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 😊

Oats Almond Honey Jaggery Cookies / No Butter No Sugar Cookies 

Eggless oats almond jaggery honey cookies / no butter no sugar cookies.

Want a guilt free snack for your sudden hunger pangs or sweet craving? Yes its totally guilt free and delicious. No butter no sugar. I have used organic jaggery or gur powder and honey.

Thanks to my neighbor Jagjeet Kaur for this organic jaggery powder. She brought it from farm for me.
With so many health benefits jaggery  helps to increase the total count of haemoglobin in the blood and it is surprisingly effective as an aid for weight loss. This is because jaggery is a rich source of potassium, which is a mineral that helps in the balance of electrolytes as well as building muscles and boosting metabolism.

Source 

So enjoy your munching time.

Its my second attempt to make this cookies. When made it first time, taste was too good but cookies becomes flat and soft. So made it again with some changes and very happy with the result.

Soft and flat but delicious

This post is going to be a part of 94th #Foodiemonday bloghop #Snacks theme. My contribution is this healthy and yummy oats, almond jaggery honey cookies.

These cookies have no butter or ghee/ clarified butter so perfect for weight watchers. And good for kids too because of oats, jaggery, honey and almond. You can give it in your kids tiffin too.
Organic jaggery and honey made these cookies super delicious. You can’t resist yourself to take another one.

Recipe 


Oats – 1 cup

Whole wheat flour or atta – 1/2 cup

Almond – 1/4 cup

Desiccated coconut – 1/4 cup

Jaggery or gur powder – 1/2 cup

Honey – 1/4 cup

Oil – 1/4 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cinnamon – 1/2 teaspoon

Method 


Preheat the oven at 170° for 10 minutes.

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

Grind the almonds and Oats into fine powder.

In a large bowl mix all the ingredients with almonds and oats powder.

Combine and mix everything well. Don’t kneed much.

Make small balls and lightly press with your palm.

Place on baking tray 1 inch apart.

Bake for 10 – 12 minutes or until the edges becomes brown. If you want more crispy, bake for 2 – 3 minutes more. Don’t overbake.

Cookies will be soft when hot. So let it cool down completely.

Serve or store in airtight container for later use.
Enjoy healthy and yummy cookies with your tea coffee or milk.

Orange Crinkle Cookies Or Nankhatai 


Orange crinkle cookies or Indian shortbread biscuits or nankhatai.

If you are tired of eating same type of cookies try this fusion cookies. A mix match of orange flavoured crinkle cookies and shortbread  biscuits or nankhatai. I am sure you will love the taste even if you don’t like orange. I have tried it first time and everyone love the taste. I have to make one more batch 😀

This week’s our #Foodiemonday bloghop theme is #fusion recipe. And my contribution is this super yummy crispy orange cookies.

Fusion cooking allows us to mix and match ingredients cooking style and recipes. And come up with a new and more delicious dish.

Nankhatai is Indian 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. These nankhatai are known for it’s divine taste and melt in mouth texture.

Crinkle cookies are coated with powdered sugar and while baking they puff up and crackle. So these cookies are called crinkle cookies.

And here is a mix match of orange crinkle cookies and nanakhatai or Indian short bread.

Recipe 


Flour – 1 cup

Oats – 1/2 cup

Powered sugar – 1 cup

Cashew nuts – 1/4 cup

Orange juice – 1/4 cup

Orange zest – 1 & 1/2 teaspoon

Clarified butter/ghee or butter – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Powered sugar for coating

Method 


Grind the oats and mix with flour. I have used 1/2 cup all purpose flour/maida and 1/2 cup whole wheat flour or atta. You can use only whole wheat flour/atta or only all purpose flour/maida too.

Grate the orange peel for orange zest. Be careful while grating. Grate only the orange part and not the white pith. Because white pith is bitter in taste.

Grind the cashew nuts and keep aside.

Cream together clarified butter/ghee or butter. I have used ghee or clarified butter. You can use butter if you like. Mix orange zest and half of the orange juice.  Beat well.

Add oats powder mixed flour, baking powder, soda and ground cashew nuts.

Make a smooth dough with remaining orange juice. Mix orange juice gradually.

Dough will be soft and sticky. Keep the dough in refrigerator for 10 – 15 minutes.

Grease a baking tray or line with parchment paper.

Spread powdered sugar on a plate.

Make small balls out of the dough, roll on powdered sugar and place on baking tray 1 to 2 inch apart. Keep the tray in refrigerator again for 10 – 15 minutes.

Preheat the oven to 180° for 10 minutes.

Take out the baking tray from refrigerator.

Roll the balls on powdered sugar again. Press gently on powdered sugar. Place the balls on baking tray 1 – 2 inch distance.

Cookies will expand so don’t forget to keep distance.

Bake at preheated oven at 180° for 15 – 20 minutes. Or until the edges becomes light brown. Every oven takes different time so check after 10 minutes.

Don’t overbake.

Let the cookies cool down before serving. Cookies will be soft when hot but they will turn crisp as they cool down. Store in an airtight container for later use.

Enjoy the divine taste. Serve with tea or coffee or satisfy your sudden hunger pangs.

I would love to hear from you. Please give your feedback if you like the recipe.

Sugarless Dates And Oats Cookies

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Sugarless, eggless dates and oats cookies.

May this Ramadan bring joy, health and wealth to you. May this festival brighten up you and your near and dear one’s lives.

Ramadan is the ninth month of the Islamic calendar. In this month Quran was revealed. The month is spent by Muslims fasting during the daylight hours from dawn to sunset.
It is a period of prayer, fasting, charity-giving and self-accountability for Muslims.

This week our #Foodiemonday #bloghop theme is #Ramadanspecial.

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Eat healthy stay healthy.

I am sharing dates and oats cookies for this bloghop event. I have made this cookies without sugar or any artificial sweetener.
Healthy,  yummy and soft cookies.

Dates are rich in dietary fiber, antioxidants and the essential minerals potassium and magnesium.

A diet that regularly includes low-fat, nutrient-dense foods like dates may enhance your health and help decrease your chance of developing many chronic diseases.

And oats contains soluble fiber which stays in the stomach longer and helps you feel fuller. This can prevent overeating later on in the day, which may help you maintain a healthy weight and avoid the health  problems associated with overweight.

I have added whole wheat flour too because eating whole grains instead of refined grains lower the risk of many chronic diseases.

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Recipe

Oats  – 1/2 cup ground

Whole wheat flour  – 1/2 cup

Dates  – 1 cup deseeded and chopped

Ghee/clarified butter  – 1/4 cup

Cocoa powder  – 1 teaspoon

Baking powder  – 1/4 teaspoon

Water  – 1 cup

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Method

Grind the oats and keep aside.
Boil 1 cup water with chopped dates. When it starts to boil reduce the flame. Cook on low flame until the dates are becomes soft and mushy.
Let it cool.

Now grind the dates. Make a smooth paste.
In a bowl mix whole wheat flour, ground oats,  cocoa powder, baking powder and dates paste. If you want your cookies more crispy add 1/2 teaspoon baking powder.

Mix with your fingers properly.
Add ghee/clarified butter and make a smooth and semi stiff dough. I have used homemade ghee you can use butter too.

Preheat the oven at 180º.
Grease a baking tray or line with aluminum foil.

Make 16-18 small balls. I have made small bite sized cookies. But you can make large sized too.

Lightly flatten with your palm. Place them on the baking tray. Press every cookies with a fork.

Bake for 20-25 minutes or until the edges becomes brown.
After 20 minutes I have turned the cookies upside down and baked for 5 minutes more to bring some colour on upside too. But if you like skip this step. If the edges becomes brown its ready.

Let the cookies cool down and store in a airtight jar.
Enjoy the healthy and delicious cookies with your tea coffee or a glass of milk.

Eggless Malai Or Milk Topping Cookies

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Egg less malai or milk topping cookies.
A very easy to make cookie. Perfect for kiddos.

You don’t need baking powder, soda, butter or ghee/clarified butter to make these delicious cookies.

Need only 3  ingredients in equal quantity with little cardamom powder or vanilla. Use the flavour of your choice.
I adopted the recipe from Nita Mehta’s cookbook.

I made one with whole wheat flour and added little red colour to make it attractive.
And white one is made with all purpose flour.

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Recipe

Milk topping or malai  – 1/2 cup

Powdered sugar  – 1/2 cup

Whole wheat flour/atta or all purpose flour/maida – 1/2 cup

Cardamom powder or vanilla  – 1/2 teaspoon

Almonds or cashew nuts ( split into two)  – as require

Method

Grease an oven tray and keep aside.
Preheat the oven at 200 degrees.

Mix malai and sugar lightly. Sift atta or maida.
Add the maida or atta and cardamom powder or vanilla to the malai mixture.

Add flavour of your choice. I used cardamom powder. Knead lightly to form a soft dough.

Form round balls and flatten slightly. If the dough is too soft and difficult to form balls keep it in the refrigerator for 5-10 minutes and then shape them.

Place the balls on oven tray 1” apart. 
Place almonds or cashew nuts on each cookie. You can sprinkle little cardamom powder on each cookie too. I didn’t.

For red colour cookies added little red colour in the dough. Flatten the dough on a plate to cut hearts with a cookie cutter.
Bake in the preheated oven for 8-10 minutes. Or until the edges of the cookies are golden and the top still whitish.

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Remove tray from the oven and quickly and carefully lift the cookies off with all knife. Keep them to cool and become crisp.
Enjoy with tea or coffee.

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