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

Subscribe to newsletter

Iscriviti alla newsletter
Cliccando su iscriviti accetti che la tua mail venga trasferita su Mailchimp dove verrà trattata secondo i loro termini di servizio e la loro privacy policy