Choco Chip Cookies - Eggless

Adapted from

Raks Kitchen

Ingredients

All Purpose Flour - 1 cup

Dark Chocolate Chips - 1/4 cup

Powdered Sugar - 6 tbsp

Unsalted Butter - 1/4 cup (at room temperature)

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Vanilla Essence - 1/2 tsp

Milk - 1 tbsp

Salt - A pinch


Method

Preheat oven to 170 degrees C for 10 minutes.

Sieve together flour, baking powder, baking soda, and salt.

In a medium size bowl, beat butter until soft.  Add sugar and beat with a whisk or a electric hand blender until you get a creamy texture.

Add vanilla essence, milk, and choco chips to this and mix until combined.

Add the sifted flour and mix to form a dough.

Divide the dough into even sized balls and flatten them on a baking tray lined with butter paper or parchment paper.  Leave enough space between the cookies as they tend to expand on baking.

Place the cookie tray in the middle rack of the preheated oven and bake for 15-18 minutes.  They should be baked to golden brown.  Keep a watch after 12 minutes as baking time varies from oven to oven.

Leave them for 2-3 minutes inside the oven itself after switching off.

Remove from oven and allow to cool completely.  The cookies will be soft when hot and be crisp when cool.  Store in airtight container.

Notes:

I divided the dough into 20-22 gm balls and flattened them with my fingertips as cookies.  I could get around 20-24 cookies from this measurement of ingredients.  These cookies have turned to be an all-time favorite in our family and our neighbors too.

Please don't go just by the looks of it.  They were indeed really crisp, crunchy, and yummy and the pic doesn't do much justice.  I think I need to develop my photographic skills.

Custard Malai Cookies

Source:

Asma Haidery, HBG


Ingredients:

Maida - 2 cups

Custard Powder - 1/2 cup

Malai/Milk Topping - 3/4 cup

Oil - 1/4 cup

Baking Powder - 1/2 tsp

Baking Soda - 1/8 tsp or a big pinch

Icing Sugar - 1/2 cup

Powdered Sugar - 1/2 cup

Salt - 1/4 tsp

Vanilla Essence - 1 tsp

Milk - At room temperature, just enough to add if you feel your dough is dry

Method:

1.  Preheat oven for 10 minutes at 160 degrees.

2.  Sieve maida, custard powder, baking powder, baking soda, and salt.  Keep aside.

3.  In a bowl, whisk together icing sugar, powdered sugar, malai, and vanilla essence to form a smooth paste.

4.  Then, add oil and mix well until combined together.

5.  Add the sieved dry ingredients slowly to the whisked wet ingredients and mix well.  Do not knead the dough too hard.  Just bind all the ingredients together softly.  The consistency of the final dough will be soft, shiny, and yellow in color.  Because of the oil in it, it will not stick to your hands.  You can apply ghee to your hands while rolling the dough balls if you desire.

6.  Make smooth, round balls and place it in a greased or lined baking tray.  Make in batches of the quantity that your baking tray would hold.  Place the dough balls at a distance between them as they would need space to expand while baking.

7.  Now, with a fork, press each of these cookie dough balls to make it a bit flat.

8.  Bake these cookies in a preheated oven for 12 to 15 minutes at 160 degrees.  The time may vary according to the size of your cookies. So, just keep a watch on them and switch off the oven when the edges start to change color.

9.  Once done, cool them down to room temperature.  They will be soft at the beginning but will become crispier and crunchier after sometime.

Store in airtight containers.

Oats Chocolate Cookies

Source:

Podhigai TV


Ingredients:

Powdered Oats - 1 cup

Maida - 3/4 cup

Ragi Flour - 1/4 cup

Powdered Sugar - 1 cup

Desiccated Coconut - 1 cup

Oil - 1/2 cup

Cocoa Powder - 2 tbsp

Golden Syrup/Honey - 2 tbsp

Water - 2 tbsp

Baking Powder - 1/2 tsp

Salt - 1 pinch

Vanilla Essence - 1 tsp


Method:

1.  Preheat oven to 180 degrees C for 10 minutes.

2.  Mix together powdered oats, maida, ragi flour, powdered sugar, cocoa powder, baking powder, salt, and desiccated coconut until well combined.  Keep aside. 

2.  Mix together the wet ingredients of oil, golden syrup or honey, vanilla essence, and water.  Combine together.

3.  To the dry ingredient mixture, add the wet ingredient mixture.  Mix well and gather to form a nonsticky dough like a chappathi dough.  If the dough does not hold together, add 1 tsp more of water and mix to dough.

4.  Make small balls and flatten a bit to say about 1/4 inch thickness.  Place them on a baking tray approximately 1 inch apart so that they do not stick together in the baking process.  

5.  Bake at 170 degrees in the preheated oven for 12 to 15 minutes or until the base of the cookies turn golden brown.  Switch off the oven and allow them to remain in the oven for another 5 minutes.  Remove the tray from the oven and allow to cool for 10 minutes.  Place the cookies on a wire rack and allow to cool.  Store in an airtight container.  When hot, the cookies would be soft but get crispier when cooled.

Snowball Cookies

Source:

Let's Bake by Mrs. Roshini Mathan


Ingredients:

Butter - 1/2 cup

Flour - 1-1/4 cup

Vanilla Essence - 1/2 tsp

Powdered Sugar - 1/4 cup (plus 1/4 cup for rolling)

Chopped Nuts - 1/4 cup

Salt - 1 pinch (if using unsalted butter)


Method:

1.  Preheat the oven to 180 degrees.

2.  Cream the butter and sugar till light and fluffy.

3.  Add salt and gradually add flour and mix well.

4.  Add finely chopped nuts and vanilla essence and firm into small round and place on a greased pan.

5.  Bake at 180 degrees for 10-12 minutes till the edges are light brown.

6.  Remove when baked and roll the cookies in powdered sugar when they are still hot and allow it to cool.

Kodo Millet (Varagu) Cookies

Source:

Mrs. Karpagam Swaminathan (HBG)


Ingredients:

Kodo Millet (varagu) Flour - 3/4 cup

Wheat Flour - 3/4 cup

Powdered Sugar - 1/2 cup

Butter (salted) - 1/2 cup (melted and at room temperature)

Pineapple Essence - 1 tsp

Cooking Soda - 1 pinch

Milk - 3 tbsp


Method:

1.  Preheat the oven at 180 degrees.

2.  Sieve together the millet flour, wheat flour, and cooking soda.

3.  Whisk together the melted butter and powdered sugar and beat well until combined.

4.  Add the dry ingredients to this and make a dough using milk as needed.  Use milk according to the dough consistency.

5.  Roll the dough with a rolling pin to 1 inch thickness.

6.  Cut with cookie cutters of desired shape.

7.  Arrange on the baking tray.

8.  Bake the cookies for 12 to 15 minutes at 180 degrees.

9.  Remove from the oven and allow to cool for 10 minutes.

10.  Store in an airtight container and use as needed.

These are healthy and delicious cookies to munch.