Eggless Wholegrain Almond Jaggery Oat Cookies
Eggless Wholegrain Almond Jaggery Oat Cookies, 100% wholegrain, the sugar replaced by jaggery & honey, these are yet another delicious twist on the Anzac cookie.
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.