Oat Almond cookies

Oat Almond 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

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

Oat Almond Cookies

Ingredients

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

Oat Almond Cookies

Savory 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.

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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.

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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

Savory-cookies

Proceed

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.

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