Amaranth, Oats, Almond Meal Cookies

Ingredients
- Butter 40 gms
- Coconut oil 40 gms
- Amaranth flour 125 gms
- Oats flour 50 gms
- Almond meal 50 gms
- Jaggery pd 100 gms
- Almonds 25 gms
- Pumpkin seeds 20 gms
- Raisins 1/3 cup
- Water 1/4 cup
- Water 1/4 cup
- Ginger pd 1 tsp
Instructions
- Boil raisins and Jaggery in 1/4 cup water till the mixture thickens. It should be little short of one string consistency. Keep it aside to cool. Whip butter and coconut oil using a hand beater. Beat for 3 minutes or till its light and fluffy.
- Now add in the Jaggery and raisin mixture. Beat well to mix. Now tip in the dry ingredients and mix well. Add Almond pieces and seeds and mix well.
- Keep it in the fridge for atleast an hour. Take small pieces of the dough, flatten between your palms. Place them 2" apart on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 160 degrees celsius for 12-15 minutes. Keep a close watch after 12 minutes as Amaranth tends to burn very fast. Let them sit on the baking sheet for atleast 10 minutes before you remove them to a cooling rack.
- Store in an airtight container once completely cool.
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Awesome recipe!