Gluten Free Jowar Cookies Recipe
Here are eggless jowar cookies - a gluten free teatime upgrade. Best part, they come together using basic pantry staples
Servings: 12 cookies
Calories: 78kcal
Equipment
- Baking Sheet
Ingredients
- 1 Cup Sorghum flour (jowar atta)
- ¼ Cup monk fruit sweetener
- ¼ Cup ghee, semi solid
- ¼ Cup dessicated coconut
- ½ teaspoon green cardamom powder (elaichi powder)
- ¼ teaspoon baking soda
- ¼ teaspoon vanilla extract
- a pinch of salt
- 3 tablespoon milk, room temperature
Instructions
- In a deep mixing bowl, add room-temperature, semi solid ghee (not melted or hot) along with powdered jaggery or sugar.
- Whisk using a manual wire whisk or stand mixer on medium speed for 3 to 4 minutes until the mixture turns pale, light, and noticeably fluffy.
- Whisk in the cardamom powder or vanilla extract.
- Add the jowar flour, baking powder, and salt. Sift the ingredients directly into the bowl to break up any stubborn clumps. Add dessicated coconut.
- Using a gentle folding motion, bring the dry and wet ingredients together using one to two tablespoons of milk at a time.
- Avoid heavy kneading; you want to bring the mass together like shortbread dough. If the mixture feels excessively crumbly, add cold milk half a tablespoon at a time until a cohesive dough ball forms.
- Roll dough into a large sheet of ½ inch thickness on a parchment paper. Using a cookie cutter or a round object cut them into discs.
- Arrange them on a baking sheet lined with parchment paper, leaving one inch of space between each cookie.
- Transfer the tray into the refrigerator for 10 minutes, meanwhile preheat your oven.
- Preheat your oven to 170°C (320°F). Bake the chilled cookies on the middle rack for 15 to 18 minutes. The cookies are done when the bottoms turn golden brown and the edges feel slightly firm. Remove the tray from the oven.
- Allow Jowar Cookies to cool down and then enjoy them with cup of tea or coffe.
Video
Notes
- Storage: Store fully cooled cookies in an airtight container at room temperature. They will stay fresh and crunchy for up to 2 to 3 weeks.
- Chocolate Chip Variation: Fold ¼ cup of dark chocolate chips into the dry mix.
- Nutty Almond Crunch: Swap out 2 tablespoons of jowar flour for fine almond flour to add rich moisture and fat.
Nutrition
Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.4mg