- Preeti Shridhar
Eggless Whole wheat Cashew cookies
Eggless Whole Wheat Cashew Cookies
We love to have a biscuit with our morning cup of tea but all these years it never occurred to me to bake healthy cookies instead of buying biscuits from the market. It's never too late is my motto, so I have created a few cookie recipes, these I feel can be had guilt free.
So here is the first recipe. This one is very mildly sweet, but you can always increase the sweetness as per your taste. The recipe mentions date syrup but you can also use jaggery powder or brown sugar. I have tried these with both butter and cold pressed coconut oil. So you can choose between the two or also use a regular oil. Feel free to use nuts of your choice.
Ingredients Whole wheat flour 150gms Oatsmeal 100 gms Cashew 75 gms
Coconut oil 75 gms cold pressed
Dates syrup 75 gms Flaxseed meal 1 tbsp Water 3tbsp Baking powder 1/2 tsp Baking soda 1/4 tsp Vanilla extract 1tsp Method Chop cashew into small bits and keep aside. Mix Flaxseed powder with water and keep aside. Beat coconut oil and dates syrup for a couple of minutes. Add in Flaxseed water mixture and beat to mix. Now add in vanilla extract and beat to mix. Tip in half of dry ingredients and beat on speed one of your hand mixer to mix lightly. Now tip in the cashew bits and rest of the flour. Beat slowly to just mix in every thing.
If you find the dough to be dry , add water one tablespoon at a time. I end up using 2-3 tbsp. Cover and keep it in the fridge for minimum half an hour. Take small portions of the dough, press them with the back of a glass and arrange them 1" apart on a baking sheet lined with parchment paper. Bake in a preheated oven at 170 degrees for 10-12 minutes till the edges turn brown. Remove them on a wire rack after 10 minutes. Store in an airtight container after they have completely cooled down. Enjoy them with a cup of tea or coffee. Note : if you want the cookies to be absolutely crisp then, once they are done, leave them in the oven to cool completely