sugar free cookies – Batter Up With Sujata

Besan Biscuit/ Sugar Free Biscuit

Sugar free besan or chickpea/garbanzo flour biscuit. A delicious, crisp and easy to make biscuit with date powder, pistachio and almond. You don’t need sugar or jaggery to make these biscuits. Little rice flour will make your biscuits perfectly crispy. So here is a healthy and delicious biscuit for your munching time or to serve with tea, coffee or milk.

Already shared many different types of cookies on this blog. Click here for the recipes.

You may also like to try Cardamom nankhatai from me fellow blogger Priya Vijaykrishnan.

Earlier shared besan nankhatai here. But taste of this besan biscuit is totally different. I didn’t use sugar in these biscuits. Date powder will give enough sweetness.

Dates have a low GI, which means they’re less likely to spike your blood sugar levels, making them a safe choice for people with diabetes. Dates boast an impressive nutritional profile and natural sweetness. Because they’re a natural source of fructose, they might be a concern for people with diabetes. However, because they have a low GI and medium GL, they’re safe for those with diabetes in moderation — which translates to no more than 1 to 2 dates at a time. Source

Recipe is very simple. Just add everything to make a smooth dough. I have used shredded almond and pistachios but you can use any dry fruits of your choice. You can also use tutti frutti in the dough if you want.

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Video recipe of this delicious besan biscuit 👇

Recipe

Besan or chickpea flour/garbanzo flour – 1 cup

Rice flour – 3 tablespoon

Dry date powder – little less than 1/2 cup

Butter or ghee/clarified butter – 1/4 cup + 1 tablespoon

Milk – 3-4 tablespoon or as required

Baking powder – 1/2 teaspoon

Milk powder – 1 tablespoon

Cardamom powder – 1/2 teaspoon

Shredded pistachios – 1 tablespoon

Almond – 1 tablespoon, chopped

Method

1. Grease a baking tray or line with parchment paper. Preheat the microwave oven at 170°. Use convection or hot blast function. And for OTG preheat at 180° for 10 minutes.

2. In a bowl mix besan or chickpea flour, rice flour, milk powder, baking powder, cardamom powder and shredded almond. Mix well and keep aside.

3. In a large bowl whisk date powder, ghee or clarified butter and milk.

4. Add all the dry ingredients and mix. Make a smooth dough. Don’t knead much. Add little more milk and 1-2 tablespoon ghee or clarified butter if require to make dough. I had to add little milk and 1 tablespoon ghee more to make smooth dough. Add milk slowly as required.

5. Make small balls and press gently with your palm. Arrange the balls on greased or lined baking tray.

6. Place little shredded pistachios in the middle of the cookies. Press gently with your finger tips. Arrange all the cookies like this.

7. Bake in preheated oven at 170° for 8-10 minutes or till edges becomes light brown. Every oven takes different time. So keep an eye after 8 minutes. Don’t make too brown.

8. Let the cookies cool down completely. Enjoy delicious sugar free cookies immediately or store in airtight container for later use.

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Seeds Date Oats Cookies

Oats cookies with mixed seeds, almond and sabja or basil seeds. You don’t need sugar or jaggery to make these cookies. Cookies are sweetened with dry dates powder. Enjoy the delectable taste with milk, tea or coffee. Or make large size cookies to serve as breakfast cookies.

These healthy, delicious and crispy crunchy cookies are perfect for health watchers and kids. I have used sabja or basil seeds as egg replacement. First grind and make a powder of sabja or basil seeds then soak in water for 10-15 minutes, your egg substitute is ready. Basil seeds are high in fiber, a good source of minerals, rich in plant-based omega-3 fat, and plentiful in beneficial plant compounds. Basil seeds are a little larger than chia seeds but have a similar nutritional profile. Source – Healthline

Roasted mixed seeds will give a nice crunch to your cookies and also make it healthy. This time I have a pack of roasted mixed seeds, including roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. I also used it in delicious Jaggery oats sesame cookies. Earlier I had a packet of roasted sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. Which I used in Wholewheat milk bread with mixed seeds,

Mango raisins overnight oats and

Gluten free bread with garlic and mixed seeds.

You can use whatever you have. Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure. To read more about seeds click here.

As I mentioned above I didn’t use sugar or jaggery. Cookies are sweetened with dry date powder. And I love to cook or bake with this date powder. A healthier alternative of sugar or jaggery. Here are three more recipes with dry date powder shared on this blog. Check out the recipe by clicking on the name below.

1. Apple coconut kheer or pudding

2. Date almond gulkand stuffed sandesh

3. Millet walnut date cake

Now coming to the recipe. You don’t need to whisk or cream the butter first. Just combine everything, make a smooth dough, give shape and bake. You can use oatmeal if you have. I have used ground rolled oats. Also used little whole oats with roasted mixed seeds to give the cookies a crunchy texture. Dry date powder made these cookies perfectly sweet for us. But if you want your cookies sweeter then you can add 1-2 tablespoon more date powder. Taste the dough and add as require.

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Recipe

Oats – 1 cup

Sabja/basil seeds – 1 tablespoon

Water – 3 tablespoon

Ghee/clarified butter or butter – 3 tablespoon

Roasted mixed seeds – 4 tablespoon

Dry date powder – 1/4 cup

Almond – 12-14

Desiccated coconut – 4 tablespoon

Cinnamon powder – 1/4 teaspoon

Baking powder – 1/2 teaspoon

Milk – 1 tablespoon

Vanilla essence – 1/2 teaspoon

Method

1. Grease or line a baking tray. Preheat the oven at 170°.

2. Grind the sabja or basil seeds in your mixer grinder. Take out in a large bowl and add 3 tablespoon water. Keep aside for 10-15 minutes. Sabja seeds powder will soak all the water within 5 minutes.

3. In the same grinder grind almond and place on a plate. Now grind 3/4 cup rolled oats into fine powder. Reserve 1/4 cup oats to use whole.

4. In the bowl of soaked sabja seeds powder add all the ingredients. And make a smooth dough. Don’t knead much. Just combine everything well.

5. I like my cookies lightly sweetened. Taste the dough before making balls. If you want your cookies sweeter then add 1-2 tablespoon more date powder if required.

6. Make small balls and press gently with your palm. Arrange the cookies on greased or lined baking tray one inch apart. You can make these cookies small or large size breakfast cookies. I have made 13 small cookies. Press the cookies again with a fork or spoon to make flat.

7. Bake in preheated oven at 170° for 12 minutes or till the edges becomes brown.

8. Let the cookies cool down completely before serving. Cookies will soft when hot and becomes crisp after cooling. Serve these healthy and yummy cookies with milk, tea or coffee. Nutritios cookies are also great to satisfy your sudden hunger pangs or for your sweet craving.

Happy baking. Stay safe healthy happy and blessed !

This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Stick To Seeds suggested by Archana Gunjikar Potdar. And this month my partner is also lovely Archana Gunjikar Potdar. I love her all the healthy and authentic Goan recipes. I recently bookmarked her healthy and delicious Finger millet or ragi porridge to try. Archana gave me oats and date powder and I made these date oats cookies with these ingredients. I gave her gond or edible gum and ghee as her secret ingredients. She made this Flavorful mixture.

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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Vegan Date Millet Peanut Butter Cookies/ Gluten Free Cookies

Eggless date millet peanut butter cookies. Gluten free and vegan cookies made with bajra or pearl millet flour and lightly sweetened with dates. Only three ingredients cookies with little baking powder and a pinch of soda. Homemade peanut butter, pearl millet flour and dates made these cookies absolutely healthy.

I have used homemade unsweetened peanut butter to make these cookies. Get the recipe of peanut butter here. These fat free and low calorie cookies can be also enjoyed by diabetic people. But remember take only one or two in a day, not more than that. You may like some more recipes with dates on this blog. Click on the name below for recipe.

1. Diet cake or fruit cake

2. Sugar free dry fruits cake with oats

3. Date raisins jaggery chutney with mango bar

4. Sugar free carrot cake

5. Sugar free carrot bottle gourd fudge or barfi

6. Sugar free mawa nariyal peda

7. Sugar free sheer khurma

8. Sugar free date sandesh

9. Sugar free mango coconut laddu

10. Date walnut fudge or barfi

11. Sugar free gajar halwa

12. Date walnut muffins

13. Gluten free vegan fruit cake

14. Vegan smoothie bowl

15. Oats date dry fruits modak

16. Maamoul cookies

17. Gluten free and sugar free brownie

18. Sugar free date oats cookies

19. Smoothie

I have used three main ingredient bajra, peanut butter and dates to make these cookies.

Bajra is a type of pearl millet grown primarily in Africa and India, although it’s consumed worldwide. The gluten-free grain is low in calories but packed with healthy nutrients that may contribute to weight loss, improved blood sugar levels, and other health benefits. Some of the potential health benefits associated with regularly eating bajra are weight loss, improved diabetes management, and a higher intake of nutrients that support healthy hair, nails, and skin. Source

And homemade peanut butter is completely sugar free. I have made it with only little salt and two tablespoon of peanut oil. You can skip the oil if you want.

Peanut butter is comprised of about 25% protein, making it an excellent plant-based protein source.
Peanuts are low in carbs and suitable for people with type 2 diabetes or those following a low-carb diet.
Pure peanut butter is a good source of healthy fats. Peanut butter is rich in antioxidants, including p-coumarin and resveratrol. To read more about peanut butter click here.

Dates are a healthy substitute for white sugar in recipes due to their sweet taste, nutrients, fiber and antioxidants. Very Nutritious. Dates have an excellent nutrition profile. High in Fiber. Getting enough fiber is important for your overall health. High in Disease-Fighting Antioxidants. May Promote Brain Health. May Promote Natural Labor. Excellent Natural Sweetener. Other Potential Health Benefits. Easy to Add to Your Diet. Healthline

This week’s 287 #Foodiemonday bloghop theme is Date With Dates suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna has a wonderful blog with numerous mouthwatering recipes. Her Corn cheese balls and Sweet coconut paratha is in my list to try soon.

Recipe is very simple. You don’t need much ingredients to make these healthy and nutritious cookies. If you don’t have or you don’t like the taste of bajra or pearl millet flour then you can use any flour of your choice. I like the flavour of dates so didn’t add any essence. You can use vanilla essence or cinnamon powder if you like. As I mentioned above these cookies are lightly sweetened. If you want your cookies sweeter add 2 – 3 tablespoon more dates.

Recipe

Bajra or pearl millet flour – 1 cup

Peanut butter – 5 tablespoon

Dates – 1/2 cup, pitted

Baking powder – 1/2 teaspoon

Baking soda – a small pinch

Water – 3 tablespoon

Method

1. In a bowl sieve bajra or pearl millet flour, baking powder and soda. You can use any flour instead of bajra.

2. Grind dates into a smooth paste. Add 2 – 3 tablespoon water for easy grinding. You can also use milk instead of water. These cookies are lightly sweetened. If you want sweeter cookies and 2 – 3 tablespoon more dates.

3. Mix date paste and peanut butter with the dry ingredients. I have used homemade peanut butter.

4. Mix everything with your hand. Don’t need to knead just combine everything well.

5. Preheat the microwave convection or hot blast function at 160°. For OTG preheat at 180° for 10 minutes. Grease a baking tray or line with parchment paper.

6. Make balls with the flour mixture by pressing with your palm. Now make them flat and arrange on baking tray. Press all the cookies with a fork.

7. Bake in preheated oven for 12-15 minutes. Or until the cookies becomes light golden brown. To make crisper cookies press the cookies to make thin and bake for a few minutes more.

8. Let the cookies cool down completely before serving.

Eat healthy stay healthy stay safe 😊

Notes

1. Any flour can be used instead of bajra or pearl millet flour.

2. Add 2 – 3 tablespoon more dates if you want your cookies sweeter.

3. You can use vanilla, cinnamon or any flavour in the cookies.

4. You can use any butter or ghee instead of peanut butter.

5. Milk can be used instead of water.

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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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.

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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. You can also add 1/2 teaspoon cinnamon powder. I sometimes use to get a different flavour.

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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