Wholewheat Coconut Raisin Cookies | Eggless Cookie Recipes

Eggless wholewheat coconut raisin cookies recipe with step by step photos.I have posted coconut cookies recipe few weeks before and the coconut cookies are always a hit with my friends and family.The crunch of dessicated coconut in every bite of the cookie is so delicious that it is quite addictive and loved by adults mostly.

As I bake the coconut cookies often I prefer to use the wheat flour instead of all purpose flour for my home purpose.I also add raisins or dried cranberries to these whole wheat coconut cookies and they complement the coconut taste very nicely.This recipe is very much similar to my Coconut cookies recipe with few changes.I have started baking even the cakes with wheat flour and hopefully I should blog them some time in near future.

Cookies make a good snack on the go especially while travelling and I always pack few home made snacks like cookies,cereal bars,dried nuts and few tetra packs of juices or flavored milk which can be handy for the kids as well as adults and keep them full for at least a couple of hours.
Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless whole wheat coconut raisin cookies recipe with step by step photos:

Eggless Whole wheat Coconut Raisin Cookies Recipe:

yields 12 big cookies

Prep time: 20 mins | Baking time: 20 mins | Total time: 40 mins

Cuisine: Indian | Category: Cookies

Ingredients:

1/2 cup Wheat flour

1/4 tsp Baking Soda

3 tbsp Dessicated coconut

3 tbsp Butter, at room temperature

3 tbsp Sugar,powdered
3-4 tbsp Raisins

1/2 tsp Vanilla Essence

2-3 tsp Milk

1-2 tbsp Dessicated coconut,for topping

Method:

• Cream the butter with powdered sugar until creamy and pale and then add vanilla essence and beat again.

• Add wheat flour,baking soda and dessicated coconut(1/3 cup) and mix until the mixture resembles the crumbs.Now add raisins and add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.

• Place a parchment paper on the cookie tray and keep it ready.
• Spread 2 tbsp dessicated coconut in a plate.
• Make small balls out of the dough and roll the balls on one side in the dessicated coconut and place the doughy side does(coconut side up) on the tray and gently press it. Repeat the same and prepare all the cookies and place them at a distance giving them enough space to raise while baking.
• Preheat the oven at 180 deg C/350 def F for 10-12 mins.
• I do not like if the cookies spread more and hence I usually refrigerate the cookie tray until the oven gets preheated,but this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough in the refrigerator,this avoids the cookies get spread more while baking.

• Bake it in the oven at 170 deg C for 15-18 mins, keep an eye on the cookies after 12 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
• The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.

Serve them with a glass of milk or as a snack.

Notes:

1. Replace wheat flour with all purpose flour for white looking cookies.
2. You can even add dried canberries instead of raisins to the cookie dough, they add nice bite to the cookies.
3. You can sieve the flour with the baking powder before adding to the wet ingredients.
4. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
5. The amount of sugar mentioned is perfect for us as I like my cookies slightly less sweetened.But if you want them sweet you can increase sugar upto 1/4 cup.
6. You can increase the butter quantity to 1/4 cup for buttery cookies but this quantity is right enough for us.

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Nutella Cookies | Eggless Cookie Recipes

Eggless Nutella cookies recipe with step by step photos. I have posted recently various cookies recipes in my blog as I have been experimenting various cookies for my little one.Nutella is always a hit among the kids and so are these cookies.These cookies are loaded with nutella and one can even add little more nutella frosting on top and add few sprinkles to make it even more attractive for the kids.

Nutella cookies are extremely easy to prepare,do give a try to treat your little ones with the home made cookies.Cookies always taste best with a glass of chilled milk and my little one loves to dunk the cookie in the milk and eat it.Home made cookies are lot better in terms of quality compared to the store bought ones and also one can reduce the quantity of sugar and butter that goes in it and hence I choose to bake my own cookies.

Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless nutella cookies recipe with step by step photos:

Eggless Nutella Cookies Recipe:
yields : 16-18 cookies | Author: Prathibha
Prep time: 15 mins | Baking time: 12 mins | Total time: 30 mins
Cuisine: International | Category: Snacks-Cookies

Ingredients:
1/2 cup All purpose flour
1/4 tsp Baking powder
3 tbsp Sugar,powdered
3 tbsp Butter,at room temperature
3 tbsp Nutella
1/4 tsp Vanilla essence
1-2 tsp Milk,if needed

Method:

• In a bowl add butter at room temperature, sugar , nutella and vanilla essence and whisk it using a hand whisker until you get a creamy mixture.

• Add flour and baking powder to the creamed butter-nutella mixture and mix it nicely.If needed add a couple of teaspoons of milk to form a dough.Do not knead it just gather the mixture to a dough, add little milk just to form a dough.I did not add any milk as it was not needed.

• Use a measuring spoon ,I used 1/2 tbsp spoon and scoop out the mixture and form a ball with it and press it slightly and place it on the parchment paper or baking sheet laid on the baking tray.

• Repeat the process and prepare all the cookies and place it on the parchment giving some space in between for them to expand while baking. Keep the tray in the fridge for 10 mins until the oven gets preheated,you can bake it immediately in the preheated oven but there are chances that they might not have proper shapes and expand more.
• Preheat the oven at 180 deg C/350 deg F for 12-15 mins.
• Place the baking tray in the oven and bake for 12-15 mins. Do not bake them for long as they will turn hard if baked for long, just bake until they are nicely puffed up.
  

• When you touch the top of the cookie it will be soft but will hold its shape as it gets cooled.
• Remove the tray and let the cookies sit on the tray for 8-10 mins and then slowly remove them on to the wire rack and let them cool completely.

Store them in an air tight container.Serve with a glass of chilled milk.

Notes:

1. Add little milk just enough to gather the mixture to form a dough, do not knead it.
2. You can add chocolate chips while making the dough for Choco chip Nutella cookies.
3. I usually prefer to chill the cookies spread on the baking tray before baking to avoid them to spread more while baking.
4. You can sieve the flour with the baking powder before adding to the wet ingredients.
5. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
6. You can double the ingredients for a large batch of cookies.

Technorati Tags: nutella recipes,nutella cookies,kids recipes,kids corner,snacks,cookies recipes,eggless cookies,eggless cookie recipes

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Eggless Chocolate Chip Cookies | Eggless Cookies Recipes

Eggless chocolate chip cookies recipe with step by step photos.Chocolate chip cookies along with a glass of chilled milk is a classic combo and I just them.I love to dunk the chocolate chip cookies in the cold milk and eat them.There are various versions of chocolate chip cookie recipes, some like their cookies soft and some like chewy and some like crisp and this recipe of mine yields a crisp yet soft to bite chocolate chip cookies and it is eggless too.I will post another recipe of chocolate chip cookies with eggs sometime soon which is a soft cookie version.

As I mentioned before these days I am baking cookies like crazy and sometimes I am baking 2-3 batches at one go so that I don't need to bother about the kiddo's snack box or those mid night hunger pangs for me.I have used dark brown sugar in the recipe and hence my cookies look bit darker in color but if you use regular brown sugar you will get golden brown cookies.I bet once you get the hang of the home made cookies I am sure you will never turn to buy the store bought cookies any more.

Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless chocolate chip cookies recipe with step by step photos.

Eggless Chocolate Chip Cookies Recipe:

Yields:16-18 cookies | Author: Prathibha

Prep time: 20 mins | Baking time: 15 mins | Total time: 35 mins

Cuisine: International | Category: Snacks

Ingredients:

3/4 cup All purpose flour

2 tsp Corn flour

a pinch of Salt

1/4 cup Butter

1/4 cup Brown sugar

2 tbsp Caster Sugar

1/2 cup Chocolate chips

1/4 tsp Baking soda

1-2 tsp Milk,if needed

1/2 tsp Vanilla essence

Method:

• Sieve flour with corn flour,salt and baking soda a couple of times and keep aside.

• Cream the butter with caster sugar and brown sugar until creamy and pale and then add vanilla essence and beat again.

• Add the sieved flour mixture and chocolate chips to the creamed butter mixture and mix until the mixture resembles the crumbs.Now add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.
• Preheat the oven at 180 deg C for 10 mins.
• Place a parchment paper on the cookie tray and keep it ready.
• Make small balls out of the dough by hand or scoop out using a small ice cream scooper and place them on the prepared cookie tray at a distance giving them enough space to raise while baking.

• I do not like if the cookies spread more and hence I usually refrigerate the cookie tray for 5-7 mins in the refrigerator, however this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough for a while in the refrigerator,this avoids the cookies get spread more while baking.
• Bake it in the oven at 170 deg C for 12-15 mins, keep an eye on the cookies after 10 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.

• The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.

Serve them with a glass of  chilled milk or as a snack.

Notes:

1. You can avoid brown sugar and make it with only white caster sugar but I highly recommend the use of brown sugar in the recipe.
2. Instead of chocolate chips you can add chopped chocolate chunks in the recipe.
3. You can also add few m&m's along with chocolate chips if you are making them for the kids.

Technorati Tags: chocolate chip cookies, eggless chocolate chip cookies, eggless cookie recipes, eggless cookies, eggless baking recipes, cookies recipes, recipes using chocolate chips

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Eggless Peanut Butter Cookies Recipe | Eggless Cookie Recipes

Eggless Peanut Butter cookies recipe with step by step photos.Peanut butter has nutty and buttery flavor and I love to spread it on bread toast or use it in cookies or brownies or muesli bars, it enhances the taste for sure.These days it has become a norm to bake cookies once or twice a week and loving the freshly home baked cookies.I already feel that I have put on few kilos because of my recent craze for baking often as earlier it used to be a monthly affair but now I bake very often.

These peanut butter cookies are soft to bite loaded with peanut butter taste and tastes absolutely delicious.Cookies always taste best with a glass of chilled milk and my little one loves to dunk the cookie in the milk and eat it.Home made cookies are lot better in terms of quality compared to the store bought ones and also one can reduce the quantity of sugar and butter that goes in it and hence I choose to bake my own cookies.

Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless peanut butter cookies recipe with step by step photos:

Eggless Peanut Butter Cookies Recipe:
yields : 12-14 cookies | Author: Prathibha
Prep time: 15 mins | Baking time: 12 mins | Total time: 30 mins
Cuisine: International | Category: Snacks-Cookies

Ingredients:
1/2 cup All purpose flour
1/4 tsp Baking powder
1/4 cup Demerara Sugar/regular Sugar,powdered
3 tbsp Butter,at room temperature
1/4 cup chunky Peanut Butter
1/4 tsp Vanilla essence
1-1.5 tbsp Milk

Method:

• In a bowl add butter at room temperature, sugar , peanut butter and vanilla essence and whisk it using a hand whisker until you get a creamy mixture.

• Add flour and baking powder to the creamed butter-peanut butter mixture and mix it nicely.Add a couple of teaspoons of milk to form a dough.Do not knead it just gather the mixture to a dough, add little milk just to form a dough.

• Use a measuring spoon ,I used 1/2 tbsp spoon and scoop out the mixture and form a ball with it and press it slightly and place it on the parchment paper or baking sheet laid on the baking tray.

• Use a fork and make an impression with it gently, you can even avoid it or make a criss cross pattern with the fork or knife gently.
• Repeat the process and prepare all the cookies and place it on the parchment giving space in between for them to expand while baking,they expand quite a bit. Keep the tray in the fridge for 10 mins until the oven gets preheated.
• Preheat the oven at 180 deg C/350 deg F for 12-15 mins.

• Place the baking tray in the oven and bake at 170 deg C for 15-17 mins until the sides start to become brown.Keep an eye after 12 mins and check it.
• When you touch the top of the cookie it will be soft but will hold its shape as it gets cooled.
• Remove the tray and let the cookies sit on the tray for 8-10 mins and then slowly remove them on to the wire rack and let them cool completely.

Store them in an air tight container.Serve with a glass of chilled milk.

Notes:

1. Add little milk just enough to gather the mixture to form a dough, do not knead it.
2. You can add peanut butter chips while making the dough.
3. Chill the cookies that are placed on the baking tray before baking to avoid them to spread more while baking.
4. You can sieve the flour with the baking powder before adding to the wet ingredients.
5. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
6. I forgot to use brown sugar and used the regular sugar in the recipe but I added a tbsp later for the flavor.

Technorati Tags: eggless peanut butter cookies,eggless cookies recipes,peanut butter recipes,eggless baking recipes,kids corner,kid friendly recipes,snacks recipes,kids snack varieties

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Eggless Ragi Cookies Recipe | Eggless Finger Millet Cookies

Eggless Ragi cookies recipe with step by step photos.Ragi/Finger millet is one of the most healthiest grains and is a rich source of various minerals.We get Ghee ragi biscuits in Bengaluru and they are really delicious.I just love them to the core that I feel guilty to eat them as it is loaded with lot of ghee.

I sometimes give my kiddo the finger millet porridge and I always look to include these healthy grains in his diet too and I have found this easy and tasty way to make him eat these wonder grains.I have come up with this recipe after trying a couple of recipes on the internet and needless to say that they came out delicious.I have used a combination of ragi flour and wheat flour in the recipe and the addition of corn flour makes the cookies light.I have tried to reduce the butter quantity but they turned out bit dry and hence I recommend you to use the mentioned quantity in the recipe for utterly butterly delicious healthy(not so healthy,but it is ok for the kids) cookies. I have also added the chocolate chips to the cookies which makes it look like chocolate chip cookies which again tempts the kiddos.

Check out other Cookie recipes in the blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless

Here is how to make eggless ragi cookies with step by step photos.

Eggless Ragi Cookies Recipe:

Yields: 20-22 cookies | Author: Prathibha

Prep time: 15 mins | Baking time: 15 mins | Total time: 30 mins

Cuisine: Indian | Category: Snacks-Cookies

Ingredients:

1/2 cup Ragi flour/Finger millet flour

1/2 cup Wheat flour

1.5 tsp Corn flour

1/2 tsp Baking powder

1/3 cup Sugar,powdered

1/2 cup Butter,cold,cut into cubes

2-3 tsp Milk

2-3 tbsp Chocolate chips, optional

Method:

• Sieve together ragi flour, wheat flour,corn flour with baking powder for two times until the mixture is uniformly distributed.
• Powder the sugar and keep it ready.

• Add the chilled and cubed butter to it and mix it with the hands until it resembles the crumbs.
• Add powdered sugar to it and mix nicely.

• Now add milk just enough to bind it to a dough, do not knead it.Just add little milk to gather the dough.

• Preheat the oven at 180 deg C for 10 mins.
• Place a parchment paper on the cookie tray and keep it ready.
• Make small balls out of the dough by hand or scoop out using a small ice cream scooper and place them on the prepared cookie tray at a distance giving them enough space to raise while baking.
• You can stud few chocolate chips on top like how I did.
• I do not like if the cookies spread more and hence I usually refrigerate the cookie tray for 10 mins in the refrigerator, however this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough for a while in the refrigerator,this avoids the cookies get spread more while baking.

• Bake it in the oven at 170 deg C for 12-15 mins, keep an eye on the cookies after 10 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
• The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.

Serve them with a glass of  chilled milk or as a snack.

Notes:

1. Add little milk just enough to gather the mixture to form a dough, do not knead it.
2. Chill the cookies that are placed on the baking tray before baking to avoid them to spread more while baking.
3. I like my cookies to be less sweet and hence 1/3 cup sugar was enough for us, if you like it more sweet increase it to 1/2 cup.
4. I usually use 1/3 cup of butter for 1 cup of flour for my cookie recipes, but this recipe needs 1/2 cup to make it taste nice.I used even 1/3 cup of butter, it was nice to eat still but as it is ragi flour the cookies tasted better when used 1/2 cup butter for 1 cup of flour.
5. I have not tried the recipe with ghee but I suppose it should work fine and will taste fantastic.

Technorati Tags: eggless ragi cookies,ragi cookies,finger millet recipes,finger millet cookies,millet recipes,millet cookies,ragi recipes,healthy cookie recipes,kids recipes,kids snacks,tea time snacks

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