Almond Pista Whole Wheat Cookies

These cookies are healthy, whole some and yummy and can be made in a jiffy. The only time consuming factor is chopping the nuts. I tried a recipe I found for whole wheat almond cookies on a few blogs and added some pistachio also to it.  The result is amazing. The first batch turned soft after the second day. I made it thinner the next time and it remained crunchy for a few days.

My daughter says its more tasty that the cookie that comes in a packet from the store. Yippee yay !!! Mission accomplished ...... happy child...happy mom - cookies with no refined flour, refined sugar or artificial flavoring and coloring.

Almond Pista Whole Wheat Cookies
Makes 12 pieces


Whole wheat flour: 1 cup
Unrefined Sugar: 1/2 cup
Chopped nuts ( almonds, pistachio): 1/4 cup
Green Cardamom powder: 1 heaped tsp
Salt: a small pinch
Butter unsalted: 1/2 cup
Milk: 1-2 tbsp

• Pre-heat oven to 170 C
• Mix all the dry ingredients in  a bowl and add melted butter to it. Mix it all together and add milk just enough to knead it. 
• Make small balls and flatten it thin with your fingers. 
• Place it on a greased baking tray and bake for 14-16 mins.

PS: Keep an eye on the cookies or they will get burnt. It gets crisp and crunchy when it cools.
They can keep for 3-4 days in an air- tight container (but I doubt you will have any cookies left to store)

Tip: Chop a tin full of nuts in the fridge and bake these cookies any time you want in just 20 minutes.