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Eggless Whole Wheat Almond Cookies Recipe Video
|Whole wheat flour/Null||1 Cup (16 tbs) (Null)|
|Sugar/Null||1⁄2 Cup (8 tbs) (Null)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Sliced almonds/Null||1⁄4 Cup (4 tbs) (Null)|
|Cardamon powder/Null||1⁄2 Teaspoon (Ilaichi)|
|Unsalted butter/Null||1⁄2 Cup (8 tbs) (8 Tablespoons Or 4Oz)|
|Milk/Null||2 Tablespoon (Null)|
Serving size: Complete recipe
Calories 1782 Calories from Fat 920
% Daily Value*
Total Fat 105 g162%
Saturated Fat 59.6 g297.9%
Trans Fat 0 g
Cholesterol 244.9 mg81.6%
Sodium 516 mg21.5%
Total Carbohydrates 202 g67.4%
Dietary Fiber 19.2 g76.6%
Sugars 102.9 g
Protein 25 g49%
Vitamin A 57.1% Vitamin C 0.88%
Calcium 17.2% Iron 34.6%
*Based on a 2000 Calorie diet
In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
Divide the dough into about 24 equal parts and make them into balls.
Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
Place the dough balls on an ungreased cookie sheet about inch a part.
Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.