermomix (4 min. kneading), but you can also use a stand mixer, by hand, or with a food processor.
When the dough is smooth and well kneaded, add the chocolate chips and mix for a few more minutes to distribute them evenly.
Or if you want to make them a bit richer, you can also add pine nuts or raisins.
Compact the dough and, on a floured work surface, roll it out with a rolling pin to a thickness of about 1/2 inch.
Cut out the cookies with cookie cutters or a 1.5-inch diameter cutter, or use a floured glass.
Place the cookies on a baking tray lined with parchment paper, and bake in a static oven at 355°F for about 15 minutes.
At the end of baking, leave the oven door open until they have cooled.
Now they’re ready for a good breakfast or a tasty snack. Here are your homemade multigrain cookies.
Since I have grandkids, I used the basic recipe and the cocoa one, and I used animal-shaped cutters.
but how good they are…. ideal for a Christmas gift