Whole Wheat Oats Raisins Cookies
A healthy oats-raisins-wholewheat cookies for the chewy cookie lovers.
Ingredients:
- Whole wheat flour 100 gm
- Oats 100 gm
- Butter 75 gm
- Baking soda 1/4 tsp
- Salt a pinch
- Vanilla extract 1 tsp
- Brown sugar 1/2 cup
- Raisins 1/4 cup
- Choco chips 1/4 cup
- **Flax gel 2 tbsp or 1 egg
Method:
- Cream the butter and sugar well till the mixture is soft, fluffy and creamy. Add the flax gel and vanilla extract and mix again.
- Mix the oats, whole wheat flour, salt and baking soda till everything is combined well.
- Add the dry ingredients to the butter mixture and mix the raisins and choco chips into it.
- Line a baking tray with parchment paper and keep it ready.
- Preheat the oven at 160 degree for atleast 10-12 minutes.
- Make small equal sized balls and place them on the baking tray. Poke holes on the cookie and press them a little.
- Bake these cookies for 18-20 minutes or till the sides appear to be slightly golden.
- Take them out of the oven and cool on a wire rack.
- Store in air tight containers and enjoy them.
Notes:
- **Flax gel: Take 1 tablespoon flax seeds and grind them into a coarse powder. Add around 4 tablespoon hot water into it and stir well. Keep it aside for 6-7 minutes. They will turn into a slimy and gel like solution. Strain it using a soft muslin cloth. This clear gel will resemble an egg white. Use 2 tablespoon of it as an egg replacement.
- In case you eat eggs, you can add an egg instead or flax meal.
- You can add any dry fruits of your choice.
- Some part of the sugar can be replaced with honey too.
- At times such cookies take longer time to bake. So keep checking after 15-16 minutes.
- They will be a soft when they come out of the oven. They will become crispy as it cools. Even otherwise it tastes good as chewy cookies.
Hi Pradeepa, I just made your whole wheat oat cookies, came out so good, perfect sweetness, perfect crunch, I switched off the oven and left it there few extra minutes, I can’t stop eating it.
I just used half of an egg, the rest of the egg I used for your foot long bread, it’s proofing right now, I am making guacamole, to go with the bread, some tomato soup, that’s our dinner.Thanks a lot for the recipes , at this lock down time, I am not getting bored trying all these.I wanted to send you the pictures of the cookie but I don’t see anywhere to click..,
Aww. You can send the pictures to pradeepa.nair0@gmail.com
Thanks for the kind words. Means a lot
How many days they stay at room temp. Because I want to prepare them for my daughter who stays at hostel
If stored in proper airtight containers, they do stay for 8-10 days
Hi
If you could please tell how much ‘s 75 grams butter in a cup?
Hi if you could please tell how much will be 75 grams of butter in a cup.
1/4 cup is around 55-56 gm. 1/2 cup is around 113 gm
Hi
Can I skip chocochip ‘s in this recipe
The yes u can. No hard n fast rules in cookies 🙂
Can I use regular sugar instead of brown ..and again can I skip egg part…will it be still as yummy as…
Yes you can use normal sugar. Btw, I have not added eggs. Used flax gel. You can skip that and use lil more butter.