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Whole Wheat Vegetable Cookies

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Flaky whole wheat vegetable cookies with gram flour are tender cookies that include the vegetables like carrot and peas. These vegetable cookies get additional flavor from the cumin seeds besides the blended flavor of vegetables with gram flour.

This vegetable cookies recipe is sugarless, with whole wheat and gram flour. All this makes these cookies extremely healthy and. Use these vegetable cookies for kids tiffin and in between lunch snacking. A great way to avoid eating junk.

Replace these vegetable cookies with the regular cookies from your tea time and find that extra flab shedding away. Isn’t it a great way to cut those extra calories that you eat without knowing? And if you like eating cakes and worried about extra calories in cakes, then you must try my savory spicy semolina cake and vegetable semolina muffins.

 

Quick Notes

Tin Size Baking Tray
Oven Temp 160° C
Baking Time 15 – 18 minutes
MW Convection Temp 150° C
Baking Time 15 – 18 minutes
Demold Instructions Immediately
Cooling Time 15 minutes

Quick Notes

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

The choice of ingredients for this recipe is different from my other cookie recipes. Not only these cookies are diabetic friendly but are healthy too. These cookies can be a perfect partner for your munching time. All you need to read the recipe and try.

Carrot Cookies Ingredients

I recommend measuring ingredients on a kitchen weighing scale. This helps to be precise with measurements and helps to achieve desired results.

Let’s make our vegetable cookies recipe

Take a non-stick pan and heat 1 tsp oil on it. Sauté cumin seed, chopped onions, and green chili for about 2 minutes and then add grated carrots and green peas.

Cook for 2-3 minutes. Switch off the flame.

With the help of a masher, mash these vegetables. Let them cool down.

Vegetables for Carrot Cookies

In a separate bowl take wheat flour, gram flour, cornflour, salt, sugar-free, butter, baking powder, and mashed vegetables. Mix everything with hands to a coarse breadcrumb-like mixture.

Can you use vegetable oil instead of butter for cookies? The answer is No.

People have asked this question many times, so I thought to address it here. Butter is important if you want your cookies not to spread or get de-shaped while baking. Butter holds the structure and shape of the cookie and vegetable oil cannot do this. Vegetable oil has a low melting point and stays in a fluid state while at room temperature.

Carrot Cookies Flour for dough

You will need to add milk to bind the dough, however, just add 1 tablespoon milk at a time till you get a smooth dough. I added 2 tablespoons of milk.

Now cover the dough with a cling wrap and refrigerate it for 30 minutes.

PS: Refrigeration will help the butter to solidify and bind the dough.

Carrot Cookies Dough

Meanwhile, keep the oven for preheating to 160 °C.

After 30 minutes take the dough out of the refrigerator and slice the cookies using a sharp knife. Arrange the cookies on a greased baking tray and put them to bake in preheated oven for 15-18 minutes. The edges should turn golden.

PS: you could also use parchment paper instead of greasing the tray.

Carrot Cookies before baking

Note: I am not using a cookie cutter to shape the cookies, however, feel free to use a cookie cutter to give proper shape to your cookies.

Once baked, take the cookies out and transfer them to a cooling rack and allow them to cool down.

Your Eggless carrot cookies with all the goodness of vegetables are ready to be served.

Baked Carrot Cookies

Enjoy Deliciousness.

Buy Tools and Ingredients used in this recipe

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Savory Vegetable Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Snacks, Tea Time
Cuisine: Baked
Servings: 25 Cookies

Ingredients

  • 100 gm Whole Wheat Flour
  • 50 gm Gram Flour
  • 70 gm Butter Unsalted
  • 15 gm Corn Flour
  • 1.5 tsp Salt
  • 1/2 tsp Sugar-free
  • 1 tsp Cumin Seeds
  • 1/3 cup Onions Finely Chopped
  • 1 tsp Green Chilis Chopped
  • 1/3 cup Green Peas
  • 1/3 cup Carrot Grated
  • 1/2 tsp Baking Powder
  • 2 tbs Milk
  • 1 tsp Oil

Instructions

  • Take a non-stick pan and heat 1 tsp oil on it. Sauté cumin seed, chopped onions, and green chili for about 2 minutes and then add grated carrots and green peas.
  • Cook for 2-3 minutes. Switch off the flame. Mash these vegetables. Let them cool down.
  • In a separate bowl take wheat flour, gram flour, cornflour, salt, sugar-free, butter, baking powder, and mashed vegetables. Mix everything with hands to a coarse breadcrumb-like mixture.
  • Add 1 tablespoon milk at a time till you get a smooth dough. I added 2 tablespoons of milk.
  • Now cover the dough with a cling wrap and refrigerate it for 30 minutes.
  • Meanwhile, keep the oven for preheating to 160 °C.
  • After 30 minutes take the dough out of the refrigerator and slice the cookies using a sharp knife
  • Arrange the cookies on a greased baking tray and put them to bake in preheated oven for 15-18 minutes.
  • When baked, take the cookies out from oven and transfer them to a cooling rack.
  • Let the cookies cool down completely before serving.

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. To make these cookies without an oven, please refer to the steps mentioned in Cookies without Oven.
  7. 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.
  8. Do not knead the dough else it will develop gluten that will result in soft and chewy cookies.
  9. Do not miss to refrigerate the cookie dough. This will avoid cookies spreading while baking.
  10. The choice vegetables can be yours.
  11. Fist mix the butter with flour and rub it to get crunchy cookies. Then only add milk.
  12. The dough should be firm for cookies.
  13. If you wish you can replace gram flour with wheat flour to make whole-wheat cookies. Rest everything will remain the same.
  14. Store the baked cookies in an airtight container.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia


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14 COMMENTS

  1. Hi Sonia
    I think this recipe of yours is gonna to be a great help for me on coming raksha bandhan. I was searching for such kind of healthy stuff. Wish you a great journey ahead.👍

  2. Sonia Is Such A Great Baker as well as She helps A lot…
    In found her on Facebook she guided me soo well… And Helped me in every possible way…
    And now I follow her to try new recepies?

  3. Being a food blogger myself, I know how hard it is to write each and everything, gather information and present this in front of our reader. Make content appealing to get readers interest. Overall I loved the way you have presented the whole website and specially the recipes. I will try my hands on few of them.
    Apart from this when it comes to cookies and that too home baked, nothing can beat this. I will definitely try this at home and will offer to my parents. Hope they will like it 😉

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Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

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