Eggless Double Chocolate Chip Cookies

 I have posted before eggless chocolate chip cookie recipe, this recipe is almost similar to that, different is I used wheat flour instead of plain flour here and added cocoa powder to make it double choco chip cookies. The result - chewy, soft, delicious cookies.  I adapted this recipe from one of the cookies box that I got few days back, it was so good that I check list of ingredients and follow procedure from my previous choco chop cookies and came up with this one.  

Eggless Christmas Gingerbread Man Cookies Recipes

I wanted to make gingerbread man cookies for long time but it was not happening, this time I got very good excuse to bake these & sent these cookies along with other goodies to India for DH nibbling, they are happy, am happy and that’s makes one big happy family ;)

Gingerbread  man cookies are epitome of Christmas baking and it does looks very festive.n  If you are thinking baking ginger man cookies are difficult tasks then leave your worries behind it actually very easy and quick, I only find the icing part time consuming but that because my patience level was running out that day due to baking so much.   I like to make all cookies eggless and there’s no difference in this recipe too, it still makes a soft, crunchy and tasty cookie without egg.  Try this and wow your family & friend this festive season.   Check out other cookies recipes here.

Ingredients: [Makes 25-28 Cookies]
Plain Flour - 3 Cups
Cinnamon Powder - 1 tsp
Ginger Powder - 2 tsp
All Spice Powder - 1/2 tsp [or cloves powder 1/2 tsp]
Nutmeg Powder - 1/2 tsp
Salt - 1/2 tsp
Baking Soda - 3/4 tsp
Dark Brown Sugar - 3/4 Cup
Soften Butter - 3/4 Cup
Molasses - 3/4 Cup [or honey or maple syrup 3/4 cup]
Milk - 2 tbsp

For Royal Icing
Icing Sugar - 1 Cup
Corn Flour - 1 1/2 tsp
Lemon Juice/Vinegar - 1 tsp
Milk - 2-3 tsp
Food Color [optional]
Sprinkles [optional]

Method:

1. Sieve together plain flour, cinnamon, ginger, all spice, nutmeg, salt and baking soda, keep aside.

2. In a bowl take butter, sugar & milk and beat until smooth. 
3. Add molasses and mix well.  I used maple syrup.

4. Mix flour in batches and mix until smooth dough is formed.

5. Pinch a big lemon size bowl and roll into 1/8 inch thick on parchment sheet.  Use ginger man cookie cutter or any other cookie cutter of your choice and cut, gently lift cookie.  Collect scraps, add little more dough and repeat rolling, cutting until all dough is used.  I also used star shape cookie cutter.

~ If you are unable to lift cookie or dough as it’s soft add little flour and mix well.  If dough is hard then add 1 tbsp of milk to soften, adjust until you can roll dough, cut and lift pieces.
~ After doing above step if you think dough is still soft, wrap it in a cling and keep in fridge for 15 minutes or more if you have time. You can keep dough over night too in fridge.
6. Preheat oven at 350F and line baking tray with parchment sheet.
7. Place cookie in tray and bake for 8 to 12 minutes depending on the size of cookie or until they are slightly darken, keep eye after 8-9 minutes.  Don’t over bake cookie.  During my 1st batch of baking I was busy rolling next batch and few of cookies were over baked.  So do keep a eye after 9 minutes.
 
8. Once cookies are baked, cool on a wire lack completely before doing icing.

For Royal Icing
9. In a bowl take 1/2 cup icing sugar, corn flour, lemon juice and beat until smooth.

10. Add remaining 1/2 cup icing sugar and beat again to mix well.

11. Divide icing into 3 portions (or as many you want), in one portion mix green and another mix red color (or any color of your choice), mix well & fill icing in piping bags.

12. Decorate cookies as your desire or simply just make dotted lines or outer line. Add sprinkles if you wish.

~ The truth is this requires lot of patience's at least for me, so if you have give this decoration tasks to your kid, they will not only enjoy this process but also will love the fact that it’s done by them and it saves your time, win-win situation for all I say. 
13. Let icing get dry completely and enjoy.

Have a nice day ~~

Eggless Chocolate Walnut Cookies | Brownie Cookies Recipe

To mark start of the year I’m posting this soft, crunchy and delicious Eggless Chocolate Walnut Cookies.  I like to bake cookies more than cake as you can see I have few cookie recipes posted, this is again one of the easy eggless cookie recipe & I baked this cookies for my nephew as for him anything as to be chocolate like I made for him Eggless Chocolate Cookies and Eggless Chocolate Chip Cookies.  But for me more than chocolate walnut cookies it’s like Brownie cookies, as it taste like brownie, soft, dense and delicious.



Honey can be good sweetener in baking cause of it’s rich flavour and texture, cause of honey the cookie stays moist & edges doesn’t becomes hard/crisp and walnut gives the good crunch.  These cookies are so simple to prepare with minimal ingredients and can be put together in around 20 minutes.   Double the recipe to bake this for large batch, but I suggest start with the listed quantity, this cookie recipe is so easy that it actually doesn’t require step wise pictures, just put everything together, mix and bake..can it get simple than this?



You can dust the cookies with icing sugar for festive season like Christmas and New Year, if you wish or have it as it is.   I personally like these beauties as this so I dusted the sugar to only one cookie.




Ingredients:
[Makes 12-15 cookies]

Plain Flour - 1 Cup
Brown Sugar - 1/4 Cup
Cocoa Powder - 1 tbsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - a pinch
Honey - 1/3 Cup
Vegetable Oil - 1/4 Cup
Vanilla Extract/Essence - 1 tsp
Chopped Walnut - 1/3 Cup
Icing Sugar - To dust cookies [optional]



Method:

1.  Preheat oven to 180C or 350F.
2. Ina bowl whisk together plain flour, cocoa powder, baking powder & soda, sugar and salt. 
3. In another bowl whisk oil, honey and vanilla extract well until everything is combine.  Add this to flour mixture and mix everything well until smooth dough forms. 
~ If the dough is sticky then add 1-2 tbsp of plain flour and mix again.  If you think moisture is more then refrigerate the dough for 20-30 minutes and then bake.
4. Now add chopped walnut and mix well again. Divide the dough into equal portion of 12 to 15 pieces and shape into rounds. 
5. Place a inch apart these on a baking tray line with baking sheet and bake for 10-12 minutes or until the edges becomes light brown.  Cool completely on wire rack and store.
~ Keep a eye on cookies after 10 minutes.
Dust the cookies with powder sugar to make it look snowball cookies.
Due to honey these cookies stays fresh @ room temperature even after 2 weeks, but during summer you may want to store this in fridge.

Have a look at the texture.



Note:
~ Press the cookie dough to flat and then bake if you wish or just leave it round and bake, while it’s baking it forms the shape.
~ You can add 1/3 cup of chocolate chip for the extra chocolate kick, add together with walnut.
~ If you don’t like chocolate then ignore the cocoa powder and make it as walnut cookies. 
~ If you don't want to bake the cookies immediately then wrap the bowl with a cling, refrigerate and bake when ready.


Want to have a bite?   And these cookies goes to Srav's Chocolate Fest Event.



Have a nice day and year ahead ~~

Happy New Year 2012

Wishing all readers a very Happy, Prosperous &Peaceful New Year

Remember the laughter,
the joy,
the hard work,
and the tears.
And as you reflect on the past year,
also think of the new one to come.
Because most importantly,
this is a time of new beginnings
and the celebration of life.
Wish You a Happy New Year!

Eggless Tutti Frutti Cookies | Icebox Cookies Recipe

I baked these tutti fruitti cookies for friends as I said in my previous post along with the Orange Marble Cake.  Either I won’t bake atall and if I start then I will do couple of things in one shot.  And being Christmas festive season baking extra doesn’t hurts what you say?  I like Christmas very much, the mood is so festive not to mention most of the people at work on leave and I can relax a bit .  

Coming back to these cookie it was very soft and delicious, I added little fresh orange zest and that gives wonderful fragrance.   These cookies are eggless, with few ingredients, it’s so easy to bake and looks so pretty that it’s a must try.   If you want to gift your friends and family then these cookies fits the bill perfectly.  As you can see in above picture cookies get these beautiful tasty layers.  I followed the Icebox Cookies recipe from joyofbaking and changed the red cherries with tutti frutti and halved the recipe to suit my need. 

Ingredients: [Makes around two dozen cookie]
Plain Flour -  1 cup
Tutti Frutti/candied red cherries - 1/3 cup
Butter - 1/2 cup [at room temperature]
White Granulated Sugar - 1/2 cup
Vanilla Extract/Essence - 1/2 tsp
Baking Powder - 1/4 tsp
Salt - a pinch
Fresh Orange Zest - 1/2 tsp [optional]

Method:
1. In a bowl beat sugar and butter until light and fluffy around 2-3 minutes.  Add vanilla extract and mix well.
2. Sift flour, salt, baking powder together and mix to butter mixture and mix until it forms dough.
3. Add cherries or tutti fruitti , orange zest and mix again well to combine everything well. 
~  If the dough is dry then you can add 1-2 tbsp of milk or if it’s sticky then add little flour and mix again. 
4. Divide the dough in to 2 portions and form a log, wrap in parchment or wax paper, seal the edges well and refrigerator at least for 3 hours and upto 3 days.  You can also freeze it for 45 minutes in case you are in hurry. 
5. Preheat oven at 375F/190C, meanwhile take out the log, unwrap wax paper and using a sharp knief and cut the logs into 1/4 inch (5 mm) thick slices or roll the dough in to and cut in any desire shape.  Line baking tray with parchment sheet and place cookies 1-2 inch part from each other.  Bake for 10-12 minutes or until the edges starts to get light brown (keep a eye after 10 minutes). Remove from oven and cool completely on wire rack.  
~ As I was in time crunch I didn’t refrigerated dough so couldn’t get the neat shape. 
Store the cookies in air tight box and use up to 6 days, relish the cookies with tea or coffee or as it is.

These cookies goes to Simply Food Christmas Red & Green Event and also to Sangeetha’s Bake Fest.

Have a nice day ~~

Eggless Chocolate Chip Cookie Recipe

My nephew loves chocolate, let it be in any form so when we were visiting my sister I baked this chocolate chip cookies for him.  Since my sister in-laws are here I had to do it eggless, I looked around for eggless recipe but couldn't find any thing interesting and to find a egg replacement for cookie is not that easy indeed.  So I just one thing, eliminated the egg part from the recipe and followed the rest, the result was just so awesome.  

I received wonderful feedback and everyone loved this cookies including my colleague with whom I shared these and that's makes me a happy person :) so if you are looking for egg less recipe then this is for you with no difference in taste or texture, try this and you will love these too.  

Makes 2 dozen cookies.

Ingredients:

Recipe Source: Joyofbaking

Butter - 1/2 Cup at room  temperature

White Granulated Sugar - 1/3 Cup

Brown Sugar - 1/3 Cup packed [ I used dark brown sugar]

Vanilla Essence - 1 tsp

Plain Flour - 1 Cup

Baking Soda - 1/2 tsp

Salt - a pinch

Chocolate Chip - 1/2 Cup

Chopped Walnut - 1/4 Cup [optional]

Method:

1. Sieve flour, salt and baking soda,  keep aside.  Preheat oven to 375F/190C. 

2. In a bowl beat butter until smooth and creamy, add white and brown sugar.

~ Use the butter in room temperature it's gets the things done fast.  I normally keep my butter outside overnight.

.

3. Beat until fluffy or sugar dissolve about 2-3 minutes.  Add vanilla essence and mix well. 

4. Fold in flour in 2 batches and mix/beat until it combines.   Add chocolate chip and nuts (if using) and mix well. 

~ If the dough is very soft, cover and refrigerate dough for 30 minutes to 2 hours to make it firm.

5.  Scoop 1 tbsp of dough on a ungreased baking/cookie sheet leaving enough space between each piece and bake for 10-12 minutes or until cookies get golden brown on edges.  Cool on a wire rack and remove the cookies from sheet it's come out very easily, if not use a spatula to remove the cookies and store in airtight container. 

~ For large cookie scoop 2 tbsp of dough and bake for 12-14 minutes,  if you are baking the cookies in batches then keep the dough in fridge until you are ready to scoop it again.  My cookies were done in 10 minutes so keep a eye.   

My cookies are little on darker side cause I used dark brown sugar, if you use light brown sugar I guess the cookie color will be light brown. 

Enjoy your day ~~

Italian Pepper Biscuits

I like savory biscuit then sweet I have said this before rite? And when the recipe is like so simple then nothing can hold me back from trying it.  This biscuit is again very easy like Wheat Almond Cookie, tasted much better than I expected.  It's crunchy with lot of flakes and the pepper, herbs add such wonderful flavor, each bite is just so yum.  I really loved it the fact that it's very flaky and smell so good, everyone if you open the box you are storing these biscuit you will get hit with this amazing pepper and herbs fragrance.

I just happen to find this recipe while I was looking for something else, it's keeper for me and am sure if you try you won't be disappointed too.

Makes 18 pieces

Ingredients:

Adapted from Foodblogga

Plain Flour - 1 Cup

Crushed Peppercorn - 1/2 tsp [fresh is better]

Italian Herbs - 1/2 tsp

Fennel Seeds - 1 tsp

Baking Powder - 1 tsp

Baking Soda - a pinch

Olive Oil - 1/4 Cup

Salt - to taste [ 1/4 tsp heaped I used]

Water - 1/4 Cup + 1 tsp OR as needed

Method:

1. Preheat oven to 375F or 180C.  Sieve baking powder, soda and flour, add freshly crushed pepper corn, herbs, fennel seeds, salt and mix well.  

2. Add oil in 2 batches and mix with flour, rub between hands to get sand like texture.  Adjust salt and spices if required.

3. Add water in small quantity with flour mixture and make a soft dough.

~ I used 1/4 Cup and then added 1tsp of water again to bring all the flour together so you have to add water in small quantity, make sure the dough is not sticky but smooth, if not add 1 tbsp of flour and mix again.

4. Divide the dough into equal portion.  Roll the dough between floured or oiled hands and make it into cigar shape.  

5. Form a U shape, then criss-cross the pieces until a braid forms as shown in the picture.  Place each piece an inch apart on a baking tray lined with greased cookie sheet.

~ Or use roll the dough and use your cookie cutter to give any desire shape

6. Bake for 40 minutes or until the biscuit is golden brown, after 20 minutes flip the biscuits.  Cool on a wire rack and store in air tight container.

This is what happens if a hungry soul takes pictures,  I drank half of tea and ate few biscuit by the time I finished clicking :D

Note:

~You can also brush the top of biscuits with egg wash  before you bake it, I didn't do that.
~ You can reduce the pepper to 1/4 tsp if you think 1/2 is too spicy for you.

It makes a very good tea time snack.  And sending this to Only Bake Event by Tamalapaku and a event started by Food delicious.

And sending this to Only Bake Event by Tamalapaku and a event started by Food delicious.

 
Have a nice day ~~

Eggless Wheat Almond Cookies

Remember the sweet punch gals made eggless almond cookie few months back?  Well the cookie was so tempting that I made it the same day as the recipe is very simple, any one can just try that and ya you have guessed it right, this post is liked waited for a very long to be published ;)

I followed from Manjulaskitchen, she also have youtube video which makes these cookie more easy to make.  The outcome was as expected, DH loved the cookies and no time everything was finished, I literally had to hide the cookies to take pictures !! I have made these few times for friends and all of them loved it too, the freshly crushed cardamom flavor is just amazing and adds a extra zing to the cookies so do not miss that.   

Makes 22-24 medium size cookies

Ingredients:

Whole Wheat Flour - 1 Cup

Sugar - 1/2 Cup

Almonds Flakes/ Sliced Almonds - 1/4 Cup

Green Cardamom - 1/2 tsp [coarsely powdered]

Salt - 1/4 tsp  [skip salt if using salted butter]

Unsalted Butter - 1/2 Cup [at room temperature]

Milk - 2-3 tbsp if needed

 

Method:

1. Pre-heat the oven to 360F or 180C.

2. In a bowl or plate add flour, sugar, salt, cardamom powder, almond flakes and mix well.

~ I powdered the sugar and also sieve flour n sugar.

3. Add butter with flour mixture and make soft dough.  Add milk only if required, and each time add 1tbsp of milk.  I used 2 tbsp milk.  The dough will be very soft.

3. Divide the dough into equal 22-24 pieces and make them into balls, press lightly between palms each ball and keep thickness of about 1/2".

4. Place the dough balls on an ungreased cookie sheet about a inch apart from each other.  Use a fork to make a impression or just leave it as it is.

5. Bake the cookies for 18 minutes or until cookies are lightly brown.  Let the cookies cool on a wire rack for 2-3 minutes and then remove them from the cookie sheets.  Once completely cooled to room temperature store in a air light box if anything left to store ;)

Enjoy these cookies as it or over a cup of tea/coffee ....

Note:

• We find the cookies to be extra sweet so reduce the sugar little if you prefer.  
• Do not miss the cardamom.  Freshly crushed/powder is better.
• Replace almonds with any other nuts of your choice.
• Remember to have the butter in room temperature if not you will use more milk.

Have a nice day ~~