WHOLEWHEAT COOKIE CUPS
 
 
Ingredients
  • ½ cup (113g) butter, melted
  • ¼ cup jaggery powder
  • 1 tsp vanilla extract
  • 1 cup wholewheat flour
Instructions
  1. ⁠ ⁠In a bowl, add melted butter jaggery powder and vanilla extract. Mix it well
  2. ⁠ ⁠⁠Now add wholewheat flour and combine it to form a smooth dough. If the dough feels dry add ½-1 tbsp milk in it.
  3. ⁠ ⁠⁠This dough made 12 cups for me, it can make more or less for you according to the size of your muffin mould. I am using a mini muffin tray here and weighed the dough into 12, 20g balls. You can use an ice-cream scooper or eye-ball it.
  4. ⁠ ⁠⁠Place one ball of cookie dough in the bottom of each mini muffin baking tray. Using your fingers gently press the dough up and along the sides of the pan to make a cup shape. You can even use the back of a tablespoon.
  5. ⁠ ⁠⁠Refreshing the cups for 5-10 minutes and then bake it in a preheated oven at 180 degrees celsius for 12-15 minutes.
  6. ⁠ ⁠⁠Remove from the oven and let it cool completely. Once cooled, use the end of the knife to gently pop out the cookie cups.
  7. ⁠ ⁠⁠Melt some dark chocolate and coat the insides of each cup with the help of the back of a teaspoon.
  8. ⁠ ⁠⁠Add some milk and serve.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/wholewheat-cookie-cups/