Grancereali-Inspired Cookies
Grancereali-Inspired Cookies
Ingredients
- 120 g whole wheat flour
- 90 g brown sugar
- 80 g rolled oats
- 90 ml sunflower seed oil, or other vegetable oil
- 60 g dark chocolate chunks
- 20 g cocoa powder
- 70 g hazelnuts, chopped, or other nuts
- 60 ml milk
- a pinch salt
- 1 teaspoon baking powder
Instructions
- 1
Preheat the oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Line a baking tray with parchment paper.
⏱️ 1 min
- 3
In a large bowl, combine the rolled oats, whole wheat flour, cocoa powder, brown sugar, baking powder, a pinch of salt, chopped hazelnuts, and dark chocolate chunks. Mix these dry ingredients thoroughly with a whisk until well combined.
⏱️ 5 min
- 4
Add the sunflower seed oil and milk to the dry ingredients.
⏱️ 1 min
- 5
Stir the mixture with a spatula until a cohesive dough forms. You may need to press the dough together by hand to ensure it's well combined.
⏱️ 3 min
- 6
Transfer the dough onto a sheet of parchment paper placed on the counter.
⏱️ 1 min
- 7
Cover the dough with another sheet of parchment paper and flatten it evenly with a rolling pin. Roll the dough to a thickness of approximately 0.5 to 1 cm.
⏱️ 3 min
- 8
Use cookie cutters to cut out desired shapes from the flattened dough. Carefully place the cut cookies onto the prepared baking tray, leaving a little space between each.
⏱️ 6 min
- 9
Bake the cookies for 22-25 minutes, or until the edges appear firm and lightly golden.
⏱️ 25 min•🌡️ 180
- 10
Once baked, remove the cookies from the oven and let them cool completely on a wire rack before serving. This allows them to firm up and become perfectly crunchy.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Grancereali-Inspired Cookies
- 120 g whole wheat flour
- 90 g brown sugar
- 80 g rolled oats
- 90 ml sunflower seed oil, or other vegetable oil
- 60 g dark chocolate chunks
- 20 g cocoa powder
- 70 g hazelnuts, chopped, or other nuts
- 60 ml milk
- a pinch salt
- 1 teaspoon baking powder
Instructions
- 1
Preheat the oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Line a baking tray with parchment paper.
⏱️ 1 min - 3
In a large bowl, combine the rolled oats, whole wheat flour, cocoa powder, brown sugar, baking powder, a pinch of salt, chopped hazelnuts, and dark chocolate chunks. Mix these dry ingredients thoroughly with a whisk until well combined.
⏱️ 5 min - 4
Add the sunflower seed oil and milk to the dry ingredients.
⏱️ 1 min - 5
Stir the mixture with a spatula until a cohesive dough forms. You may need to press the dough together by hand to ensure it's well combined.
⏱️ 3 min - 6
Transfer the dough onto a sheet of parchment paper placed on the counter.
⏱️ 1 min - 7
Cover the dough with another sheet of parchment paper and flatten it evenly with a rolling pin. Roll the dough to a thickness of approximately 0.5 to 1 cm.
⏱️ 3 min - 8
Use cookie cutters to cut out desired shapes from the flattened dough. Carefully place the cut cookies onto the prepared baking tray, leaving a little space between each.
⏱️ 6 min - 9
Bake the cookies for 22-25 minutes, or until the edges appear firm and lightly golden.
⏱️ 25 min•🌡️ 180 - 10
Once baked, remove the cookies from the oven and let them cool completely on a wire rack before serving. This allows them to firm up and become perfectly crunchy.
⏱️ 30 min