Oats Jaggery Cookies

 

INGREDIENTS:

Dry Ingredients:

Oats - 1/2 cup, lightly roasted
Maida or aata - 1/2 cup

Baking Powder - 1/2 tsp

Salt - 1/4 tsp

Cinnamon Powder - 1/4 tsp, optional

Raisins / Dried Cranberries - 2 tsp

Almonds - 4 to 5, slivered

Wet Ingredients:

Jaggery - 1/4 cup + 2 Tbsp, powdered

Unsalted Butter - 1/4 cup or 4 Tbsp, at room temperature

Vanilla Essence - 1 tsp, optional

Egg Substitute:

Flax seed powder - 1 Tbsp

Water - 4 Tbsp

Mix the two and keep aside for 3 to 4 mins.

PROCEDURE:

• Pre-heat oven to 350 F for 10 mins
• Combine all the dry ingredients in a bowl
• Take another bowl and combine butter and jaggery powder. Beat together with a hand mixer or whisk until fluffy.
• Then, add the flax egg mixture into this and beat well.
• Add vanilla essence at this stage if using.
• Finally, add the wet ingredients into the dry ingredients bowl and mix well.
• Scoop out the batter into your hand. Pat it flat and place on a lined baking tray.
• Bake at 350 F for 12 to 14 mins.
• Enjoy the soft and chewy cookies!