Ingredients
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1/2 cup Almond flour (Homemade instant)
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3/4 cup Rolled oats (ground coarsely)
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1/2 cup All purpose flour
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1/4 tspn Baking powder
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1/2 cup (softened at room temperature) Butter
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1/2 cup Jaggery powder (premium quality)
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1/2 tspn Vanilla extract
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2 tbsp Chocochips
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1 pinch Salt
Directions
So this is a recipe that I have carefully cracked after having visited the Mapro Gardens located in our recent trip to Lonavala. Lonavala is a hill station destination that has got some beautiful resorts and views. You can also check out the number of best resorts in Lonavala that we visited with our kid by clicking here. This cookie is very mouth-melting and organic to its maximum. Jaggery and oats are the heroes of this dish.
It is very simple to make and can be stored in an airtight container at room temperature for upto 5 days. Since I make a small batch, we usually finish having it in a couple of days.
Baking instructions:
- Firstly take the almond and soak it in hot water for about 15 minutes. Peel off the almond skin and dry roast in a pan for a few minutes until you smell the aroma. No need to let the color of almond change. set aside to cool down. Blend it coarsely in a mixer jar on pulse mode after that. your homemade instant almond flour is ready.
- Then we need a big mixing bowl. I am using premium quality country jaggery powder, so I don’t have to worry about the sand/rock powder entering my food. Whisk the butter (softened at room temperature) and jaggery using a hand whisk or electric beater until pale and fluffy. Don’t overbeat.
- Add in the all-purpose flour, baking powder, almond flour, chocolate chips, and rolled oats, and mix well with this mixture. Add vanilla extract and give one quickmix thouroughly. Now rolled oats can be used as a whole or just as a coarse blend in a mixer jar like I do; both taste yum!
- Let the mixture be of a consistency where you feel like holding Play-Doh (a kind of children’s clay). If the dough feels too dry, adjust with 2-3 tbsp milk.
- Preheat the oven to 180 degrees for 8 mins. Then in a baking tray, leaving a 2 cm gap, place each cookie dough that is the size of a gooseberry (amla) and flattened to a cookie thickness. At 160 degrees for 16 minutes, in the middle rack, the cookie should be perfectly baked.
- Allow it to cool for sometime so the cookie becomes fully soft and crunchy to eat.
