Sep 10, 2019, Updated May 07, 2023 These cookies are refined sugar free and make a nice treat with chai or coffee. I am back with yet another healthy-ish cookie recipe. If you guys love my Whole Wheat Jaggery Cookies, then you will love these Oats Jaggery Cookies too! Just like the whole wheat jaggery cookies, these are free of refined sugar and made with whole grains. Simple, good for you stuff. I don’t claim these cookies to be super healthy or anything like that but these are so much better than store-bought stuff.
These Oats Jaggery Cookies
✓ are made with whole grains- whole wheat and whole rolled oats ✓ packed with fiber ✓ free of refined sugar ✓ eggless and easy to make with basic pantry ingredients These cookies call for basic ingredients like every day atta (durum wheat flour) which we used in India to make rotis (flatbread) every day. To make these cookies more nutritious, I added oats to them. Here, I have added rolled oats. You may use quick oats but I do like the texture of rolled old fashioned rolled oats here. These cookies are flavored with cardamom and cinnamon, two of my favorite spices. You can change the quantity of these spices as per your taste. I love little extra spice in my cookies and hence I added 3/4 teaspoon of each. I have used butter here but you can use ghee also. Just substitute equal amount of ghee in the recipe and follow the same steps. These Oats Jaggery Cookies are free of refined sugar as they are sweetened with jaggery (unrefined sugar obtained from raw, concentrated sugarcane juice). If you don’t have jaggery, you may use brown sugar in place. I also packed in some nuts (chopped cashews and almonds) in the cookies for that crunch. You may skip them if you want or add more nuts if you like nuts in your cookies. Raisins or dried cranberries would be a good addition too. The dough for these cookies is quite sticky. So, yeah don’t panic when the dough feels quite wet and sticky, it’s supposed to be that way. Since the dough is sticky, you just have to pinch the dough, make small balls and then flatten them to make cookies. There’s no need to roll the dough here. Makes it much easier, right?
How Long to Bake These Cookies
18 minutes at 350 F degrees – for softer cookies with slightly crunchy edges. 20 minutes at 350 F degrees- for crispy edges and soft center (this is my favorite texture and I bake for 20 minutes). 22 minutes at 350 F degrees- if you want super crispy cookies and want the center to be crisp too.
How to Store These Cookies
Let the cookies cool down on a wire rack once they are baked. Then place in an airtight container and store at room temperature. They should stay good for 2 weeks at least.
Method
Pre-heat oven to 350 F degrees. Line a large baking sheet with parchment paper and set aside. 1- To a large bowl, add atta, rolled oats, baking powder, cardamom powder, cinnamon powder and salt. 2- Mix until everything is well combined. Set this aside. 3- Sift powdered jaggery before measuring and using in the recipe. Sifting is important so don’t skip it. 4- To the steel bowl of your stand mixer or use your hand mixer, add room temperature butter and powdered jaggery. 5- Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter and jaggery until well combined and creamy, for 2 to 3 minutes. 6- Add milk and mix until combined. 7- Add in the flour-oats mixture. 8- Mix until it all combines together. Then add in the nuts. 9- Mix after adding the nuts. The dough will be wet and sticky. That’s okay. 10- Take a small portion from the dough, around 35-40 grams. Roll to form a round shape. 11- Then press it between your palms to flatten it and make a circle of around 2.5 inch diameter. Repeat with remaining dough and make all the cookies similarly. You will get 13 to 14 cookies. 12- Arrange all the cookies on the prepared baking sheet. Bake at 350 F degrees for 18 to 20 minutes. I bake for 20 minutes for crispier edges. Bake for 22 minutes for even crispier cookies. Remove Oats Jaggery Cookies from the baking sheet and place them on a wire rack to cool completely. Once cooled, store them in an airtight container. Enjoy with a glass of milk or coffee or chai! If you’ve tried this Oats Jaggery Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
title: “Oats Jaggery Cookies " ShowToc: true date: “2024-10-01” author: “Geneva Krauss”
Sep 10, 2019, Updated May 07, 2023 These cookies are refined sugar free and make a nice treat with chai or coffee. I am back with yet another healthy-ish cookie recipe. If you guys love my Whole Wheat Jaggery Cookies, then you will love these Oats Jaggery Cookies too! Just like the whole wheat jaggery cookies, these are free of refined sugar and made with whole grains. Simple, good for you stuff. I don’t claim these cookies to be super healthy or anything like that but these are so much better than store-bought stuff.
These Oats Jaggery Cookies
✓ are made with whole grains- whole wheat and whole rolled oats ✓ packed with fiber ✓ free of refined sugar ✓ eggless and easy to make with basic pantry ingredients These cookies call for basic ingredients like every day atta (durum wheat flour) which we used in India to make rotis (flatbread) every day. To make these cookies more nutritious, I added oats to them. Here, I have added rolled oats. You may use quick oats but I do like the texture of rolled old fashioned rolled oats here. These cookies are flavored with cardamom and cinnamon, two of my favorite spices. You can change the quantity of these spices as per your taste. I love little extra spice in my cookies and hence I added 3/4 teaspoon of each. I have used butter here but you can use ghee also. Just substitute equal amount of ghee in the recipe and follow the same steps. These Oats Jaggery Cookies are free of refined sugar as they are sweetened with jaggery (unrefined sugar obtained from raw, concentrated sugarcane juice). If you don’t have jaggery, you may use brown sugar in place. I also packed in some nuts (chopped cashews and almonds) in the cookies for that crunch. You may skip them if you want or add more nuts if you like nuts in your cookies. Raisins or dried cranberries would be a good addition too. The dough for these cookies is quite sticky. So, yeah don’t panic when the dough feels quite wet and sticky, it’s supposed to be that way. Since the dough is sticky, you just have to pinch the dough, make small balls and then flatten them to make cookies. There’s no need to roll the dough here. Makes it much easier, right?
How Long to Bake These Cookies
18 minutes at 350 F degrees – for softer cookies with slightly crunchy edges. 20 minutes at 350 F degrees- for crispy edges and soft center (this is my favorite texture and I bake for 20 minutes). 22 minutes at 350 F degrees- if you want super crispy cookies and want the center to be crisp too.
How to Store These Cookies
Let the cookies cool down on a wire rack once they are baked. Then place in an airtight container and store at room temperature. They should stay good for 2 weeks at least.
Method
Pre-heat oven to 350 F degrees. Line a large baking sheet with parchment paper and set aside. 1- To a large bowl, add atta, rolled oats, baking powder, cardamom powder, cinnamon powder and salt. 2- Mix until everything is well combined. Set this aside. 3- Sift powdered jaggery before measuring and using in the recipe. Sifting is important so don’t skip it. 4- To the steel bowl of your stand mixer or use your hand mixer, add room temperature butter and powdered jaggery. 5- Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter and jaggery until well combined and creamy, for 2 to 3 minutes. 6- Add milk and mix until combined. 7- Add in the flour-oats mixture. 8- Mix until it all combines together. Then add in the nuts. 9- Mix after adding the nuts. The dough will be wet and sticky. That’s okay. 10- Take a small portion from the dough, around 35-40 grams. Roll to form a round shape. 11- Then press it between your palms to flatten it and make a circle of around 2.5 inch diameter. Repeat with remaining dough and make all the cookies similarly. You will get 13 to 14 cookies. 12- Arrange all the cookies on the prepared baking sheet. Bake at 350 F degrees for 18 to 20 minutes. I bake for 20 minutes for crispier edges. Bake for 22 minutes for even crispier cookies. Remove Oats Jaggery Cookies from the baking sheet and place them on a wire rack to cool completely. Once cooled, store them in an airtight container. Enjoy with a glass of milk or coffee or chai! If you’ve tried this Oats Jaggery Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
