Whole Wheat Almond Cookies

Almond Cookies made up of Wheat Flour, Almonds, Jaggery and Some Spices
Almond Cookies, Ready to Serve

Whole wheat Almond Jaggery Cookies with flavors of cinnamon, cardamom and crushed almonds. Sounds nutritious than cookies sold and marketed by big companies? Trust me, they are!!

For these cookies to get the almond flavor,  use some almond flour and almond extract (if available) in the dough. And for the final touch, roll cookies in crushed almonds.

In case, crushed almonds don’t stick to cookies or looking for substitute of jaggery, keep reading, I have some tips for your at the end

Ingredients


  • Whole wheat flour (Atta) – 1.25 cups
  • Almond Flour – 1/4 cup
  • Baking Powder – 1/2 teaspoon
  • Cardamom Powder – 1/2 teaspoon
  • Cinnamon Powder – 1/2 teaspoon
  • Butter / Oil – 1/3 cup, use any flavorless oil like avocado, canola or normal vegetable oil
  • Sifted Jaggery powder – 1/2 cup (measured after sifting)
  • Almond Extract – 1/2 teaspoon (If Available for better flavors)
  • Oat Milk (For Vegans) or any milk of your choice – 2 tablespoons, may need more in case you want to change ingredients, tips below
  • Crushed almonds – 1/2 cup, for rolling
  • a Pinch of Salt

Preparation


  • Sift jaggery powder (Sifting it must to avoid lumps)
  • To make almond flour, grind 1/4 cup of almonds in food processor. Don’t over run food processor. Otherwise it will form almond butter. Make sure you sift the flour as well

Method


  • In a large bowl, add whole wheat flour, almond flour, baking powder, cardamom powder,cinnamon powder and salt and whisk it well. Keep the mixture aside
  • In another large bowl or use steel bowl of your stand mixer fitted with paddle attachment, whisk together butter with sifted jaggery powder and almond extract. Add milk (I used normal milk) to it and mix it. Don’t over mix, just combine it
  • Start adding the flour mix, little by little and mix it after each addition of flour. The dough should come together. If it isn’t coming together, you might need to add more milk
  • Cling wrap the dough and refrigerate for 20 minutes
  • After 20 minutes, roll the dough into 1/4 inch thickness using a rolling pin. If the dough is breaking a lot while rolling, it might be dry and needs more moisture. In such case, just wet your hands with little water, quick knead the dough and then roll again
  • Create round shape cookies using ice creme scoop for perfect size
  • Take a plate with crushed almonds (I usually crush the almonds in a food processor, don’t crush it fine but coarsely) and roll the cut cookies with the crushed almonds
  • Repeat the same process for all the cookies and then arrange them on a baking tray. Bake at 350 F degrees for 20 minutes

Some Tips


  1. If the crushed almonds aren’t sticking to the cookies, you may need to brush the cookies with some water or milk and then roll them.
  2. If you want to have crispy bite, bake them for more for 3 minutes at same temp
  3. You can replace jaggery with any kind of sugar if not fond of it like brown sugar or coconut sugar or regular one.
  4. Can dairy milk be used? yes, you can.
  5. Can ghee or oil be used in place of butter? Yes, but you will need to adjust the amount of milk in the recipe
Almond Cookies made up of Wheat Flour, Almonds, Jaggery and Some Spices
Almond Cookies, Ready to Serve
Almond Cookies made up of Wheat Flour, Almonds, Jaggery and Some Spices

Whole Wheat Almond Cookies

whole wheat almond jaggery Cookies with flavors of cinnamon, cardamom and crushed almonds
Prep Time 20 mins
Cook Time 18 mins
Resting Time 30 mins
Total Time 1 hr 8 mins
Course Snack
Servings 4

Equipment

  • OTG

Ingredients
  

  • 1 1/4 cup Whole Wheat Flour sift it before using
  • 1/4 cup Almond Flour
  • 1/2 tbsp Baking Powder
  • 1/2 tbsp Cardamom Powder
  • 1/2 tbsp Cinnamon Powder
  • 1 pinch Salt
  • 1/3 cup Butter use flavorless / neutral oil for vegan cookies
  • 1/2 cup Jaggery powder measured after sifting
  • 1/2 tbsp Almond Extract if available for better flavors
  • 2 tbsp Milk use oat milk for vegan cookies
  • 1/2 cup Crushed Almonds

Instructions
 

  • In a large bowl, add whole wheat flour, almond flour, baking powder, cardamom powder,cinnamon powder and salt and whisk it well. Keep the mixture aside.
  • In another large bowl or use steel bowl of your stand mixer fitted with paddle attachment, whisk together butter with sifted jaggery powder and almond extract. Add milk (I used normal milk) to it and mix it. Don't over mix, just combine it.
  • Start adding the flour mix, little by little and mix it after each addition of flour. The dough should come together. If it isn’t coming together, you might need to add more milk.
  • Cling wrap the dough and refrigerate for 20 minutes
  • After 20 minutes, roll the dough into 1/4 inch thickness using a rolling pin. If the dough is breaking a lot while rolling, it might be dry and needs more moisture. In such case, just wet your hands with little water, quick knead the dough and then roll again.
  • Create round shape cookies using ice creme scoop for perfect size
  • Take a plate with crushed almonds (I usually crush the almonds in a food processor, don’t crush it fine but coarsely) and roll the cut cookies with the crushed almonds.
  • Repeat the same process for all the cookies and then arrange them on a baking tray. Bake at 350 F degrees for 20 minutes

Notes

  1. If the crushed almonds aren’t sticking to the cookies, you may need to brush the cookies with some water or milk and then roll them
  2. If you want to have crispy bite, bake them for more for 3 minutes at same temp
  3. You can replace jaggery with any kind of sugar if not fond of it like brown sugar or coconut sugar or regular one
  4. Can dairy milk be used? yes, you can
  5. Can ghee or oil be used in place of butter? Yes, but you will need to adjust the amount of milk in the recipe
Keyword Almond, Baking, Cookies, Jaggery, Whole Wheat
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