Whole-grain digestive cookies

Ingredients

• 25 g whole wheat flour
• 25 g whole oat flour (or ground rolled oats)
• 25 g rice flour (or cornmeal)
• 25 g oat bran (or wheat bran)
• 40 g vegan butter
• 50 g sugar
• A pinch of salt (0.8 g)
• 12 g cornstarch
• 30 ml plant-based milk
• 1 g vanilla extract
• 3 g baking powder

Missing an ingredient?

• What to use instead of sugar
• What to use instead of cornstarch
• What to use instead of whole wheat flour
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with the sugar until smooth and creamy.
3. Add the salt, cornstarch and vanilla and keep beating.
4. In another bowl, mix the flours and bran with the baking powder.
5. Add the flour mixture and plant-based milk to the creamed mixture and mix well, without overworking it.
6. Transfer the dough to a lightly floured surface and roll it out to about 4-5 mm thick.
7. Cut out the cookies with a large cutter (6-8 cm) and place them on the baking sheet, spaced apart. You can reroll the scraps (with little flour, or the dough gets tough).
8. Prick them a couple of times with a fork.
9. Bake at 190°C (375°F) for 11-13 minutes, until the edges start to brown (these turn out a little darker).
10. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 25 g). Calculated with data from USDA FoodData Central.