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**There are hundreds of varieties of cookies all over the world. Anyone can bake their cookies in their own way with different ingredients. Being a vegan I used to try different types of cookies by changing different flour. Even though wheat flour cookies are the most popular and sweeter in taste due to its gluten content, but many people are conscious to have gluten and limit their gluten intake. Some are allergic to gluten so avoid gluten. Here I tried to give a healthy touch to my cookies by making it gluten-free, vegan and multigrain.** ___
___ ### Ingredients Sorghum flour 250 gm Gram flour 250 gm Oats flour 50 gm Powdered sugar 180 gm Vegetable oil (I use Rice Bran oil) 270 gm Baking powder 2 tsp Salt 1/2 tsp Cardamom powder 1/2 tsp Vanilla essence/extract 1 tsp Papaya cherry 150 gm(completely optional) Water 45 ml ___ ### Procedure ##### Dry mixture Mix all three flour, baking powder and salt. Pass this mixture through a sieve. ##### Wet mixture Take oil in a vessel and add powdered sugar, cardamom powder, vanilla essence/extract and water. Mix well using hand mixer till it becomes a smooth and thick paste-like consistency. - Now add the powdered mixture in the wet mixture and make a smooth dough, either using a hand mixer or by hand. - Add papaya cherry at this step. - Allow it to rest for 15 minutes.
- Make cookies of your desired shape. - Preheat the oven to 180 degrees and bake cookies for 20 minutes. (Cooking time depends on the thickness of the cookies, so adjust according to that by checking in between.)
**Cooldown to room temperature and enjoy.** ___ To watch the complete recipe visit my youtube channel 👇 https://www.youtube.com/watch?v=Q6XDsuP0gA0&t=28s ___
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Originally posted here: https://hive.blog/hive-120586/@chetanpadliya/gluten-free-multigrain-and-vegan-cookies
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