Whole Grain Cookies
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These aren't just Lenten cookies. They're also digestive biscuits, suitable for those with hypertension, diabetes, or for children. They may not be the prettiest cookies in the world, but given how good and healthy they are, we can forgive them that.
Ingredients
120g oat flakes
30g shredded coconut
1 tablespoon whole wheat flour
2 generous tablespoons carob powder
1 tablespoon sugar substitute or other sweetener (or 3 tablespoons brown sugar)
1 pinch salt
140ml water
How to prepare whole grain cookies
- Grind the oat flakes and coconut (and sugar if using) in a coffee grinder. Grind very well (until it becomes like flour) in batches.
- Put into a bowl. Add the whole wheat flour, carob powder, sweetener, salt, and mix until homogeneous.
- Add the water and mix until you get a cohesive dough.
- Roll out the dough between two sheets of parchment paper to about 5mm thickness.
- Cut the rolled sheet into pieces.
- Slide the parchment paper with the cookies onto a baking tray. Bake the cookies for 20 minutes at 150°C.
- Remove and let sit at room temperature for a few hours.
- Store in the refrigerator.
Cookie dough
Sheet cut into pieces
