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Kunal Arolkar

Foodybreaks Goa

Kunal Arolkar



Kunal Arolkar

Unsalted Butter- 40 Grams

Jaggery Powder / Palm sugar- 40 Grams

Honey- 40 Grams

Almond powder-20 Grams

European Flour- 40 Grams

Flax Seeds- 10 Grams

Salt- 1Grams

Baking powder- 1Grams

Dessicated Coconut- 30 Grams

Breakfast Oats- 40 grams

Water- 30 Grams



NB : The European Flour can be replaced with 50-50% of Amaranth flour and millet flour as well

1. Preheat the oven to 200deg C and sieve the flours along with the salt and baking soda

2. In a pot, put the butter, jaggery powder and honey and heat together till the jaggery dissolves and the contents are well mixed (do not boil)

3. Take off the heat and mix in the flours, baking soda, salt, oats, flax seeds and the desiccated coconut to the hot mix and mix well while its still hot

4. Add the water and mix well, allow to cool till you can mould it to desirable round cookie shapes, or scoop with an icecream scoop

5. Place the Cookies on a parchment-lined baking tray at sufficient intervals so they don’t stick to each other

6. Flatten them properly and bake at 180Deg c for 14-20 mins until the bottom and top are golden ( may take more time in an OTG)

7. Take out of the oven, place on cooling rack and allow to cool down to room temperature naturally and serve at room temperature with tea/coffee

8. Or Store them in an airtight container upto 2-3 days, can be dried in an oven at 150deg C for 10 mins if it gets soggy

9. This Cookie can also be made with a combination of seeds and the coconut can be replaced with more almond powder if so desired, Enjoy!

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