These are the best cookies I have ever baked. The appearance and the crunch were unbeatable.
Have used regular oats,wheat flour, desiccated coconut and almond meal. You can dry roast fresh coconut and use that. Almond meal can be made at home by grinding the almonds in a mixer grinder.
Grind half a kg almonds and store the almond meal in an airtight container. Use it in any recipe, be it a cake or cookies. This will increase the nutrition quotient of your recipe. And thats why we bake at home.
Jaggery can be ground to a fine powder and used. You can use any other sugar you have. Just powder it before using.
I have added roasted water melon seeds. Dry roasting and storing in air tight containers is the best way to avoid worm infestation during the rainy season. Or you can store them in the freezer.
Oats Coconut Cookies
- 1 cup Oats
- 1/2 cup Wheat flour
- 2 tbsp Desiccated coconut
- 4 tbsp Almond meal
- 1/4 cup Ghee or Clarified butter
- 1/2 cup Powdered jaggery
- 2 tbsp Watermelon seeds
- 1 tbsp Milk
- 1 tsp Vanilla extract
- Take ghee and powdered jaggery in a big bowl. Cream together until the mixture is fluffy and white.
- Add vanilla extract and mix again.
- In another bowl, take oats,wheat flour,almond meal and desiccated coconut. Mix them thoroughly with a spatula.
- Now add dry ingredients to the wet ingredients. Bring the dough together with hands. If required, add 1-2 tsp of milk. Avoid kneading the dough.
- Mix in water melon seeds or any other seeds of your choice.
- Refrigerate the dough for 15-20 minutes.
- Line a baking tray with parchment paper.
- Preheat the oven at 160 C for 10 minutes.
- Take out the cookie dough and divide it into 16 parts. Use a big spoon to take out the dough. Place the dough balls on the baking tray and press with your fingers.
- Bake at 160 C for 18-20 minutes or until the edges are brown.
- Cool them on a wire rack and store in an airtight container.