healthy cookies – Batter Up With Sujata

Multigrain Chocolate Cookies Or Shortbread Cookies/Nankhatai

Eggless chocolate cookies or chocolate nankhatai/shortbread cookies. A delicious and healthy treat for your kids. Cookies are made with multigrain flour or a mixture of wheat, barley, ragi, corn, chana or chickpea and soybean flour and little cornmeal. And sweetened with organic jaggery powder. You can also use normal powdered sugar, coconut sugar or brown sugar. You can add some choco chips or chopped dry fruits in the dough if you want.

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I got a bottle of farm fresh organic jaggery powder from my loving neighbor Jagjeet Kaur Kang (Sona). Every year she brings a bottle for me from her parents home. And I love to use this jaggery in my bakes like

Gluten free apple almond cupcakes

Apple almond saffron whole wheat muffins

No butter no sugar oats almond cookies

Gluten free vegan apple jaggery cake

Whole wheat coffee jaggery cookies

Whole wheat Bournvita cake

and Gluten free oats tutti frutti jaggery cookies . So thanks to Sona and a big thank to her brothers who cultivate in their farm.

Sending this post to 275 #Foodiemonday bloghop theme is Healthy Bakes suggested by me. Eagerly waiting to see my fellow blogger’s recipes using different kinds of healthy flour or some healthy baked dishes.

I have used store bought multigrain flour but you can make a mixture of different flours if you want. And if you don’t have organic jaggery powder then you can use unrefined or raw sugar, brown sugar, powdered sugar, jaggery powder, coconut sugar or any sweetener of your choice. My kids like less sweet so I had used 1/3 cup organic jaggery powder, if you like your cookies sweeter then add 1 cup sweetener. Cornmeal will make your cookies crisp. But you can also use oats powder, besan or chickpea flour or simply increase the amount of multigrain flour. For soft and mouth melting cookies bake for only 10 – 12 minutes. And for crispy cookies bake for 15 – 20 minutes. Every oven takes different time so check after 10 minutes. If you are using OTG set the temperature at 180° but in new microwave convection mode bake at 160°.

Recipe

Multigrain flour – 1 cup

Cornmeal or makka atta – 1/3 cup

Semolina or suji – 2 tablespoon

Cocoa powder – 2 & 1/2 tablespoon

Butter – 1/2 cup

Organic jaggery powder – 3/4 cup

Vanilla essence – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Choco chips as require

Method

1. Preheat the oven at 180°.

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

3. In a bowl mix multigrain flour, cornmeal, semolina, cocoa powder, baking powder and soda.

4. In a large bowl whisk jaggery powder and butter well. I have used homemade white butter. I like my cookies less sweet but if you want sweeter cookies use 1 cup organic jaggery powder.

5. Add vanilla essence and whisk again.

6. Now add all the dry ingredients. Mix well and make a smooth dough.

7. Make small balls. You can make 21 – 22 small cookies. Or make larger balls to make large size cookies.

8. Press the ball gently with your palm and arrange the cookies on greased or lined baking tray.

9. Press ones choco chip in the middle. I had used white choco chips. You can use any choco chips or dry fruits of your choice. But this step is optional.

10. Bake the cookies in preheated oven for 12-15 minutes or till cracks appears. For crisper cookies bake for a few minutes more. Let the cookies cool down before serving. Enjoy the cookies with your milk, tea or coffee.

Notes

1. Any flour can be used to make these cookies.

2. You can also add some choco chips or shredded almond or any dry fruits in the dough.

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.

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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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Oats Whole Wheat Lemon Cookies With Olive Oil/ Eggless Cookies/ Butter Free Cookies

Oats whole wheat lemon cookies with olive oil. A delicious and vegan lemony cookies with all the goodness of oats whole wheat olive oil and lemon. Some of my readers asked on my Coffee cookies post if they can use oil instead of butter or ghee. So now a cookie without butter or ghee.

I have used olive oil but if you don’t have olive oil, use any flavorless vegetable oil or coconut oil. I have used little powdered sugar to sweetened the cookies. Next time I will try to share some cookies without sugar. Stay tuned. In these cookies 1/4 cup sugar and 1/8 cup desiccated coconut gave enough sweetness. You can also use powdered jaggery or stevia if you want. To make it gluten free use pearl millet flour/bajra atta, almond flour, coconut flour, cornmeal or any other gluten free flour of your choice. This recipe is completely dairy free. But if you want to make buttery cookies for kids then you can use butter instead of olive oil. You may like some more lemon flavored bakes on this blog. Click on the name below for recipe.

1. Lemon cake with kaffir lime

2. Oats cornmeal lemon crinkle cookies

3. Gluten free lemon cherry loaf cake

4. Lemon glazed water chestnut gulkand cake

5. Lemon chocolate marble cake

6. Lemon cake

This week 248 #Foodiemonday bloghop theme is Lemon Love suggested by Waagmi who blog at Cooking is fun. Waagmi is a very talented blogger. I always love her photography. Do visit her wonderful blog for many mouthwatering recipes. I have bookmarked her tongue tickling Katori chaat, Corn samosa and delicious Laddu kheer to try.

These soft cookies are absolutely easy to make yet superbly delicious. Bake for less time to get soft cookies or if you want crispy cookies bake for a few minutes more. You don’t need to grind the oats in this recipe. So here is an easy, delicious and healthy recipe to accompany your tea, coffee or milk. Or enjoy it in your munching time.

Recipe

Oats – 1/2 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1 teaspoon

Desiccated coconut – 1/8 cup

Olive oil – 1/4 cup

Powdered sugar – 1/4 cup

Lemon juice – 3 teaspoon

Lemon zest – 1/2 teaspoon

Vanilla essence – 1/2 teaspoon

Curd – 2 & 1/2 teaspoon

Method

1. Preheat the oven at 180° for 10 minutes. Grease or line a baking sheet with parchment paper.

2. In a bowl mix whole wheat flour or atta, oats, baking powder and desiccated coconut.

3. In a large bowl whisk olive oil and powdered sugar till sugar dissolved.

4. Now add lemon juice, lemon zest, vanilla essence and curd. Whisk again.

5. Add all the dry ingredients, mix and make a soft dough. Don’t knead much. Take a tablespoon of dough and make round balls with your palm. Press the balls with your palm and arrange on lined or greased baking sheet 1 inch apart.

6. Press all the cookies with a fork. I have made 13 cookies.

6. Bake in preheated oven at 180° for 15 to 20 minutes or till edges becomes golden brown. For soft cookies don’t over bake. Every oven take different time. Check after 12 minutes. If you want your cookies crisp bake for 3 – 4 minutes more.

7. Let the cookies cool down completely. Serve with tea, coffee, milk or store in airtight container for later.

Notes

1. Coconut flour, almond flour, millet flour, cornmeal or any gluten free four can be used instead of whole wheat flour or atta.

2. Any flavorless vegetable oil can be used instead of olive oil.

3. You can also use butter or ghee instead of oil.

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.

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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.
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Cocoa Almond Cookies

Eggless cocoa almond cookies.

A delicious, crispy and little chewy cookies. A perfect snack for your kiddos. Absolutely healthy. Kids will love it’s taste.

I have mixed three types of flour in it. Whole wheat flour, oats powder and refined flour. You can make with only whole wheat flour or only refined flour too if you like.

I have used homemade white butter in it.

Apart from being delicious, almonds are highly nutritious and very healthy.

Today, almonds nutrition benefits are praised around the world. Almonds helps to prevent Heart Disease and Heart Attacks. Support Healthy Brain Function. Maintain Skin Health. Help Control Blood Sugar Levels and Prevent Diabetes. Help With Weight Loss and Prevent Overeating. Increase Nutrient Absorption. Increase Digestive Health.

Source

Recipe

Almond – 1/2 cup

Oats – 1/2 cup

Wholewheat flour – 1/2 cup

Refined flour – 1/4 cup

Baking powder – 1 /2 teaspoon

Baking soda – 1/4 teaspoon

Butter – 1/2 cup

Powdered sugar – 3/4 cup

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Almond – as required

Method

Grind the almonds with skin. Grind into fine powder.

Grind the oats.

Preheat the oven at 180°. Grease a baking tray or line with parchment pepper or aluminium foil.

In a bowl mix almond flour, oats powder, whole wheat flour, refined flour, cocoa powder, baking powder and soda.

In a large bowl cream powdered sugar and room temperature butter. Beat well.

Add vanilla essence and mix.

Now add all the dry ingredients. Combine and make a smooth dough.

Make small balls. Gently flatten with your hand. Place an almond over every cookies. Press lightly.

Arrange on the greased or lined baking tray 1-2 Inch apart.

Bake at 180° in a preheated oven for 15 – 20 minutes. Or until the edges becomes dark. Don’t forget to leave enough place between the cookies. Cookies will be double while baking.

Remove carefully. Cookies will be soft when hot but becomes crisp after cooling.

Let the cookies cool down completely.

Serve the crispy crunchy cocoa almond cookies with milk, tea or coffee. Or enjoy on your munching time.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Wholewheat Caraway Cookies / Eggless Savoury Cookies

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.

Recipe

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

Method

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 😊

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 🙂

Red Velvet Choco Chips Cookies

Happy new year everyone. Have a blessed year ahead.

Egg less red velvet chocochips cookies.

Feeling very happy to share this gorgeous looking healthy cookie for the first post of the year.

Chocolate chips filled mouth melting red velvet cookies with wholewheat flour and oats.

Loved the cracks and texture.

And its without any artificial colour. Used beetroot to make it red. Which is full of vitamins and minerals and packed with powerful antioxidants. So you can call it a healthy cookie. And you can’t recognize beetroot and oats in taste. Look at the picture, gorgeous isn’t it?

Wholewheat flour and oats makes these cookies perfect for kids tiffin too.

My family members don’t like oats at all. But these cookies are super hit amongst them.

Highly nutritious gluten free oats are known as healthiest food on earth. Studies show that this grain is a rich source of vitamins, fiber, minerals and antioxidant. And oats has numerous health benefits too, including lower blood sugar levels, weight loss and a reduced risk of heart disease.

So I always try to add oats in my recipes and everyone enjoy without recognizing it

This post is going to be a part of our 73rd #Foodiemonday bloghop #Newyear theme. My contribution is this super yummy, healthy and beautiful red velvet cookies.

You will love the rich chocolatey taste. I have used clarified butter/ghee in it but you can use butter or olive oil too if you like.

I have made 22 cookies out of the dough. And the look and taste made me super happy.

Recipe

Wholewheat flour – 1/2 cup

Oats – 1/2 cup

Refined flour/maida – 1/4 cup

Beetroot – 1 medium

Clarified butter/ghee – 1/3 cup melted

Powered sugar – 1/2 cup

Cashew nuts – 1/4 cup

Vinegar – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Vanilla – 1 teaspoon

Cocoa powder – 1 & 1/2 tablespoon

Choco chips – 1/4 cup

Choco chips to place over the cookies, optional

Method

Preheat the oven at 180°.

Grease a baking tray or line with parchment paper.

Grind the cashew nuts and oats.

Wash and boil the beetroot. Pressure cook or microwave for 10 minutes. Let it cool down. Now peel and grind into a smooth paste with 1/2 teaspoon vinegar.

In a bowl mix whole wheat flour, refined flour/maida , ground oats and cashew nuts, baking powder, soda and cocoa powder.

Cream together clarified butter/ghee and powdered sugar. Mix beetroot puree with vinegar in it. Add vanilla and mix well. Add all the dry ingredients and choco chips and make a smooth dough.

Take 1 tablespoon from the dough and make small balls. Place the balls on greased baking tray 1 inch apart. Press gently with your finger or a spoon to make flat top. Place some Choco chip over it. I have made half with Choco chips and half without choco chips.

If you don’t have white choco chips you can use dark chocolate chips too.

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

The cookies will be soft in the middle when hot but it will be crisp after cooling.

So let the cookies cool down completely before serving.

Enjoy the melt in mouth chocolaty, delicious and beautiful cookies.

Happy baking 🙂

Sugarless Dates And Oats Cookies

Sugarless, eggless dates and oats cookies.

May this Ramadan bring joy, health and wealth to you. May this festival brighten up you and your near and dear one’s lives.

Ramadan is the ninth month of the Islamic calendar. In this month Quran was revealed. The month is spent by Muslims fasting during the daylight hours from dawn to sunset.
It is a period of prayer, fasting, charity-giving and self-accountability for Muslims.

This week our #Foodiemonday #bloghop theme is #Ramadanspecial.

Eat healthy stay healthy.

I am sharing dates and oats cookies for this bloghop event. I have made this cookies without sugar or any artificial sweetener.
Healthy, yummy and soft cookies.

Dates are rich in dietary fiber, antioxidants and the essential minerals potassium and magnesium.

A diet that regularly includes low-fat, nutrient-dense foods like dates may enhance your health and help decrease your chance of developing many chronic diseases.

And oats contains soluble fiber which stays in the stomach longer and helps you feel fuller. This can prevent overeating later on in the day, which may help you maintain a healthy weight and avoid the health problems associated with overweight.

I have added whole wheat flour too because eating whole grains instead of refined grains lower the risk of many chronic diseases.

Recipe

Oats – 1/2 cup ground

Whole wheat flour – 1/2 cup

Dates – 1 cup deseeded and chopped

Ghee/clarified butter – 1/4 cup

Cocoa powder – 1 teaspoon

Baking powder – 1/4 teaspoon

Water – 1 cup

Method

Grind the oats and keep aside.
Boil 1 cup water with chopped dates. When it starts to boil reduce the flame. Cook on low flame until the dates are becomes soft and mushy.
Let it cool.

Now grind the dates. Make a smooth paste.
In a bowl mix whole wheat flour, ground oats, cocoa powder, baking powder and dates paste. If you want your cookies more crispy add 1/2 teaspoon baking powder.

Mix with your fingers properly.
Add ghee/clarified butter and make a smooth and semi stiff dough. I have used homemade ghee you can use butter too.

Preheat the oven at 180º.
Grease a baking tray or line with aluminum foil.

Make 16-18 small balls. I have made small bite sized cookies. But you can make large sized too.

Lightly flatten with your palm. Place them on the baking tray. Press every cookies with a fork.

Bake for 20-25 minutes or until the edges becomes brown.
After 20 minutes I have turned the cookies upside down and baked for 5 minutes more to bring some colour on upside too. But if you like skip this step. If the edges becomes brown its ready.

Let the cookies cool down and store in a airtight jar.
Enjoy the healthy and delicious cookies with your tea coffee or a glass of milk.