Wholegrain Chocolate Cinnamon Cookies

Sometimes the monotony of everyday routine seems to suck the excitement and joy of living. Everything is so well programmed that life goes on mechanically. Insipidness and boredom creeps in marring the creativity and happiness. When one reaches this stage, it is important to take a break. Last weekend we went out for this much needed break. We went to a resort on the outskirts of Doon Valley. The tranquility of the place occasionally interrupted by the sound of the birds and rustling of the leaves was like a magical potion for us. Watched a Tree pie swoop down the branch and sunbird doing rounds of honey sucking in the branches profusely laden with flowers, squirrels chasing each other and a pied Myna perched on the food table  and pecking to its heart’s content……We spotted a White Cheeked Himalayan Bulbul on a dry branch of fish tail palm.

Our kids as always were greatly excited about the trip. Our daughter who has just started writing enjoys making lists to buy things from the market. She prepared a long list of eatables for the way and on top of the list were chocolate cookies. I always abhor the idea of kids chomping the store bought biscuits laced with preservatives, flavouring agents and acidity regulators. I decided to make chocolate cookies at home and asked my daughter to help me in cutting the cookies to involve her and to keep her interest alive.

 I used atta (whole wheat) instead of refined flour. This particular batch of cookies came out very well. Here goes the recipe-

Ingredients

1 cup whole wheat flour (atta)

2 tablespoons cocoa

½ cup raw unrefined sugar (powdered)

½ cup (100 Gms) butter

1 teaspoon cinnamon powder (or, 1 teaspoon vanilla extract)

½ teaspoon baking soda

1 pinch salt  

Method

Preheat oven to 165 degrees C.

Cream butter and sugar till light and fluffy.

In a large bowl, sieve together whole wheat flour, baking soda and cocoa powder. Add cinnamon powder and salt and whisk.

Mix flour mixture to butter- sugar mixture.

Knead with hands till a soft dough forms. There should be no lumps. Add a teaspoon of milk so that the dough does not feel too dry.

Take some dough, make a small ball and press it between palms. Place on the baking tray. Now with a help of a cookie cutter, cut a round cookie.

Or, pinch small balls of dough and press between palms to get evenly sized cookies.

Repeat the same till the dough is over. Arrange the cookies in a baking tray. Bake for exactly 15 minutes. If the cookies haven’t browned well, bake them for further 5 minutes.

Remove the tray from the oven in five minutes and remove the cookies from the baking tray after another five minutes. Leave them to cool. Store in an airtight container.

These cookies are very crisp, chocolatey with a mild hint of cinnamon.