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 CHOCO VANILLA ZEBRA CAKE WITH COLORFUL PATTERN

Hello everyone

Yesterday I got a note I my kids diary that next day they have to bring some food item for sharing with their classmates. As their 9 days long vacations are going to start from this weekends. Suddenly baking a cake idea stuck to my mind but thought why not to bake some different than usual but attractive cake for kids so that they will like it even more. My kid like chocolate and vanilla flavour most. So to use it , tried my old tried and tasted recipe of zebra cake but with some more colours to make it even more presentable and eye catching and it turned out so soft, moist and yummy that no one can resist eating another serving. My kids loved it a lot and finished nearly 1/3rd of cake at home only😀.Best part of it is , that it's eggless too. Easiest recipe with handful of ingredients and result is awesome delicious beautiful stripped cake.

Stepwise recipe is given below. Do try and don't forget to share your experience with me.

EGGLESS  CHOCO VANILLA ZEBRA CAKE WITH COLORFUL PATTERN

Serves: 10-15 ( depend on serving size)

Time: 50-55 mins

Ingredients 

3 3/4 cup all purpose flour/ chapatti flour ( I made big cake , you can make it half or 1/3 easily)

2 1/2 cup yogurt ( curd), beaten 

2 1/2 tsp baking powder

1 1/4 tsp baking soda

1/4 tsp salt

2 tsp vanilla Essence 

1 1/2 cup sugar ( you can add more as per taste, I kept mild)

3/4 cup oil

1/4 cup cocoa powder

Few drops of orange and blue edible colours

Method:

First preheat the oven at 180°c.

Mix flour, baking powder and salt together, keep aside for later use.

Add baking soda to beaten yogurt and give a quick stir and keep it aside for 8-10 mins or till it become nice frothy.

Now mix  vanilla essence, sugar and oil together till sugar dissolves and mixture become smooth and fluffy. Don't over mix otherwise all the bubbles will sink.

Mix dry and wet mixtures together and fold to get lumpless smooth batter . 

*** Batter should neither too thin nor too thick. If needed add some milk/water , little at a time to get proper consistency.

Now divide the batter in four equal parts ,add cocoa powder to one , orange and blue colour to other two and leave fourth one as it is. Mix well but don't over do.

*Add some milk/water in Cocoa batter to get same consistency of all the batters. 

In a greased baking pan , lined with butter paper , pour one big spoon of one batter and tap the pan to spread .then pour  one big spoon of other batter over it and again tap the pan and do it alternatively till batter finished. 

**Now using a knife or skewer make 6-8 lines on cake starting from center of cake towards edge, at equal distance and cleaning knife/skewer every time. 

Now again makes lines, in between these lines but in reverse direction, from edge of cake towards center. This will give a nice pattern on the cake. This step is completely optional, you can skip it without getting any change in final product.

Then bake it for 50-55 mins. But keep an eye after 40 mins on it as baking time may vary oven to oven.
I baked on convection mode for 55 mins.

Check it with knife or skewer by inserting in middle of cake ,for doneness. If knife/skewer comes out clean then cake Is done otherwise bake for some more minutes.

Let it sit for 5-10 mins then invert on wire rack and let it cool completely.

Its so soft and moist cake that you cannot have just one piece.

*You can also use half or 1/3 the quantity as I made bigger cake for kids sharing day.

Enjoy this scrumptious Cake and do share your experience with me. Your valuable comments and suggestions are always welcomed, they meant a lot.

Happy cooking....