Feb 01, 2020, Updated May 07, 2023 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. So easy that you can easily make these even on a busy day!
These Almond Jaggery Cookies
✓ are made with whole wheat flour (atta) ✓ are vegan ✓ free of refined-sugar ✓ stay good for weeks in an airtight container If you ask me, there’s nothing like homemade cookies. You know what you are adding into your cookies, you can control the amount of sugar that goes into it. Plus they taste so much better than store bought because they are freshly baked. 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. I won’t say that these cookies are super healthy, but they are better than the store bought cookies, that’s for sure!
I have used jaggery powder to sweeten these cookies. For those who don’t know jaggery is unrefined sugar obtained from raw, concentrated sugarcane juice. It is widely popular in India and other Asian countries and used in number of desserts. For these cookies to get the almond flavor, I use some almond flour and almond extract in the dough. And for the final touch, I roll the cookies in crushed almonds. If the crushed almonds aren’t sticking to the cookies, you may want to brush the cookies with some water or milk and then roll them. You can make these any shape you want. I used my square cookie cutter and these cookies were 1.5 x 1.5 inch. How long to bake the cookies? I usually bake them for 20 minutes at 350 F degrees because I prefer crispy cookies. If you don’t want them to be super crispy, bake for 18 minutes. Substitutes for jaggery? You can use brown sugar or coconut sugar in place. If you use brown sugar, then the cookies won’t be refined sugar free. Can dairy milk be used? yes, should not be a problem. You can use any milk of choice here. Can ghee or butter be used in place of oil? Yes, but you will need to adjust the amount of milk in the recipe. You might need a little more milk to bring the dough together if you use butter or ghee (in solid form). If you use ghee in melted state, then you should be okay with the amount of milk mentioned in the recipe. How to store the cookies? Let them cool down completely, and then store in an airtight container at room temperature.
Method
1- In a large bowl whisk together atta, almond flour, baking powder, cardamom powder and salt. Set aside. Also, sift the jaggery powder. 2- In a large bowl or use steel bowl of your stand mixer fitted with paddle attachment, whisk together oil with jaggery powder and almond extract. 3- Add milk (I used oat milk) and combine well. 4- Start adding the flour mix, little by little and mixing after each addition.
5- 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. 6- 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. 7- 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. 8- 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.
More Homemade Crispy Cookies
Chocolate Walnut Cookies Oats Jaggery Cookies Cumin Cookies If you’ve tried this Almond Jaggery Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Vegan Almond Jaggery Cookies " ShowToc: true date: “2024-09-22” author: “Paul Lyons”
Feb 01, 2020, Updated May 07, 2023 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. So easy that you can easily make these even on a busy day!
These Almond Jaggery Cookies
✓ are made with whole wheat flour (atta) ✓ are vegan ✓ free of refined-sugar ✓ stay good for weeks in an airtight container If you ask me, there’s nothing like homemade cookies. You know what you are adding into your cookies, you can control the amount of sugar that goes into it. Plus they taste so much better than store bought because they are freshly baked. 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. I won’t say that these cookies are super healthy, but they are better than the store bought cookies, that’s for sure!
I have used jaggery powder to sweeten these cookies. For those who don’t know jaggery is unrefined sugar obtained from raw, concentrated sugarcane juice. It is widely popular in India and other Asian countries and used in number of desserts. For these cookies to get the almond flavor, I use some almond flour and almond extract in the dough. And for the final touch, I roll the cookies in crushed almonds. If the crushed almonds aren’t sticking to the cookies, you may want to brush the cookies with some water or milk and then roll them. You can make these any shape you want. I used my square cookie cutter and these cookies were 1.5 x 1.5 inch. How long to bake the cookies? I usually bake them for 20 minutes at 350 F degrees because I prefer crispy cookies. If you don’t want them to be super crispy, bake for 18 minutes. Substitutes for jaggery? You can use brown sugar or coconut sugar in place. If you use brown sugar, then the cookies won’t be refined sugar free. Can dairy milk be used? yes, should not be a problem. You can use any milk of choice here. Can ghee or butter be used in place of oil? Yes, but you will need to adjust the amount of milk in the recipe. You might need a little more milk to bring the dough together if you use butter or ghee (in solid form). If you use ghee in melted state, then you should be okay with the amount of milk mentioned in the recipe. How to store the cookies? Let them cool down completely, and then store in an airtight container at room temperature.
Method
1- In a large bowl whisk together atta, almond flour, baking powder, cardamom powder and salt. Set aside. Also, sift the jaggery powder. 2- In a large bowl or use steel bowl of your stand mixer fitted with paddle attachment, whisk together oil with jaggery powder and almond extract. 3- Add milk (I used oat milk) and combine well. 4- Start adding the flour mix, little by little and mixing after each addition.
5- 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. 6- 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. 7- 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. 8- 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.
More Homemade Crispy Cookies
Chocolate Walnut Cookies Oats Jaggery Cookies Cumin Cookies If you’ve tried this Almond Jaggery Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
