Almond Choco chip Multigrain Crispy Cookies

Almond choco chip multigrain crispy cookies 🍪 

We have stopped buying packed food / snacks because of the preservatives, additives, sugar and chemical oils used and we have no idea about half of the ingredients being used or whether what they are saying is even true or not. Which means no biscuits, no cookies, no aloo bhujia, no namkeen, no nachos, no chips.

I am trying to eat as much home cooked food as I can but there is no substitute for parle g biscuits dipped in chai for an evening snack . 

Since it’s loaded with sugar so I thought to make a slightly healthier 5 ingredient home cooked version. After all , anything home made is clean, pure, organic and full of love 💕 

Preparation time : 15 minutes

Cooking Time: 20 minutes

Serves: About 24 small cookies

Ingredients :

1 cup Multigrain Flour (I used Nature's basket Multigrain flour)

3 tbsp Ghee at room temperature (I used Punjab & Sind organic Cow ghee)
1/2 cup Powdered sugar
1/3 cup milk / almond milk
2 tbsp Baking powder
1 tbsp cinnamon powder
1/2 cup dark choco chips
1/2 cup coarse crushed almonds

Method :

1) In a bowl, mix ghee and sugar until creamy for about 5 minutes. You can also use electric hand whipper to do the same. 

2) Add Flour, baking powder and cinnamon powder to it. Combine it well and form a dough. Use milk to smoothen the dough as required.

3) Fold in choco chip cookies and Almonds.

4) Line a baking tray with parchment paper and make bite size rolls and place them on the tray.

5) Bake these in preheat / convection mode at 180'C for about 15-18 minutes until a slight browning can be seen on the crust to make them crispy.

6) Let these cool down on the wire rack for about 15-20 minutes or until they are at room temperature. 

7) Remove the cookies and store them in an airtight container.

Keep cooking, keep loving:)