Eggless Wholewheat Oatmeal Pistachio Rose Cookies

IMG_6440Because I am on a cookie baking spree,
And we loved the Rose Pistachio Cookies
And they vanished within three days of making, I decided to bake them again! 😀
A lot of my friends wanted an egg free recipe and I wanted a Maida (APF) free one. So I tried making them tweaking my Whole-wheat Oats Biscuits recipe. And it worked like a charm. The new oven seems to like me 😛
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This recipe gives about 12 cookies.  I also made some thin and dainty wafer like cookies. They were amazing! I need to work more in that direction 😀
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You need
100 gms (a little less than one cup) whole wheat flour
100 gms (a little less than one cup) Oat meal
90 gms butter, soft at room temperature (but not melted)

80 gms sugar, brown preferably, else white
½ tsp Baking Soda
2-4 Tbsp milk, at room temperature
1 tsp cardamom powder
2 Tbsp dried rose petals, crushed
3 Tbsp pistachios, crushed
2-3 drops of pure rose extract or ¼ tsp rose water

Measure out 100 gms of oats and grind them in the mixer to get oatmeal. Do not grind too fine.
Whisk together whole wheat flour, oatmeal, sugar and baking soda so that they are well mixed.
1Add the butter to the flour mixture and mix it into the flour rubbing with fingers to get a bread crumb like texture.
4Add the rose extract, rose petals and crushed pistachios and mix well.
3Very gradually, one tbsp at a time add the milk and get the dough together. Do not knead at all! Just keep adding the milk slowly to get in together.
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7Cover in cling film and refrigerate for 30 minutes.
8Pre heat the oven at 170C for ten minutes and line a baking tray. Mine is non stick so I simply greased it lightly with butter.
Divide the dough into two.
On a clean plastic sheet, roll out the dough to about 1 cm thickness. I cover the dough with the plastic sheet while rolling out. It makes is easy to roll out.
9Spread some pistachios all over the rolled dough and roll lightly to press them in.
Cut cookies with a cookie cutter or with an inverted steel glass or bowl.
10Bake for 14-15 minutes
11Let rest in the baking tray for 3-4 minutes.
Remove to wire rack to cool completely and store in an air tight container. They stay good for about two weeks.
These are the wafer thins. We loved them the most! So light and crunchy 😀
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You may use any other nut like cashews or walnuts  and replace the rose extract with vanilla or any other extract to get flavours of your choice.
Enjoy these delicious and healthy cookies with your morning or evening cuppa!

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