Name: Eggless Oats and Nuts Cookies recipe by Smitha Kalluraya at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: Quick cooking plain Oats - 1 cup ( saffola , kellogg's, quaker etc ); (Cashew + Almonds) mix / any one - 1/4 cup; Wheat flour - 1/3 cup; Honey - 1/4 cup; Curd - 1- 2 tsp; Baking Soda - 1/4 tsp; Vanilla essence / pista essence - 1/2 tsp

Ingredients Serving: 8

Quick cooking plain Oats - 1 cup ( saffola , kellogg's, quaker etc )
(Cashew + Almonds) mix / any one - 1/4 cup
Wheat flour - 1/3 cup
Honey - 1/4 cup
Curd - 1- 2 tsp
Baking Soda - 1/4 tsp
Vanilla essence / pista essence - 1/2 tsp

Instructions

Transfer Cashew and almonds to a mixer and make a coarse powder of it . Keep aside .
Next take oats and grind into coarse powder, keep aside.
In large bowl mix oats powder, nuts powder along with wheat flour, baking soda, honey, and essence. Mix well to combine all ingredients together. The mixture will be crumbly .To the crumbly mix ,add a tsp or 2 curd to make a smooth dough
Cover the dough and keep in fridge for 45 minutes. this will make dough a bit hard and non sticky .
After 45 mins , Preheat the oven at 180c for 10 minutes . Divide the dough to small lemon sized equal balls.
Flatten each balls gently by using your palm.Arrange the cookies on the baking tray lined with parchment paper. Leave some space in between .
Use your fork and press in the centre of each cookie to make an impression as shown in pic .
Place the tray in the middle rack and bake the cookies at 180 c for 10 - 12 mins . After 10 -12 mins , take them out and reduce the temperature to 160 c and bake the cookies again for 3-5 minutes
Remove the cookies from the tray and let it cool completely.Initially they look soft when hot but after sometime , they will become crunchy .
Store the cookies in an air tight container and relish !!! Stays good for minimum 6-7 days .

Similar Recipes