I usually make cookies on weekend to pack it in the snack box for my kid during the week. But cookies do have a considerable amount of fat even though I try to reduce it as much as possible. So recently, when I happen to come across peanut butter cookies here, I wanted to give it a try.
Peanut butter along with whole wheat it makes a wholesome snack. I have used homemade peanut butter which has no added sugar. Also, the criss-cross pattern on a typical peanut butter cookie makes them look so pretty.
3/4 cup + 1 tbsp smooth peanut butter
1/2 cup powdered sugar (I added couple of tbsp of sugar more as my homemade butter had no added sweetener)
2 tsp vanilla extract
1/4 cup + 2 tsp milk
1cup + 2 tbsp whole wheat flour (atta)
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
Mix together peanut butter, sugar, vanilla and milk. Mix well so that all the ingredients are combined well.
Separately sieve together atta, baking soda, baking powder and salt. Add this atta mixture to the peanut butter mixture and form a soft dough. Chill the dough for 15 minutes in the fridge.
Meanwhile, preheat the oven to 180 degree Celcius.
Make balls with the dough. (I used 1 tbsp as my measurements as I prefer smaller cookies.). Press the balls onto the parchment lined cookie tray making a criss-cross pattern.
Bake for 8 to 10 mins. The cookies will be soft on the top and the edges will be deeper in colour when the cookies are done. Time taken for baking varies from oven to oven and also depends on the size of the cookie, so adjust accordingly. Cool the cookies on the cooling rack and keep them in airtight containers on cooling completely.
Note : I halved the recipe given above and got around 12 cookies.
Oat Almond Cookies
Summer vacations give you an opportunity to live life at a slow pace and enjoy the finer things in life. I enjoy doing nothing at all but sit at the balcony and see the world pass by. But, we are almost at the end of this amazing vacation and I still have a long list . . . . l’ll have to keep them for next year now.
Oat Almond Cookies
This vacation has given me some lovely memories with my family which I shall cherish for a long time and probably keep narrating it years later. Vacation for me always has been a time to bond with family and these wholesome cookies add the fourth dimension to our memories. This is a simple cookie recipe but with wholesome ingredients. . . . . I love the way oats and amaranth give an earthy flavour to these delicious cookies.
These cookies would be featuring regularly in our house for sure. Hope you enjoy these too.
Oat Almond Cookies
Mix together . . .
1 cup Whole wheat flour (atta)
1 cup Quick cooking Oats
1/4 cup Amaranth flour
1/4 cup almonds ground coarsely
1/2 tsp baking soda
Cream together . . . .
1 cup powdered sugar
1/2 cup butter (I used salted butter)
1 tsp vanilla extract
If required add . . . .
1 tbsp milk (1/2 tbsp at a time)
Preheat the oven to 170 degree celcius.
Cream together butter and sugar along with vanilla extract together till it become light and fluffy. I have used salted butter here, if using unsalted butter add a pinch of salt.
Mix the ingredients mentioned above and add it to the butter sugar mixture and just bring it together. If required add milk, but only ½ tbsp at a time.
Make equal sized balls and flatten them to shape like cookies. I got 26 cookies. Place them on a greased tray or a plate lined with parchment paper. Keep them a inch apart from each other.
Bake at 170 degrees Celcius for 18 mins or so. Each oven temperature varies, so adjust accordingly. The cookies will be done when the edges darken but the center is still soft to touch.
Keep the cookies in the tray for few minutes and then transfer the cookies on a wire rack and cool them completely. Store these in a airtight container.
Oat Almond Cookies
It’s such a wonderful feeling when you pick greens fresh from the garden and use it in your kitchen. I don’t have a typical garden here in Mumbai, but rather few pots in my small balcony with some interesting and easy to grow plants. The mint and ajwain plant in particular is really growing well and I have keep thinking of ways to use it interestingly.
Avvi, enjoys eating the leaves as it is but I prefer them in these cookies. I have made these cookies from Sunita’s blog earlier too with just mint leaves, but added ajwain this time. As usual, Avvi had fun cutting cookies in interesting shapes and I was a happy and satisfied mummy seeing him enjoy these cuties. This is a regular in his snack box.
Me and my mum enjoyed it with Launji ( a dip made from raw mango) along with tea. You can also try it with some jam or Nutella. Hope you all too enjoy making and eating these cookies as much as I do.
Let’s go to the recipe
Mix together in bowl
1 cup Whole wheat flour atta
1/2 tsp salt
1/4 tsp powdered sugar
1/4 tsp soda
Mix together in a blender
1/4 cup fresh mint and ajwain leaves (or as per your preference)
2- 1/2 tbsp thick curd
1-1/2 tbsp oil (I used rice bran)
1/8 cup water
Preheat the oven at 180 deg C.
Mix together ingredients listed above in a bowl and pluse together the wet ingredients in the blender
Tip in the wet into the dry and make the dough by mixing lightly with fingertips till everything comes together. Do not knead or the cookies would turn out to be very hard.
Roll the dough and cut the desired shapes. If required, lightly flour the board.
Place the cut out shapes on the lined tray, a little apart from each other.
Place it in preheated oven for 15 to 17 mins till the top is lightly browned.
Transfer the cookies on the wire rack and let it cool completely before storing in airtight containers.
A wonderful combination of fresh homemade peanut butter and oats.
Peanuts are an excellent source of Vitamin B, Vitamin E, manganese, magnesium, phosphorus and dietary fiber.
With these . . . . mummy happy . . . . . and kid happy too.
Feels amazing to start your Sunday early . . . . .
Baked some choco chip cookies with my little one as helper and taster 🙂
#Eggless # wholewheat # jaggery . . . . . healthy indulgence