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 RecipeServes 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.