Introduction
If you’re looking for a healthy yet satisfying snack, “Biscotti di Avena e Mela” – or Apple Oat Cookies – are a delicious solution. These cookies are soft, naturally sweet, and packed with fiber from oats and apples. Whether you’re serving them at breakfast, offering a treat to kids, or pairing them with your afternoon tea, these rustic Italian-style cookies provide warmth and nourishment in every bite.
Ingredients:
150 g rolled oats
1 large apple (grated or finely chopped)
100 g whole wheat flour (or all-purpose flour)
50 ml sunflower oil (or melted coconut oil)
50 g brown sugar or maple syrup (adjust to taste)
1 egg (or flaxseed egg for vegan option)
1 tsp ground cinnamon
½ tsp baking powder
A pinch of salt
Optional: 30 g raisins or chopped walnuts
Preparation:
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, mix the oats, flour, baking powder, cinnamon, and salt.
In a separate bowl, whisk the egg with sugar (or maple syrup) and oil until smooth.
Stir in the grated apple and any optional ingredients like raisins or nuts.
Combine the wet and dry ingredients, mixing until you have a thick, spoonable dough.
Using a spoon, form small heaps on the prepared baking sheet. Flatten slightly with the back of the spoon.
Bake for 15–18 minutes, or until golden and set. Let them cool on a rack.
Serving and Storage Tips:
Serve warm for a comforting breakfast or let them cool completely for a snack on the go.
Store in an airtight container for up to 4 days at room temperature or refrigerate for up to a week.
These cookies also freeze well – simply thaw at room temperature or warm briefly in the oven before eating.
Variation:
