EGGLESS COOKIES – Batter Up With Sujata

Oats Tutti Frutti Cookies / Gluten Free Cookies / Jaggery Cookies

Oats tutti frutti cookies with jaggery. Completely gluten free, eggless and sugar free cookies. Crispy crunchy cookies with the flavour of rose and cardamom. You don’t like rose flavour? No problem use vanilla essence, pineapple essence or any other flavour of your choice and enjoy the delicious healthy crispy crunchy cookies.

I have used little protein rich soybean flour with super food oats but if you don’t have soybean flour you can use any flour or use 1/4 cup more ground oats instead of soybean flour. Or you can also use 1/4 cup almond powder to make the cookies more nutritious. A delicious and healthy cookies for kids and adults both. Kids will love these tutti frutti cookies. You can also use any chopped dry fruits of your choice if you don’t like tutti frutti.

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels and a reduced risk of heart disease. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. Source – Healthline

You may like some more cookies with oats on this blog. Click on the name below for recipe.

1. Oats whole wheat lemon cookies with olive oil

2. Oats whole wheat coffee jaggery cookies

3. Oats cornmeal lemon crinkle cookies

4. Oats almond cranberry cookies

5. Fennel oats millet cookies

6. Ragi oats chocolate cookies

7. Oats whole wheat caraway cookies

8. Oats almond jaggery cookies

9. Pearl millet sesame oats cookies

10. Date palm jaggery oats dry fruits cookies

11. Dates oats cookies

12. Cocoa almond cookies

13. Red velvet choco chips cookies

14. Orange crinkle cookies

15. Oats thandai nankhatai

Monday again and this week’s 253 #Foodiemonday bloghop theme is #MunchkinMeals suggested by Narmadha who blog at Nams Corner. A talented blogger Narmadha has a wonderful blog. And she has a vast collection of delicious recipes. You will definitely love her healthy Ragi jaggery cookies, Biscuit cake without oven, Easy chicken fry and many more.

Narmadha suggested to share some kids recipe using any ingredient which kids normally don’t want to eat. So my contribution is this oats cookies with tutti frutti and jaggery. I have used organic jaggery powder. And used tutti frutti because kids love colorful tutti frutti. And used only 5 tablespoon tutti frutti but you can use more if you want. Or use any chopped dry fruits instead of tutti frutti. But tutti frutti will give an extra sweetness.

Recipe

Oats – 1&1/2 cup

Soybean flour – 1/4 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery powder – 3/4 cup

Melted ghee/clarified butter or butter – 1/3 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Tutti frutti – 5 tablespoon + to sprinkle

Milk – 2 tablespoon

Method

1. Preheat the oven at 180°. Grease or line a baking sheet with parchment paper.

2. Grind 1 cup oats into fine powder.

3. In a bowl mix oats powder, remaining 1/2 cup oats, soybean flour, cardamom powder, baking powder and soda.

4. In a large bowl whisk ghee or clarified butter and jaggery powder. Whisk well. Add rose essence and mix well.

5. Now add all the dry ingredients, tutti frutti and milk. Combine everything well. Don’t knead much. You can add more tutti frutti if you want. 1/3 to 1/2 cup tutti frutti can be used. See notes for more options.

6. Just combine and make balls with 1 tablespoon dough. I have made 19 cookies with this dough. Press the balls with your palms gently to make flat.

7. Arrange the cookies on a greased or lined baking sheet 1 inch apart. Sprinkle little tutti frutti over all the cookies. Press gently to stick tutti frutti on the cookies. This step is optional but it will give an attractive look. And kids will love it.

8. Bake in preheated oven at 180° for 10 to 15 minutes or until cookies becomes light golden brown. Don’t overbake.

9. Let the cookies cool down completely on a cooling rack. Serve these crispy crunchy cookies with a glass of milk or store in airtight container for later use.

Notes

1. Any chopped dry fruits can be used instead of tutti frutti.

2. You can use any other flour instead of soybean flour. Or use 1/4 cup more ground oats. Or you can also use almond powder to make the cookies more nutritious.

3. Powdered sugar, unrefined sugar or brown sugar can be used instead of jaggery powder.

4. To make vegan use coconut oil or vegan butter. Instead of dairy milk use coconut milk, almond milk or any plant based milk.

5. You can use vanilla, pineapple or any other essence instead of rose and cardamom.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Whole Wheat Flour Jam Filled Cookies

Whole wheat flour jam filled eggless cookies.
Buttery and melt in mouth cookies made with whole wheat flour or atta.
Jam filled cookies are all time kids favourite cookies. I still love these buttery jam cookies. Next time I will try to make these jam cookies with gluten free flour. Till then enjoy these utterly butterly delicious jam filled cookies. You can use any jam or fruit preserve of your choice.

Sending this post to Facebook group Recipe swap challenge
initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Priya Satheesh who blog at
Priyas menu. Check out her space for delicious and authentic recipes. I have selected this recipe from her space.

I have made it with whole wheat flour or atta but if you want you can use refined flour or maida or half whole wheat flour and half refined flour. I have used mixed fruit jam here. You can use any jam of your choice or whatever you have.

Recipe

Whole wheat flour or atta – 1 cup

Butter – 1/2 cup

Powdered sugar – 1/4 cup

Vanilla essence – 1/2 teaspoon

Baking Powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jam – 3 teaspoon

Method

1. Preheat the oven at 180°.

2. Grease or line a baking tray with parchment pepper.

3. In a bowl sieve whole wheat flour, baking powder and soda. You can use half cup Whole wheat flour or atta and 1/2 cup refined flour or maida.

4. In a large bowl cream butter and powdered sugar.

5. Add vanilla essence and dry ingredients.

6. Make a smooth dough. If the dough is too soft then keep it in refrigerator for 15 – 30 minutes.

7. Make small balls. I have made 12 balls.

8. Arrange the balls on greased or lined baking tray 1 inch apart.

9. Make holes in the middle of every cookies with your finger.

10. Fill 1/4 teaspoon jam in the holes.

11. Bake in preheated oven for 18 – 20 minutes or until the edges becomes golden brown.

12. Let the cookies cool down completely before serving.

Notes
1. Refined flour or maida can be used instead of whole wheat flour or atta. Or use half whole wheat flour and half refined flour.
2. Any flavoured jam can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Oats Almond Cranberry Cornmeal Cookies / Gluten Free Cookies

Oats almond cranberry cornmeal cookies. Eggless and gluten free cookies.
Taste of butter and cranberry and flavour of nutmeg and vanilla made these cookies utterly butterly delicious.

If you are my regular reader then you know that I love to try different flour in my bakes. Already made some cakes and cookies with oats. And recently shared Cornmeal carrot cake
and Blackberry preserve stuffed gluten free eggless cherry cupcake.
This time I have used cornmeal in these cookies with oats and almond. Definitely a healthy and yummy treat for kids. But if you want you can use any flour instead of oats and cornmeal.

You may like some more gluten free cookies on this blog.

1. Fennel oats pearl millet cookies

2. Rose flavoured nankhatai or shortbread cookies

3. Pearl millet sesame oats cookies

4. Finger millet oats chocolate cookies

This week our 192 #Foodiemonday bloghop theme is one spice ingredient suggested by Sasmita Sahoo Samanta who blog at First Timer Cook.
Do visit her space for some fabulous recipes.

Sasmita told us to use only one spice in a dish. But how could you make a dish with only one spice. And this theme reminds me of our humble aloo morich. Only dish which we make with one spice black pepper. But its a very common dish of Bengali household. And I wanted to bake something. So here is a delicious cookies with nutmeg. My home filled with pleasant smell while baking these cookies. Try out this and feel the aroma.

Recipe

Oats – 1 & 1/2 cup

Cornmeal – 3/4 cup

Almond – 1/4 cup

Baking powder – 3/4 teaspoon

Baking soda – 1/3 teaspoon

Nutmeg powder – 3/4 teaspoon

Unsalted butter – 3/4 cup, room temperature

Powdered sugar – 1 cup

Vanilla essence – 1 & 1/2 teaspoon

Dried cranberry – 1/3 cup

Method

1. Preheat the oven at 180°.

2. Grease or line a baking tray with parchment paper.

3. Grind the oats and almond separately into fine power.

4. Chop the dried cranberries into small pieces.

5. Sieve the cornmeal, baking powder, soda and nutmeg powder. Mix ground almond and oats in it.

6. In a bowl cream butter and powered sugar. Whisk well. Add vanilla essence and whisk again.

7. I have used 1 cup butter but then I had to keep the dough in refrigerator for a whole day. Because it was difficult to give shape. So use 3/4 cup butter or if you want to use 1 cup butter for more buttery taste then keep the dough in refrigerator for some extra time. Or don’t give shape, drop two tablespoon of dough in the baking tray 2 inch apart.

8. Add add cornmeal, baking powder, soda, nutmeg powder, cranberry, ground almond and oats.

9. Mix everything to combine. Keep the dough in refrigerator for 30 – 40 minutes.

10. Now make small balls and flatten gently with your palm.

11. Press with a fork and arrange on a greased or lined baking tray. Place the cookies 2 inch apart. Cookies will expand so don’t forget to keep space.

12. Bake for 12 – 15 minutes or till the edges become golden brown. If you want more crispy cookies bake for few minutes more.

13. Let the cookies cool down completely before serving.
Store in a airtight container for later use.

Note
1. You can use whole wheat, refined or any flour instead of cornmeal and oats.

2. Any dry fruits can be used instead of cranberry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Fennel Oats Millet Cookies / Gluten Free Cookies

Fennel oats pearl millet cookies.
Gluten free crispy aromatic cookies with all the goodness of pearl millet or bajra, oats and jaggery. Used very little ghee or clarified butter. Perfect treat for your kiddos and you.

We have discussed a lot about millet flour and oats on my earlier posts so no more words about the health benefits of these ingredients. This time have a look at the benefits of jaggery.
Manoj K. Ahuja, Sukhda Hospital, says “It is best consumed during the winter months because winter is the season of fresh jaggery. Since it is rich in many vital vitamins and minerals, jaggery boosts immunity, keeps the body warm, helps treat cold and cough and controls the temperature of the body. This natural sweetener has been a great go-to ingredient in India since time immemorial.”
Here are 15 jaggery benefits
1. Prevents constipation
2. Detoxes the liver
3. Treats flu-like symptoms
4. Blood purifier
5. Boosts immunity
6. Cleanses the body
7. Eases menstrual pain
8. Prevents anaemia
9. Boosts intestinal health
10. Cools the stomach
11. Controls blood pressure
12. Prevents respiratory problems
13. Relieves joint pain
14. Weight loss
15. Good source of energy

Read more about jaggery benefits here.
Source – NDTV Food

These cookies are delicious with crispy crunchy texture. But if you want Mouth melting cookies just increase the amount of ghee or butter. Use 1/2 to 3/4 cup and don’t use milk. Use ghee or butter only to make smooth and soft dough. I have used little sugar but if you want you can make it with only jaggery powder. On my first try I have used 1/2 cup oats and 1/2 cup ghee. Taste is too good but cookies lose it’s shape and becomes flat. See the picture below. So tried again and very happy with the result. Reduced the amount of ghee and used 1 cup oats. Taste and shape both are excellent.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly
and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter F. I have chosen fennel seeds for this month.

Lightly dry roasted fennel seeds and cardamom made these cookies aromatic. Not only healthy and aromatic but the cookies are yummy because of dessicated coconut, fennel, cardamom and jaggery mixed taste.

Recipe

Oats – 1 cup

Fennel seeds or sounf – 1 tablespoon

Pearl millet or Bajra flour – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Desiccated coconut – 1/2 cup

Cardamom powder – 1 teaspoon

Powdered sugar – 1/4 cup + 2 tablespoon

Jaggery powder – 1/2 cup

Ghee/clarified butter or unsalted butter – 1/4 cup

Milk – 3 tablespoon or as require

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line a baking tray with parchment paper.

4. Lightly dry roast fennel seeds or sounf in a pan. Remove from heat and keep aside.

5. Sieve the pear millet or Bajra flour in a bowl.

6. Grind the fennel seeds and oats altogether. Make fine powder.

7. Add dessicated coconut in the grinder and grind again.

8. Mix ground fennel seeds, oats dessicated coconut, pearl millet or Bajra flour, cardamom powder, baking powder and soda.

9. In a large bowl mix ghee or unsalted butter, powdered sugar and gur or jaggery powder. Mix well.

10. Add all the dry ingredients and 3 tablespoon milk. . Make a smooth dough. Add little more milk if require to make smooth dough.

11. Make small balls. I have made 26 cookies with this dough.
Place the balls on baking 1 inch apart.

12. Press the balls with a fork two times to make zigzag.

13. You can simply flatten the balls with your palm if you want. Or you can roll the ball with rolling pin and cut with your favourite cook cutter. You can make thin cookies if you like. But don’t make too thin.

14. Bake in the preheated oven at 180° on middle rack for 12 – 15 minutes or till the edges becomes brown.

15. Let the cookies cool down completely before serving. Cookies will soft when hot and become crisp after cooling. Store in a airtight container for later use.

Happy baking 😊

Notes

1. Whole wheat refined or any flour can be used instead of pear millet and oats.
2. You can make these cookies with only jaggery. Omit powdered sugar and increase the amount of jaggery powder.
3. If you want Mouth melting cookies skip milk and use only ghee or butter to make the dough.
4. You can add tutti fruity dry fruits or choco chips in the dough if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Mango Cobbler Cookies

Mango cobbler cookies.
I have shared many mango recipes but no cookies.
So here is a delicious soft chewy mango flavoured cookie recipe for you.

You can get some more mango recipes here.

Mango steamed sandesh

Mango pomegranate overnight oats parfait

Mango litchi fudge or burfi

Mango cheesecake

Mango kalakand

Mango sandesh

Eggless mango mug cake

Mango smoothies and salad

This week’s 147th #Foodiemonday bloghop theme is #Mango. And my contribution is this healthy and delicious mango cobbler cookies.
Mangoes are well known as the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.
Most of us love the flavour of this fruit.

A post from “Can’t Stay Out Of The Kitchen” attract me. Pictures of this post tempted me to try it. Cookies made of very little butter and looks awesome.
I have made some changes. Used whole wheat flour and oats instead of all purpose flour. Used homemade mango yogurt and made the quantity half. Taste is too good. Full of mango flavour and you will love the taste of small pieces of mango in it.
Recipe credit
Can’t Stay Out Of The Kitchen

I liked its soft texture. But next time I will make crisp one too. So stay tuned for one more cobbler cookies recipe 😊
I have made large sized cookies because I loved the pictures of original recipe. But if you want to make it crispy make thin cookies. And make smaller size for quick baking.

Recipe

Whole Wheat flour – 1 cup

Oats powder – 1/2 cup

Powdered sugar – 1/2 cup

Mango – 1/2 cup, finely chopped

Unsalted butter – 3 tablespoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1/2 teaspoon

For mango yogurt

Curd – 1 cup

Mango puree – 1/2 cup

Sugar – 1 tablespoon

Method

1. Pour the curd on a sieve or fine cloth and keep in refrigerator over a bowl for 3 – 4 hours or overnight to get hung curd or thick yogurt.

2. Now blend this hung curd, sugar and mango puree in a blender.
You will get delicious mango yoghurt.

3. Preheat the oven at 180° for 10 minutes.

4. Grease a baking tray or line with parchment paper.

5. Melt the butter and mix with mango yoghurt, soda, vanilla essence and powdered sugar. Whisk well until combined.

6. Add whole wheat flour, oats powder and chopped mango. Stir with a spatula. And mix to combine everything well.

7. Scoop out of the mixture and place on the greased or lined baking tray.
Place the cookies one inch apart.

8. Bake in preheated oven at 180° for 20 – 25 minutes or until the edges become brown.

9. Let it cool down completely before serving.
Enjoy the delicious mango flavoured, soft chewy cookies.

Notes

1. If you want crisp cookies then make the cookies thin and press lightly with a fork. And add mango yoghurt as much require to make a dough like consistency. By reducing moisture you will get crispy cookies.

2. If you want to make baking time short make small sized cookies.

3. You can make it with only all purpose flour if you want.

4. If you want to serve mango yoghurt as a dessert, after blending taste the sweetness. It depends on the sweetness of mango. Add more if require. You can add a pinch of saffron if you like. Blend again and keep in refrigerator to serve cool.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Ragi Or Finger Millet Oats Chocolate Cookies

Ragi or finger millet oats chocolate cookies.

Gluten free, eggless, delicious and healthy cookies for your kiddos and for you too 😊

Nutritious and iron rich ragi or finger millet is a wonder food for adult and kids both.

Calcium deficiency can be cured by taking ragi regularly.

Ragi is the common name of Finger Millet in Southern part of India (and known as Nachni in the northern part of India). Along with oats this is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.

Source

So here is a delicious way to enjoy healthy ragi and oats both. You can give it in your kid’s tiffin.

I have used ghee or clarified butter but you can use unsalted butter if you like.

Recipe

Ragi or finger millet flour – 1 cup

Oats – 1/2 cup

Powdered sugar – 1 cup

Ghee or clarified butter – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Method

Preheat the oven at 180° for 10 minutes.

Grease a baking tray or line with parchment paper or aluminium foil.

Grind the oats into fine powder.

In a bowl sift ragi or finger millet flour, oats powder, baking powder, soda and cocoa powder.

In a large bowl cream 3/4 cup ghee or clarified butter and powdered sugar.

Add vanilla essence and whisk well.

Now add the dry ingredients.

Mix well and make a smooth dough. Add the remaining ghee if require.

Take 1 tablespoon of the dough. Make round ball with your hand. Press gently.

Make all the cookies and arrange on the greased or lined baking tray 1 inch apart.

Bake in a preheated oven for 12 – 15 minutes or until the edges becomes brown.

Cookies will be soft when hot so let them cool down completely.

Serve these delicious, healthy and melt in mouth cookies with a glass of milk to your to kids.

Or enjoy with your tea or coffee.

Or store in a airtight container for later use.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Choco Chips Cookies With Coconut Oil

Eggless butter less choco chips cookies with coconut oil.

First time tried cookies with coconut oil and very happy with the taste. And rice flour made these cookies crisp and crunchy.

Organic edible coconut oil is great for those who can’t take butter for health reasons.

I have got a recipe book with my halogen oven. Adopted this recipe from that book. Cookies taste awesome.

I have replaced butter with coconut oil. You will love the taste.

Coconut oil is high in natural saturated fats. Its not only increase the healthy cholesterol in our body, but also help to convert the bad cholesterol into good cholesterols. And it helps promote heart health and lower the risk of heart disease.

To date, there are over 1,500 studies proving coconut oil to be one of the healthiest foods on the planet. Coconut oil benefits and uses go beyond what most people realize, as coconut oil — made copra or dried coconut flesh — is a true superfood.

Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL cholesterol) in your body, but also help convert the LDL “bad” cholesterol into good cholesterols. By Increasing the HDL in the body, it helps promote heart health and lower the risk of heart disease.

Source

I have used refined flour to make these cookies. You can make it with Whole Wheat flour if you like. Next time I will make it with whole wheat flour and oats powder. It will be more healthy.

Recipe

Refined flour or maida – 1 cup

Rice flour – 2 tablespoon

Coconut oil – 2/3 cup

Powdered sugar – 6 tablespoon

Vanilla essence – 1 teaspoon

Baking powder – 1/2 teaspoon

Choco chips – 1/2 cup

Method

Preheat the oven at 180° for 10 minutes.

Grease or line a baking tray with parchment paper or aluminium foil.

Sift refined flour, rice flour and baking powder.

In a bowl cream coconut oil and sugar till light and fluffy.

Add vanilla essence and mix well.

Add sifted flour mixture. Mix well.

Make a soft dough.

Fold in the choco chips. Mix again and make a soft dough.

Divide the dough into two equal portion.

Roll each portion with a rolling pin thinly about 1/8″ thick.

Cut the rolled dough with a cookie cutter.

Lift the cookies with the help of a knife and place on the baking tray 1 inch apart.
Bake at 180° for 12-15 minutes or until the edges becomes golden brown.

Let the cookies cool down completely before serving.

Serve with tea, coffee or a glass of milk.

Or store in a airtight container for later use.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Eggless Pearl Millet Cashew Almond Honey Cookies / Gluten Free Cookies

Pearl millet cashew almond honey cookies.

This delicious, soft and chewy cookies are eggless and gluten free. I have used pearl millet or bajra atta to make these cookies.

A perfect treat for your kiddos. You can pack it in their lunch box.

I have already shared Pearl millet sesame oats cookies.

Pearl Millet is one of the oldest cultivated crops since pre-historic times and ranks as the sixth most important grain in the world. It is known as Bajra in Hindi, Bengali, Punjabi, Urdu, and Oriya; Kamboo in Tamil and Malyalam; Sajjalu in Telugu, and Bajri in Marathi and Gujarati. It is a cereal crop grown at a very large scale in India.

Pearl millet is gluten-free and is most commonly used as a substitute for people with gluten allergy.

It contains most of the Vitamin-B and is rich in other minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc, and chromium. It is known to have the highest levels of potassium, calcium, and iron amongst other cereal crops.

Source

This post is going to be a part of #Foodiemonday bloghop theme is #Millet.

My contribution is this super yummy and healthy pearl millet cashew almond cookies.

I have used less sugar and ghee or clarified butter in it. Honey, cardamom and cinnamon makes the cookies superbly delicious.

Recipe

Pearl millet flour or bajra atta – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Ghee or clarified butter – 1/4 cup

Almond – 1/4 cup

Cashew nuts – 1/4 cup

Desiccated coconut – 1/4 cup

Powdered sugar – 1/4 cup

Honey – 3 tablespoon

Tutti frutti or choco chips – 1/4 heaped cup

Method

Preheat the oven at 180° for 10 minutes.

Grease or line a baking tray with parchment paper or aluminium foil.

Grind almond and cashew nuts. Make a fine powder.

In a bowl mix pearl millet flour, ground cashew and almond, baking powder, soda, desiccated coconut, cardamom powder and cinnamon powder.

In a large bowl cream powdered sugar and ghee or clarified butter. You can also use unsalted butter if you like. Add honey and beat well. Add all the dry ingredients and tutti frutti. You can use chocolate chips instead of tutti frutti.

Don’t knead much. Just combine everything.

Take one tablespoon dough and make a smooth ball. Flatten with your palm. Press gently.

Arrange the cookies on the baking tray 1 inch apart.

Bake in preheated oven at 180 ° for 10 – 12 minutes or until the edges becomes brown. Every oven takes different time so keep an eye after 10 minutes.

The cookies will be soft when hot so let them cool down completely. After cooling cookies will be crisp.

Enjoy the delicious gluten free cookies with your tea, coffee or milk.

Or keep in a airtight container for later use.

Happy baking 😊

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Oats Almond Honey Jaggery Cookies / No Butter No Sugar Cookies

Eggless oats almond jaggery honey cookies / no butter no sugar cookies.

Want a guilt free snack for your sudden hunger pangs or sweet craving? Yes its totally guilt free and delicious. No butter no sugar. I have used organic jaggery or gur powder and honey.

Thanks to my neighbor Jagjeet Kaur for this organic jaggery powder. She brought it from farm for me.
With so many health benefits jaggery helps to increase the total count of haemoglobin in the blood and it is surprisingly effective as an aid for weight loss. This is because jaggery is a rich source of potassium, which is a mineral that helps in the balance of electrolytes as well as building muscles and boosting metabolism.

Source

So enjoy your munching time.

Its my second attempt to make this cookies. When made it first time, taste was too good but cookies becomes flat and soft. So made it again with some changes and very happy with the result.

This post is going to be a part of 94th #Foodiemonday bloghop #Snacks theme. My contribution is this healthy and yummy oats, almond jaggery honey cookies.

These cookies have no butter or ghee/ clarified butter so perfect for weight watchers. And good for kids too because of oats, jaggery, honey and almond. You can give it in your kids tiffin too.
Organic jaggery and honey made these cookies super delicious. You can’t resist yourself to take another one.

Recipe

Oats – 1 cup

Whole wheat flour or atta – 1/2 cup

Almond – 1/4 cup

Desiccated coconut – 1/4 cup

Jaggery or gur powder – 1/2 cup

Honey – 1/4 cup

Oil – 1/4 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cinnamon – 1/2 teaspoon

Method

Preheat the oven at 170° for 10 minutes.

Grease or line a baking tray with parchment paper or aluminum foil.

Grind the almonds and Oats into fine powder.

In a large bowl mix all the ingredients with almonds and oats powder.

Combine and mix everything well. Don’t kneed much.

Make small balls and lightly press with your palm.

Place on baking tray 1 inch apart.

Bake for 10 – 12 minutes or until the edges becomes brown. If you want more crispy, bake for 2 – 3 minutes more. Don’t overbake.

Cookies will be soft when hot. So let it cool down completely.

Serve or store in airtight container for later use.
Enjoy healthy and yummy cookies with your tea coffee or milk.

Gluten Free Pearl Millet Sesame Oats Cookies

Eggless pearl millet/bajra, sesame seeds or til and oats cookies.

These gluten free cookies are perfect for winter. Pearl millet or bajra and sesame or til both keep you warm and help you to beat the cold.

You will love the delicious mouth melting cardamom flavoured cookies.
We all know oats as world’s healthiest food. Better way to gain the strength and energy.
Pearl millet or bajra is rich in protein, fibre, minerals, phosphorus and iron. It has many health benefits due to its high nutritional value.
Sesame seeds are also rich in magnesium, calcium, phosphorus, iron, vitamins, zinc, copper, fiber, folat and protein etc.

So its a perfect cookie for you and your kids to beat the cold.

Recipe

Pearl millet or bajra flour/atta – 1 cup

Oats powder – 1/2 cup

Sesame seeds or til – 1/4 cup, lightly dry roasted and cooled

Powered sugar – 1 cup

Ghee or clarified butter – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Milk – 1 tablespoon

Method
Preheat the oven at 180°

Grease a baking tray or line with parchment paper.

In a bowl mix pearl millet or bajra flour/atta, oats powder, sesame seeds or til, baking powder, soda and cardamom powder.

In a large bowl cream together clarified butter/ghee and powdered sugar. Beat well.

Add the dry ingredients. Mix well and make a smooth dough. Add little milk if require. I have added 1 tablespoon milk. You can use little more if you feel your dough is dry.

Take 1 tablespoon from the dough and make small balls out of it. Place on a greased tray 1 inch apart.

Press gently. Make a criss cross with a knife on every cookies.

Bake in preheated oven at 180° for 10 – 12 minutes or until the edges becomes light brown.

Don’t overbake. And don’t touch the cookies when hot. The cookies will soft when hot but they will turn crisp when cool.

So let the cookies cool down completely before serving. Store in an airtight container for later use.
Enjoy the mouth melting cardamom flavoured cookies with your tea or coffee.

Happy baking 🙂