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–+ servings
Savory Vegetable Cookies
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5 from 1 vote

Whole Wheat Vegetable Cookies Savory

For all those who are trying to avoid sweet biscuits, try these amazing savory vegetable cookies. These are healthy, spicy, with whole wheat and gram flour. This simple to bake and savory veggie cookies recipe will delight every cookie lover.
Prep Time15 minutes
Cook Time15 minutes
Total Time1 hour
Course: Snacks, Tea Time
Cuisine: Baked
Servings: 25 Cookies

Ingredients

  • 100 gm Whole Wheat Flour
  • 50 gm Gram Flour
  • 70 gm Butter Unsalted
  • 15 gm Corn Flour
  • 1.5 tsp Salt
  • 1/2 tsp Sugar-free
  • 1 tsp Cumin Seeds
  • 1/3 cup Onions Finely Chopped
  • 1 tsp Green Chilis Chopped
  • 1/3 cup Green Peas
  • 1/3 cup Carrot Grated
  • 1/2 tsp Baking Powder
  • 2 tbs Milk
  • 1 tsp Oil

Instructions

  • Take a non-stick pan and heat 1 tsp oil on it. Sauté cumin seed, chopped onions, and green chili for about 2 minutes and then add grated carrots and green peas.
  • Cook for 2-3 minutes. Switch off the flame. Mash these vegetables. Let them cool down.
  • In a separate bowl take wheat flour, gram flour, cornflour, salt, sugar-free, butter, baking powder, and mashed vegetables. Mix everything with hands to a coarse breadcrumb-like mixture.
  • Add 1 tablespoon milk at a time till you get a smooth dough. I added 2 tablespoons of milk.
  • Now cover the dough with a cling wrap and refrigerate it for 30 minutes.
  • Meanwhile, keep the oven for preheating to 160 °C.
  • After 30 minutes take the dough out of the refrigerator and slice the cookies using a sharp knife
  • Arrange the cookies on a greased baking tray and put them to bake in preheated oven for 15-18 minutes.
  • When baked, take the cookies out from oven and transfer them to a cooling rack.
  • Let the cookies cool down completely before serving.

Notes

  1. Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  2. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
  3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
  4. To switch between grams and cups, use this “Conversion Chart”.
  5. To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.
  6. To make these cookies without an oven, please refer to the steps mentioned in Cookies without Oven.
  7. In Cookies, vegetable oil and butter are not interchangeable. Butter not only provide fat to the cookies but also provide structure. Vegetable oil stays fluid in nature and hence will fail to give structure to your cookies.
  8. Do not knead the dough else it will develop gluten that will result in soft and chewy cookies.
  9. Do not miss to refrigerate the cookie dough. This will avoid cookies spreading while baking.
  10. The choice vegetables can be yours.
  11. Fist mix the butter with flour and rub it to get crunchy cookies. Then only add milk.
  12. The dough should be firm for cookies.
  13. If you wish you can replace gram flour with wheat flour to make whole-wheat cookies. Rest everything will remain the same.
  14. Store the baked cookies in an airtight container.