Once I got the hang of cookie making, I started experimenting. And these cookies are result of one such experiment. You may remember me talking about my hubby's cardamom aversion, hence i baked chocolate cookies for him. Inspired by the Almond Cardamom Cookies, I baked vanilla cookies for him and Zini. I did few experiments with the amount of vanilla in the cookies and finally hit a bull's eye with the current recipe. And because i was baking them for Zini also i had to make them extra healthy!! Hence i went the whole wheat and jaggery way..
This essentially means that, these cookies are refined sugar free and are made of whole wheat!! I thought of calling them egg free, refined sugar free, nuts and whole wheat vanilla cookies..But when i read it, i realized how long the name sounded, so we will keep things simple by calling these vanilla cookies :)
|Egg free, refined sugar free, nuts and whole wheat vanilla cookies...Phew!!|
1.5 Cups Whole wheat flour (once in a while you can use refined flour too. it's ok.)
3/4 Cup Jaggery powder (you can use the regular powdered sugar if you don't want to use the jaggery powder)
1 tablespoon pure vanilla extract
1/2 cup Chopped nuts of your choice (i used almonds, you can also use pistachio, walnut, cashew or any other nut you took fancy to)
3/4 Cup Butter
1/4 teaspoon salt (skip if you are using the salted butter)
2-3 tablespoon of milk (if needed)
1) Mix all the dry ingredients.
2) Now, add the butter. It really is important to keep it at room temperature.
3) Mix well and knead the dough. If needed add milk, little by little and knead.
4) Pre-heat the oven to 180 degree C.
5) Grease a baking tray.
6) Take the dough of the size of a lemon and flatten it using a fork to get the circular, cookie like shape and arrange on the greased baking tray.
7) Bake the cookies at 180 degree C for 20 minutes (time may vary depending on your oven).
8) I flip them at around 15 minutes (but i think even if you don't flip, there won't be much harm)
9) Take out and cool on wire rack. Store in an air-tight container and enjoy!!!
1) As I said in the Almond Cardamom Cookies post, if you reduce the amount of butter and compensate that with milk, then your cookies will be hard.