にほんブログ村
Perfect for pairing with your evening chai or coffee & so easy to whip up at home!
Ingredients:
2 tbsp flaxseed powder
2 tbsp water
1¼ cup oats
¼ cup pistachios
3–4 green cardamom pods
¼ tsp baking soda
3 tbsp softened butter/ ghee (or coconut oil for vegan option)
3 tbsp honey (or maple syrup/agave for vegan option)
1 tbsp milk (or plant-based milk if vegan)
Instructions:
Make the flax gel👇
Grind whole flaxseeds into a fine powder using a blender.
In a small bowl, mix 2 tbsp of ground flaxseed with 2 tbsp water.
Stir well and let it sit for about 10 minutes to thicken. This will act as an egg replacer.
Prepare the dry ingredients👇
In the blender, add 1¼ cups oats, ¼ cup pistachios, and 3–4 cardamom pods.
Blend until you get a fine flour-like texture.
Transfer to a mixing bowl and stir in ¼ tsp baking soda.
Mix the wet ingredients👇
Add 3 tbsp softened butter, 3 tbsp honey , and the prepared flax gel to the dry mixture.
Mix everything until well combined.
Add 1 tbsp milk and mix again to form a soft dough.
Shape the cookies👇
Scoop small portions of the dough and shape them into cookies.
Place on a lined baking tray.
Bake👇
Bake in a preheated oven at 170°C (340°F) for about 20 minutes, or until the edges are lightly golden.
Let them cool completely and enjoy!
Shelf life: Stays fresh for 5–7 days in an airtight container in a cool, dry place, and up to 2 weeks in the fridge.
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