Oats Poha Cookies/Oats Poha Biscuits- easy, crispy, quick and healthy cookie/biscuit recipe made with Oats and Poha. I was in thought of making a cookie that I haven’t tried yet, so my choice was poha cookies. I had tweaked my oats cookies recipe and came up with this. It turned out to be another yummy cookie to my list!
Oats Poha cookies can be given to toddlers form one year. Also, check more healthy eggless cookie/biscuit recipes for Toddlers and Kids.
Now Let’s get on to check how to make oats poha cookies.
- Oats - ½ cup
- Poha - ½ Cup
- Whole Wheat flour - ¼ cup
- Palm sugar/ Brown Sugar - ¼ cup
- Vanilla Essence- 1 Tsp
- Butter - ¼ cup or ½ butter stick or 57.5 gms
- Boiled Milk - 2 tsp (optional)
- Baking Soda – ⅛ tsp
- Salt – ¼ Tsp
- Raisins/ Cholate chips - ⅓ cup
- Measure and keep all ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Roast the oats and poha separately in a thick bottomed pan for 5 minutes or until nice aroma comes. Remove from the flame once done. Cool it down and transfer to a blender.
- Grind the roasted poha and oats together to a fine powder. Sieve the ground oats poha powder and whole wheat flour, baking soda and salt over a bowl/plate.
- Set the sieved flour aside. Take brown sugar/palm sugar in a blender.
- Grind the palm sugar it to a fine powder. Transfer the ground sugar to a mixing bowl. Add in the butter cubes at room temperature. Beat it with a whisk and Mix well until the sugar is completely melted.
- Then add in vanilla essence and give a quick mix. Add sieved dry ingredients to this butter-sugar mix.
- Start to mix the dough with your hands gently until you get the soft dough consistency. Add 1 to 2 tbsp of milk if required. Add in a handful of raisins/nuts/chocolate chips at this stage and kneed again. Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins(optional step). In the meantime, line the cookie tray with a cookie sheet/parchment paper.
- After 20 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms. Arrange the cookies, and bake in the preheated oven for 15 minutes (baking time depends on the size of the cookies and oven) at 180° C till cookies are browned at the bottom. Allow to cool in tray entirely and serve the cookies.
Method :
1. Measure and keep all ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Roast the oats and poha separately in a thick bottomed pan for 5 minutes or until nice aroma comes. Remove from the flame once done. Cool it down and transfer to a blender.
2. Grind the roasted poha and oats together to a fine powder. Sieve the ground oats poha powder and whole wheat flour, baking soda and salt over a bowl/plate.
3. Set the sieved flour aside. Take brown sugar/palm sugar in a blender.
4. Grind the palm sugar it to a fine powder. Transfer the ground sugar to a mixing bowl. Add in the butter cubes at room temperature. Beat it with a whisk and Mix well until the sugar is completely melted.
5. Then add in vanilla essence and give a quick mix. Add sieved dry ingredients to this butter-sugar mix.
6. Start to mix the dough with your hands gently until you get the soft dough consistency. Add 1 to 2 tbsp of milk if required. Add in a handful of raisins/nuts/chocolate chips at this stage and kneed again. Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins(optional step). In the meantime, line the cookie tray with a cookie sheet/parchment paper.
7. After 20 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms. Arrange the cookies, and bake in the preheated oven for 15 minutes (baking time depends on the size of the cookies and oven) at 180° C till cookies are browned at the bottom. Allow to cool in tray entirely and serve the cookies.
Notes :
- The color of the cookies depends on the sugar used. I used palm sugar.
- Top it with raisins, chopped nuts or chocolate chips for extra taste.
- Adjust with milk while kneading the dough to reach the soft dough consistency. I didn’t use milk and still able to get a smooth dough consistency.
- If the dough is too sticky, adjust with 1 tbsp of wheat flour.
- The cookies stay well for a week at room temperature if stored in an airtight container.
- Keep an eye on the oven after 10 minutes of baking and check whether the cookies turned brown at the bottom for completeness. The cookies may look soft, but after cooling down, the cookies will turn crunchy.
- Mixing and measurements are most important for the perfect cookies.
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