Cookies are anytime snacks at home. The kids like to take some for their short (snack) break at school, and although I am not too fond of cookies, I make these sometimes and pack it especially for the little one.
I had a jar of peanut butter and they didn't like quite as much as a sandwich (yes, my PB &J lover-readers will be disappointed!! sigh !) So, adapted this recipe from Chocolate Covered Katie with my own changes, and these were truly melt-in-the-mouth cookies.
I prefer the crunchy ones, so that's for another day. Surely was a hit with the kids, and I enjoyed making a small batch too. I might add in a tsp or two more of flour the next time to make it less crumbly (or perhaps that's how this recipe is meant to be!)
If you are a cookie fan, check out the following options:
I had a jar of peanut butter and they didn't like quite as much as a sandwich (yes, my PB &J lover-readers will be disappointed!! sigh !) So, adapted this recipe from Chocolate Covered Katie with my own changes, and these were truly melt-in-the-mouth cookies.
I prefer the crunchy ones, so that's for another day. Surely was a hit with the kids, and I enjoyed making a small batch too. I might add in a tsp or two more of flour the next time to make it less crumbly (or perhaps that's how this recipe is meant to be!)
If you are a cookie fan, check out the following options:
Eggless Vanilla Butter Cookies with Tutti frutti & Chocochip
Eggless Wholewheat Custard Powder Coconut Cookies
Let's get to the recipe: (1 cup = 200 ml)
Prep time : 15 mins, bake time : 10-12 mins per batch, made : 12 medium sized cookies
Dry ingredients:
Maida / APF - 3 TBSP (I would recommend 1 tsp more next time)
Baking soda - 3/4 tsp
Salt - a tiny pinch
Nutmeg powder - 1/16 tsp
cinnamon powder - 1/8 tsp
Wet ingredients:
Powdered jaggery - 1/3 cup ( you can use cane sugar or any other sweetener but results would vary)
Dark chocolate Chocochips - 2 tsp (optional)
Butterscotch chips - 1 tsp (opt.)
Method:
Sieve the dry ingredients thrice over. Pre heat oven to 175 C / 350F. Line a flat cookie tray with parchment or silpat.
Mix all the wet ingredients leaving out the chocochips and the butterscotch chips. Add the dry ingredients and fold gently to make a soft dough. Add the butterscotch chips and gently mix (do not knead) till they come together,
freeze in a cling wrap for 30 mins (I didn't !)
Make small roundels and flatten with a spoon and mark out any design with the back of a fork,. arrange chocochips if using. Make similar cookies with the rest of the dough.
Bake for 8 mins and gently flip them over till they are done. leave them inside the oven once the baking time is over, they will firm up.