Name: BANANA BERRIES JAGGERY COOKIES recipe by Sarika Behal at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: Wholewheat flour: 1 cup; Oats: 1 cup; Powdered Jaggery and White sugar mix: 1/2 cup; 3/4th powered jaggery and 1/4th castor sugar; Baking powder: 1/2 tsp; Baking Soda: 1/4th tsp; Over ripened banana: 1 large, pureed in a blender; Dried Blueberries and Cranberries mix: A handful; Canola oil: 1/4th cup (you can also use Olive oil); Egg: 1 small; Flaxseeds: 1 tsp ground; Cinnamon: 1/2 tsp; Nutmeg: 1/4 tsp; Pure Vanilla extract: 1/2 tsp

ABOUT BANANA BERRIES JAGGERY COOKIES RECIPE

These cookies seriously came out delicious. Soft and gooey from inside and oats crispness on the outside. And these are amazingly healthy too. I made these for my 3 year old and he absolutely loved these.

Ingredients Serving: 3

Wholewheat flour: 1 cup
Oats: 1 cup
Powdered Jaggery and White sugar mix: 1/2 cup; 3/4th powered jaggery and 1/4th castor sugar
Baking powder: 1/2 tsp
Baking Soda: 1/4th tsp
Over ripened banana: 1 large, pureed in a blender
Dried Blueberries and Cranberries mix: A handful
Canola oil: 1/4th cup (you can also use Olive oil)
Egg: 1 small
Flaxseeds: 1 tsp ground
Cinnamon: 1/2 tsp
Nutmeg: 1/4 tsp
Pure Vanilla extract: 1/2 tsp

Instructions

Sift flour, baking powder, baking soda, cinnamon and nutmeg. Mix well till everything incorporates. Keep aside Blitz powdered jaggery in a blender once.
n a glass bowl, whisk together oil, jaggery and sugar. Whisk for 3 to 4 mins till it mixes well.
Break in an egg and whisk together till the mixture is light and mixes well. Takes 5 mins.
Now add Vanilla extract, flaxseeds and banana puree. Mix again till it blends in. The mix will be runny
Now fold in the flour in 3 batches and form a dough. The mixture will be slightly sticky. It'll give a gooey texture.
Mix in the berries and gently fold.
Line baking tray with a foil or parchment paper. Grease foil with some oil. Scoop out one tbsp of batter and place it on the tray.
Keep an inch gap between the cookie dough because the dough will expand.
Preheat the oven 10 mins before you start baking at 170 C
Bake for 10 to 12 mins till the top is lightish brown . Time may vary. Keep checking.
Place cookies on wire rack for it to cool down. Store in an airtight jar once completely cooled.

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