Light biscuits: 5 light recipes to try at home!

Light biscuits

Light biscuits: 5 light recipes to try at home!

Cookies or biscuits are a must in the kitchen and are a delicacy that is difficult to resist. But how can we make them healthier and lighter? Discover our 5 recipes to make delicious light biscuits.

Delicious and fragrant, these light biscuits are light and quick to prepare. You can eat them for breakfast together with a cup of green tea, or for a tasty snack, enjoying something sweet without weighing yourself down. The recipes that we offer all without butter and almost all without eggs, while the flour used is wholemeal or semi-wholemeal (also known as type 2 flour), which provides fiber and helps intestinal regularity.

In addition, the low percentage of sugar used makes the recipes even healthier and also suitable for those on a diet or who do not want to gain weight. But let’s see immediately the recipes of light biscuits and what it takes to make them.

5 light biscuits recipes

1) Light wholemeal cocoa biscuits

Wholemeal cocoa biscuits can be enjoyed all year round for breakfast or a snack. The recipe includes simple ingredients with strong nutritional properties: type “2” wheat flour, brown cane sugar, bitter cocoa and sunflower oil. The absence of lactose and animal products makes these biscuits suitable for vegans, vegetarians and lactose intolerant. Let’s see how to prepare them.

Preparation: 10 min + 30 rest Cooking: 10 min Kcal / portion (5 biscuits): 182

Ingredients (Doses for 25 biscuits) :

  • 100 gr of Type 2 wheat flour
  • 25 gr of bitter cocoa powder
  • 40 gr of brown cane sugar
  • 30 ml of water
  • 30 gr of sunflower oil
  • ½ teaspoon of baking powder


  • In a bowl, start by dissolving the brown cane sugar with the water. Then sift together the type “2” wheat flour, the bitter cocoa and the baking powder;
  • Add the sunflower oil to the water and sugar and then all the previously sieved powders, then mix everything first with a spatula and then by hand until a smooth and homogeneous dough is obtained;
  • Let the dough rest in the refrigerator for 30 minutes. Meanwhile, heat the oven to 120 ° C. After the rest time, roll out the dough with a rolling pin until you get a sheet of 2-3 mm thick;
  • With the appropriate mold cut out the heart-shaped biscuits and place them on the plate lined with parchment paper. Knead the scraps and make other biscuits until the dough runs out;
  • Bake the biscuits in a static oven preheated to 120°C, and cook for 10 minutes, after cooking, let them cool and keep them in an airtight container.

Storage and advice

The best way to store wholemeal chocolate cookies is to use a tin box covered with parchment paper. Alternatively, you can use a glass jar or a hermetically sealed plastic container. The advice for this recipe: you can add a sprinkling of cinnamon to the dough, moreover to increase the fiber content you can replace a part of the flour with inulin, for example by replacing 20 g of flour with inulin the contribution of fiber per serving will be 5g. Inulin is a fiber which is mainly extracted from chicory and which has beneficial effects for the intestinal bacterial flora.

2) Light biscuits filled with jam

These delicious biscuits are prepared with a simple shortcrust pastry in oil and stuffed with orange (yellow or red) jam with no added sugar. In addition, we decided to lighten the recipe by using extra virgin olive oil instead of butter. The important thing is to choose a delicate oil that does not dominate the other flavors. The jam with which we stuffed the biscuits is an orange jam, prepared with no added sugar but with a stevia-based sweetener, a plant with a high sweetening power. In addition, this is the only recipe that we propose to use eggs. Let’s see how to prepare it.

Preparation: 15 min Cooking: 40 min Kcal / serving (50 gr): 116

Ingredients (Doses for 20 biscuits):

  • 250 gr of orange pulp (organic)
  • 70 gr of apple pulp
  • 25 gr of Stevia- based sweetener
  • 300 gr of wholemeal spelled flour
  • 2 medium eggs
  • 100 grams of sugar integral brown cane
  • 80 gr of mild extra virgin olive oil
  • 1 teaspoon of baking powder
  • ½ teaspoon of vanilla powder


  • First of all, clean the fruit to make the jam: peel the apples, remove the core, cut them into small pieces and weigh 60 g, then wash and dry the oranges and grate the peel without the white part;
  • Remove the white part from the oranges, weigh 250 grams of pulp and put it in a blender together with the apples, activate it and then pour the pureed pulp in a saucepan with the stevia and the grated peel of the oranges;
  • Light the fire, keeping it low, and cook, stirring constantly, for about half an hour. The jam will be ready when, pouring a teaspoon on a saucer; it will have to go down slowly. Let the jam cool;
  • While the jam is cooking, prepare the shortcrust pastry: pour the flour onto the table, placing it in a fountain with a hole in the center, pour the eggs, oil, sugar, yeast and vanilla into the flour hole and work with hands until obtaining a soft and smooth dough;
  • Form a ball with the dough and cover with plastic wrap, then put it in the fridge and let it rest for an hour. After the rest time and once the jam is cold, we can prepare the biscuits;
  • Turn on the oven at 170°C and take the pastry from the fridge. Roll out the short pastry 3 mm thick, using a little flour to prevent it from sticking to the rolling pin and the table;
  • Carve the biscuits with the simple round shape and cut half of them with a shape of your choice;
  • At this point, pour a teaspoon of jam in the center of the non-pierced biscuit and place the biscuit with the heart in the center, so that the jam can be seen from the mold in the heart;
  • Do this for each biscuit and then place them on a baking tray lined with parchment paper, together with the heart-shaped biscuits without jam obtained by forming our biscuits. Bake at 170 ° C for 10-12 minutes, taking them out of the oven when golden. Place the biscuits on a grill to cool and then serve!

Storage and advice

The biscuits filled with jam are kept tightly closed in an airtight container for 3 or 4 days. People with celiac disease can adapt the recipe using millet or buckwheat flour, naturally gluten-free. Vegans, on the other hand, can use 100 grams of soy yogurt instead of eggs. The process remains the same. If you prefer, you can also use another type of jam, better if homemade and with Italian fruits or, even better, at km 0.

3) Light biscuits with raisins and oat flakes, without sugar

These light biscuits with raisins and oatmeal are healthy and tasty at the same time, and very easy to prepare! In fact, just mix the ingredients and form the biscuits. It is a vegan and light recipe because it is free of milk, eggs and butter and also sugar.

In the recipe we have added raisins to sweeten naturally through fruit sugars, you will not miss the sugar! We also chose whole-wheat flour, which makes the biscuits more rustic, tasty and above all healthier. These biscuits are therefore ideal for those who have chosen a vegan diet, but also for those suffering from lactose or egg intolerances or, again, they are perfect for people who want to indulge in a whim without exaggerating with fats and calories.

The biscuits are perfect in the morning for breakfast, perhaps accompanying with a cup of tea, or they can be a sweet snack without making us feel too guilty. Prepare them and let your friends try them; they will all ask you for the recipe! Here are the ingredients to prepare them.

Preparation: 20 min Cooking: 20 min Kcal / biscuit: 88

Ingredients (Doses for 20 biscuits):

  • 200 gr of wholemeal or semi-wholemeal wheat flour
  • 100 gr of wholemeal oat flakes
  • 100 gr of raisins
  • 50 gr of unsweetened almond milk or water
  • 50 gr of corn seed oil
  • A teaspoon of yeast cake bio


  • First, switch the oven on at 170°C. Before proceeding with the preparation of the biscuits, leave the raisins to soak in water for 10 minutes and then squeeze them well;
  • In a bowl mix the oil and milk, add the flour, oat flakes, raisins and baking powder and mix;
  • If the dough turns out to be dry, add more milk, if it turns out to be too soft, add more flour;
  • Once you have formed a ball, take a portion of the dough with your hands about the size of a walnut, first form a ball and then insert it into the flower-shaped mold (if you do not have it, you can simply crush it to form the biscuit
  • Place the biscuits on a baking tray lined with parchment paper and bake at 170 ° C for about 15-20 minutes. Now the biscuits are ready to be eaten!

Storage and advice

The biscuits can be kept in an airtight tin can or in a glass jar with screw cap for 2 weeks, provided that you can resist.

Those with a sweet tooth can add 50 g of dark chocolate flakes to the recipe.

4) Light biscuits without butter with currant jam

These shortbread biscuits are the classic of classics in terms of dry pastry. Timeless and evergreen, they can become even more greedy if enriched by a soft heart of jam. But how can we make them healthier? First of all by removing the butter from the list of ingredients together with the other animal derivatives. So let’s make them at home using semi-wholemeal flour and a homemade jam with a reduced content of added sugar.

Shortbread biscuits filled with black currant jam are not simply an excellent breakfast solution; why not bring them to the office as a mid-morning hunger or afternoon snack? Just do not overdo the quantities and prepare them using the most selected ingredients possible to transform them into a gratification with reduced guilt content. Furthermore, by using a heart-shaped cookie cutter, we can make the ideal recipe to prepare for Valentine’s Day or a romantic dinner.

To have a good vegan short pastry without butter in your hands, we will use olive oil with a delicate, replaceable flavor, in the event that in your pantry there is a bottle of Apulian oil with a strong flavor, with the same sunflower oil. To replace the eggs, we will use ground flax seeds which, if put in contact with liquids, can create a sort of binding gel and crushed banana. Now let’s see how to prepare them.

Preparation: 30 min Cooking: 30 min Kcal / biscuit: 135

Ingredients (Serves 10 biscuits) :


  • 150 gr of flour 2
  • 30 gr of flax seeds
  • 30 ml of oil extra virgin olive oil mild
  • 1/2 Banana
  • 40 grams of sugar raw cane
  • Almond milk to taste
  • 1 teaspoon of baking soda
  • 1 pinch of salt


  • 300 gr of red currant
  • 50 grams of sugar raw cane
  • 1 teaspoon lemon juice


  • Peel and mash the banana with a fork. Add the extra virgin olive oil and stir until creating a homogeneous cream;
  • Finely chop the flax seeds with a grinder and add them to the other dry ingredients in a large container;
  • At this point, pour the banana puree and as much almond milk into the bowl as you need to obtain a compact dough with the consistency of the shortcrust pastry;
  • Let the dough ball rest, wrapped in foil, in the refrigerator for 30 minutes;
  • In the meantime, prepare the red currant jam by washing the fruits carefully and arranging them in a saucepan with the sugar and lemon juice;
  • Bring to a boil and leave on the fire until it is sufficiently thickened;
  • Roll out the shortcrust pastry in a circle, calculating a thickness of about 3 mm and helping yourself with a sheet of parchment paper and a floured rolling pin;
  • Make dough discs with a stencil and remove the central part of half of the discs using a heart stencil smaller than the circle one;
  • Spread the jam on the whole disks and couple them to the disks with the heart cut-out in order to create the classic ox-eye biscuit;
  • Bake the sugar-free shortcrust pastry biscuits filled with currant jam at 180° for about 20 minutes.

Storage and advice

The biscuits can be kept in an airtight jar for about 2 weeks. If you do not have a grinder, you can easily buy flax seed flour, or obtain a binding manteca by leaving the seeds to soak in a quantity of water three times greater than their weight for about 30 minutes, to be blended later.

5) Light lavender biscuits

Delicate and fragrant, lavender biscuits are excellent for breakfast with a nice cup of tea. This recipe is free of animal derivatives, therefore suitable for a vegan diet, and is gluten-free, perfect for coeliacs and for gluten intolerant. Besides, they are easy to prepare!

Lavender would seem an unusual ingredient in the kitchen, but its sweet aroma and perfume make it suitable especially for the preparation of desserts. For this recipe, the food lavender is used, which is specially planted and harvested, and which, more often than not, is different from that used for perfumed bags or to obtain essential oil.

We have chosen to use gluten-free flours, so that they are suitable for everyone, celiac and non-celiac. In addition, it does not contain milk, butter or eggs so it is suitable for vegans or for those who want to be lighter. The almond flour will give a unique crispness, and together with the scent of lavender, it will make these biscuits delicious and delicate.

The recipe is further enriched by turmeric, a spice with a powerful anti-inflammatory action. You can enjoy them for breakfast, together with a cup of green tea and a fruit, or for a snack, in the office or for tea with friends. Let’s find out the ingredients you need for this recipe!

Preparation: about 30 min Cooking: 20 min Kcal / biscuit: 105

Ingredients (Doses for 20 biscuits):

  • 150 g of rice flour
  • 100 g of corn starch or cornstarch
  • 70 g of almond flour
  • 80 grams of sugar whole cane
  • 50 g of peanut oil or mild extra virgin olive oil
  • 60 grams of rice milk or water
  • 1 level spoonful of dry Lavender
  • 1 teaspoon of baking powder
  • Half a teaspoon of Turmeric
  • 1 pinch of salt


  • First, sift the rice flour, corn starch and baking powder in a bowl and mix, then finely chop the lavender flowers and add them to the flour;
  • Add the almond flour, oil, turmeric and a pinch of salt, mix and add the rice milk or water to form a soft but compact dough (if it is too hard, add a few more drops of milk or water);
  • Cover the dough with plastic wrap and let it rest in the fridge for about half an hour;
  • Take the dough out of the fridge and turn the oven on at 170 ° C in static mode;
  • Roll out the dough with a rolling pin between two sheets of parchment paper, so as not to stick them to the rolling pin and the work surface
  • At this point, you can cut out biscuits with cookie cutters and knead the leftovers until you have used all the dough;
  • Place the biscuits on a baking tray lined with parchment paper and bake for about 20 minutes at 170 ° C. Remove from the oven and let them cool before consuming them

Storage and advice

Cookies are kept in an airtight tin box for 10 days, provided they will last so long! Instead of almond flour, you can use hazelnut flour, which will give a much more marked flavor.

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