### TranslatedIngredients: 1 cup Instant Oats (Oatmeal),1/8 cup Cashew nuts,1/8 cup Badam (Almond),1/3 cup Whole Wheat Flour,1/4 cup Honey,1-1/2 teaspoons Curd (Dahi / Yogurt),1/4 teaspoon Baking soda,1/2 teaspoon Vanilla Extract - or pistachio extract ### PrepTimeInMins: 10 ### CookTimeInMins: 65 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: Continental ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Eggless Sugarless Oats And Nuts Cookie recipe, transfer cashews and almonds to a mixer and make a coarse powder.Sift whole wheat flour and baking soda together. To this, add the mixed nuts flour and mix well with oats.To the crumbly mix, add 1 to 2 teaspoons curd to make a smooth dough along with vanilla extract and honey. Add water if required.Cover the dough and keep in fridge for 45 minutes. This will make dough a bit hard and non sticky.After 45 minutes, preheat the oven at 180 C for 10 minutes. Divide the dough to small lemon sized equal balls.Flatten each balls gently by using your palm. Arrange the cookies on the baking tray lined with parchment paper. Leave some space in between.Use your fork and press in the centre of each cookie to make an impression.Place the tray in the middle rack and bake the cookies at 180 C for 10 to 12 minutes. After 10 to 12 minutes, take them out and reduce the temperature to 160 C.Bake the cookies again for 3 to 5 minutes or till they are golden brown from sides as well bottom. This will make cookies crisper.Remove the cookies from the tray and let it cool completely. Initially, they look soft when hot but after sometime, they will become crunchy.Serve Eggless Sugarless Oats And Nuts Cookie recipe along with Masala Tea and Cheese Cucumber sandwich for a tea party.