Eggless whole wheat cumin walnut cookies

Today's recipe is specially for kids.  I made these cookies for my 16 months old toddler.  She is a fussy eater so I always try to make something new for her.  I experiment with healthy ingredients and different flavours to make her take the food.  Sometimes it goes well and sometimes she doesn't even take it to her tiny mouth.. :D

This week I thought to try out some soft and healthy cookies for her to take as snacks and I made these cookies.  Yippy!! she loved them.  Mission Successful :D

These cookies came out very tasty and the texture (as I wanted it to be) was a bit cakey and soft.  I used whole wheat flour with all purpose flour to make it healthy.  My baby loved them so much and so did I.  Its a healthy snack for adults too for that odd time hunger pangs.

So sharing this recipe here.  Enjoy.  Happy Cooking :)

Ingredients:

Whole wheat flour	¼ cup
All purpose flour / maida	¼ cup
Cornflour	1 tbsp
Salted Butter	¼ cup
Brown sugar or white sugar	¼ cup + 1 tbsp
Baking soda	1 pinch
Milk	1 tbsp
Vanilla essence (optional)	3-4 drops
Chopped walnuts	½ tbsp
Cumin seeds/Jeera	½ tsp

Method:

• Take all purpose flour, whole wheat flour, cornflour and baking soda.  Mix well.  Sift them twice.  Keep aside.
• Preheat oven at 180 degree.  Take a baking tray and line it with aluminium foil.  Grease the aluminium sheet with oil.  Set aside.
• In a mixing bowl, add butter and sugar.  Mix well and add milk.  Mix till fluffy. 
• Add flour mix to the butter mix little by little. (If you find the mixture a bit dry, add one more tablespoon milk).
• Add cumin seeds and mix again.
• Cover the dough with cling film or put in an airtight container and keep in the fridge for 30 minutes.
• Take the dough out and pinch a little portion from it.  Make a ball with it and press a little with your palms.  Make all the cookies in the same manner and arrange in the greased baking tray.  Press chopped walnuts on the top of the cookies.
• Bake for around 18 minutes.
• Take out the cookies from oven and shift to a wire rack.  Let them cool for about 10-15 minutes.
• Enjoy.  
• Keep the remaining cookies in an airtight container.

Notes:

1. My cookies got brown color as I used brown sugar.
2. If using white sugar, powder it first.
3. If using unsalted butter add 1/8 tsp salt to the flour mix.
4. You can use cookie cutter to shape the cookies.
5. Cookies would be very soft in texture while hot.  Don't bake them again.  Let them completely cool down, they would become a bit firm.  
6. Cookies would be soft and cakey in the final texture.