Oats Whole Wheat Coffee Jaggery Cookies/ Nankhatai/ Shortbread Cookies/ Eggless Cookies

Oats whole wheat coffee nankhatai or shortbread cookies with jaggery. Used organic jaggery powder instead of sugar. And taste is just awesome. Soft and mouth melting cookies. Coffee and jaggery is a great combo. A healthy and delicious cookie for kids too. Perfect to serve with milk.

You can dip the cookies in melted chocolate to make more attractive. Dip half portion in melted chocolate and let it dry before serving or storing. Or you can also add some choco chips in the dough. Or add dry fruits pieces of your choice. I have used oatmeal and whole wheat flour. If you want to make it gluten free you can use pearl millet flour or bajra atta instead of whole wheat flour. You can also add little cinnamon powder in the dough if you like coffee cinnamon mixed flavour.

You can get some more cookies recipes on this blog. To get recipes click here .

I have followed my basic nankhatai recipe with some changes. And very happy with the taste. You can get some more nankhatai or shortbread cookies on this blog. Click on the name below for recipe.

1. Nankhatai

2. Oats thandai nankhatai

3. Orange nankhatai

4. Gluten free rose flavoured nankhatai

If you are my regular reader then you know I am a member of bloghop group where every Monday one of the members suggest two theme and we vote for one. This Monday our 245 #FoodieMonday bloghop theme is Love For Coffee suggested by Sasmita who blog at First Timer Cook. Sasmita has a wonderful blog with many mouthwatering recipes. Lockdown extended and my vegetable vendor stopped coming so raw mango is unavailable. Eagerly waiting for raw mango to try her Raw mango rice. I also love her healthy and delicious Vegetable ragi soup and many other recipes. So don’t forget to visit her space.

These cookies are made of oatmeal and whole wheat flour or atta. These flour are healthy options and great for kids. But you can also use all purpose flour or maida. Or if you want to make gluten free cookies use bajra or pearl millet flour instead of whole wheat flour or atta. And do you love coffee cinnamon mixed flavour? If yes, add little cinnamon powder with instant coffee in the dough. Sometimes I also make it with ghee or clarified butter. Use butter or ghee whatever you have. Taste will be absolutely delicious with both.

Recipe

Oatmeal – 1 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery/gur powder – 1 cup

Instant coffee – 2 teaspoon

Butter – 1/2 cup

Method

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

2. Line a baking sheet with parchment paper.

3. If you don’t have oatmeal, grind 1 cup oats into fine powder.

4. In a bowl mix oatmeal, whole wheat flour, baking powder and soda.

5. In a large bowl whisk melted butter, coffee powder and jaggery powder. Whisk well till jaggery dissolved and everything combines well. Use hand blender or stand mixer.

6. Add the dry ingredients and mix. Don’t knead much. Just mix everything well.

7. Make small balls and press gently. Arrange on lined baking sheet 1 inch apart.

8. Bake in preheated oven at 180° for 12 to 15 minutes or until the edges becomes brown. Don’t over bake. Over baking will make your cookies crisp.

9. Let the cookies cool down completely before removing from baking sheet. Serve with milk, tea or coffee. Or store in airtight container for later use.

Notes

1. Ghee or clarified butter can be used instead of butter.

2. You can add choco chips in the dough.

3. If you are making these cookies for kids dip the half cookies in melted chocolate and let them dry. Kids will surely love this treat.

4. To make gluten free, use pearl millet flour or bajra atta instead of whole wheat flour. Or you can also use all purpose flour or maida instead of oatmeal and whole wheat flour.

5. Chopped dry fruits can be used in the dough.

Happy baking!

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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Gluten Free Rose Flavoured Nankhatai Or Shortbread Cookies

Gluten free rose flavoured nankhatai or shortbread cookies.
Mouth melting delicious cookies with Pearl millet or Bajra flour, almond, pistachio and chickpea flour or besan and flavoured with cardamom and rose water.

Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

You may like some more nankhatai recipes here.
1. Orange crinkle cookies or nankhatai

2. Nankhatai

And bajra or pearl millet cookies recipes

1. Cashew almond honey cookies

2. Pearl millet sesame oats cookies

This week’s our 175 #Foodiemonday bloghop theme is Christmas special. And my humble contribution is this easy to make, delicious, mouth melting and healthy nankhatai.

Nankhatai is all time favourite among kids and adults both. I have added little food colour to make it attractive for festive season. But its completely optional. You can skip it. Ground almond and pistachio will enhance the taste of your nankhatai. Serve it on Christmas eve or make it to gift your friends. You can use refined flour or maida instead of pearl millet if you want.

Recipe

Pearl millet or Bajra flour -1 cup

Gram flour/chickpea flour or besan – 1/2 cup

Powdered sugar – 1 cup

Clarified butter or ghee – 3/4 + 2 tablespoon, melted

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Rose water or essence – 1/2 teaspoon

Almond – 2 tablespoon

Pistachios – 2 tablespoon

Red food colour – a pinch, optional

Shredded pistachio to garnish

Method

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

2. Grease or line a baking tray.

3. Grind the almonds and pistachio.

4. In a bowl sieve pearl millet or bajra flour, besan or chickpea flour, baking powder and soda.

5. Cream ghee or clarified butter and powdered sugar. Add rose water and whisk well.

6. Now add flour mixture, ground almond and pistachio and cardamom powder. Make a smooth dough.

7. Make small balls and arrange on baking tray. Place the balls 1 inch apart.

8. Place one pistachio piece on every balls. Press gently with your finger. You can place almond or cashew instead of pistachio.

9. Bake in preheated oven for 15 – 20 minutes or until the edges becomes light brown and cracks appear on the cookies.

10. Let the cookies cool down completely before serving.
Cookies will soft when hot and become crisp after cooling.

Serve with tea, coffee, milk or store in airtight container for later use.

Stay tuned for one more gluten free treat.

Notes
1. You can use refined or whole wheat flour instead of pearl millet.
2. If you like crisp cookies use 3/4 cup ghee and 2 tablespoon milk in the dough. Ghee or clarified butter will make your cookies mouth melting.

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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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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