Porridge Cookies with dark orange-scented cocoa

Perfect for both breakfast and snack time

Ingredients (for 18 cookies)

  • 250g (one package) dark cocoa and chia porridge
  • 50ml fresh-squeezed orange juice
  • 50ml light EV olive oil (or rice oil)
  • zest of half an orange
  • 1 tsp cream of tartar-based leavening agent





In a bowl, combine the cream of tartar and orange zest with the porridge mix.

Add the oil, then the orange juice, and knead until it becomes a compact ball that is neither too crumbly or too sticky. Allow to set for 10-15 minutes; meanwhile, preheat the oven to 180°C.

Roll out the dough between two sheets of oven paper to a thickness of about 3mm, then use a cookie stamp or drinking glass to cut as many cookies as the you can.

Arrange on a baking sheet, cover with oven paper, and cook for about 11 minutes.

Remove from oven and allow to cool until the cookies are crispy

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