Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies | How to make Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies

By Donna George  |  12th Jun 2016  |  
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  • Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies, How to make Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies
Whole Wheat, Oatmeal and Amaranth Fruitcake Cookiesby Donna George
  • Prep Time

    10

    mins
  • Cook Time

    12

    mins
  • Serves

    4

    People

10

0

About Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies Recipe

This is my take on the traditional oatmeal cookie. This cookie in addition to using a whole lot of heart-friendly ingredients, also has a fun factor associated to it. This cookie uses my left-overs of rum soaked dried fruits and nuts from Christmas time. Thus the result is a heavenly combination of grains, nuts and dried fruit! Do try these lip-smacking Whole Wheat Oatmeal and Amaranth Fruitcake Cookies.

Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies, a deliciously amazing recipe to treat your family members. This recipe of Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies by Donna George will definitely help you in its preparation. Surprisingly the preparations for Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies is just too tempting. Cooking Whole Wheat, Oatmeal and Amaranth Fruitcake Cookiesat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofWhole Wheat, Oatmeal and Amaranth Fruitcake Cookies from Better Butter.

Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies

Ingredients to make Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies

  • 1 1/4 cups Whole wheat flour + 2 tablespoons
  • 1 cup oats
  • 1/2 cup amaranth flour
  • 1 tablespoon Ground flax seeds
  • 1/2 teaspoon Baking powder, slightly heaped
  • 1/2 teaspoon baking soda, slightly heaped
  • 1/2 cup Soft light brown sugar (Add lesser if you like it less sweet)
  • 3/4 cup Rum soaked dry fruits (Any excess liquid drained; refer notes)
  • 1/4 cup Coarsely chopped walnuts
  • 1 to 2 tablespoons Dark chocolate chips
  • 3/4 cup Vegetable oil
  • 1 Beaten egg OR 1 Mashed banana to replace egg
  • 5 Tablespoons Milk

How to make Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies

  1. Preheat oven to 180 degree Celsius. Lightly grease a baking sheet.
  2. Mix together the flours, oats, ground flax, baking powder, baking soda, sugar, rum soaked fruits, walnuts and chocolate chips in a large bowl.
  3. In another bowl, whisk/beat together the egg, (If using mashed banana instead of egg do not add it during this step. Add it during the above step with the rest of the dry ingredients and mix well.) oil & milk together.
  4. Make a well in the centre of the dry ingredients and pour in the egg mixture. Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough.
  5. Shape cookies and arrange well apart on the greased baking sheet; flatten the tops down slightly with a fork. Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden. (oven times may vary)
  6. Remove from the oven and allow it to cool for 2-3 mins on the baking sheet.
  7. Transfer the cookies to a wire rack to cool. Serve when cold or store in an airtight container.

My Tip:

Make sure all excess liquid from the rum soaked fruits are drained. These cookies are soft cakey cookies. So don't worry if you don't achieve the usual cookie texture.

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