Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe
A vegetarian Continental recipe with -/4 whole wheat flour, tablespoons whole wheat flour, instant oats (oatmeal). Ready in 1h, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe, preheat oven to 180 degree Celsius
-/4 whole wheat flour(1 cups)tablespoons whole wheat flour(2)whole eggs - beaten ( mashed banana to replace egg)(1) - 2
Lightly grease a baking sheet
baking powder - slightly heaped(1/2 teaspoon)baking soda - slightly heaped(1/2 teaspoon) - 3
Mix together the flours, oats, ground flax, baking powder, baking soda, sugar, rum soaked fruits, walnuts and chocolate chips in a large bowl
-/4 whole wheat flour(1 cups)tablespoons whole wheat flour(2)instant oats (oatmeal)(1 cup)rajgira flour (amaranth flour)(1/2 cup)flax seed powder (flax meal)(1 tablespoon)baking powder - slightly heaped(1/2 teaspoon)baking soda - slightly heaped(1/2 teaspoon)brown sugar (demerara sugar) - adjustable(1/2 cup)dry fruits - rum soaked(3/4 cup)walnuts - coarsley chopped(1/4 cup)to 2 tablespoons dark chocolate chips(1) - 4
In another bowl, whisk/beat together the egg, (If using mashed banana instead of egg do not add it during this step
whole eggs - beaten ( mashed banana to replace egg)(1) - 5
Add it during the above step with the rest of the dry ingredients and mix well
- 6
) oil & milk together
tablespoons milk(5) - 7
Make a well in the center of the dry ingredients and pour in the egg mixture
- 8
Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough
- 9
Shape cookies and arrange well apart on the greased baking sheet; flatten the tops down slightly with a fork
baking powder - slightly heaped(1/2 teaspoon)baking soda - slightly heaped(1/2 teaspoon) - 10
Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden
- 11
(oven times may vary)Remove from the oven and allow it to cool for 2-3 mins on the baking sheet
baking powder - slightly heaped(1/2 teaspoon)baking soda - slightly heaped(1/2 teaspoon) - 12
Transfer the cookies to a wire rack to cool
- 13
Serve the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie cold or store in an airtight container to serve later
-/4 whole wheat flour(1 cups)tablespoons whole wheat flour(2)whole eggs - beaten ( mashed banana to replace egg)(1) - 14
Notes:Make sure all excess liquid from the rum soaked fruits are drained
dry fruits - rum soaked(3/4 cup) - 15
These cookies are soft cakey cookies
- 16
So don't worry if you don't achieve the usual cookie texture
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe
A vegetarian Continental recipe with -/4 whole wheat flour, tablespoons whole wheat flour, instant oats (oatmeal). Ready in 1h, serves 4.
Curated byLucas Dubois🇫🇷
Directions
16 steps- 1
To begin the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe, preheat oven to 180 degree Celsius
-/4 whole wheat flour(1 cups)tablespoons whole wheat flour(2)whole eggs - beaten ( mashed banana to replace egg)(1) - 2
Lightly grease a baking sheet
baking powder - slightly heaped(1/2 teaspoon)baking soda - slightly heaped(1/2 teaspoon) - 3
Mix together the flours, oats, ground flax, baking powder, baking soda, sugar, rum soaked fruits, walnuts and chocolate chips in a large bowl
-/4 whole wheat flour(1 cups)tablespoons whole wheat flour(2)instant oats (oatmeal)(1 cup)rajgira flour (amaranth flour)(1/2 cup)flax seed powder (flax meal)(1 tablespoon)baking powder - slightly heaped(1/2 teaspoon)baking soda - slightly heaped(1/2 teaspoon)brown sugar (demerara sugar) - adjustable(1/2 cup)dry fruits - rum soaked(3/4 cup)walnuts - coarsley chopped(1/4 cup)to 2 tablespoons dark chocolate chips(1) - 4
In another bowl, whisk/beat together the egg, (If using mashed banana instead of egg do not add it during this step
whole eggs - beaten ( mashed banana to replace egg)(1) - 5
Add it during the above step with the rest of the dry ingredients and mix well
- 6
) oil & milk together
tablespoons milk(5) - 7
Make a well in the center of the dry ingredients and pour in the egg mixture
- 8
Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough
- 9
Shape cookies and arrange well apart on the greased baking sheet; flatten the tops down slightly with a fork
baking powder - slightly heaped(1/2 teaspoon)baking soda - slightly heaped(1/2 teaspoon) - 10
Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden
- 11
(oven times may vary)Remove from the oven and allow it to cool for 2-3 mins on the baking sheet
baking powder - slightly heaped(1/2 teaspoon)baking soda - slightly heaped(1/2 teaspoon) - 12
Transfer the cookies to a wire rack to cool
- 13
Serve the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie cold or store in an airtight container to serve later
-/4 whole wheat flour(1 cups)tablespoons whole wheat flour(2)whole eggs - beaten ( mashed banana to replace egg)(1) - 14
Notes:Make sure all excess liquid from the rum soaked fruits are drained
dry fruits - rum soaked(3/4 cup) - 15
These cookies are soft cakey cookies
- 16
So don't worry if you don't achieve the usual cookie texture
About this recipe
A vegetarian Continental recipe with -/4 whole wheat flour, tablespoons whole wheat flour, instant oats (oatmeal). Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
