“Cookies are made of butter and love.”
Norwegian Proverb
Amaranth Oat Walnut Ginger Cookies were an experiment, yet another happy one!. Strangely enough, ever since I claimed I hardly ever bake cookies, that’s just what I have been doing of late. Eggless Honey Almond Cookies … then Coffee Shortbread which still has to see light of day on my blog. We’ve got some happy cookie monsters on the prowl this end!!
Did you notice something? They’re all eggless cookies, or lacto vegetarian as they call them. Like the ‘Not Quite Anzac Cookie Pops’ below. I woke up early one morning and had fun making on Anzac Day last week. I did a Not Quite Anzac Cookie Cake too! On this eggless trail, I also recently stirred up Dark Chocolate Nutella Kumquat Pudding … sinfully addictive! Hmmmm … maybe it’s a trend? Certainly feels like one! Then the other day Ruchira & I popped by at Sangeeta’s and were treated to these fab GF Ginger & Jaggery Energy Bars. The taste of the bars lingered on for long, flavours dancing in my head. That they were just 5 ingredient bars and had amaranth flour and oats was intriguing enough!
I had to come home and recreate ‘something‘. Her recipe inspired me. I’d do cookies. Nice plump whole grain bites. Cookies are always handy to have at home, gluten free more so for Mr PAB. I didn’t have jaggery on hand, so changes happened. Many changes.
Eventually ended up with these and they packed a nice punch. The subtle undertones on ginger and honey teased the palette. The walnut taste didn’t come through, but upped the ante on the ‘healthy nuts’ factor. I ran the Amaranth Oat Walnut Ginger Cookies past the ‘inspirer‘ at the Food Freak Awards Gurgaon later that evening. She gave them a huge thumbs up, so here you are.
These possibly aren’t going to be huge kiddie favourite cookies as they aren’t very sweet. Slightly crumbly, reminiscent of the quintessential Indian nan khatai that we used to bake in our childhood, I found the Amaranth Oat Walnut Ginger Cookies quite addictive. They grow on you. For eggless, gluten free cookies, they are fabulous! I shall experiment some more with the recipe, maybe crack an egg or two in the days to come. Until then, these eggless cookies might please you like they did Sangeeta and me!
[print_this]Recipe: Amaranth Oat Walnut Ginger Cookies
Summary: For eggless, gluten free baking, these Amaranth Oat Walnut Ginger Cookies are fabulous! Slightly crumbly, reminiscent of the quintessential Indian nan khatai that we used to bake in our childhood, I found them quite addictive.
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 100g + 50g oats
- 50g amaranth flour
- 50g walnuts
- 100g butter, chilled, cubed
- 1″ piece ginger, grated
- 1/2 tsp baking soda
- 50g brown sugar
- 50g honey
- 1-2 tbsp brown sugar for sprinkling
Method:
- Place 100g oats, amaranth flour, walnuts, chilled butter and ginger in bowl of food processor and blend to a fine meal.
- Add the baking soda, brown sugar and remaining oats and pulse al low speed to mix.
- With the motor running on slow, pour in the honey until mixed and the cookie dough comes together.
- Heat oven to 150C.
- Scoop out walnut sized bits of cookie dough and place on a parchment lined cookie tray. Gently press down with the tines of a fork. Sprinkle over with brown sugar.
- Bake for about 20-25 minutes until light golden brown and firm to touch.
- Cool completely on the rack.
- Note: For a GF diet, make sure your oats are GF.
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