Name: Eggless Gingery Walnut Cookies With Whole Wheat recipe by Ravneet K at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: Oatmeal 1/2 cup; Whole wheat flour 3/4 cup; Almond butter and olive oil mix 6 tablespoon; Jaggery powder or sugar (more or less depending on your taste)1/4-1/2 cup-; Baking soda 3/4 teaspoon; Milk 2-3 teaspoon; Grated ginger 1/2 teaspoon; Chopped walnuts; Spices of your choice - you may use tea powder

ABOUT Eggless Gingery Walnut Cookies With Whole Wheat RECIPE

What do you look for in a cookie? Crunchy, delicious bites, right? What if I say I am going to disclose an eggless, butterless, and sugarfree cookie recipe? Enjoy crunchy yet melt in mouth bites with your tea time. You will love every bit of these baked beauties that use whole grains.

Ingredients Serving: 5

Oatmeal 1/2 cup
Whole wheat flour 3/4 cup
Almond butter and olive oil mix 6 tablespoon
Jaggery powder or sugar (more or less depending on your taste)1/4-1/2 cup-
Baking soda 3/4 teaspoon
Milk 2-3 teaspoon
Grated ginger 1/2 teaspoon
Chopped walnuts
Spices of your choice - you may use tea powder

Instructions

Sift whole wheat flour, oat flour, and baking soda two-three times.
Take another bowl. Whisk almond butter, olive oil, jaggery powder, grated ginger, and spices until light and fluffy.
Add the sieved flours and start combining the ingredients until it forms a dough. Remember, we do not want to knead the dough. Else the cookies will turn out chewy due to gluten formation from kneading.
If you are unable to gather the ingredients, add milk - 1 teaspoon at a time.
Add chopped walnuts.
Pack the dough in a cling film and refrigerate for 30 minutes.
Take out the log from the fridge and preheat the oven.
Preheat microwave convection to 170 degrees for 10 mins.
Roll out the dough to a thickness of 1/4 inches.
Use a cookie cutter of your choice to cut into desired shapes.
Bake for 15-16 minutes at 170 degrees centigrade
Allow the cookies to cool down before munching on them.

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