Dipping Oat Cookies in my Coffee at Breakfast

I have never been a cookie monster but there are one type I always liked very much for breakfast. You know, that kind of cookie you dip in your hot coffee, Cappuccino or hot chocolate. Even in tea, if you don’t drink caffeine. My cookie is called Gran Cereali. It’s from an Italian brand and I always enjoyed those cookies in the morning. But then: I like dipping as well ­čśÇ

I researched the recipe for a homemade version which will never be the exact same than the bought one, but it will be clean, and in my case, gluten-free. I found a very easy recipe on Giallo Zafferano. Perfect to try. And of course I loved them! I made them several times and my breakfast is even more joyful now.

What I like very much is, that they are not sweet at all, they have that crunchy-ness of the cereals, they don’t have eggs and they can be done with olive oil. And they are really easy to prepare.

I use to prepare the cookies the day before I want to have them. This way I am sure they are ready. Then it is always good to make a double batch as they are great also just for a snack or in case it happens and a friend appears on the door unexpected and you have an Espresso together ÔÇô with a cookie!

In an air-tight container you can store them pretty long, I don’t know how long as mine always finish faster than I think.

Happy Breakfast!

Oat Cookies
Print Recipe
Servings Prep Time
20 cookies 20 minutes
Cook Time Passive Time
15-20 minutes 1 hour
Servings Prep Time
20 cookies 20 minutes
Cook Time Passive Time
15-20 minutes 1 hour
Oat Cookies
Print Recipe
Servings Prep Time
20 cookies 20 minutes
Cook Time Passive Time
15-20 minutes 1 hour
Servings Prep Time
20 cookies 20 minutes
Cook Time Passive Time
15-20 minutes 1 hour
Ingredients
Servings: cookies
Instructions
  1. In a bowl mix all the dry ingredients together.
  2. Add one by one the wet ingredients and mix all well until it forms a nice humid ball. Transfer the dough into a glass bowl with a lit, close and let it stay for at least one hour in the fridge.
  3. Preheat the oven to 180┬░C/350┬░F.
  4. Now take the cookie dough out of the fridge and roll it out until it is around 1 inch thick. Now with a cutter cut out as many rounds you get (I had 20) and put them on a parchment paper on the baking tray.
  5. Bake in the oven for 15 to 20 minutes. They should be lightly golden, not dark.
  6. Let them cool a few minutes on the baking tray and then on a cooling rack. They will harden by cooling.
  7. Enjoy for breakfast or any other time!
Recipe Notes

If you like some chocolate just sprinkle some melted chocolate on the cookies when they are half cool. 

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