Savory Whole Wheat Cookies

I wanted to make something for my 2 and half year old to nibble on. She has a preference for savory hard snacks. She likes all those fried Indian snacks like sev, chakli, etc. It is quick to whip up something fried but I wanted her to have some nutrition as well, while snacking. I found a recipe for yogurt almond flat bread cookies on the blog "mix to match" by Anudivya and modified it to suit my family's taste. The hint of carom and cumin seeds that I added takes it to another level and gives it a farsi puri, which is a fried gujarati snack, kind of taste. Maybe that is the reason why my daughter likes it as she is half gujarati from her dad's side:)

These cookies have almonds, yogurt and whole wheat, and very little fat, so it is a tasty guilt free snack.

Ingredients:

• 1/2 cup whole wheat flour 
• 1/2 cup whole wheat pastry flour
• 1/3 cup almond meal
• 1/3 cup plain yogurt (low fat is good)
• 2 tbsp unsalted butter 
• 1/2 tsp salt 
• 1/2 tsp baking soda 
• 1 tsp cumin seeds
• 1 tsp carom seeds
• 1/2 tsp crushed black pepper

Directions:

• Preheat oven to 350 degree F
• Let butter come to room temperature and mix this softened butter with yogurt. Keep aside.
• In a large bowl sift together whole wheat flour, whole wheat pastry flour, salt, baking soda, cumin seeds, carom seeds and crushed black pepper.
• Add yogurt mixture and almond meal and knead into a dough. Keep aside for 10 minutes.
• Roll the dough into 1/4 inch thickness and cut into desired shape.
• Bake in the oven for 15 minutes.
• Cool the cookies and they will firm up. If you like your cookies crisp and feel they are not crisp enough, you can put it in the oven again for 10 minutes at 260 degree F after they have cooled.
• Enjoy