Barley and Almond Cookies

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Barley and Almond Cookies

Healthy Barley and Almond Cookies made with barley flour, almonds, and jaggery. A light, nutritious Indian snack perfect for guilt-free tea time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Healthy Baking, Snacks
Cuisine: Indian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup barley flour (jau ka atta)
  • 1/2 cup almond flour or finely powdered almonds
  • 1/2 cup jaggery powder adjust to taste
  • 1/4 cup ghee (melted)
  • 2 tbsp milk use only if dough feels dry
  • 1/2 tsp baking powder
  • 1/2 tsp cardamom powder
  • 2 tbsp chopped almonds for topping

Equipment

  • Mixing bowl
  • whisk or spatula
  • Baking Tray
  • Oven
  • Parchment paper

Method
 

  1. Preheat your oven to 170°C and line a baking tray with parchment paper.
  2. Add barley flour, almond flour, jaggery powder, baking powder, and cardamom powder to a bowl. Mix well.
  3. Pour in melted ghee and start combining with your hands until it forms a sandy mixture.
  4. Add milk only if needed to bring the dough together. It should be soft and non-sticky.
  5. Roll small portions into balls, gently flatten, and place on the baking tray. Top with chopped almonds.
  6. Bake for 12–15 minutes or until light golden. Let them cool completely to firm up.

Notes

Use powdered jaggery for smooth mixing. Cookies will be soft when hot but turn crisp as they cool. Store in an airtight jar.
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