Multigrain Cookie. Let cool slightly, then transfer to a wire rack. Add whole grain wheat flour, and ground oatmeal. Add ground barley and ground flax.

Create some people, cooking is indeed work which is quite soft. Besides they are indeed happy cooking and have ability cooking that is quite, they are also good in integrating each dish so that it becomes dish luscious. But there are those who cannot be able to cook, so they must ask and see recipes that are simple to follow.

A teaspoon cookie scoop works well here. Would you like any spice in the recipe? These big batch multigrain cookies recipe can feed an army, simple to bake and quite healthier than the usual chocolate chip cookies.

You can cook Multigrain Cookie use 14 ingredients and 6 the steps. Here guides how you make it.

The main ingredient Multigrain Cookie as follows:

Prepare 1 cup of pearl millet flour bajra flour or barjra atta.
Prepare 1/2 cup of finger millet flour ragi or nachani flour.
Prepare 1/2 cup of whole wheat flour.
You need 1/2 cup of semolina sooji.
Provide 1/4 cup of chickpea flour gram flour or besan.
You need 15 of black dates soft khajoor crushed.
Prepare 1/2 cup of ground almonds.
You need 1/4 cup of ground pistachios.
Provide 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.
You need 2 tbsp of honey.
You need 1/4 cup of cocoa powder.
You need 3/4 cup of icing sugar.

This cookie recipe has room for a lot of variations and I didn't shy away. I wanted to bake these as multigrain cookies by using a variety of grain flours. Beat the margarine with the brown and granulated sugars in a large bowl until fluffy. Stir the oats with the wheat flour, quinoa flour, baking powder, baking soda and salt in a separate bowl.

Instructions Multigrain Cookie

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..

Stir in the chocolate chips, walnuts, cranberries, flax seeds and sunflower seeds. Breakfast cookies made with whole grains like rolled oats, flax meal, and whole wheat flour have the flavor of dried cherries and chocolate chips for a tasty breakfast on the run. 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.