Healthy Cookies Recipe 🍪 Gluten-Free, High-Protein & Weight-Loss Friendly!

Ingredients

• ½ cup Oats (rolled oats, measured 50 g)
• 2 tbsp Peanuts (unsalted, roughly 20 g)
• 2 tbsp Almonds (raw or lightly toasted, 20 g)
• 1 tbsp Walnuts (chopped, 15 g)
• 1 tbsp Cashews (raw, 15 g)
• 1 tbsp Pistachios (shelled, 15 g)
• 1 tbsp Flaxseeds (ground, 10 g)
• 1 tbsp Pumpkin Seeds (raw, 15 g)
• 1 tbsp Sunflower Seeds (raw, 15 g)
• ½ cup Chickpea Flour (also called gram flour, 60 g)
• ½ tsp Cinnamon Powder (ground)
• ½ tsp Baking Powder
• 1 pinch Salt
• 4 tbsp Unsalted Butter (softened, 60 g)
• ¼ cup Jaggery Powder (finely grated, 50 g)
• 1 tbsp Chilled Milk (cold, about 15 ml)
• 1 tsp Sesame Seeds (for topping)

Instructions

1. Combine Nuts & Seeds

   Measure oats, peanuts, almonds, walnuts, cashews, pistachios, flaxseeds, pumpkin seeds, and sunflower seeds into a large bowl and stir until evenly mixed.

   Time: PT5M

2. Grind to Fine Powder

   Transfer the nut‑seed mixture to a mixer grinder and pulse until it becomes a fine, uniform powder.

   Time: PT5M

3. Prepare Dry Flour Mix

   In a separate bowl, whisk together chickpea flour, cinnamon powder, baking powder, and a pinch of salt.

   Time: PT2M

4. Cream Butter and Jaggery

   In a large mixing bowl, whisk the softened butter with jaggery powder until the mixture turns light, fluffy, and pale in color.

   Time: PT5M

5. Add Milk

   Pour the chilled milk (1 tbsp) into the butter‑jaggery mixture and whisk just until combined.

   Time: PT1M

6. Form the Dough

   Add the ground nut‑seed powder and the chickpea flour mixture to the butter mixture. Stir gently until a soft, slightly sticky dough forms.

   Time: PT3M

7. Portion & Shape

   Scoop about 1 tablespoon of dough, roll into a ball, and flatten lightly on a baking tray lined with a silicone mat or parchment paper. Leave a small gap between each cookie.

   Time: PT5M

8. Add Sesame Topping

   Sprinkle a pinch of sesame seeds over each flattened cookie.

   Time: PT1M

9. Bake

   Place the tray in a pre‑heated oven at 150°C and bake for 30–35 minutes, or until the edges turn golden and the tops are set.

   Time: PT35M

   Temperature: 150°C

10. Cool

    Remove the cookies from the oven, transfer the tray to a wire rack and let the cookies cool completely before storing.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

13 g

Fat

9 g

Fiber

1.5 g