EGGLESS ALMOND CHOCO COFFEE COOKIES

Hello everyone

Today I have a very delicious crisp chocolate cookies recipe with goodness of almonds and depthness of coffee flavour. If you are a chocolate as well as coffee lover then it is surely for you. you can have it any time without guilt as it is loaded with almond. Most intrestingly it's eggless too. Not only elders but kids too love this cookie.
You don't need any fancy equipment to prepare it. It is a wonderful gift for your loved ones.
Stepwise Recipe is given below. do try and share your experience with me.

EGGLESS ALMOND CHOCO COFFEE COOKIES

Time: 30 mins
Yield: 25-26 medium size cookies

Ingredients


1 1/2 cup all purpose flour / chapatti flour
1/2 cup butter ( at room temp.)
1/2 cup ground almonds
1 tsp baking powder
1/4 cup brown sugar
1/4 cup granulated white sugar ( you can increase as per taste)
2 tsp instant coffee powder
1 tsp vanilla essence
1 tbsp freshly ground flaxseeds + 3 tbsp warm water ( leave for 10-15 mins)
1/2 cup chocolate chips


Method:

First of all preheat oven at 180°C and line a baking tray with parchment paper.

Mix almond powder, flour and baking powder well . keep aside till needed.

Take butter in a bowl and cream it. Now add coffee powder and both sugar. Again beat till mixture become creamy.
Now add flaxseed gel and again beat till well incorporated.

Add flour and just fold. Now add choco chips ( reserve some for decorating) and just mix to get nice dough. Don't over mix the dough.

Make small balls of dough and flatten like peda. Place on baking tray at 2 inch distance between each cookie.

Place some Choco chips on each flattened cookies and place the tray in refrigerator for half an hour or in freezer for 10 mins.

Now bake it in preheated oven @180°C for 12-20 mins as different oven take different time for baking. So keep an eye after 12 mins.

When its base starts getting brown , remove from oven and let it rest for 5 mins. Then transfer on a wire rack and let it cool completely before storing in an airtight container.

It will remain good at room temp for .a week ( If left) and for a month in refrigerator.

* You can add more sugar if want more sweeter cookies, as mine are mild.

* If you dont have brown sugar then replace it with white one.

* If baking for small kids then you can omit coffee powder, as some kids don't like it's flavour.

*If using strong coffee like expresso then add only 1 tsp. as it may turn cookies bitter.

So bake these divine cookies at home and surprise your loved ones. It's perfect snacks for your morning/evening tea or for kids tiffin. Enjoy whenever you want. Hope you all will love this simple yet delicious recipe and will definitely give it a try.

Do share your experience with me, as your feedback motivates me to serve more and more interesting delicacies to you. Your comments and suggestions meant a lot to me.

Happy cooking....

EGGLESS OATS AND JAGGERY CHOCO CHIPS COOKIES

Hello everyone

Today I have a very delicious yet healthy cookies recipe to share with you all. My this recipe is inspired by Nishchita Thejas's oatmeal raisin cookies with eggs. It was so delicious but I thought to give it my own twist as I generally make eggless ones and with some healthy ingredients to add on some more nutrients for my kids. That's why replaced little butter with peanut butter to give my cookies a nutty flavour and some health too. I tried four different texture of the same cookies by adjusting baking time and added some chocolate wheat flakes in my last batch of cookies to add some extra crunch. Basically these are chewy at center and crisp at edges.
My this mix and match of ingredients to main recipe turned out really delicious and for this I would like to thank nishchita for giving her recipe.
Stepwise recipe is given below. Hope you all will love and definitely give it a try.

EGGLESS OATS AND JAGGERY CHOCO CHIPS COOKIES

Time: 30-40mins
Yield: 16-18 medium size cookies

Ingredients 

1 cup instant oats
3/4 cup all purpose flour ( I used chapatti flour)
1/2 cup - 2 tsp butter, at room temperature
1 tbsp peanut butter ( completely optional, but then use whole 1/2 cup butter)
1/2 cup grated jaggery ( used grainy texture golden jaggery not sticky ones)
1/4 cup granulated sugar
1/2 tsp baking Soda
1/4 tsp salt
1/2 tsp instant coffee powder ( completely optional)
1/4 cup thick yogurt
1/2 tbsp corn syrup ( can be replaced with honey)
1 tsp vanilla essence
1/2 cup semi sweet choco chips ( you can use any)


Method:

First of all preheat your oven at 180 degree C.
Add flour, baking soda, salt and cofffee powder. Mix well and keep aside for later use.

Take butter and peanut butter in a big bowl and beat with a hand whisker or electric mixer till nice creamy. Now add grated jaggery and sugar and again whisk till fluffy. Add yogurt and again whisk till nicely incorporated.

Now add corn syrup and vanilla essence, mix well.
Add prepared flour mixture to it and mix well.

Now add oats followed by choco chips and fold to get nice lumpless sticky scoopable mixture.

Take a baking mat or baking pan lined with parchment paper. Scoop dough ( as per your choice of size preference) by icecream scoop or any spoon and place on baking sheet at reasonable distance ( as cookie will spread while baking). Now press each dough a little and give nice clean round shape with hand. 

Bake for 14- 20 minutes or till you get nice golden colour on edges of cookies.
Remove from oven and wait for 3-4 mins so that they will become easy to handle. Then transfer to wire rack and let them cool completely before storing in an air tight jar.

**Baking time will depend on your preference of texture of cookies.

* If you like chewy , then bake for 14-16 mins.
* If you love crispy crunchy , then bake for more time till you get your desired texture ( approx 18-20 mins)
* For crispier cookies, spread the dough thinner while pressing to give shape.


*** Note: The cookies will be still little soft when touched immediately after removing them from oven. They will get firm on cooling.  take care of this while baking so that not to burn them in making crisp.

** You can also freeze its dough and bake fresh cookies whenever you want.

I made four different texture from this same dough mixture :

1. Spreaded scooped dough thick and baked for 16-17 mins. It gave nice chewy and thicker cookies.

2. Spreaded scooped dough thin and baked for 15-16 mins. It gave nice crisp edges and chewy center.

3. Spreaded thin and baked for 18-20 mins. It gave overall crisp cookies.

4. Added 2 tbsp of choco wheat flakes to my final batch and spreaded as much I could. Baked for 18mins. It gave super crunchy cookies.

*** Baking time may vary oven to oven , so keep an eye on your cookies while baking.

Try whichever suits your taste buds and enjoy.

These can be stored at room temp for a week and for  a month in refrigerator. You can also freeze them to increase their self life .

These cookies are so delicious and healthy that you can munch any time to satisfy your sweet craving in a healthy way as well as for small hunger sprangs. Ideal for kids tiffin and travel snacks.
So enjoy these eggless delicious beauties as you like .  It's best accompaniment with  chilled milk .

Hope you all will love this yummy cookie recipe and will definitely going to give it a try. Do try and don't forget to share your experience with me.
Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

CASHEW PISTA CUSTARD COOKIES

Hello everyone

Who doesn't like cookies and specially when it's home baked . I used to bake cookies occasionally and this time the occasion was my parents visit to my place. Cashew and pistachio are the most liked ingredients in any cookie after chocolates. So thought to give it a try once and viola they turned out unexpectedly delicious. They neither need many fancy ingredients nor much effort , that's why a novice can also try their hands on these beauties. Recipe is given below, do try it and share your experience with me too.

CASHEW PISTA CUSTARD COOKIES

Serves: 25-30 cookies ( depend on size)

Time: 45 - 60 mins

Ingredients 

1 1/4 cup all purpose flour ( maida)

1/4 cup custard powder, preferably vanilla flavored

1/2 cup butter or margarine at room temperature 

1/2 cup powdered sugar 

3/4 cup chopped cashew and pistachio 

1/2 tsp vanilla essence 

1/4 tsp cardamom powder

2 pinches baking soda

1/8 tsp salt

Few drops edible green color( optional)

Method:

First of all mix salt and baking soda in flour,  mix well and keep aside. Now mix butter/ margarine , edible color and powdered sugar together and beat till fluffy.

 Now add vanilla essence and cardamom powder, mix well. Add chopped dry fruits and fold together.

 Now add custard powder and mix well . Now add flour mix to butter mix in batches and keep mixing. When all flour is mixed , it will look like bread crumbs. 

Now using your finger make dough without applying much pressure.

 Now roll the dough in 1/2 cm thick small chapatti. Sprinkle some sliced pistachios on it and press lightly.

Cut cookies using cookie cutter. In this way cut all the cookies by repeatedly rolling , cutting and collecting scraps. 

Now place cookies in a baking tray lined with butter paper. Keep all cookies at some distance as they expand a little while baking. Now cover it with cling wrap or plastic sheet to avoid drying, and keep it in fridge for 1/2- 1 hrs or in freezer for 10 mins before baking.

Now bake it in preheated oven at 180degree C for 12- 15 mins. Keep an eye on it after 10mins , as soon as its edges and bottom start to change color,keep it out and cool on a wire rack . 

It may seems soft when kept out of oven but don't worry they will firm on cooling. if you feel it's under cooked then can bake for little more but never over bake your cookies , it kills all its texture and flavour. After cooling completely , keep these in an airtight jar and enjoy with tea for weeks.

You can also make log of prepared dough and cover with cling wrap and chill before cutting, to get oval or round cookies.

If you don't like custard powder then just replace it by all purpose flour.

These cookies are so delicious that can be served in kids school trips, b'day parties or tiffin itself, even elders too love to munch on these cuties. Hope you all will like this delicious crunchy munchy cookies recipe and definitely give it a try. Please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....

EGGLESS GINGER BREAD MEN COOKIES

Hello everyone

I know , I am a bit late for this post but no worries new year is coming so why not give it a try to cherish our new year celebrations. Anyhow there is no particular time to gobble up your favorite cookies , isn't it☺️. I tried this recipe using my mix and match of ingredients and it turned out definitely superb. This is so easy to prepare and have tendency to fascinate not only kids but elders too. I was always thinking to try this atleast once but after tasting it in a mall at Christmas celebration , I started craving for it. And finally tried and succeeded to , not exactly replicate, but near to the original one. Step wise recipe is given below, hope you will try it and let me know , how it turned out for you😊.

Recipe inspiration: spiceupthecurry 

EGGLESS GINGER BREAD MEN COOKIES

Yield: 18-20 cookies

Time: 30 mins ( leaving chilling time)

Ingredients 

1 3/4 cup all purpose flour

1/4 cup butter/ margarine ,at room temp.

2 tbsp oil

1/3 cup brown sugar or jaggery

1/4 cup molasses or honey or maple syrup or dates syrup

1/8 tsp salt

1/4 tsp baking powder

2 pinches baking soda

1/2 tsp cinnamon powder

1 tsp ginger powder

1/8 tsp nutmeg powder

1/8 tsp clove powder

For icing:

1 tbsp hot milk

1 tsp sugar 

3-4 tbsp milk powder

1/4 tsp molten butter/ghee

2-3 drop vanilla essence

Edible colors ( optional)

Method:

First of all take butter/ margarine, oil and brown sugar/ jaggery in a deep bowl and beat till nice fluffy. 

Now add molasses/ substitutes and again beat to incorporate all well. 

Now in a separate bowl add all dry ingredients together and mix well or sieve together.

 Now add flour mix to butter mix in batches and keep mixing. When all flour is mixed , it will look like bread crumbs. 

Now using your finger make dough without applying much pressure. Now roll the dough in 1/2 cm thick chapatti. 

Cut cookies using cookie cutter. If you find your dough delicate to handle then let it chill for 30 -60 mins in fridge then roll and cut. In this way cut all the cookies by repeatedly rolling , cutting and collecting scraps. 

Now place cookies in a baking tray lined with butter paper. Keep all cookies at some distance as they expand a little while baking. Now cover it with cling wrap or plastic sheet to avoid drying, and keep it in fridge for 2-3 hrs or in freezer for 30-40 mins before baking. Now bake it in preheated oven at 180degree C for 8-12 mins. Keep an eye on it after 8 mins , as soon as its edges start to change color,keep it out and cool on a wire rack . 

If you like more crunchy cookies then let it bake for little longer as mine are little soft yet crumbly, the perfect texture for ginger bread men cookies. Let it cool completely before icing. 

For icing : 

Mix sugar in milk and stir till dissolve. Now add essence,butter/ ghee and stir. Now add milk powder little by little and stir to mix properly and without lumps. Use as much milk powder as needed to form a smooth batter that can be piped easily, neither too runny nor too thick . 

Add desired color and mix well ( I skipped). Now fill the icing in icing bag and with thinner nozzle make designs of your choice.

 Let it dry for atleast 1/2 - 1 hr, then store in an airtight container.

Your yummy kids friendly cute ginger bread men cookies are ready to serve.

You can use any substitute mentioned in recipe but then it may make a difference in taste, but be sure in every way it will taste great. I used jaggery and dates syrup in my recipe. 

If you don't like spices , then substitute it by cocoa powder to get chocolate flavored ginger bread men cookies. As small kids generally don't like spicy flavours in their cakes and cookies, like my younger one😐.

Though these cookies are Christmas special delicacy but you can make and enjoy these any time and at any occasion specially at kids birthday party, as kids love to relish on these beauties any time.

Hope you all will give it a try and definitely love it. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

HEALTHY COMPLAN CHOCO COOKIES

Hello everyone 

I always wondered why kids are so fond of chocolate flavor in everything. I was planning to bake some cookies at home with some healthy ingredients . But at the same time my lil one announced, he only want chocolate flavor for him. Then  Dimaag ki batti jali 😁 as I had chocolate flavored complan sitting on my cupboard for long with no fan of it at my home. So I added it too in my cookies and final product is just melt in mouth awesome choco cookies. I too replaced butter by margarine, as it is assumed to have less cholesterol compared to butter.  Hope you all will too love it, stepwise recipe is given below, just try it.

HEALTHY COMPLAN CHOCO COOKIES 

Serves: 40-50 cookies 

Time: 1 - 1 1/2 hr (depend on no.of batches )

Ingredients 

3/4 cup butter or margarine at room temperature  ( I used margarine )

1 cup whole wheat flour , leveled

1 cup all purpose flour (maida), leveled 

1/4 cup Cocoa powder

1/4 cup chocolate flavored complan 

1/2 tsp vanilla essence 

1/2 cup powdered sugar

Method:

First of all whisk butter, sugar and vanilla essence together till fluffy.

 Now sieve both flours, cocoa powder and complan together to get lump less nicely mixed flour. Add beaten butter mixture and dry flour together and mix well till they start resembling bread crumbs texture. 

Now use your palm to knead it. Heat of your palm will help it to come together as a dough. Due to addition of complan it may not form a proper dough but when you will press the whole mass in between your fist , it will hold a firm shape. Have patience as it will take nearly 8-10 min.

Now take 1/4 th part of it and press to form firm shape then roll it on a plane surface with the help of rolling pin. It may break while rolling, so keep collecting broken edges and pressing with hand to make even thickness flat dough surface of 1/2 cm thickness.

 Now using cookie cutter of your choice cut cookies and keep them wrapped in cling film or in plastic wrap in freezer for 10 mins. 

Meanwhile preheat your oven at 180degree C. And in the same way cut other batches of cookies and store covered in freezer . Now assemble 1st batch cookies in a baking tray lined with a parchment paper or any smooth paper. Bake at 180 C preheated oven for 15 mins.

 In the same manner bake all batches. When baked, cool all the cookies on a wire rack. After cooling completely, store in a air tight jar and enjoy with a cup of tea.

You can use any shape or size of cookie cutter. But if you are planning to cut with knife then use more butter to make proper dough that can be easily rolled and cut. I used only minimum required margarine to keep my cookies healthy enough. You can use as per your convenience. 

You can take any health drink you like or can simply skip too.

These can be kept for long time. Just enjoy these easy and healthy kids friendly choco cookies. Hope you will definitely try it once.

I tried to explain each and every little detail, but even if you find any confusion then please let me know your queries,comments and suggestions, they meant a lot.

Happy cooking...