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Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies

Jun-12-2016
Donna George
10 minutes
Prep Time
12 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Christmas
  • American
  • Baking
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 1 1/4 cups Whole wheat flour + 2 tablespoons
  2. 1 cup oats
  3. 1/2 cup Amaranth flour
  4. 1 tablespoon Ground flax seeds
  5. 1/2 teaspoon Baking powder, slightly heaped
  6. 1/2 teaspoon Baking soda, slightly heaped
  7. 1/2 cup Soft light brown sugar (Add lesser if you like it less sweet)
  8. 3/4 cup Rum soaked dry fruits (Any excess liquid drained; refer notes)
  9. 1/4 cup Coarsely chopped walnuts
  10. 1 to 2 tablespoons Dark chocolate chips
  11. 3/4 cup Vegetable oil
  12. 1 Beaten egg OR 1 Mashed banana to replace egg
  13. 5 Tablespoons Milk

Instructions

  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.

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