Oatmeal crunch cookies will amaze you. The secret to the success is the excellent quality of flour and, especially, of cereal flakes (also preferably wholegrain). Of course, you can replace chopped chocolate with nuts. The amount of oil and water also depends on the type of flour (if the flour is refined and not rough, the quantity decreases). Because these cookies are very quick and easy to prepare, I suggest you make small quantities to be enjoyed within two days, so that their freshness and crispness remain intact.
Makes about 10–12 (it depends on the size you size you make the cookies)
200 g (7 oz) wholemeal (whole-wheat) oat flour
50 g (2 oz) wholemeal (whole-wheat) farro (or kamut) flour
150 g (2 oz) barley or oats flakes, sugar-free
1 tablespoon organic baking powder
4 tablespoons date nectar/syrup
Pinch of sea salt
100 ml (3½ fl oz) organic high oleic cold-pressed sunflower oil
50 ml (2 fl oz) water (optional)
50 g (2 oz) chopped dark chocolate, better if unsweetened
- Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.
- Combine the flours, barley or oats flakes, baking powder, date nectar and pinch of salt in a bowl.
- Add the oil and mix to combine. Add extra water if the dough is dry.
- With moistened hands, picked up a little dough, form into balls and place on the baking tray.
- Flatten the balls, and sprinkle some of the chopped chocolate on top.
- Bake for 15 minutes, or until lightly golden. Stand on tray for 5 minutes to cool before transferring to a wire rack to cool completely.
Recipe from A Modern Italian Table (New Holland Publishers, 2017)