EGGLESS OATS COOKIES / OATS & NUTS COOKIES – SUGAR FREE COOKIES

Eggless Oats cookies were in my bake list from a long time . Though there are many versions of oats cookies , i was wondering which one i should try first . While blog hopping ,I stumbled upon this recipe. Any healthy recipes surely attracts me and this Oats & Nuts Cookies was one such. What i liked most about this recipe was it’s eggless , butterless ,oil less and sugar free too .I am happy that i did try these eggless Wholewheat Oats cookies .Wow !! they had turned almost like digestive biscuits !! So crunchy , tasty ,delicious and guiltfree . I was happy and surprised that even my kids loved them . With whole wheat , oats , nuts , honey …we can actually feel good that we are indulging into healthy stuff. I have prepared these oats cookies a couple of times and never has it disappointed me . Go ahead friends .. do give a try and be prepared to get accolades …

EGGLESS OATS COOKIES

Smitha Kalluraya

Sugar free Eggfree crunchy Oats Nuts Cookies

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Course Snack

Cuisine American

Servings 15

Ingredients

 

• 1 cup Quick cooking/ plain oats, ( saffola,kellogs,quaker etc )
• 1/3 cup Wheat flour
• 1/4 cup ( Cashew + Almonds) mix / any one
• 1/4 cup Honey
• 1 - 2 tsp curd
• 1/4 tsp Baking soda
• 1/2 tsp Vanilla essence/ pista essence

Instructions

 

• Transfer Cashew and almonds to a mixer and make a coarse powder of it . Keep aside .
  
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• Next take oats and grind into coarse powder, keep aside.
  
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• In large bowl mix oats powder, nuts powder along with wheat flour, baking soda,  honey, and essence. Mix well to combine all ingredients together. The mixture will be crumbly .
  
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• To the crumbly mix , add a tsp or 2 curd to make a smooth dough .
  
• Cover the dough and keep in fridge for 45 minutes. this will make dough a bit hard and non sticky .
  
• After 45 mins , Preheat the oven at 180c for 10 minutes .
• Divide the dough to small lemon sized equal balls.
  
• Flatten each balls gently by using your palm.Arrange the cookies on the baking tray lined with parchment paper. Leave some space in between .
  
• Use your fork and press in the centre of each cookie to make an impression as shown in pic .
  
• Place the tray in the middle rack and bake the cookies at 180 c for 10 - 12 mins . After 10 -12 mins , take them out and reduce the temperature to 160 c and bake the cookies again for 3-5 minutes or till they are golden brown from sides as well bottom . This will make cookies crisper.
• Remove the cookies from the tray and let it cool completely.Initially they look soft when hot but after sometime , they will become crunchy .
  
• Store the cookies in an air tight container and relish !!! Stays good for minimum 6-7 days .
  
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Notes

1. Instead of honey you can use powdered sugar .
2. If the dough doesn’t hold together, add extra 1 tsp curd to make smooth dough.
3. You can use any essence for various flavours like vanilla , pineapple , pista , rose etc .
4. Duration for which cookies has to be baked varies slightly and depends on your oven . For me it took 12 mins on 180 and 4 minutes at 160 c . So to avoid over baking , better keep an eye towards end .

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