Multi-grain Almond Cookies

Crunchy cookies made with the a mix of healthy flours and nuts to make a perfect snack. These multi-grain almond cookies are buttery and yum

Multi-grain Almond Cookies [ eggfree ]

Crunchy cookies made with the a mix of healthy flours and nuts to make a perfect snack. These multi-grain almond cookies are buttery and yum.

 

I love baking cookies and I love making something new every single time. I have stocked up on a lot of healthy flour varieties and they go perfectly well with cookies.

These beauties are buttery and chewy and you can feel the almonds in every bite. Interesting??  Read on then….

Crunchy cookies made with the a mix of healthy flours and nuts to make a perfect snack. These multi-grain almond cookies are buttery and yum.                                                                                 Multi- Grain Almond Cookies

 


Other Cookie recipes with a mix of healthy flours on the blog-

Oats Raisin cookies

Ragi chocolate cookies

Millet cookies


Print Recipe
Multi-grain Almond Cookies
These cookies are buttery and chewy and you can feel the almonds in every bite.
Crunchy cookies made with the a mix of healthy flours and nuts to make a perfect snack. These multi-grain almond cookies are buttery and yum.
Course snack
Prep Time 30 minutes
Cook Time 15 minutes
Servings
number
Ingredients
Course snack
Prep Time 30 minutes
Cook Time 15 minutes
Servings
number
Ingredients
Crunchy cookies made with the a mix of healthy flours and nuts to make a perfect snack. These multi-grain almond cookies are buttery and yum.
Instructions
  1. Sieve all the flours together and set aside.
  2. In a big plate/ thali cream the butter [soft but not melted] and the sugar till it becomes light and fluffy. Use the back of your palm to flatten and press the butter sugar mixture down and mix in a circular motion, until it is creamed well. This takes about 10-15 mins.
  3. Add the badam milk powder and the powdered almonds and combine well.
  4. Add the sieved flour and knead into a soft dough.
  5. Refrigerate for half an hour.
  6. Preheat the oven at 180 degrees for 10 mins.
  7. Shape the cookies and arrange them on a greased and lined baking tray.
  8. Bake at 150 degrees for 10 mins or until the edges start to brown.
  9. Cool completely and store in an air tight jar.
Recipe Notes

1. The badam milk powder gives a lovely flavour to the cookie. But if it isn't available , you can skip it.

2. For the almond powder i just ground about 1/2 a cup of almonds in a regular mixer.

3. When just out of the oven, these cookies are very soft. Wait for about 5 mins and then  remove them carefully using a flat spatula  and transfer onto a cooling rack.

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