Eggless Digestive Cookies Recipe – Whole Wheat,Oats Cookies Without Butter

We buy digestive biscuits regularly even though its costly.Every time I used to see the list of ingredients on the back of pack to try on my own.And I kept searching some good recipes for homemade digestive biscuits aka whole wheat,oats cookies. In Raksha’s school, this year they have strictly restricted store bought cakes, cookies and packed juices for snacks box. Only homemade digestive cookies are allowed. Finally time hath come to try my hands on it.I followed this recipe & I baked an eggless, butter less digestive cookies using whole wheat flour, quick cooking oats and plain milk.For Vegan version, use almond milk instead. Actual recipe had butter in it. But I substituted butter with cooking oil and tried it today.You can call this as oats cookies too.It came out very well, perfect with a crunchy texture. We loved it very much & ate 2-3 cookies without any guilt. Its so easy to make and a good tea time cookies for weight watchers.For kids, you can use butter, add some Choco chips, M&M etc for variations. After tasting these cookies, Raksha told its taste is similar to UNIBIC digestive biscuits . I felt very happy and proud with my baking .Friends, do try this easy, simple oats cookies without eggs and butter at home & enjoy it for your tea time with your loved ones. Even beginners can dare to try it. Ok, lets move on to the recipe !

Eggless digestive cookies recipe

Eggless, butter less digestive cookies with oats, wheat flour & brown sugar.

Cuisine: Indian

Category: Cookies recipes

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 17 Minutes

Total time: 27 Minutes

INGREDIENTS

1 cup - 200ml Wheat flour - 3/4 cup Quick cooking oats - 3/4 cup Brown sugar or Demerara sugar - 1/2 cup (+ 2 tbsp, optional) Odorless Cooking oil or unsalted butter - 1/3 cup  ( Use 60gms of butter at room temperature) Boiled & cooled milk - 2 tbsp  ( Vegans use almond milk) Baking soda - 1/2 tsp Vanilla essence - 1 tsp ( completely optional)

METHOD

In a mixie jar, take the oats and demerara sugar.Grind to a smooth powder. If using brown sugar, grind oats alone. I used 2 tbsp more demerara sugar.  If using brown sugar or white sugar, use 1/2 cup only. Take the ground oats+sugar, wheat flour and baking soda in a wide bowl. Mix well. Make a dent in the center and add 1/4 cup of cooking oil. ( If  using butter,  mix the unsalted butter at room temperature). Mix well and try to make a crumbly dough. Add milk and make a smooth dough. If you feel the dough is too dry and not becoming a whole mass, add some more oil ( may be 1-2 tbsp) and make it thick, non-sticky and smooth.No problem if there are mild cracks in the dough. Suppose If you have added more milk or oil and dough is too wet and sticky, add some wheat flour and bring it to right consistency. Hence adjust the quantity of oil based on the wheat flour and ground oats texture. Never add milk more than 2 tbsp because it makes the cookie sticky, will crack & takes long time to cook as well. So be careful while making the dough. After you make the dough, keep it inside the polythene cover or foil and refrigerate the dough for 15 minutes. By doing this way, dough will stiffen and becomes easy to roll and handle. Take a portion of dough and roll it tight to 1/4 inch thickness. Make shapes using a mould or the lid of a bottle. Grease a baking tray or line it with butter paper. Its better to line the tray with butter paper so that it will be easy to remove the cookies from the tray after baking. Arrange the cookies on the tray leaving enough space because these cookies will flatten & expand while baking. Preheat the oven at 180 c and bake the cookies for 15-18 minutes in convection mode. Mine got done in 17 minutes.Cookies will turn golden brown in color. Initially the cookies would be soft to touch immediately after baking but it hardens and becomes crispy as it cools down. Cookies will easily come off  from the tray.So remove the tray from the oven and keep it outside for 15 minutes or till it cools down. Serve it with coffee or tea. Store in an air tight box immediately after the cookies cool down. It will become soggy if kept in air for long time. Enjoy with tea/coffee !

Note

Adjust the quantity of oil based on the flours. Adding baking soda helps to get a crispy cookies.So do not avoid it. Do not add more milk for making the dough. Make sure dough is non sticky. if sticky, add some wheat flour and bring it to a non sticky dough.

Enjoy this healthy, crispy, eggless, butter less oats cookies @ Digestive cookies for your teatime !!

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