Eggless oats whole wheat caraway cookies.
One more oats cookies. But this time not sweet its savoury cookies. Crispy, delicious and healthy cookies for your sudden hunger pangs or munching time.
Perfect for kids to. You can make it as your kids choice. If they like Italian seasoning. Use Italian herb and chilli flakes instead of caraway.
If you don’t like caraway or ajwain use dry roasted cumin. Add chilli flakes or black pepper powder to make your cookies spicy.
You can add dried and crushed mint leaves, dried fenugreek leaves or kasuri methi or cilantro. Options are unlimited. Choice is yours.
This post is going to be a part of 96th #Foodiemonday bloghop #baking theme.
I have used homemade unsalted butter. If you want to use salted butter adjust the salt. Make and enjoy the crispy delicious savoury cookies with the flavour of your choice.
Whole Wheat flour – 1/2 cup + for dusting
Oats – 1/2 cup
Unsalted butter – 1/4 cup
Salt – 1 teaspoon
Caraway seeds – 1 teaspoon + to sprinkle
Powdered sugar – 1 – 2 tablespoon
Baking powder – 1/2 teaspoon
Baking soda – a small pinch
Milk – 3 tablespoon or as require
Preheat the oven at 180°
Grease a baking tray or line with parchment paper or aluminum foil.
Grind the oats. Make fine powder.
In a bowl mix whole wheat flour, oats powder, baking powder, soda, salt, caraway seeds, powdered sugar and butter. If you don’t want to use oats you can use 1 cup whole wheat flour or refined flour or maida only. Or use 1/2 cup whole wheat flour 1/2 cup refined flour. Taste is better with refined flour or maida but I have used whole wheat flour and oats to make it healthy for kids and elderly people. And yes for health conscious people too.
Add sugar according to your taste. If you like more sweet add 2 tablespoon or add 1/2 teaspoon salt and, 1/4 cup sugar to make the cookies more sweet. I want to make these savoury so I have added 1 tablespoon sugar only. You can add black pepper powder or chilli flakes too to make your cookies spicy.
If you don’t like caraway you can use dry roasted cumin. You can add dried fenugreek leaves or kasuri methi, dried mint leaves or cilantro.
Or add some Italian herb and chilli flakes. Choice is yours.
Mix everything. Add milk gradually to combine. Make a smooth dough.
Roll the dough on a flour dusted surface with a rolling pin. Roll into a thin disc. Sprinkle little caraway seeds. Press lightly with rolling pin.
Cut with your favourite cookie cutter. I have used small sized cutter. You can use large size cutters if you like.
Arrange on the baking tray 1 inch apart. Cookies will not spread much.
Bake at 180° in preheated oven for 12 – 15 minutes or until the edges becomes brown.
If you want more crispy cookies bake for some more time to make light brown.
Let the cookies cool down.
Store in a airtight container.
serve with tea, coffee or milk.
Enjoy healthy munching.
Happy baking 😊