July 31st, 2013
Eggless Wholewheat Oat Cookies
I have always loved road trips. Gazing out of the window while I watched the world go by, the trees and mountains, the fields, the houses, the sky, moon and stars in the night with music playing in the background, while the car zoomed past with my father at the helm was one of my favourite childhood activities.
And I got to relive this favoured pastime of mine along with my four year old when we visited several places by road when Hari and I visited my parents during his annual holidays. I got to show him the fields with farmers working on them, the bullock carts on the roads, wind mills and in other words the “real India” which city bred children are rarely exposed to. Along the way he discovered fascinating things, asked riveting questions and chanced upon interesting things to eat giving his developing taste buds a myriad different options
Soon after we came home to my parents, I made these healthy, wholesome and toothsome cookies to keep my little one’s taste for the good things in life intact.
When I had made a batch of these cookies at home in Mumbai, I remember how quickly they had disappeared. So, I decided to make a double batch this time to distribute to family and friends too.
Good quality, locally made unsalted cow butter is hard to come by in Mumbai, so I never let go of an opportunity to make cookies with butter in it when I visit my parents where this kind of butter is found in abundance.
These cookies are full of wholesome goodness, taste well and are quite easy to assemble, so there is hardly a reason not to give these a try.
As a snack served with your favorite mid afternoon drink, a breakfast side, a kiddie snack box or simply as an any time munchie these cookies rock!
And these are not to be left behind when you travel, especially on that special road trip, that brings back memories!
Eggless Wholewheat Oat Cookies Recipe
You can use 50% whole wheat flour and 50% plain flour for lighter cookies.
100 gm (1/2 cup) butter at room temperature
220 gm (1 cup) castor sugar or powdered sugar
1 tsp vanilla
2 tbsp milk
100 gm (1 cup) oats
140 gm (1 cup) whole wheat or plain flour
1 tsp cinnamon powder
1 tsp baking powder
In a large bowl put in the butter, sugar, vanilla and milk and beat until smooth and creamy.
In another bowl, assemble all the dry ingredients, the oats, flour, cinnamon powder and baking powder and mix well.
Mix in the dry ingredients into the butter mixture and knead briefly until the cookie dough comes together.
Preheat the oven at 175 C.
Divide the mixture into 24 equal parts and form into round balls.
Place on a greased or non stick cookie tray at a distance from each other.
Bake for 15 to 20 minutes for a chewy cookie and 25 to 30 minutes for crisp cookies.
Makes 24 cookies