biscuit
Healthy and Kitchen Therapy have a somewhat volatile relationship. My natural instinct is to go for indulgent, decadent and comfort (and I know, it shows!), because my attitude to life is to enjoy it. Unless of course, there’s a threatening health issue, my choices generally revolve around things that make me feel good, make me smile, and make me want to live a bit longer in the big bad world!
But I also like a challenge. There is something rebellious in my head that refuses to accept defeat. For example – why can’t you have that cookie and still be healthy? And if it’s healthy, why does it taste like cardboard? This recipe is a solution.
I use a mixture of jowar flour (sorghum flour) and oats, a hefty dose of unsweetened cocoa powder, cinnamon and chopped cranberries. This can be made vegan if you substitute butter with coconut oil. The add-ins are pretty flexible – use orange zest, fresh ginger, a bit Kitchen Therapy Chai Masala, diced dried fruits or nuts – whatever you like, I have previously made this with a lot of fresh orange zest and it’s a delight on the palate!
I was hesitant to call is cookie or biscuit, because the texture is slightly crumbly and soft – and could be termed as a sweet healthy bite – but that felt a bit vague. For the lack of creativity (and time), I am calling this a cookie, but go ahead and call it whatever you like. This is also a convenient addition to the kids tiffin boxes or a snack with milk at odd hours.
In the picture, our ‘cookies’ are placed on our handmade multifunctional Ceramic Dish from Nature Therapy which you can shop for: here
The Recipe
Serves Yields: 15 cookies | Prep Time: 20 mins | Cook Time: 12 mins | Total Time: 1 hour
Ingredients
- 1 cup jowar flour
- ½ cup oats
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon powder
- ¼ cup cocoa powder, unsweetened
- ½ cup palm sugar or brown sugar
- ¾ cup melted butter
- 1 egg
- 1 tsp vanilla
- ½ cup chopped cranberries
Instructions
- Prepare a baking tray with baking paper
- Whisk the butter, sugar, egg, vanilla for at least 5 minutes
- Then add the dry ingredients and combine into dough
- Use a mini ice cream scooper and place on the baking paper, leaving 1.5 inches apart from each other
- Place the tray in the freezer for 15 minutes
- Bake in a preheated oven for 12 minutes
- Note: if you make bigger cookies, recommended to make the cookies flatter, and increase the cooking time to 15 minutes, but keep an eye on them
- Remove from oven and allow to rest for 5-10 minutes before removing from the tray and store in an airtight container once completely cooled.
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