Ingredients and Method to make the variation of Banana Raisin cookie
1/2 cup dry roasted chick pea flour (besan) ( I used the microwave to do this)(just spread the flour on a microwave safe plate and place in m/w and heat on high for 45 secs to 1 minute until it exudes an aroma)
1/2 cup mung dhal flour dry roasted
1 cup fine semolina (or semolina flour) (fine rava/ suji)
1/2 tsp salt
1/4 cup packed brown sugar+ 2 tbsp brown sugar (can be substituted with regular sugar)
1/2 cup dark raisins
1/2 tsp baking soda
1 large banana mashed
1/4 cup oil
Pre heat oven to 375 deg F, line a cookie tray/ sheet with foil or parchment paper and keep aside
In a large bowl, add all the ingredients except mashed banana and oil and mix well.
Add mashed banana and oil and mix well until the dough comes together and resembles cookie dough.
Pinch a little dough between your fingers, roll and gently flatten and place on the lined cookie sheet.
Proceed with the rest of the dough making sure to place them at least an inch apart on the cookie sheet
Place the cookie sheet in the oven and bake between 12 to 14 minutes (it took me 12 minutes) until the cookie is golden brown and the lower side is darker brown.
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Remove and cool on wire rack and store in an airtight container.
Tastes best fresh or within a day or two.
Yielded about 20 medium sized cookies
Notes
These cookies were mildly sweet, that is how we enjoy them. In case you like your cookies to have a more pronounced sweetness then increase the sugar by another 1/4 cup
