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Batter up a Cookie – The Sattu Way
What if we taught you to make crispy and crunchy cookie dough with the right mix of protein, fiber, and calcium, the perfect texture and flavor, and not to forget some natural sweetness and a lot of love?Try these delicious baked sattu cookies. Just one bite is enough for a melt-in-the-mouth flavor.
Ingredients
Method
- Take a mixer grinder and pulse the sattu, oats flour, raw banana flour, makhana powder, and coconut flakes to a fine mixture.
- Transfer the ingredients to an empty bowl and add sesame seeds powder, cardamom powder, cinnamon powder, salt, and baking powder.
- Add ghee and jaggery powder. Lightly mix with your fingertips.
- Add milk to bind the dough together until it forms a tender dough.
- Cover and refrigerate the dough for 15 minutes. Meanwhile, preheat the oven for 10 minutes.
- Once done, take out the cookie dough and mold it into the shapes of your choice. Ensure that the cookies are not too thick or thin. Maintain half-inch in thickness.
- Arrange them on a greased baking tray. You can opt to add cashew on top.
- Bake at 180 degrees for 10 minutes. Flip and bake for another 10 minutes.
- Let the cookies stay in the warm oven for another 10 minutes before you take them out. Once done, let me cool completely.
- Store it in airtight jars. These will stay fresh for up to a week.
Power tip
- Avoid overmixing the batter. It will aerate it and cause the cookies to rise and fall.
Variations
- You can top or garnish your sattu cookies with toasted pumpkin seeds, almonds, or hazelnuts.
Nutrition
Notes
- Rich in fiber, sattu is excellent for your gut microbiome. It can ease constipation and help with smooth bowel movements. It fights acidity, flatulence, inflammation, and indigestion, too.
- Raw banana flour is low in sugar and contains highly resistant starch, which makes it ideal for diabetics. Resistant starch helps improve insulin sensitivity.
