- Preeti Shridhar
Amaranth, Oats, Almond meal cookies
In my endeavor to create healthy yet delicious cookies so that you and I can indulge in guilt free snacking, this is another gem from my kitchen. These are crispy on the edges but soft and chewy in the centre. If you want crispy all the way then then let them sit in the hot oven for some time but keep an eye on them so that they don't burn. These cookies are made with alternate flours, contain no baking powder, no baking soda and no sugar. These are made with Jaggery powder or Shakker and are overloaded with Almonds, pumpkin seeds and raisins. I have used half butter and half virgin coconut oil, you can use either by itself also. If you find it tough to beat the fats then keep it in the fridge for an hour and then beat it into a light and airy mass.
Ingredients Butter 40 gms Coconut oil 40 gms Amaranth flour 125 gms Oats flour 50 gms Almond meal 50 gms Jaggery pd 100 gms Almonds 25 gms Pumpkin seeds 20 gms Raisins 1/3 cup Water 1/4 cup Ginger pd 1 tsp Method
Boil raisins and Jaggery in 1/4 cup water till the mixture thickens. It should be little short of one string consistency.
Keep it aside to cool.
Whip butter and coconut oil using a hand beater.
Beat for 3 minutes or till its light and fluffy.
Now add in the Jaggery and raisin mixture.
Beat well to mix.
Now tip in the dry ingredients and mix well.
Add Almond pieces and seeds and mix well.
Keep it in the fridge for atleast an hour.
Take small pieces of the dough, flatten between your palms.
Place them 2" apart on a baking sheet lined with parchment paper.
Bake in a preheated oven at 160 degrees celsius for 12-15 minutes.
Keep a close watch after 12 minutes as Amaranth tends to burn very fast.
Let them sit on the baking sheet for atleast 10 minutes before you remove them to a cooling rack.
Store in an airtight container once completely cool.