Surprisingly the texture of these cookies was exactly what I expected.. soft and chewy. Both my kids loved the taste, my daughter thought I added caramel in the cookies. They couldn’t believe when I said I substituted jaggery for sugar.
So, here is the recipe for much healthier and diabetic friendly cookies.
Preparation Time: 10 minutes
Resting Time : 2 hours
Bake Time: 10 minutes +5 minutes
Makes : 20 cookies
All purpose flour : 2 cups
Baking soda : 1 teaspoon
Cornstarch : 1 1/2 teaspoons
Ground Cinnamon: 1 teaspoon
Salt : 1/4 teaspoon
Jaggery powder : 1 1/4 cups
Unsalted butter : 3/4 cup melted / 170 grams/ 12 tablespoons
Egg : 1 large at room temperature
Vanilla extract: 2 teaspoons
Sift together flour, baking soda, cornstarch and salt in a bowl.
In a medium bowl melt butter, add jaggery powder and whisk until no jaggery lumps remain. Add egg, vanilla and cinnamon, whisk to mix well.
Pour in the dry ingredients and mix together with a spatula. The dough will be very soft but thick.
Cover the dough and chill for 2 hours or up to 3 days.
Take the dough out of the refrigerator and let it soften at room temperature. You can slowly soft knead the dough to soften too.
Pre heat the oven to 350 degrees Fahrenheit, take 2 tablespoons of dough, make a ball a press a little to form a circle shape and place them on a cookie sheet.
Bake for 10 minutes, take the cookies out, press a little with a spoon on the top and bake again for 4-5 minutes.
Let them cool and store in a air tight container for 7 days.