“Remember, there are cookies waiting here for you.”
Dean Koontz
Eggless Wholegrain Almond Jaggery Oat Cookies had us quite happy. These are cookies that comfort, hit the right spot, keeps you happy and are stuffed to the gills with good stuff. It’s actually a very simple cookie recipe, a twist on the fabulous Anzac, an eggless cookie I make often. A cookie I have recreated in different avatars often too.
The concept is simple, and they are eggless cookies that keep for long and travel well. The same goes for the tart base that I make ever so often inspired by this eggless dough idea. Here’s one…These Eggless Mini Almond Oat Pies with Rabri Saffron Cream, a recipe for Diwali I did for KitchenAid, scream for attention.That they are eggless meets a growing local demand during the festive season around Diwali. Like Anzacs, these were delicious.
“An Anzac biscuit is a sweet, hard tack biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. “The Eggless Mini Almond Oat Pies were part wholegrain, yet with the goodness of oats and almond meal. These Eggless Wholegrain Almond Jaggery Oat Cookies bettered those! These are 100% wholegrain and the sugar has been replaced by jaggery. As you can see, I keep experimenting with this and that. Some work, some don’t, but it keeps me busy doing what I love best, baking!
With cookies as ridiculously simple as these, I found loads of time playing around styling and shooting them. Credit of course to the beautiful pottery I had on hand. The colours just resonated with my frame of mind, and that day all I did was have endless fun! Some days are so therapeutic; it was one of those!
The beautiful ceramic ware is from a local ceramic artist, Anumita Jain, from Delhi. You can find her at A Clay Story. I think you’ll see a lot more of her art in my frames in future as I mentioned in this Olive Oil Walnut Garlic Rosemary Foccacia post.
Food props give me unbelievable happiness, the ‘earthy’, rustic and hand made ones making my heart sing with joy! Did I tell you I was back in Old Delhi yesterday? Yes, plan made suddenly and off the better half & me went. We wandered around, ate some, shopped some. More about that later. For now, here’s the simple Eggless Wholegrain Almond Jaggery Oat Cookies recipe!
Eggless Wholegrain Almond Jaggery Oat Cookies
Ingredients
Dry mix
- 100 g whole wheat flour
- 100 g oats
- 100 g almond meal
- pinch salt
Wet Mix
- 100 g butter room temperature
- 100 g honey
- 50 g jaggery
- 1/2 tsp baking soda
Instructions
- Preheat oven to 140C
- Place dry ingredients in bowl of Kitchen Aid with paddle attachment.
- Place butter, honey and jaggery in heatproof measuring cup and heat 1 min in microwave.
- Stir soda into butter mix.
- With paddle attachment, gently pour wet mix over dry mix at low speed until dough comes together.
- Make 1 tsp size dough balls, and flatten gently, topping with almond flakes if desired, gently pressing into place.
- Bake for 20 minutes until golden brown and firm to touch. The cookies are slightly soft. Bake a further 5-7 minutes if you want a firmer cookie.
- Cool completely on cookie rack.
- If they do soften after a day or so, microwave them in a single layer for 30 seconds on high power.