Ingredients and method to make egg free chocolate chip cookies
1/2 cup unbleached all purpose flour ( maida)
1/2 cup almond meal ( powdered almonds / badam) (see notes)
1/3 cup cane sugar
pinch of salt
1/2 tsp baking powder
1/4 cup melted coconut oil
2 Tbsp cold milk (use dairy free milk for a vegan version)
1/3 cup semi sweet choco chips (use dairy free choco chips for a vegan version)
Pre heat oven @ 350 deg F (approx 180 deg C). Line a tray with parchment paper and keep aside.
Powder almonds using short bursts of power in a spice grinder/ processor/ mixer and measure as needed for the recipe after powdering the almonds. Do not over grind as the nut butter will cause clumping.
In a large bowl, add all the dry ingredients ie apf, almond meal, sugar, salt , baking powder and mix well.
Add melted coconut oil and mix slowly. Add 2 tbsp of cold milk and mix again. Finally add semi sweet choco chips and mix . Spoon this mixture onto the parchment lined tray making sure to keep at least an inch between each cookie. I usually make each cookie with 1 heaped Tbsp of cookie mixture. Place in oven and bake for 15 to 20 minutes or until lower side is golden brown and the edges of the cookies are golden brown. Remove from oven and cool. Do not handle these cookies while they are fresh from the oven as it crumbles at that stage, once cool though these cookies are deliciously crunchy and easy to handle. Once cool store in an air tight container and enjoy anytime with a glass of milk or tea/ coffee.
Yielded 12 to 15 medium sized cookies, yield will depend on the size of cookies.
Pre heat oven @ 350 deg F (approx 180 deg C). Line a tray with parchment paper and keep aside.
Powder almonds using short bursts of power in a spice grinder/ processor/ mixer and measure as needed for the recipe after powdering the almonds. Do not over grind as the nut butter will cause clumping.
In a large bowl, add all the dry ingredients ie apf, almond meal, sugar, salt , baking powder and mix well.
Add melted coconut oil and mix slowly. Add 2 tbsp of cold milk and mix again. Finally add semi sweet choco chips and mix . Spoon this mixture onto the parchment lined tray making sure to keep at least an inch between each cookie. I usually make each cookie with 1 heaped Tbsp of cookie mixture. Place in oven and bake for 15 to 20 minutes or until lower side is golden brown and the edges of the cookies are golden brown. Remove from oven and cool. Do not handle these cookies while they are fresh from the oven as it crumbles at that stage, once cool though these cookies are deliciously crunchy and easy to handle. Once cool store in an air tight container and enjoy anytime with a glass of milk or tea/ coffee.
Yielded 12 to 15 medium sized cookies, yield will depend on the size of cookies.
Notes:
To get this amount of almond meal, I just powdered about 1/3 cup of almonds using my spice / chutney attachment in my mixer/ processor. You can also use store bought almond meal for this recipe.
If you have granulated sugar like the Indian variety/ turbinado powder the sugar before proceeding with the recipe.
