Whole Wheat, Oatmeal and Amaranth Fruitcake Cookies Recipe
Indulge in these wholesome and delightful Whole Wheat, Oatmeal, and Amaranth Fruitcake Cookies, a perfect treat for anyone looking for a nutritious snack with a rich, fruity flavor. Combining the goodness of whole wheat flour, oatmeal, and amaranth flour, these cookies offer a delicious alternative to your traditional baked goods. Bursting with rum-soaked dried fruits, walnuts, and a touch of dark chocolate, they provide a perfect balance of sweetness and crunch, making them an ideal snack for a cozy afternoon or a guilt-free dessert.
These soft, cake-like cookies are a perfect treat for the health-conscious, with high fiber and the added benefits of flax seed powder and amaranth flour. Whether you enjoy them cold or stored for later, they promise to be a delectable addition to your recipe collection.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 1/4 cups |
| Whole Wheat Flour | 2 tablespoons |
| Instant Oats (Oatmeal) | 1 cup |
| Rajgira Flour (Amaranth Flour) | 1/2 cup |
| Flax Seed Powder (Flax Meal) | 1 tablespoon |
| Baking Powder | 1/2 teaspoon (slightly heaped) |
| Baking Soda | 1/2 teaspoon (slightly heaped) |
| Brown Sugar (Demerara Sugar) | 1/2 cup (adjustable) |
| Dry Fruits (Rum Soaked) | 3/4 cup |
| Walnuts (Coarsely Chopped) | 1/4 cup |
| Dark Chocolate Chips | 1-2 tablespoons |
| Sunflower Oil | 3/4 cup |
| Whole Egg (Beaten) | 1 (or mashed banana as an egg substitute) |
| Milk | 5 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 9g |
| Fiber | 3g |
| Sugar | 12g |
Instructions
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Preheat Oven: Begin by preheating your oven to 180°C (350°F). Lightly grease a baking sheet or line it with parchment paper to prevent the cookies from sticking.
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Prepare the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, instant oats, amaranth flour, ground flax seed powder, baking powder, baking soda, and brown sugar. Mix these ingredients well to ensure they are evenly distributed. Add in the rum-soaked dry fruits, chopped walnuts, and dark chocolate chips, stirring everything together.
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Prepare the Wet Ingredients: In a separate bowl, whisk together the beaten egg, sunflower oil, and milk until fully combined. Note: If you are using mashed banana as an egg substitute, add it to the dry ingredient mixture instead of the wet mixture.
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Combine the Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Pour in the wet ingredient mixture. Using a fork, whisk, or a wooden spoon, gently mix everything together until a soft dough forms. The dough should be soft but not too sticky. If the dough feels too sticky, add a little extra flour.
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Shape the Cookies: Take spoonfuls of the dough and shape them into small cookie balls. Arrange them on the prepared baking sheet, leaving some space between each one. Flatten each cookie slightly with a fork to give them a uniform shape.
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Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until they are golden brown around the edges. Tip: Oven times may vary, so keep an eye on the cookies to ensure they do not overbake.
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Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool for 2-3 minutes on the baking sheet. Then, carefully transfer the cookies to a wire rack to cool completely.
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Storage: Once the cookies have cooled, you can serve them immediately or store them in an airtight container for later enjoyment. These cookies stay fresh for several days.
Tips and Notes:
- Rum-Soaked Fruits: Ensure that you drain any excess liquid from the rum-soaked fruits before adding them to the cookie dough to avoid excess moisture.
- Egg Substitute: If you prefer a vegan version, you can substitute the egg with a mashed banana. Add the mashed banana to the dry ingredients along with the other dry components.
- Cookie Texture: These cookies are soft and cake-like, so do not be concerned if they don’t turn out with a crispy texture. Their tender, moist consistency is part of their charm.
- Customization: Feel free to experiment with different nuts or dried fruits based on your preferences, such as almonds, cashews, or raisins, for a personalized touch.
Serving Suggestions:
These cookies are perfect on their own, but they can also be paired with a cup of tea, coffee, or hot chocolate for a delightful afternoon treat. Whether you’re enjoying them during a quiet moment or sharing with friends, they are sure to become a favorite snack in your home.
Conclusion
This Whole Wheat, Oatmeal, and Amaranth Fruitcake Cookie recipe blends the healthful benefits of whole grains with the richness of dried fruits and chocolate. It’s the perfect snack that satisfies sweet cravings while providing a wholesome treat that nourishes the body. With the option to substitute the egg for a mashed banana, these cookies can easily be made vegan and are suitable for a variety of dietary preferences. Make a batch today and enjoy a delectable and health-conscious dessert that’s sure to impress!
Frequently Asked Questions (FAQs)
Can I use other flours instead of amaranth flour?
Yes! If amaranth flour is not available, you can substitute it with quinoa flour, rice flour, or even a little more whole wheat flour, although it may alter the flavor slightly.
How can I make these cookies gluten-free?
To make these cookies gluten-free, use a gluten-free all-purpose flour blend in place of the whole wheat flour and amaranth flour, and be sure your oats are certified gluten-free.
Can I store these cookies?
Yes, store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. They can be enjoyed straight from the freezer as well!
