Prepare a checklist; keep ingrdients close by. coconut flour gives a nice flavor and also healthy

Preheat the baking oven 190 c
Dissolve powdered jaggery in ½ c hot water. Stir with a spoon to dissolve. Cool
In a large mixing bowl take the flours; add baking soda, baking powder, salt, Add olive oil ; Mix with your fingers. Add oats, cinnamon powder, chopped nuts and vanilla extract. Mix with your fingers.
mix well making sure the ingredients are combined well.

Now add jaggery water little by little, mixing with your fingers to make a fairly thick dough. Rest for 10-15 minutes
Pinch a ball sized dough and roll evenly on your greased palm. I made 16 balls.
Use a baking tray lined with parchment paper or a silicon mat. I used silicon mat. Spray oil on the mat. Place the cookie balls on the mat and flatten slightly. Place a tbsp chopped nuts on the top. place inside the preheated oven.

Bake for 10-15 minutes. Check with a tooth pick, pierce; take it out; When it comes out clean, cookies are ready to take out. Cookies turn golden brown. Just before taking the cookies out of the oven, I topped them with a few chocolate chips. Cookie will be soft initially. Cool completely and the oatmeal cookie turns crisp and crunchy.
transfer to a plate or bowl.
finally, store the oat cookies in an airtight container and enjoy for a week.

Flavorful crunchy, crispy are ready for your kid and the kids in you to enjoy. Serve with milk or ice cream. I served with oats, banana, dates, almond smoothie made with almond milk