Whole-wheat, vegan and lightly sweetened cookies, prepared in one bowl with just a few simple ingredients. Soft inside and slightly crispy outside, they are perfect for breakfast, as a snack, or for dipping in milk and coffee.
In a large bowl, combine the whole-wheat flour, brown sugar, vanillin, chocolate chips and baking powder.
Add the soy milk and seed oil, then mix with a spoon until the dough starts to come together.
Work the mixture with your hands until you obtain a soft, compact and easily moldable dough.
Shape the dough into balls and arrange them on a baking tray lined with parchment paper, spacing them slightly apart.
Gently flatten them with your fingers or the palm of your hand to give them the classic cookie shape.
Bake in a preheated conventional oven at 180 °
Store the cookies in an airtight container at room temperature for 3–4 days. To keep them more fragrant, wait until they are completely cool before sealing them in the container. They can also be frozen once baked for approximately 1 month.
Italia, Emilia Romagna
| Energy (kcal) | 381.15 |
| Carbohydrates (g) | 49.51 |
| of which sugars (g) | 21.34 |
| Fat (g) | 17.89 |
| of which saturates (g) | 4.7 |
| Protein (g) | 6.41 |
| Fibre (g) | 4.98 |
| Salt (g) | 0.09 |
