Whole wheat and Jackfruit Flour Cookies are here to make you only ask for more. Do you know Jackfruit Flour is very nutritious and is rich source of Iron, Protein and good for diabetic people. I got this pack of Jackfruit flour from Nutty Yogi.
This is also great for Immunity. Infact I have used coconut sugar in this recipe from Nutty Yogi too and loved the outcome. Unlike regular sugar or jaggery, coconut sugar is mildly sweet and hence these cookies are extremely healthy from flour as well as sweetener perspective. Adding some nuts on top not only makes it look beautiful but adds more crunch too. I love making cooking bite size so it helps to control the portions as well as gives you more number of cookies .
Ya that’s my mommy hack as I say! You must try this simple recipe with little changes and enjoy the wholesome goodness. I also have replaced butter with homemade ghee in my recipes and that too from 1/2 cup to 1/4 cup. The still taste great and trust me you won’t regret. Always store in air tight container or refrigerator to keep them crispy for longer.
Also you can try my other cookies recipes here.
Whole wheat and Jackfruit Flour Cookies
Ingredients
- 3/4 cup Wholewheat Flour
- 1/4 cup Jackfruit Flour
- 2/3 cup Coconut Sugar
- 1/4 cup Ghee
- 10 Almonds
- 10 Pistachios
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Milk
- 1 tsp Cardamom Powder
Instructions
Make a coarse powder of almonds and pistachios and keep aside.
Now mix sugar and ghee nicely and then add cardamom powder.
Take a sieve and add whole wheat flour, jackfruit flour, baking soda and salt and sieve it while you keep mixing it with the sugar and ghee mixture.
Add two tbsp of nuts mixture too and with little milk try to bring it all together as a dough. Do not knead it just make a big sticky lump.
Now use a baking sheet and roll up the dough by flattening it and then with help of cookie cutter make small cookies and add some nuts mix on top of the cookies.
Pre heat the oven for 10 mins at 180 degree and then bake cookies at 180 degrees for 12 to 15 mins max.
Let it cool down and then store it in air tight containers.