Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe

Step 1: To begin the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe, preheat oven to 180 degree Celsius

Step 2: Lightly grease a baking sheet

Step 3: Mix together the flours, oats, ground flax, baking powder, baking soda, sugar, rum soaked fruits, walnuts and chocolate chips in a large bowl

Step 4: In another bowl, whisk/beat together the egg, (If using mashed banana instead of egg do not add it during this step

Step 5: Add it during the above step with the rest of the dry ingredients and mix well

Step 6: ) oil & milk together

Step 7: Make a well in the center of the dry ingredients and pour in the egg mixture

Step 8: Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough

Step 9: Shape cookies and arrange well apart on the greased baking sheet; flatten the tops down slightly with a fork

Step 10: Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden

Step 11: (oven times may vary)Remove from the oven and allow it to cool for 2-3 mins on the baking sheet

Step 12: Transfer the cookies to a wire rack to cool

Step 13: Serve the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie cold or store in an airtight container to serve later

Step 14: Notes:Make sure all excess liquid from the rum soaked fruits are drained

Step 15: These cookies are soft cakey cookies

Step 16: So don't worry if you don't achieve the usual cookie texture