Home Whole Wheat Cookies Oatmeal Chocolate Chip Cookies With Whole Wheat Flour Recipe

Oatmeal Chocolate Chip Cookies With Whole Wheat Flour Recipe

2,025 views

Today, I present to you these exquisite oatmeal chocolate chip cookies with whole wheat flour. If you are a fan of the famous Cachafaz cookies, you will love this recipe! Homemade cookies ideal for healthy breakfasts or snacks! Dare to try this tempting recipe and surprise yourself!

This brand known for selling products made with organic ingredients without chemical processes or additives. For this reason, they have a higher concentration of nutrients that benefit consumption, since they improve nutrition, strengthen the immune system and provide better satiety, among others.

That is why I propose you to make this type of whole wheat cookies that are quite similar to the real ones. And you can prepare in the comfort of your home using ingredients of your choice and in a much cheaper way. Spectacularly delicious cookies for the kids to enjoy, something homemade and whole wheat, without additives or preservatives.

Let’s talk about the recipe:

Preparing these whole wheat cookies is simple. Because it is a recipe that does not have major complications in terms of its preparation and has more than one advantage. On the one hand, there is its simplicity, because it is a dough that is not kneaded. And, on the other hand, it is because of the ingredients to be used, they are few, frequently used and easy to find.

About the ingredients:

At Integralisimo, the whole wheat flour used is 100% whole grain, organic fine grind (I don’t use mixes unless I mention it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.

The fat used in this opportunity is sunflower oil. But it can be replaced with margarine, butter, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.

Similarly, another option is regarding the type of oats. Although I used pre-cooked thick rolled oats, you can use instant oats too. Although, consequently, you may or may not need a certain amount of extra fluid. When a recipe calls for rolled oats, it may be advisable to soak them before using (see notes).

Optionally, in addition to chocolate chips, you could make them with raisins or use both as well. However, the use of dehydrated ingredients will absorb moisture from the preparation. So it is convenient to hydrate them for a while before using them using some liquor, cognac or simply water, for example.

About the dough:

It is a dough that does not need elasticity, therefore, it is not kneaded. In this way, the gluten does not develop, and a chewy dough is not obtained. It is enough just to combine the ingredients, without the need to be completely homogeneous. When using butter or margarine, it is integrated cold and in small pieces, forming a grit with the hands or food processor.

The result of this dough, in terms of consistency, has to be a little sticky. Certainly, it is already known that whole wheat flour absorbs liquids late and if the dough is dry, dry cookies will be obtained. And even more so when extra ingredients such as oats and raisins are added, which will also absorb moisture from the dough.

To get a shape and look similar to store-bought cookies, use a flower-shaped cookie cutter. However, it is optional, since it will not differ in terms of flavor or texture, even if its appearance is different. Therefore, in order not to complicate yourself, you can give the form that is practical and easy to do.

About Cooking:

It is advisable that this oatmeal chocolate chips cookies with whole wheat flour are cooked at a suitable temperature so that they do not burn, acquiring a bitter taste as a consequence. Generally, a medium low temperature is used, around 160-180 degrees / 320-356 Fahrenheit for about 8-10 minutes.

Oatmeal Chocolate Chip Cookies With Whole Wheat Flour Recipe

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

Don’t forget to follow me on social networks to know the latest news about my recipes!

Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes Locos Por Los Dulces and for vegan recipes Veganisimos.

Oatmeal Chocolate Chip Cookies With Whole Wheat Flour Recipe

Galletitas De Avena Y Chips De Chocolate Con Harina Integral

Serves: 4 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )

INGREDIENTS

  • Harina integral 300 g / 10.58 oz / 2 ½ tazas
  • Avena arrollada 100 g / 3.52 oz / 1 taza
  • Aceite girasol 40 ml / 1.35 oz / 2 ½ cdas
  • Azúcar integral 200 g / 7.05 oz / 1 taza
  • Bicarbonato de sodio 5 g / 1.17 oz / 1 cdita (opcional)
  • Polvo de hornear 10 g / 0.35 oz / 2 cditas
  • Leche vegetal 100 ml / 3.38 oz / ½ taza
  • Chips de chocolate 100 g / 3.52 oz / ½ taza
  • Esencia de vainilla 10 ml / 2 cditas
  • Sal marina 1 pizca
  • Opcionales: pasas de uva, ralladura de limón, ralladura de naranja, licor, coñac, etc.

INSTRUCTIONS

  1. Colocar los ingredientes secos en un recipiente (harina integral, azúcar integral, avena arrollada, polvo de hornear, bicarbonato de sodio). Mezclar.
  2. Agregar los chips de chocolate y/o pasas de uva, aceite de girasol e incorporar poco a poco el agua. Mezclar hasta obtener una masa un poquito pegajosa.
  3. Envolver la masa en papel film de cocina. Guardar en la heladera durante una hora.
  4. Estirar la masa hasta el grosor deseado. Espolvorear con harina integral de ser necesario evitando excesos. Cortar las galletas integrales utilizando un cortante de galletas, vaso, tapa, etc.
  5. Colocar las galletitas en una placa para hornear previamente aceitada o rociada con spray vegetal. Luego con un cortante redondo más pequeño marcar el centro (no traspasar la masa) y marcar los pétalos también. De esta manera se obtiene la forma de flor (yo usé pico de repostería y un escarbadientes).
  6. Cocinar en horno precalentado a 160-180 °C / 320 - 356 °F durante 8-10 minutos.

NOTES

  • Se puede utilizar azúcar blanco o endulzante a elección. Ajustar las proporciones de los ingredientes a consecuencia.
  • La leche vegetal puede ser reemplazada por leche animal o agua.
  • El aceite de girasol puede ser reemplazado por manteca, margarina, aceite de coco o cualquier otro tipo de aceite de cocina.
  • Reemplazo de aceite girasol por manteca: 60 g  / 2.11 oz / 1 ½ cda.
  • La cantidad de galletitas que salgan con esta receta dependerá del tamaño y/o grosor en que se hagan.
  • Las harinas integrales según su marca puede absorber más o menos cantidad de líquido. Asegúrese de incorporar los líquidos gradualmente.
  • La avena arrollada gruesa o fina (pre cocida) puede incorporarse directamente. Se aconseja remojar en agua unas horas antes para ablandar e hidratar.
  • Puede emplearse avena instantánea (no quedarán con la misma consistencia ni se visualizará de la misma manera).
  • La avena puede omitirse o ser reemplazada por harina integral. Ajustar las proporciones de los ingredientes a consecuencia.
  • Ingredientes como las pasas de uva, hidratarlos de antemano en agua, coñac, licor, mistela, etc.
  • Consumir preferentemente antes de los 3 días.
  • Se puede congelar (3 meses).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @locosporlacomida.

You may also like

Leave Comment

* By using this website you agree with the storage and handling of your data by this website. Accept Read More