These cookies are very easy to prepare and everyone likes them. The ingredients are a lot, but there are no eggs or animal fats, so they are light and digestible as well as being perfect for vegetarians and vegans.
Try them with a cup of tea or soak them in a cup of milk for an Italian breakfast.
- 280 gr spelt flour (white or wholemeal, as you prefer)
- 30 gr corn flour (you can use the same amount of potato starch or groud arrowroot)
- 6 gr baking powder
- 125 gr soft brown sugar
- 70 gr sunflower oil
- 70 gr oatmilk
- a touch of vanilla extract
- 50 gr dark chocolate chips
Put the two flours and the baking powder in a large bowl and mix for a while.
Put the sugar, oil, oat milk and vanilla extract in another bowl and mix until the sugar is dissolved and all the ingredients are well blended.
Pour the liquids into the flours and start mixing with a spatula, then add the chocolate chips. Finish working the dough with your hands, until it becomes homogeneous. The consistency is similar to that of a classic shortcrust pastry.
Divide the dough into two parts, and form two cylinders; sprinkle the two tablespoons of granulated sugar on a sheet of baking paper, roll the cylinders on the sugar and then use the same paper to seal them.
Put the dough in the refrigerator for about 30 minutes.
After the resting time, take out the dough. Prepare two trays covered with baking paper and pre-heat the oven at 190 degrees.
Cut the cylinders into slices a little less than one centimetre thick and place them on the trays. Bake in the oven for 15/17 minutes.
Place the cookies on a wire rack to cool and then store them in an airtight jar.
You can customize the cookies by replacing the vanilla extract and chocolate chips, for example with:
– ground cinnamon and raisins
– powdered ginger and candied ginger
– Amaretto liqueur and chopped almonds
– orange flavor and chocolate chips
… there are no limits to the imagination!
The cooking temperature and time are always indicative and depend on the oven. I advise you to try the first time with a temperature of 180 degrees and to check the cookies after then minutes. Remember that like shortcrust pastry when cookies are hot they are softer.
If you like them softer inside you can cut the slices a little thicker.