Oat Almond and Apricot Cookies - Whole grain and Egg less

 Weekends are relaxing. It is early morning. A “thud” sound announces the arrival of newspaper as it falls in our veranda. We admire the precision with which the vendor flings the paper holding handle of his bicycle with one hand and digging another into the bag again for another newspaper for our neighbour. A group of children going to school chatter in high decibels. Their animated conversation remains audible even when they pass by our gate and reach almost the end of the lane. Fog and cold does not seem to deter children. They enjoy everything.

Soon it is time for preparing lunch and some brinjals growing in our backyard need to be plucked. It is sunny and pleasant. A “tweep” sound at intervals makes us stop and spot the source. We discover a male Grey bushchat perched in the branches. 

Some days ago we spotted a female Grey bushchat in the same area.

In the evening, I baked Oat Almond and Apricot Cookies. 

Half of them vanished before the tea could be served. Tasty and healthy and just perfect with chai spiced tea.

Oat Almond and Apricot Cookies – Whole grain and Egg less
1 ¼ cup rolled oats
¾ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking powder
1 stick butter (1/2 cup)
½ cup powdered sugar
¼ cup granulated sugar
1 teaspoon vanilla essence
1 to 2 tablespoon milk at room temperature
½ cup chopped soft dried apricots
½ cup chopped almonds
Preheat oven to 175 degrees C. Grease a baking tray.
Whisk together first four ingredients in a bowl. Keep aside.
Beat butter and powdered sugar till creamy and fluffy. Add granulated sugar. Mix well. Add vanilla essence and flour mix. Mix till the mixture resembles bread crumbs. You may mix it with hands.
Add apricots and almonds. Mix. Add one tablespoon milk. Try to get the dough together. Add more milk it feels dry and hard. The dough should come together and bind well.
Take walnut size balls of dough and press between palms to get a cookie about ¾ inch thick. Arrange cookies on the greased tray keeping some distance in between. Bake for 18 to 20 minutes or till the edges of the cookies start turning golden. Remove tray from the oven. Remove cookies after 5 minutes to a rack.

Store in an airtight jar when cold.
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  1. I love seeing your little birds Namita. They are so different to ours but at the same time they share similarities in that they are living in your lovely garden and sharing your space. It always amazes me that the males and females look SO very different. You would think that they were different species if you didn't know better. I have eggplants growing. I don't know that I will get any fruit from them this year as I started them late but you never know with the crazy season we are having here in Australia. A very mild summer so far which has been great on the sweat factor but not so great for the vegetables. My tomatoes are only just starting to ripen up but it does look like I should get quite a few this year. The cookies look delicious and healthy. I will just use coconut oil instead of butter to make them vegan and then I can have them as well :)

  2. Beautiful blog as well as the cookies!