Flaky whole wheat vegetable cookies made with gram flour are soft and tender. These vegetable cookies also get added flavor from the cumin seed and the blended taste of vegetables with the gram flour.

This recipe for vegetable cookies is low in sugar and is made with whole wheat flour. These cookies are incredibly healthy. These vegetable cookies are great for children’s tiffin or snack between meals. This is a great way to avoid junk food.

These vegetable cookies can be replaced with regular cookies for your tea time to shed extra weight. It’s a great way of cutting down on the extra calories you eat. If you love cakes but are concerned about the extra calories, you should try my savory spiced semolina cakes and vegetable semolina cupcakes.

The following is a list of baking tools and ingredients that I recommend. Only tested and proven products are recommended.

Please share this recipe on Instagram by using #bakewithSonia

This recipe uses different ingredients than my other cookies. These cookies are not only diabetic-friendly but also healthy. These cookies are a great companion for snacking. You need to read the instructions and then try them.

I recommend using a kitchen scale to measure ingredients. This allows you to measure accurately and achieve the desired results.

Let’s create our vegetable cookies recipe.

Heat 1 tablespoon oil in a nonstick pan. Sauté cumin seed, chopped onions, and green chili for approximately 2 minutes. Next, add grated carrots, green peas, and salt to taste.

Cook for 2 to 3 minutes. Turn off the flame.

Use a masher to mash the vegetables. Allow them to cool.

Make wheat flour, gram flour, and cornflour in a separate bowl. Add butter, baking powder, salt, sugar-free, and mashed vegetables to the bowl. Combine all ingredients in a bowl until you have a dough-like consistency.

You can use vegetable oil to replace butter in cookies. No.

This question has been asked many times. I decided to answer it here. Butter is essential if you want cookies that don’t spread out or become deformed during baking. Vegetable oil and butter cannot hold the shape and structure of cookies. Vegetable oil is low in melting point, so it stays liquid at room temperature.

To bind the dough, you will need to add milk. However, add one tablespoon of milk until you have a smooth dough. I used two tablespoons of milk.

Cover the dough with a wrap, and let it rest for 30 minutes.

PS: The butter will solidify and bind if it is kept refrigerated.

Keep the oven at 160 degrees Celsius while you prepare for baking.

After 30 minutes:

  1. Take the chilled dough out of the refrigerator.
  2. Slice the cookies with a sharp knife.
  3. Place the cookies on a parchment-covered baking sheet and bake for 15-18 minutes. The edges should become golden.
PS: You could also use parchment paper to grease the tray.

Note: While I don’t use a Cookie cutter to shape cookies, you can still use a Cookie cutter for proper cookie shaping.

After baking, remove the cookies from the oven and place them on a cooling rack. Let them cool.

Ready to be enjoyed? Eggless carrot cookies with all of the goodness of vegetables.

    Ingredients

  • 100gm Whole wheat flour
  • 50 gm Gram Flour
  • 70 gm Butter Unsalted
  • 15 gm Corn Flour
  • 1.5 tsp salt
  • 1/2 teaspoon Sugar-free
  • 1 tsp Cumin seeds
  • 1/3 cup finely chopped Onions
  • 1 tsp Green Chilis Chop
  • 1/3 cup green peas
  • 1/3 cup Carrot Grated
  • 1/2 tsp Baking Powder
  • Two tbs Milk
  • 1 tsp Oil

Instructions

  • Heat 1 tablespoon oil in a nonstick pan. For about 2 minutes, saute cumin seeds, chopped onion, green chili, and garlic. Then, add grated carrots, green peas, and salt to taste.
  • Cook for 2 to 3 minutes. Turn off the flame. Mix the vegetables. Allow them to cool.
  • Take wheat flour and gram flour. Add salt, sugar-free butter, baking powder, and mashed vegetables to a separate bowl. Combine all ingredients in a bowl until you have a dough-like consistency.
  • Blend in 1 tablespoon of milk each time until you have a smooth dough. I used two tablespoons of milk.
  • Cover the dough with cling wrap, and let it rest for 30 minutes.
  • Keep the oven at 160 degrees Celsius while you prepare for baking.
  • After 30 minutes, take the dough from the fridge and cut the cookies with a sharp blade
  • Place the cookies on a parchment-covered baking tray. Bake them in the oven for 15-18 min.
  • Bake the cookies and cool them on a cooling rack.
  • Before serving, let the cookies cool completely.

Notes

  1. Each ingredient and each quantity have its meaning. These should not be altered.
  2. This is a tried-and-true recipe. Substitute any component at your own risk.
  3. You can adjust the amount of each ingredient in the “Recipe Card,” and all elements and their measurements will be automatically adjusted.
  4. This Conversion Table allows you to switch between cups and grams.
  5. Our Shop offers recommended baking tools and other ingredients.
  6. These cookies can be made without an oven by following the steps in Cookies Without Oven.
  7. Butter and vegetable oil are not interchangeable in cookies. Butter is not only a fat source for cookies but also provides structure. Vegetable oil is fluid, so it will not give form to your cookies.
  8. Don’t knead it, as the dough will become gluten and produce soft and chewy cookies.
  9. Make sure to refrigerate your cookie dough. This will prevent cookies from spreading during baking.
  10. You can choose your favorite vegetables.
  11. Mix the butter and flour, then rub until you get crispy cookies. Next, add milk.
  12. Cookies require that the dough be well-kept.
  13. You can substitute gram flour for wheat flour to make whole-wheat cookies. Everything else will be the same.
  14. Keep the baked cookies in an airtight container.