Offlate, I have been baking a lot of cookies and breads. The sole intention being, to have control over the ingredients and its quality, besides trying to make something healthy for my family. I had bookmarked this whole wheat recipe from Jeyashris Kitchen, as it caught my fancy due to non usage of baking powder. I have tweaked this recipe slightly to suit our palate, and was very happy with the outcome. Not only are these cookies healthy ( if you forget the butter 😉), but they are also delicious…
We prefer the cookies chewier hence, I have made them thick, but for those who like them crispy, can make them thinner.
1 cup whole wheat flour
1/2 cup powdered sugar or fine sugar ( to make it healthier, use unrefined sugar)
1/4 cup coarsely ground almonds
1/2 cup chocolate chips
1/2 cup unsalted butter melted and brought to room temperature ( have used home made white butter)
1/4 tsp cardamom/elaichi powder
1/2 tsp salt
2 tbsp milk for kneading
- In a microwave safe bowl, take butter and melt by microwaving for 30 seconds. Allow it to cool to room temp.
- In another bowl, add whole wheat flour, ground almond, sugar, chocolate chips, cardamom powder, salt and mix well.
- To this mixture, add the cooled melted butter and incorporate it well. The mixture will appear crumbly.
- Then add approximately 2 tbsp of milk, till you are able to form a smooth dough.
- Meanwhile, preheat OTG at 175 C for 10 minutes. Grease a baking tray.
- Make 12 round balls of the dough, flatten them and place them on a greased baking tray. Alternatively, you can roll the dough into a disc of 2 mm for crispy cookies or 4 mm for chewy cookies. Use a cookie cutter to give desired shape and place it on a greased tray.
- Bake it at 175 C for approx 15 to 20 minutes. Let them cool for 10 minutes.
- Take these cookies out and place on a wire rack for further cooling.
- On cooling, keep these cookies in an airtight container.