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.
Step 1 of 6: In a large bowl, combine the whole-wheat flour, brown sugar, vanillin, chocolate chips and baking powder.
Step 2 of 6: Add the soy milk and seed oil, then mix with a spoon until the dough starts to come together.
Step 3 of 6: Work the mixture with your hands until you obtain a soft, compact and easily moldable dough.
Step 4 of 6: Shape the dough into balls and arrange them on a baking tray lined with parchment paper, spacing them slightly apart.
Step 5 of 6: Gently flatten them with your fingers or the palm of your hand to give them the classic cookie shape.
Step 6 of 6: Bake in a preheated conventional oven at 180 °
Recipe by
Portion: the weight of the ingredients divided by 12 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten and Soy
| Average values | Per serving43 g · 1 of 12 | Per 100 g |
|---|---|---|
| Energy | 678 kJ162 kcal | 1,595 kJ381 kcal |
| Fat | 7.61 g | 17.9 g |
| of which saturated fatty acids | 1.99 g | 4.69 g |
| Carbohydrates | 21.04 g | 49.51 g |
| of which sugars | 9.07 g | 21.34 g |
| Fibre | 2.12 g | 4.98 g |
| Protein | 2.72 g | 6.41 g |
| Salt | 0.04 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
