Happy New Year everyone!! Hope you had a great start to 2016 and I hope the year ahead is just as great! I had a pretty good start praying at the stroke at midnight and then watching the fireworks at the Burj Al Arab and Jumeirah beach from my bedroom window so I didn’t really have to go anywhere to enjoy the sparkling festivities! With the little ones asleep it was the nearest I got to experiencing the fireworks. The only sad part was that The Address hotel was engulfed in flames a few hours before the firework display was scheduled to start – such a sad thing really. I am glad that the swift action taken by the firefighters helped keep casualties to a bare minimum but from what I can see in the pictures, the damages are immense. My prayers go out to those who sustained injuries and loss of property. May God heal them.
Well, how did you celebrate your New Year’s eve and day? Did you make any resolutions? Well, I won’t say that I don’t make any resolutions because they are only made to be broken. I do make resolutions every year and I am able to achieve at least some of them if not all. Most of my resolutions are made mid year too as I believe that if you seriously want to do something, any day is the first of January. This year my resolution is to be happy and spend more time with my family. Losing weight, reading books, eating healthy will all happen if I chose to take control of my life and make each one happen which will then contribute to the happy state that I eventually want to see myself in. I know, I know, I sound like a spiritual guru, but yeah, all I want to be is happy and take charge of my time. Time management and prioritizing tasks has always been my biggest challenge. I think if I work around it a little I should be able to achieve it soon.
Coming to today’s recipe, these wonderful cookies are so delicious that I actually keep making them. My wonderful friend Veda often shares mouthwatering pics with me on whatsapp and I just want to go and try them immediately. My first attempt resulted in slightly flat cookies that were crunchy and I wanted the cracks on top as she had got. I simply rolled the dough into balls the next time around and I achieved the results I desired.
These super delicious cookies are really easy to make, use no eggs and are completely whole wheat healthy! What’s more, I didn’t run around to buy unsalted butter, I simply used some Amul butter and voila! I had a batch of the most delicious cookies I had eaten in a long time!
So here’s to a eating health (ier) this year. Let’s make it less guilty when it comes to eating shall we? Let’s begin with these absolutely tasty cookies that you will want to make again and again. Thanks Veda for this brilliant recipe!!
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Eggless Whole Wheat Chocolate Chip Cookies
Eggless & delicious, these whole wheat & choco chip cookies are a perfect snack to curb your mid day hunger pangs!
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Ingredients
- 250 grams (2 cups) whole wheat flour
- 150 grams (1 cup) salted butter (I used Amul) * see notes
- 150 grams (1-1/4 cups) soft brown sugar * see notes
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 100 grams (1/2 cup) chocolate chips plus extra to decorate (optional)
- 3-4 tablespoons milk
Instructions
- Line two large baking trays with baking parchment. Sift the flour, baking soda and baking powder. Add salt too if you are using unsalted butter.
- In a bowl beat the sugar and the butter until well incorporated. Add in the flour in parts and mix with a spatula.
- Add just enough milk to form a soft dough (don’t exceed 4 tablespoons as it will turn too mushy and won’t come off your hands). Toss in the chocolate chips and mix everything well.
- Preheat oven to 175 degrees C. Scoop portions of dough using a tablespoon and lightly roll into balls. Place them spaced well apart. If you wish place one chocolate chip on the centre of each dough ball.
- Bake for 14-15 minutes or until the edges look golden brown. The centre may feel soft but as the cookies cool they will harden. Remove and let the cookies cool on the trays for 5 mins before gently transferring them onto a wire cooling rack.
- Once the cookies have cooled completely (about 15mins) transfer them into an airtight container.
Notes
1. The salted butter gives the cookies a great well rounded taste as salt brings out the flavours. I love the fact that these cookies weren’t too sweet. You may use unsalted butter, but do add some salt to it. 2. The soft brown sugar gives a lovely brown colour to the cookies but you may replace it with white caster sugar too.
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
Woooow so healthy cookies and love the click too Shireén
@ Linda: Thank you so much dear!
Lovely recipe, lovely pic! I will definitely try it! Have a question though. When you say soft brown sugar, does it mean fine or granulated? Whenever I use granulated brown sugar, I always end up with cookies which have the crunch of the sugar and are not smooth! Do you recommend grinding the sugar first?
I made it! So easy and so well explained Shireen, thanks for making it. The outcome is just brilliant and I'm quite proud of myself.
Happy healthier new year to you too 🙂
@ Nandita: Thanks a lot! Soft brown sugar is light coloured muscovado – the texture is absolutely fine (like caster sugar but colour and taste somewhat like finely powdered jaggery). If you don't have this variety of sugar you can simply use caster sugar or brown sugar (demerara) and powder it.
@ Unknown: So glad that you enjoyed this recipe 🙂 Thanks for your feedback!
First time at your space…following your page, I would be happy if you visit my page too…
I made these cookies just now and they are soooo tastey! You are right about adding little salt if using unsalted butter. It takes the taste to whole another level! My dough was little dry even after adding milk. Also i made more than 32 cookies with these measurements. But the cookies were fast disappearing so i don't mind at all��
Thank you so much for sharing this recipe.
@ Anagha: Thanks so much for your feedback! I am so glad that you enjoyed these cookies!!
Shireen these look lovely, have u used normal chapati atta?
@ Nidhi: Thanks so much! Yes, I have used regular chapathi atta…Ashirwad is what I normally use
Hi, just tried them and they were terrific! Only 250gm aka 2 cups was not accurate for my cup measure but I went with the gm measure. Also added vanilla essence for flavour. Thanks!
@DivyaJeevan: Thanks so much for your feedback!! Glad you liked them!!
Hi Shireen…can v add grated jaggery here…will it make d cookies moist…or crunchy…
Hi Komal,
Yes, you can use jaggery. I haven’t tried using it in cookies but for cupcakes I have used 1-1/2 times more than the quantity of sugar mentioned in the recipe as jaggery does not yield as much sweetness as sugar does.
I tried and came out good
How do I post the picture
Hi Narayanan,
Thanks so much! Pls email me the picture to ruchikrandhap@gmail.com. Thanks so much!
Wow, i made it and it turned out to be amazing, crunchy, super tasty cookies. Just love your recepies!!!! Thanks Shireen
Thank you so much for the great feedback!! Happy to hear that!