Whole Wheat Cookies without Oven

{Last Update on 29 Nov 2018}

Morning and evening tea without Cookies seems impossible, at least to my husband Amit. The story rolls backs to when I was not really into baking and did not even have an oven. I did not know how to make cookies without oven. My journey to home baking is an interesting one that you may like to read.

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Soon after my child exams were over, we visited my Mom’s place. It is always so refreshing to be back with your Mom. This time my younger was also there and my Mom refreshed our childhood memory by making Malai Cake.

This cake used to be our childhood best companion. And my Mom always made it in a pressure cooker. And I was like, how can I forget this recipe. I became confident that she would know how to bake cookies without oven or microwave. So, I picked her brain and experimented the recipe at home.

Quick Notes

Eggless Cookies without Oven

So I learned the recipe of how to make cookies in the pressure cooker from my Mom. And trust me it’s fairly simple and straightforward recipe that each of you can do in no time. I have used tutti frutti in these cookies. You could be creative and use chocolate chips, walnuts, resins or dry fruits of your choice.

Baking is heaven, I realized only after I started baking. And baking at home has numerous benefits, read them. If you love baked items, investing a little in an oven is highly recommended.

|New to Baking: Learn Basics of Baking

Let’s bake our cookies without an oven

In a mixing bowl add whole wheat flour, sugar, baking powder, and ghee. Start mixing all the ingredient until you get a breadcrumb like texture. Add tutti frutti and 2 tbs milk to bind the dough.

Tip: Do not knead it else the flour will develop gluten and you will get chewy cookies.

Cover the dough with cling wrap and rest the prepared dough in the refrigerator for 30 min. After 30 minutes, take the dough out from the refrigerator and using a rolling pin roll out it into a sheet of a ¼ inch thickness.

Meanwhile, keep idli maker on a gas stove. Add salt to it and spread it evenly. Close the lid and let it heat on medium flame for 15 minutes. Grease all the idli trays.

Using a cookie cutter cut cookies out of the rolled sheet.

Place these cookies on idli plates and place the idli stand inside idli maker. Close the lid and let the cookies bake on slow to medium flame.

It took approximately 25- 30 minutes to bake perfect cookies.

Tip: Just keep a watch. The moment edges of the cookies turn brown, switch off the flame.

Place all the baked cookies on a wired rack and allow them to cool completely. Your no oven cookies are ready to be served.

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Whole Wheat Cookies without Oven

Want to make cookies but think you cannot make it without oven. With my step-by-step recipe, learn how to make whole wheat cookies without oven. These healthy atta biscuits can be made in a pressure cooker or an idli maker.

Course

Snacks, Tea Time

Cuisine

Baked

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

30 minutes

Servings

Cookies

Ingredients

• 120 gm Whole Wheat Flour
• 70 gm Clarified Butter (Ghee)
• 80 gm Organic Sugar Powdered
• 1/2 tsp Baking Powder
• 2 tbs Milk
• 30 gm Tutti Frutti

Course Snacks, Tea Time Cuisine Baked Prep Time 10 minutes Cook Time 30 minutes Passive Time 30 minutes Servings Cookies Ingredients 120 gm Whole Wheat Flour 70 gm Clarified Butter (Ghee) 80 gm Organic Sugar Powdered 1/2 tsp Baking Powder 2 tbs Milk 30 gm Tutti Frutti

Instructions

1. Mix the whole wheat flour, sugar, baking powder in a bowl. Add clarified butter (ghee)
2. Mix everything to get a breadcrumb like texture. Add tutti fruity and milk to bind the dough.
3. Keep the dough in the refrigerator covered with a cling wrap for 30 minutes.
4. After 30 minutes take the dough out of the refrigerator. Roll the dough into a sheet of thickness ¼ inch.
5. Using a cookie cutter, cut the cookies ut of it and place these on greased idli moulds.
6. Meanwhile, preheat the idli cooker with salt as a base.
7. Now place the stand, loaded with cookies, in idli cooker and cover with lid.
8. Let it bake for 25-30 minutes on a medium to low flame.
9. When edges turn golden, turn off the flame and keep the cookies on a wired rack to cool down.
10. The healthy, delicious Cookies are ready.

Recipe Notes

1. Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
2. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
4. To switch between grams and cups, use this “Conversion Chart”.
5. To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.
6. In Cookies, vegetable oil and butter are not interchangeable. Butter not only provide fat to the cookies but also provide structure. Vegetable oil stays fluid in nature and hence will fail to give structure to your cookies.
7. Do not knead the dough else it will develop gluten that will result in soft and chewy cookies.
8. Do not miss to refrigerate the cookie dough. This will avoid cookies spreading while baking.
9. I have an idli maker with 5 trays. To avoid burning off the cookies, I have only used to top 4 trays.
10. I have used 1 kg of regular cooking salt to make the base in the idli maker.
11. The salt can be reused multiple times, hence you can store it.

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