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 😀
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 – 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.