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
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.
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