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.
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.
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
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 😊
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