Recipe - Almond Jaggery Cookies For Perfect Tea Time

Whole wheat Almond Jaggery Cookies are flavored with almond extract, cardamom and rolled in crushed almonds.These crispy cookies are free of refined sugar and also vegan.If you are looking to bake simple homemade cookies to go with your chai, then you have come to just the right place.

These Almond Jaggery Cookies are made with basic pantry essentials and couldn’t be easier to make.All you need is 10 minutes of prep time to get the dough done, then rest the dough for 10-15 minutes and then bake.

These almond jaggery cookies are made with atta (whole wheat flour). You may use all purpose flour here but whole wheat flour makes them more wholesome.

Whenever I bake cookies at home, my aim is to always keep them simple and most of times also refined sugar free.This is especially true for my chai time cookies (like these whole wheat jaggery cookies) because I eat them everyday with my chai so I prefer them to be a little healthier.

Ingredients

1.25 cups atta 163 grams, durum whole wheat flour
1/4 cup almond flour 24 grams
1/2 teaspoon baking powder
1/2 teaspoon cardamom powder
pinch salt
1/3 cup oil 80 ml, use any flavorless oil like avocado, canola
1/2 cup jaggery powder (sifted) 64 grams, measured after sifting
1/2 teaspoon almond extract
2 tablespoons oat milk or any milk of choice, may need more
1/2 cup crushed almonds for rolling

Method

* Pre heat oven to 350 F degrees. Line a large baking sheet with parchment paper and set aside.

* In a large bowl whisk together atta, almond flour, baking powder, cardamom powder and salt. Set aside. Also, sift the jaggery powder.

* In a large bowl (using a whisk) or use steel bowl of your stand mixer fitted with paddle attachment, whisk together oil with jaggery powder and almond extract.

* Add milk (I used oat milk) and combine well.

* Start adding the flour mix, little by little and mixing after each addition.

* 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 15 minutes.

* Then 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.

* Cut cookies using a cookie cutter. I used a square cookies cutter and my cookies measured 1.5 x 1.5 inch.

* 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.

* You may apply some milk or water on top of the cookies and then roll in almonds if the almonds aren't sticking well.

* Repeat the same process for all the cookies and then arrange them on a baking tray. Bake at 350 F degrees for 20 minutes (18 minutes if don't want them super crispy).

* Let the cookies cool completely and then store in an air-tight container.