1/3cupoil80 ml, use any flavorless oil like avocado, canola
1/2cupjaggery powder (sifted)64 grams, measured after sifting
1/2teaspoonalmond extract
2tablespoonsoat milkor any milk of choice, may need more
1/2cupcrushed almondsfor rolling
Instructions
Pre heat oven to 350 F degrees. Line a large baking sheet with parchment paper and set aside.
In a large bowl whisk together atta, almond flour, baking powder, cardamom powder and salt. Set aside. Also, sift the jaggery powder.
In a large bowl (using a whisk) or use steel bowl of your stand mixer fitted with paddle attachment, whisk together oil with jaggery powder and almond extract.
Add milk (I used oat milk) and combine well.
Start adding the flour mix, little by little and mixing after each addition.
The dough should come together. If it isn't coming together, you might need to add more milk. Cling wrap the dough and refrigerate for 15 minutes.
Then roll the dough into 1/4 inch thickness using a rolling pin. If the dough is breaking a lot while rolling, it might be dry and needs more moisture. In such case, just wet your hands with little water, quick knead the dough and then roll again.Cut cookies using a cookie cutter. I used a square cookies cutter and my cookies measured 1.5 x 1.5 inch.
Take a plate with crushed almonds (I usually crush the almonds in a food processor, don't crush it fine but coarsely) and roll the cut cookies with the crushed almonds.You may apply some milk or water on top of the cookies and then roll in almonds if the almonds aren't sticking well.
Repeat the same process for all the cookies and then arrange them on a baking tray. Bake at 350 F degrees for 20 minutes (18 minutes if don't want them super crispy).
Let the cookies cool completely and then store in an air-tight container.
Notes
You can adjust the amount of jaggery in this recipe. These are not very sweet cookies but you can reduce the sweetness further in you like.