Home Made Wheat Flour Cookies

No Sugar, No Egg cookie recipe!!

Hey, What’s up?? How’s your kitchen doing? Or how are You putting up after all these elaborate preparation? Are you waiting for Santa to come with his red-gold or silver gift boxes now? I know it’s just a few hours left.. May I add another yummy recipe into your list? Of course an easy one.. Your hair must be all floury- syrupy after all day’s spinning-stirring- mixing.. I got it.. it’s just a simple one or maybe a post-Christmas baking trail!!

So this is another cookie recipe, and this one was gorgeous, perfectly crisp on the outside, little chewy from inside and oh so scrumptious as a whole. One thing I did realise from my cookie baking was, no matter how healthy we want to make it, it will always need a minimum amount of Fat in it, which is to build the texture and the taste of the cookie. The fat content means butter/ oil/ ghee; it should be either 1/4, or 1/2 or equal amount of the flour used. The more oil or butter you use, the tastier it gets. But a little bit of fat is a must. This experiment was even better than the last one. Let me tell you all about it:

Ingredients:

Wheat Flour: 1 cup
Oats Flour: 3/4 cup
Baking Powder: 1/2 teaspoon
Baking soda: 1/4 teaspoon
Salt: 1 pinch
Clove powder: 1 pinch
Ginger powder: 1 teaspoon
Vanilla essence: 1 teaspoon
Caramelised jaggery: 1/2 cup (you may use normal jaggery powder/brown sugar/ normal white sugar/ coconut sugar)
Butter: 1/2 cup (you may use olive oil/ coconut oil/ peanut oil or ghee)
Chopped Cashew: 14 (You may add almonds, peanuts whatever you prefer)
Chopped raisins: 14 (You may use your choice of dry fruits)
Chopped chocolate or choco chips (optional)

Recipe:

Yes, I went for butter this time, on a special request from Mum,, you know how it is!! So starting with th recipe… In a bowl, add the dry ingredients- both wheat and oats flour, baking powder, baking soda, salt, clove powder, ginger powder; and mix all of them very well. Make sure there is no lump in the flour.
You know how to caramelise the jaggery right? OK here it is once again. In a small pot, take 1/2 cup jaggery, and 1/4 cup water. dissolve the jaggery in the water. Place it on the oven, and wait for the jaggery water to come to a boil. Once the mix comes to a boil, reduce the heat to minimal and stir the jaggery and let it thicken a bit. wait for 2-3 minutes (in case the water is more, it will take little more time to thicken). Once the liquid is still very runny and starts to stick to the spoon a bit or when you take it in a spoon it falls back on the pot in drop lets, it’s time to turn the heat off. While cooling, the jaggery mix will thicken more.
In another bowl, take soften butter, beat it with a spatula, add the cooled jaggery little by little in the butter and mix it well (it smells voracious, don’t lick it all!!). Once the caramelised jaggery is mixed well with the butter, add the vanilla and once mix well.
Now add the flour mix in small batches. Mix them, once all the flour is mixed with the jaggery, knead everything with your soft hand. Add the nuts and raising. Mixing all of them together, make a soft dough and leave it for about few minutes.
Take a baking tray, lay some butter paper/ grease proof paper/ silicon mat.

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Pre-heat the oven @ 180 degree Celsius OR 350 degree Fahrenheit.
Scoop small balls from the dough and on the baking tray, over the butter paper lay them one by one keeping a small distance in between.
With your fingers or the convex of the spoon press them flat a bit, then gently push two or few chopped chocolate or choco chips over the cookie dough.
Pop them in the oven for about 13-15 minutes. (Now as it’s said every oven has different power capacity, hence time it accordingly)
The cookie will turn little brown from the top and the edges. I had kept them little thick, hence it was little moist but well cooked from inside and Oh so crispy from outside. And that made me realise another thing… some times it’s necessary to commit some buttery sin!!

Can I share one learning with you?? I realised flour works better in place of whole oats when making a cookie. My last recipe for Oatme al cookies was really good, but this one was even tastier and you know the taste remains on your tongue for sometime and longer. It was crispy, yet moist and cookie-licious… DO keep this recipe in your list and Joy to the world!!!