4th of July Cookies Recipe | M&M’s | Oatmeal | Chocolate Chip
Celebrate Independence Day with these healthy 4th of July Cookies made with Oatmeal, Red and Blue M&M's and chocolate chips!
Ingredients
- 1/2 cup Butter unsalted, softened
- 1/2 cup Jaggery Powder Can be substituted with equal amount of coconut palm sugar
- 1 Egg
- 1 tsp Vanilla Essence
- 3/4 cup Whole wheat flour
- 1 cup Oatmeal/Oats flour I made it by grinding Quaker Oats in food processor
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/4 tsp Ground Cinnamon
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/4-1/2 cup M&M's For topping on cookies. I used a mix of Red and Blue M&M's, add white ones too if you have
Instructions
- Mix the butter and jaggery powder till the jaggery powder is completely blended with the butter. I prefer to mix by hand since I don't use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
- Add in the egg to this mixture. Now add vanilla essence to the above mixture and stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
- For the dry ingredients, gently mix in oats flour, whole wheat flour, baking soda, baking powder, ground cinnamon and salt to the wet mixture.
- Finally add the chocolate chips and give it a good mix with hand. It is advisable to refrigerate the dough in the refrigerator for at least an hour.
- Remove the cookie dough from the refrigerator and let it come to the room temperature (for around 5 minutes).
- Preheat oven to 375 degree F.
- Line a baking tray with parchment paper.
- Take around 1-2 tbsp of dough in your hands, form a ball, and flatten a little. I was able to make 12 cookies with the prepared dough.
- Top the prepared cookie rounds with 5-6 red and blue M&M's (Use white ones too if you have available).
- Bake the cookies for around 15-17 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine. It took me exactly 16 minutes to bake them to the right texture.
- Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
- The 4th of July Cookies or Memorial Day Cookies are now ready to be served warm or these can be stored in an air-tight container for 5-7 days!
Notes
- Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour. If the cookie dough feels a little loose, add 1/4th cup more of all-purpose flour.
- Jaggery Powder – If Jaggery Powder is not available, you can replace it with equal amount of coconut palm sugar.
- M&M’s – To make the recipe generic (for any occasion), feel free to use assorted colors of M&M’s on top of each cookie. You can also use a single color of M&M’s for some color coordinated event. For bakers residing in India, you can use the colorful Cadbury Gems, if you don’t have M&M’s available at hand.
- Egg – To make the recipe eggless, I would advise to replace the egg with either of these two options:
- Chia Seed Gel (Mix 1 Tbsp Chia seeds with 3 Tbsp water, and let it soak for 5 minutes)
- Flax Seed Gel (Mix 1 Tbsp powdered Flax seeds with 3 Tbsp water, and let it soak for 5 minutes)
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!