Granola cookies

90 min

Suitable for vegans

Type of dish: Pastries

Temperature: Room temperature

Cuisine type: American cuisine, Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Plain flour 0.03 kg

Whole rye flour 0.01 kg

Creamed margarine 0.016 kg

Brown sugar 0.012 kg

Table salt 0.4 g

Raising agent 0.6 g

Water 0.007 l

Dark chocolate coating 0.04 kg

Elaboration

Mix the different flours in a bowl.
Cut the butter into small cubes.
Add in the sugar, salt and raising agent. Mix well.
Then, gradually incorporate the butter and knead until combined.
Add in cold water and continue kneading until you get a smooth dough.
Gather the dough into a ball and wrap it in cling film. Let it rest in the fridge for 1 hour.
Preheat the oven to 180 ºC.
Take the dough out of the fridge and roll it up until you get a thickness of 1/2 cm. (with a rolling pin) between two sheets of baking paper.
Cut the dough with a 5 or 6 cm of diameter round cookie cutter.
Poke some holes in the cookies with a toothpick.
Place the cookies onto a tray with baking paper.
Bake at 180ºC for approximately 14 minutes.
They should be a little soft when you take them out of the oven. They will harden up once cooled.
Melt the chocolate (over a double boiler or in the microwave). Be careful not to burn it.
Coat the cookies on one side and let them cool.

Nutritional information (1 portion)

Energy

111.31

kcal

Carbohydrates

12.01

Proteins

1.39

Lipids

6.1

Fiber 1.38 g

Saturates 2.65 g

Monounsaturated fatty acids 1.72 g

Polyunsaturated fatty acids 1.35 g

Cholesterol 3.92 mg

Calcium 8.9 mg

Iron 1.12 mg

Zinc 0.38 mg

Vitamin A 0.16 ug

Vitamin C 0.0 g

Folic acid 2.72 ug

Salt (Sodium) 56.68 mg

Sugars 2.28 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.