Eggless whole wheat almond cookies – They were just Perfect if I may say so. I have been planning to make ladoo for some time but ended up making these. Still, NO ONE complained ;-)

For a long time now, I have been trying to cut down consumption of store-bought biscuits/ cookies. Earlier we were having them with morning tea, evening tea, at snack time without realizing how much sugar, refined flour, and fat we were consuming.

My kids love cookies and we had to start replacing store-bought cookies with homemade ones soon to make them happy.

These cookies are made with whole wheat flour and ghee which are both good for kids. I use brown sugar in this recipe which makes them extra crisp and adds a special flavor to the cookies. If you want you can make these with white sugar also.

My kids absolutely love these. I had to keep the cookies in the lock to save some for photos.

To make Eggless Whole Wheat Almond Cookies

Preheat the oven to 180° C for 10 minutes.
Mix flour, sugar, salt, powdered almonds, and cardamom powder nicely. Add ghee to the dry mixture.

Mix evenly rubbing with your fingertips.  Now use milk to make the dough. Start by adding a little milk and keep on adding till you get a soft dough.

The number of cookies will depend on the size. I got around 18 big cookies. divide the dough into 18 balls. Give shape to the cookies. Press slivered almonds with gentle hands-on the cookies. Bake at 180° C for 15- 20 minutes.

Baking time depends a lot on your oven. So keep an eye on them when you bake them for the first time.

Once baked take out of the oven immediately and leave undisturbed for 5 minutes. Cookies are very soft right out of the oven and they will become firm after 5 minutes.
Shift them to the wire rack to cool down completely. Store in an airtight container.

Eggless Wholewheat Almond Cookies

These cookies are made with whole wheat flour and ghee which are both good for kids. Brown sugar in this recipe makes cookies extra crisp and adds a special flavor to the cookies.

5 from 5 votes

Print Pin Rate

Course: After School Snack

Cuisine: Fusion

Keyword: eggless baking, eggless whole wheat cookie recipe

Prep Time: 5 minutes

Cook Time: 0 minutes

Baking time: 15 minutes

Servings: 18 cookies

Author: Nidhi

Equipment

OTG

bowl

Ingredients

• 1 cup whole wheat flour
• 1/2 cup ghee
• 1/2 cup almonds powdered
• 1/2 cup brown sugar powdered or white sugar
• 1/4 tsp salt
• 1 tsp cardamom powder
• 3-4 tbsp milk
• 1 tbsp slivered almonds

Instructions

• Preheat the oven to 180° C for 10 minutes.

Prepare the cookie dough

• Mix flour, sugar, salt, powdered almonds, and cardamom powder nicely in a bowl.
• Add ghee to the dry mixture.
• Mix evenly rubbing with your fingertips.
• Now use milk to make the dough. Start by adding a little milk and keep on adding till you get a soft dough.

Bake the cookies

• The number of cookies will depend on the size. I got around 18 big cookies.
• Divide the dough into 18 balls. Give shape to the cookies.
• Press slivered almonds on the cookies with gentle hands.
• Bake at 180° C for 15- 20 minutes.
• Once baked take out of the oven immediately and leave undisturbed for 5 minutes.
• Cookies are very soft right out of the oven and they will become firm after 5 minutes.
• Shift them to wire rack to cool down completely.
• Store in an airtight container.

Tried this recipe?Mention @whatscookingmom or tag #whatscookingmom!

Notes

Note: Baking time depends a lot on your oven. So keep an eye on them when you bake them for the first time.

When you make these Almond cookies don’t forget to tag us on Instagram and Facebook or use the hashtag #whatscookingmom
You can share your pics with us on email also (whatscookingmom@gmail.com)