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.
|Tin Size||Baking Tray|
|Oven Temp||160° C|
|Baking Time||15 – 18 minutes|
|MW Convection Temp||150° C|
|Baking Time||15 – 18 minutes|
|Cooling Time||15 minutes|
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.
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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.
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.
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.
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.
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.
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.
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- 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.
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
- To switch between grams and cups, use this “Conversion Chart”.
- To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.
- To make these cookies without an oven, please refer to the steps mentioned in Cookies without Oven.
- 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.
- Do not knead the dough else it will develop gluten that will result in soft and chewy cookies.
- Do not miss to refrigerate the cookie dough. This will avoid cookies spreading while baking.
- The choice vegetables can be yours.
- Fist mix the butter with flour and rub it to get crunchy cookies. Then only add milk.
- The dough should be firm for cookies.
- If you wish you can replace gram flour with wheat flour to make whole-wheat cookies. Rest everything will remain the same.
- Store the baked cookies in an airtight container.
If you love cookies you would not like to miss
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