A delightful treat perfect for snack time or a guilt-free dessert! The Whole Wheat, Oatmeal, and Amaranth Fruitcake Cookie Recipe is a wholesome, nutritious twist on traditional cookies. Free from all-purpose flour, these cookies are packed with whole wheat flour, oatmeal, and amaranth flour. Enriched with flax seeds, walnuts, and dark chocolate chips, these cookies are also a great way to use leftover Christmas rum-soaked dried fruits. They’re soft, cakey, and absolutely delicious—ideal for anyone who loves a mix of health and indulgence.
Recipe Details
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 12-15 cookies
Ingredients
Ingredient
Quantity
Whole Wheat Flour
1 ¼ cups + 2 tablespoons
Instant Oats (Oatmeal)
1 cup
Rajgira Flour (Amaranth Flour)
½ cup
Flaxseed Powder (Flax Meal)
1 tablespoon
Baking Powder
½ teaspoon, slightly heaped
Baking Soda
½ teaspoon, slightly heaped
Brown Sugar (Demerara Sugar)
½ cup, adjustable to taste
Rum-Soaked Dry Fruits
¾ cup
Walnuts
¼ cup, coarsely chopped
Dark Chocolate Chips
1-2 tablespoons
Oil
¾ cup
Whole Eggs (or Mashed Banana)
1 egg, beaten (substitute with banana)
Milk
5 tablespoons
Nutritional Information (Per Cookie)
Nutrient
Amount
Calories
200-220 kcal
Protein
4 g
Carbohydrates
22 g
Dietary Fiber
3 g
Total Fat
12 g
Saturated Fat
2 g
Sugar
8 g
Omega-3 Fatty Acids
0.5 g
Instructions
Step
Action
1
Preheat the oven to 180°C (356°F). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
2
In a large mixing bowl, combine the whole wheat flour, amaranth flour, oats, flaxseed powder, baking powder, baking soda, and brown sugar. Add the rum-soaked dried fruits, chopped walnuts, and dark chocolate chips to the dry mixture. Mix everything thoroughly to ensure even distribution.
3
In a separate smaller bowl, whisk together the egg (or mashed banana), oil, and milk until well combined.
4
Make a well in the center of the dry ingredients and pour the wet mixture into it. Using a fork, whisk, or wooden spoon, mix everything together until it forms a soft but not sticky dough.
5
Scoop a small portion of the dough and shape it into cookies, approximately 1-2 tablespoons per cookie. Place the dough balls onto the prepared baking sheet, ensuring they are spaced at least 2 inches apart. Lightly press the tops with a fork to flatten slightly.
6
Bake the cookies in the preheated oven for 10-12 minutes or until they turn golden brown. (Baking times may vary slightly based on your oven.)
7
Remove the baking sheet from the oven and let the cookies cool on the sheet for 2-3 minutes. This helps them firm up slightly.
8
Transfer the cookies to a wire rack to cool completely. Once cooled, store the cookies in an airtight container for up to one week. Serve them with tea, coffee, or as a standalone treat!
Pro Tips
Rum-Soaked Fruits: Ensure all excess liquid from the rum-soaked dried fruits is thoroughly drained before adding them to the cookie batter. Excess liquid may alter the consistency of the dough.
Egg Substitution: If using mashed banana instead of eggs, skip whisking the banana with the wet ingredients and directly add it to the dry mixture along with the fruits and nuts.
Cookie Texture: These cookies are designed to be soft and cakey, not crisp like traditional cookies. Don’t worry if the texture feels different—it’s part of their charm!
Serving Suggestions
Pair these cookies with a warm cup of herbal tea or spiced chai.
Serve them as a light post-dinner dessert alongside vanilla yogurt or whipped cream.
Pack them as a healthy snack for picnics or road trips!
This Whole Wheat, Oatmeal, and Amaranth Fruitcake Cookie Recipe is more than just a cookie—it’s a fusion of health and flavor, making it a great addition to your holiday or everyday snack collection!
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