Cereal and chocolate cookies, yes, the chocolate that’s always leftover from Easter eggs, wonderful chocolate whether it’s a bar, a cake, a hot drink, or something cold in a mousse. The happiness is in the aroma of the cookies baking that slowly spreads throughout the house, more than anything else I love homemade cookies, something really simple and with few ingredients. These cereal and chocolate cookies are really special because they’re for everyone, they have no gluten, no eggs, and no butter.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 463.54 (Kcal)
- Carbohydrates 59.42 (g) of which sugars 24.68 (g)
- Proteins 6.11 (g)
- Fat 24.77 (g) of which saturated 5.12 (g)of which unsaturated 13.56 (g)
- Fibers 5.86 (g)
- Sodium 219.55 (mg)
Indicative values for a portion of 95 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 needed to make cereal and chocolate cookies
- 2 cups rolled oats
- 3/4 cup rice flour
- 1/2 cup muscovado sugar
- 1 tbsp wildflower honey
- 1/4 cup coconut flour
- 1/4 cup walnuts
- 2.5 oz 70% dark chocolate
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 tsp baking powder
- 1 pinch salt
Tools
- Pastry Cutter 3.15 inches
- Blender
- Mat silicone
- Spatula
Steps to prepare cereal and chocolate cookies
For this recipe, I used the blender. First step, I combine the rice flour with the rolled oats and start blending to chop the oats, I add the muscovado sugar, (but you can use whole or white sugar as you prefer), the coconut flour with the walnuts and pulse again. When I see everything is well mixed and uniform, I start adding the liquids, the milk with the oil and honey. Lastly, I add the salt with the baking powder and pieces of dark chocolate, mine is leftover Easter egg chocolate, but you can add whichever chocolate you prefer. Obviously, after mixing for a few minutes and forming a soft and compact dough, put it on the work surface and with the help of a rolling pin and parchment paper on top, roll it out and cut with a 3.15-inch pastry cutter. I placed the cookies onto the baking tray with parchment paper and baked them for 15 minutes at 350°F, then left them in the oven for another 5 minutes with a wooden spoon holding the door ajar.
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FAQ
Can nuts be substituted in cereal and chocolate cookies?
Yes, of course, they can be replaced with hazelnuts or almonds or any other dried fruit you prefer.
