Showing posts with label healthy cookies. Show all posts
Showing posts with label healthy cookies. Show all posts

Saturday, September 5, 2026

Jowar / Sorghum Flour Almond Cookies

 Eggless Jowar Almond Cookies

Ingredients

1 cup (110 g )- Jowar/Sorghum flour

1/3 cup (60 g) - Ghee/Butter

2/3 cup (100 g) - Jaggery

1 tsp - Vanilla Extract

1/4 tsp - Salt

1/2 tsp - Baking Soda

1 tsp - Baking Powder

1/4 cup (25 g) - Tapioca flour

1/2 cup (70 g) - Almond flour

1/2 cup  (125 ml)- Milk

2-3 tbsp - Sliced Almonds

 

Preparations

Take the Jaggery and Ghee/Butter in a large mixing bowl and whisk it for a few minutes until the mixture turns pale and fluffy.

Add in the Vanilla extract, Salt, Baking powder and Baking soda to the bowl and give it another good whisk so all these ingredients are evenly mixed in.

Now add the Jowar/Sorghum flour, Tapioca flour and Almond flour to the bowl along with the milk.

Using a spatula, mix all the ingredients gently but thoroughly to form an even dough.

Cover the dough with plastic wrap and refrigerate it for around 1-2 hours or upto overnight.

Take the dough out, let it sit at room temperature for 5 minutes if it feels very stiff.

Line a baking sheet with parchment paper and take out 1 tbsp portions of the dough. Gently roll it with your palms and add some sliced almonds on top.

Place the portioned cookies on the prepared baking sheet and press them slightly. These cookies don't spread much so flattening them slightly is necessary.

Bake the cookies in a preheated oven at 180C for around 20-25 minutes until they have turned a beautiful golden brown.

Take them out on a wire rack to cool completely. Store them in an airtight container for up to 2 weeks.

Notes

You can substitute Ghee with Butter. Butter has more moisture than ghee so you may need 1-2 tbsp less milk if you use butter in this recipe.

If you do not have almond meal handy, use the same amount of whole almonds and grind them into a find powder with Jowar/Sorghum flour. This will allow you to grind almonds into a much finer powder than if you grind it on its own.

Different flours absorb different amount of water. Depending on your Jowar flour, you may need anywhere from 1/2 cup to 3/4 cups of milk. Add 1/2 cup of milk first and then add a tablespoon at a time until a smooth cookie dough forms.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Tuesday, May 20, 2025

Tasty and Healthy No-bake Peanut Butter Cookies.

 Peanut Butter - Recipes - Cookies

The fact that they are no-bake (simple mix the ingredients together, form them into cookies, and let them chill until firm) adds to their appeal. A couple of these cookies anytime of the day make for a sweet snack, while they are also great for breakfast on-the-go.

Thanks to the peanut butter, there's already protein in these cookies, but this can be boosted if you add some quinoa flakes - a natural protein-rich whole grain that is gluten-free. You can find these flakes in the natural foods section of your grocery store or supermarket. 
 
No-Bake Peanut Butter Protein Cookies (Makes 18 Cookies) 
 
Ingredients:  
1/2 cup creamy peanut butter 
1 small, very ripe banana, mashed (about 1/3 cup) 
1/3 cup maple syrup 
2 1/2 cups quinoa flakes 
1/4 cup milk 
1/8 teaspoon kosher salt 
1/2 cup chopped dark chocolate 
 
Method:  
1. Line a baking sheet with wax or some parchment paper. 
 
2. Place the peanut butter, banana, and maple syrup in a medium saucepan over a low heat and stir it until it has melted together and is well-combined - 1 to 2 minutes. 
 
3. Remove from the heat and stir in the quinoa flakes, milk, and salt. Cool the mixture until it's no longer warm - roughly 10 minutes. 
 
4. Stir in the chocolate. Scoop the mixture (using a tablespoon) onto the prepared baking sheet. Using your hands, shape and flatten each scoop into a 1/2-inch-thick round disc. Place in the refrigerator until firm, around 1 hour.

Notes 
Quinoa flake substitute: If you cannot find quinoa flakes, swap in an equal amount of quick-cooking oats. 
 
Storage: These cookies can be stored in an airtight container in the fridge for up to 10 days, or in the freezer for up to 2 months.


https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs