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.

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I would love to see your creations.

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Whole Wheat Coconut Cookies 


Merry Christmas to everyone. May the light of Christmas give you peace and happiness.



Eggless whole wheat flour coconut cookies.

Traditionally Christmas cookies are sugar cookies. I wish I could share a traditional sugar cookies. But I am outstation for a long time. So this time sharing the recipe from my archive.
Sending this post to the 124th #Foodiemonday bloghop #Christmas recipe theme.

You can get some more eggless cookies recipes here.

Finger millet oats chocolate cookies

Choco chips cookies with coconut oil

Pearl millet cashew almond honey cookies 

Cocoa almond cookies

Oats almond jaggery cookies

Red velvet choco chips cookies

Date palm jaggery oats dry fruits cookies

Pearl millet sesame oats cookies

Finger millet chocolate crinkle cookies

Orange crinkle cookies

Vanilla chocolate chips cookies

Sugarless dates and oats cookies 

Choco chips cookies

Malai or milk topping cookies

Pinwheel cookies

Nankhatai or shortbread cookies

Coconut cookies

 

I have used cardamom in this coconut cookies , if you don’t like cardamom you can use vanilla or any flavour of your choice.


Recipe


Whole Wheat flour or atta – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Dessicated coconut – 1/2 cup

Powdered sugar – 1/3 cup

Coconut oil or Ghee/clarified butter or butter – 1/2 cup

Milk – 4-5 teaspoon

Method


Preheat the oven at 180°.

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

Spread some dessicated coconut on a plate.

In a bowl sift flour, baking powder, soda and cardamom powder. Mix dessicated coconut in it.

In a bowl cream powdered sugar and coconut oil or ghee/clarified butter or butter. I have used coconut oil. Whisk well.

Add all the dry ingredients. Mix well.

Add milk gradually to make a smooth dough.

Make small balls. Roll on the dessicated coconut. You can press gently. If you want flat cookies.

Arrange the cookies on the baking tray.

Bake at 180° for 12 – 15 minutes or until the cookies become light golden brown.

Let the cookies cool down completely before serving.

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

Enjoy…..

Happy baking 😊

Notes


1. If you don’t like cardamom flavour, you can use vanilla or any flavour of your choice.
2. You can use refined flour or maida instead of whole wheat flour. Or use 1/2 cup whole wheat flour and 1/2 cup refined flour.

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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 😊

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 😊