Wholemeal cookies

by Alice on aprile 2, 2010

Wholemeal cookies


150 g whole oatmeal flour
50 g semi-whole wheat flour
50 g whole kamut flour
a pinch of whole sea salt
half a teaspoon baking soda
80 ml almond milk, plain (unflavoured) and unsweetened
90 ml extra virgin olive oil
150 g rice malt syrup
60 g unrefined cane sugar such as muscovado

Makes 18-20 cookies.

Wholemeal oat cookiesDirections

Preheat the oven to 180° C. In a large bowl, mix oatmeal, wheat flour, kamut flour, salt and baking soda. Whisk together almond milk, oil, rice malt and muscovado, using a blender or food processor. Stir the liquid into the dry mixture. Make sure that everything is well combined. Line a baking tray with parchment-paper, scoop up a spoonful of batter and drop it onto the tray. Repeat with the remaining mixture. Bake 15-20 minutes, until deep golden. Be careful not to overbake. Let the cookies cool for a few minutes before removing and transferring to a wire rack to cool completely. Store in a glass jar.

Posted in: autumn,baking,breakfast and brunch,cookies,lunch-box,picnic,snacks,sweet,winter

{ 1 comment… read it below or add one }

1 Alessandra aprile 7, 2010 alle 05:28

They look good, and not even as ‘brown’ as I would expect them to look (or they make most wholemeal cookies to look!). ;-)

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