Multigrain Cookie. I made this-Multigrain cookie is a nutritious and healthy cookie made using different flours. I used dark nine multi-grains such as oats, corn, whole wheat, sunflower seeds, flax seeds, sesame. Multigrain cookie is a nutritious and healthy cookie made using different flours. The cookie uses clarified butter (ghee) and is enriched with dates and honey. It is a very healthy snack and can be enjoyed with a cup of tea or coffee.

I have made diabetic friendly cookie using same flours and same method. Would you like any chocolate in the recipe? Multigrain Cookies/Multigrain flour Biscuits- easy, crispy, quick and healthy cookie/biscuit recipe made with multigrain flour. You can have Multigrain Cookie using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Multigrain Cookie

Prepare 1 cup of pearl millet flour bajra flour or barjra atta.
You need 1/2 cup of finger millet flour ragi or nachani flour.
You need 1/2 cup of whole wheat flour.
You need 1/2 cup of semolina sooji.
Prepare 1/4 cup of chickpea flour gram flour or besan.
It's 15 of black dates soft khajoor crushed.
It's 1/2 cup of ground almonds.
You need 1/4 cup of ground pistachios.
You need 3/4 cup of ghee or clarified butter and a tbsp of more if needed. I have used Amul ghee.
Prepare 3 tbsp of milk or more if needed to knead the dough.
Prepare 1 tsp of salt.
Prepare 2 tbsp of honey.
Prepare 1/4 cup of cocoa powder.
You need 3/4 cup of icing sugar.

Multigrain flour or atta is prepared with a combination of wholesome flours such as wheat, bajra, jowar, ragi, etc. It is mostly used for making chapati/roti, but my little one doesn't like the taste of multigrain roti. Eggless Multigrain Cookie Recipe which are healthier and nutritious at any given day. I have added amaranth flour, ragi flour, oats flour and whole wheat flour.

Multigrain Cookie instructions

In a big mixing bowl, add all the flours - pearl millet (bajra), finger millet (ragi/nachani), whole wheat flour, semolina (sooji), chickpea flour (besan), cocoa powder, and icing sugar. Add powdered almonds, powdered pistachio and crushed dates mixture and honey. (Crush dates to soft with 1/4 ghee in a mixer grinder. Now take the crushed dates in a bowl with rest of the ghee, mix well and beat a little)..
Mix them well with finger tips to resemble like crumbs. Gradually add milk. Knead to a smooth soft pliable dough. Cover and keep aside for 5 minutes..
Divide the dough into equal balls. Roll the ball with the help of a rolling pin into 8 mm thick circles by placing them between the greased plastic sheet. Cut into desired shape with the help of cookie cutter..
Place the cut cookies on a greased baking tray..
Bake the cookies @ 160 C for 18 min or till golden. Cool them on a wire rack. The cookies are cooled and ready to serve. Store them in an airtight container for 10-12 days. Enjoy them with a cup of tea or coffee..
Multigrain cookies are ready to serve..

Also added refined flour to make the texture of the cookie light and not very dense. So these are good for kids, adults or even old age people. Add whole grain wheat flour, and ground oatmeal. Add ground barley and ground flax. Fold in old fashioned oats and raisins.