Wheat Flour Cookies

To make wheat flour cookies with ghee and jaggery, start by preheating your oven to 180°C (350°F). In a mixing bowl, blend 0.5 cup of ghee with 0.75 cup of jaggery powder until smooth. Then, mix in 3 tablespoons of cocoa powder, 0.5 teaspoon of baking powder, and 0.5 teaspoon of baking soda. Gradually add 1.5 cups of wheat flour and knead until you have a soft dough. Shape the dough into small balls, place them on a parchment-lined baking tray, garnish with nuts, and bake for 15-20 minutes until golden brown.

No, these wheat flour cookies are not suitable for a vegan diet because they contain ghee, which is a clarified butter made from milk. However, you can substitute ghee with a plant-based butter or coconut oil to make them vegan-friendly.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in equal amounts. Keep in mind that using brown sugar may slightly alter the flavor, but it will still provide the sweetness needed for the cookies.

To store leftover wheat flour cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can refrigerate them for up to two weeks or freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Wheat flour cookies pair wonderfully with a cup of chai or coffee, making them a perfect snack for tea time. You can also serve them alongside a scoop of vanilla ice cream or with a drizzle of chocolate sauce for a delightful dessert experience.