I usually do not bake cookies from April onwards till about September/ October because the weather conditions are such that the cookies do not remain crisp for long. The humidity gradually begins to increase from April and once the monsoon arrives in mid–June, it gets worse; the cookies turn soggy while one is trying to cool them on a wire rack. It is one thing to enjoy chewy cookies and another to have soggy ones.

However, I have a large bag of rolled oats lying in my fridge that needs to be consumed before it expires and having baked a batch of my Roasted Almonds Oatmeal Cookies and these energy bars the family wanted to have a change of taste. So I baked a batch of these jaggery sweetened cookies to which I added desiccated coconut along with walnuts, raisins and chocolate chips; a bit similar to my cardamom perfumed Date Palm Jaggery Wholemeal Cake.

The cookies are delicious, healthy and perfect to dunk in your tea or coffee (or a glass of milk). Besides, the cardamom will make your house smell heavenly 🙂

1 tbsp Flaxseed Powder / Flax meal

2½ tbsp Water

1½ C Rolled Oats

1 C Whole wheat Flour (Atta)

¼ C Desiccated Coconut

¾ tsp Baking Soda

¼ tsp Salt

1 tsp Cardamom Powder (adjust to taste)

½ tsp Vanilla Essence

2 tbsp Raisins

¼ C roughly chopped Walnuts (toasted)

¼ C roughly chopped Almonds (toasted)

1/3 C Chocolate Chips (optional)

125 gm unsalted Butter, at room temperature

1 C / 125 gm Sifted Jaggery (for mildly sweetness use ¾ cup)

Turn on the oven to 180 degree C. Prep the baking sheet by lining it with parchment paper or butter paper. In case you do not have either, grease the baking sheet with butter. Set aside.

Mix the flaxseed powder with water and set it aside for fifteen to twenty minutes. Our vegan egg is ready.

In a mixing bowl, whisk together rolled oats, whole wheat flour, desiccated coconut, baking soda, salt and cardamom powder. Set aside.

In a large mixing bowl whisk together the butter and jaggery till they are well combined and the mixture turns light/ pale.

Add the flaxseed mixture to the butter jaggery mix and whisk till it is well incorporated.

Next add the flour mix and combine everything till there are no dry patches. Do not over work the mixture / dough.

Add the chocolate chips, walnuts and raisins and divide the dough in twenty equal portions (approximately thirty grams each). Roll the balls between your palms and flatten them to one fourth inches thickness.

Place on the baking sheet at an inch distance and bake for twenty minutes or till the cookies turn golden brown around the edges.

Remove the baking sheet from the oven and allow the cookies to sit for a minute before you transfer them to the cooling rack. Cool completely before you serve or store them.

Enjoy with beverage of your choice.

Yield – 20 Cookies

Thank you for your visit and see you soon again, with another exciting recipe. 

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