Whole Wheat Almond Cookies- easy, quick, tasty and healthy cookie/biscuit recipe made with whole wheat flour & Almonds. After making oats chocolate chip cookies , I got little confidence about making cookies and thought I should give whole wheat biscuits a try once and to my surprise it came out so tasty and perfect:) This whole wheat almond cookies can be given to kids from one year and makes a good snack for kids after school or during travel. I am very much confident that Kids will sure love as it tastes so delicious and a better alternative to store bought biscuits!
Now Let’s get on to check how to make this easy Whole wheat almond cookies.
Whole Wheat Almond Cookies Recipe for Toddlers and Kids| Whole Wheat Biscuits
Prep time
Cook time
Total time
Wheat Almond Cookies - no fuss eggless biscuit recipe with whole wheat flour and almonds
Author: Kalyani
Recipe type: Cookies
Cuisine: World
Ingredients
- Whole Wheat Flour - ¾ cup
- Almonds - ¼ cup
- Baking Powder- ¼ tsp
- Palm sugar/ Brown Sugar - ½ cup
- Cardamom powder or Vanilla Essence - ½ tsp
- Butter - ½ cup or 1 butter stick or 113 gms
- Boiled Milk - 2 tbsp (optional)
- Salt -a tiny pinch
- Whole Almonds - 8 for garnishing
Instructions
- Measure and keep all ingredients ready. Also preheat the oven to 180 deg C for 10 minutes. Take ¼ cup of almonds in a blender and grind it to a slightly coarse or fine powder.
- In a mixing bowl, take the grounded almonds flour and add ¾ cup of wheat flour, salt and baking powder to it. Mix well.
- Then take the butter in a vessel. Let it come to a room temperature. Then add brown sugar to it. if using palm sugar grind it to a fine powder and add here. Mix well until the sugar is completely melted.
- Then add brown sugar to it. Mix well until the sugar is completely melted. Now add the boiled milk and mix it once again.
- Add this butter sugar mix along with vannila essence or cardamom powder to the dry ingredients and 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, I have not added any milk as the dough was soft with butter.
- Once the soft dough consistency is reached, keep the cookie dough in refrigerator for 20 mins. In the meantime, line the cookie tray with a cookie sheet/parchment paper. After 10 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms.
- Arrange the cookies, garnish with sliced almonds and bake in the preheated oven for 15-20 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 for 5 minutes and serve the cookies.
Nutrition Information
Serving size: 10-12 Cookies
Method :
1. Measure and keep all ingredients ready. Also preheat the oven to 180 deg C for 10 minutes. Take 1/4 cup of almonds in a blender and grind it to a slightly coarse or fine powder.
2. In a mixing bowl, take the grounded almonds flour and add 3/4 cup of wheat flour, salt and baking powder to it. Mix well.
2. In a mixing bowl, take the grounded almonds flour and add 3/4 cup of wheat flour, salt and baking powder to it. Mix well.
3. Then take the butter in a vessel. Let it come to a room temperature. Then add brown sugar to it. if using palm sugar grind it to a fine powder and add here. Mix well until the sugar is completely melted.
4. Add this butter sugar mix along with vannila essence or cardamom powder to the dry ingredients and 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, I have not added any milk as the dough was soft with butter.
5. Once the soft dough consistency is reached, keep the cookie dough in refrigerator for 20 mins. 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.
6. Arrange the cookies, garnish with sliced almonds and bake in the preheated oven for 15-20 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 for 5 minutes and serve the cookies.
The healthy and tasty whole wheat almond cookies are ready to serve !
Notes :
- Adjust with milk while kneading the dough to reach the soft dough consistency.
- If the dough is too sticky, adjust with 1 tbsp of wheat flour.
- The cookies stays well for a week at room temperature if stored in an airtight container.
- Keep an eye on the oven after 13 minutes of baking and check cookies turned brown at the bottom though the cookies may look soft. After cooling down the cookies will turn crunchy.
- Powder the sugar for making the process easy if using palm sugar or regular brown sugar. I used demerara sugar and hence used it as such.
- Mixing and measurements are most important for the perfect cookies.
Tried these cookies for my baby…it was delicious..thanks for the recipe
thank you for your positive feedback:)
Thank you for wonder recipe. However, I had half success in baking these.
I have small OTG hence I had to bake them in batches.
First batch came put perfect.
The next batch cookies flattened and became quite thin. They did raise a bit then collapsed.
3rd batch was even more spoilt cookies.
Can you tell me what might have gone wrong?
I had kept dough in fridge after 1 st batch, but not second batch. At least 2nd batch should have come out well.
Does the type of cookie sheet used makes a difference?
I used only non stick cake pan with parchment paper on the bottom.
Also, I had read somewhere that butter needs to be cold to have crispy cookies but your recipe calls for room temperature butter. I also see that the dough needs to be kept in fridge for 20 mins before baking. Is it because you used room temperature butter?
Is it a problem if I keep the cookie dough for longer period in fridge? Overnight?
With all my questions above, it is not hard to guess that I am very new to baking cookies.
Please help.
1. The cookie dough keeps well in refrigerator even it stored overnight , just cling wrap and refrigerate if you are planning to do it in batches.And whenever you want to bake, you can unwrap,shape the cookies and bake the cookies.
Also keep the prepared baking tray in fridge till preheating time, this avoids the cookies from spreading thin..
2. Even I have used non stick pan with parchment paper, that shouldn’t be an issue.
3. have used only softened butter at room temperature for all my cookies, never went wrong.
Hope it helps!
HI
I want to try these cookies for my 14 month old daughter. Which butter have you used? Does using Ghee makes any difference?
I used unsalted butter. You can also use ghee, but the flavor will be different.
I don’t have a oven is it possible to make the cookies without microven?plz reply
you can try in oven with convection mode or pressure cooker
Yumm!! Made these cookies. It came out really well.
Thanks much Aysha for the positive feedback:)
Awesome! My kid loved it thanks a ton ??
Thanks for your positive feedback 🙂 glad your kid loved it
This is an amazing recipe. Whole family just loves these cookies. Thanks a ton. Just a query- can we use jaggery powder instead of sugar in this recipe? Or dry dates powder?
yes you can use good quality jaggery powder or dates powder
How many days we can store this biscuits
It stays good for a week
Hi,
Can I try the same with walnuts too?
Yes, you can try
Thanks for this wonderful recipe…I have tried this myriad times and it never failed me….I have even tried adding chocochips and it gave me marvelous chocochips cookies I ever had…actually I was in edge of giving up to cookies due to continuous failures and this recipe saved me…thanks a lot dear…:)
Thank you so much for your lovely feedback 🙂