No matter the weather, a warm and gooey cookie is always a welcome treat. But as scrumptious as our favourite cookies are, they are also quite unhealthy. Laden with oodles of butter and sugar, they are a powerhouse of empty calories.
But thankfully, we live in a world where healthy alternatives for all our indulgences are available in abundance. Enter: these vegan cookies that are bursting with nutrition and come minus the guilt.
What makes these cookies oh-so-healthy?
Made with whole wheat and oats instead of maida, these are rich in fibre–which means they will keep you fuller for longer. That’s not all! These cookies also boast of jaggery instead of sugar, which offers a whole lot of antioxidants and even help with PMS and menstrual cramps.
But the winning ingredient in this cookie recipe is olive oil, which subtly replaces butter. Sure, you can whip up this recipe with any vegetable oil but olive oil is revered for its heart-healthy benefits. In fact, it’s a key feature of the Mediterranean diet which many studies prove can give you a long life.
Now that you know just why this recipe is good as it is, let’s get started shall we?
70 ml olive oil
40 gm raisins
Almond milk, as needed
100 gm rolled oats
140 gm wholewheat flour
80 gm jaggery powder
1/4 tsp Cinnamon powder
1 tsp baking soda
15 gm sesame seeds (optional)
1. Soak the raisins in a bowl of boiling water for 20 minutes, or until they become plump.
2. Preheat the oven to 180 degree celsius.
3. Mix the oats, wholewheat flour, jaggery powder, cinnamon powder, and baking soda in a bowl until well combined.
4. Add in the olive oil; knead gently to make a dough. In case the dough doesn’t come together, add almond milk to make the mixture bind.
5. Add the soaked raisins to this mixture.
6. Using an ice cream scoop or spoon, take small portions of the mixture. Roll them into balls using your hands and then flatten them to make discs.
7. Sprinkle sesame seeds on top.
8. Place the flattened cookie dough on a silicon mat or parchment paper and bake for 10 minutes–or until brown from the bottom and the sides.
Yes, it’s that simple!
There’s something non-vegans here too
If you’re not very fond of almond milk, substitute it with dairy options if you’re not a vegan–or opt for soy milk instead.
So, will you give this recipe a try? Let us know in the comments below.