Crispy Almond Jaggery Cookies are refined sugar free and made with whole wheat. Enjoy with a cup of coffee or chai, these are also vegan!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 22 cookies
  • Category: Cookies
  • Cuisine: American, Indian

Ingredients

  • 1.25 cups atta (163 grams, durum whole wheat flour)
  • 1/4 cup almond flour (24 grams)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cardamom powder
  • pinch salt
  • 1/3 cup oil (80 ml, use any flavorless oil like avocado, canola)
  • 1/2 cup jaggery powder (sifted) (64 grams, measured after sifting)
  • 1/2 teaspoon almond extract
  • 2 tablespoons oat milk (or any milk of choice, may need more)
  • 1/2 cup crushed almonds (for rolling)

Method

  1. Pre heat oven to 350 F degrees. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl whisk together atta, almond flour, baking powder, cardamom powder and salt. Set aside. Also, sift the jaggery powder.
  3. In a large bowl (using a whisk) or use steel bowl of your stand mixer fitted with paddle attachment, whisk together oil with jaggery powder and almond extract.
  4. Add milk (I used oat milk) and combine well.
  5. Start adding the flour mix, little by little and mixing after each addition.
  6. The dough should come together. If it isn't coming together, you might need to add more milk. Cling wrap the dough and refrigerate for 15 minutes.
  7. Then roll the dough into 1/4 inch thickness using a rolling pin. If the dough is breaking a lot while rolling, it might be dry and needs more moisture. In such case, just wet your hands with little water, quick knead the dough and then roll again. Cut cookies using a cookie cutter. I used a square cookies cutter and my cookies measured 1.5 x 1.5 inch.
  8. Take a plate with crushed almonds (I usually crush the almonds in a food processor, don't crush it fine but coarsely) and roll the cut cookies with the crushed almonds. You may apply some milk or water on top of the cookies and then roll in almonds if the almonds aren't sticking well.
  9. Repeat the same process for all the cookies and then arrange them on a baking tray. Bake at 350 F degrees for 20 minutes (18 minutes if don't want them super crispy).
  10. Let the cookies cool completely and then store in an air-tight container.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.