Eggless Wheat Flour Jaggery Cookies – Sugar Free Cookies

 Every year I try some eggless baking recipes during December. This year I started baking with this healthy, eggless wheat flour jaggery cookies. Its an Indian style wheat flour cookies ( atta cookies) adding jaggery and cardamom powder. I followed the recipe from Cook with Manali. 

You can use cinnamon powder or vanilla essence for different flavor. I too recommend the same as my daughter din't like cardamom flavor. I have used ghee in this recipe. You can also use soft butter at room temperature. Since this is a whole wheat cookies with jaggery, its taste cannot be compared with usual butter cookies. But this tastes more like digestive biscuits. I have also discussed how to make this cookies without oven under step by step pictures section. Ok friends, do try this easy eggless atta cookies and share your feedback.

Check out my Eggless digestive biscuits, wheat flour custard cookies, Almond cookies, Ragi bisuits and other cakes n cookies recipes too !

Eggless wheat flour cookies with jaggery

Eggless wheat flour cookies with jaggery

Cuisine: Indian

Category: Cookies

Serves: 15 to 20 nos.

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Wheat flour / Atta - 1.5 cups Baking powder - 1/2 tsp Ghee at room temperature - 1/2 cup Powdered jaggery - 1/2 cup Cinnamon powder - 1/2 tsp Boiled milk - 3 tbsp ( at room temperature) Salt - a pinch

HOW TO MAKE EGGLESS WHEAT FLOUR COOKIES

1. In a bowl, sieve wheat flour, salt, baking powder and cinnamon powder.
2. In a wide bowl, sieve powdered jaggery and remove the lumps if any.
3. Add semi solid ghee and mix well to make a paste.
4. Add milk and mix well. Add wheat flour mixture.
5. Make smooth dough. No problem if there are cracks in dough.
6. Cover and rest the dough for 15 minutes.
7. Roll the dough using rolling pin. Make cookies thin or thick as you like.
8. Prick with fork. Arrange in a baking tray lined with butter paper.
9. Preheat oven in convection mode at 180c. Bake the cookies for 15 to 20 minutes.
10. Remove once its baked to golden brown in bottom.  Let it cool down to become crispy.
11. Store in a box and enjoy with tea!

WHEAT FLOUR COOKIES - STEP BY STEP PICTURES

In a wide bowl, sieve whole wheat flour, salt, baking powder and cinnamon powder. In another bowl, sieve powdered jaggery and remove the lumps if any. Add ghee and mix well to dissolve jaggery. Add milk and make a paste. Add the sieved wheat flour mixture. Bring everything together to make a dough. If its too dry, add 1/2 tbsp more milk. But do not use more milk. Cookies may turn chewy, not crispy. No problem if the dough has cracks. Close and rest it for 15 minutes. In the mean time, line a baking tray with butter paper. Take the dough and roll with rolling pin. You can roll it thin or thick. Cut into rounds or any shapes as you like. Thick cookies takes more time to bake. So I would recommend to make thin sized cookies in thickness. This cookies won’t double in size after baking. So make round shapes and arrange in the baking tray with little gap. I kept 5 per batch. Prick the cookies with fork or tooth pick. Preheat oven in convection mode at 180c. Keep the baking tray and bake for 15 to 20 minutes based on the thickness of cookies. Keep an eye after 12 minutes. Bake till bottom of the cookies turn golden brown. Check if its not soft to touch. Remove the cookies and let it cool down in a wire rack or a plate. Bake the next batch. (Preheating is not needed for each batch).Cookies turn crispy after cooling down completely. If its not crispy, you can bake again for more time.   To bake the cookies without oven. :  Take an old unused kadai, flat or slightly curved kadai is fine. Keep the kadai in high flame and pre heat for 5 minutes. Now place a small plate or bowl as a stand. Keep the baking tray over the stand. Cover the kadai and lower the flame completely. Bake for 10 to 15 minutes. Keep an eye else cookies may burn. (Instead of baking in empty kadai, you can spread 1 inch powdered salt and follow the same).  Cookies turn crispy once its cool down completely. Store in an air tight box and enjoy with tea !

Note

For variations, you can add brown sugar. But quantity may slightly vary. Check for sweetness and add more if you need. I used cardamom powder for flavor but it was not so great. So I would suggest to use cinnamon powder or vanilla essence. This is a whole wheat cookies with jaggery. So its taste cannot be compared with usual butter cookies. Tastes more like digestive biscuits. Baking time varies from 12 to 20 minutes.

Try this healthy, wheat flour cookies and enjoy !

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Eggless Snowball Cookies Recipe – Easy Christmas Recipes

Easy Snowball cookies recipe with step by step photos and  a video !

Christmas is the perfect time for me to attempt some interesting cakes and cookies recipes. Last year during this time, I posted few Christmas special recipes like Gingerbread man cookies, Tutti frutti cookies, eggless tutti frutti cake, shortbread cookies, Kulkul , eggless rose cookies and some more. This year, I wanted to start my Christmas recipes with this easy, melt in mouth, most special snowball cookies recipe. Its a very simple cookie that can be made with easily available ingredients. Snowball cookies is also called as Mexican wedding cakes/cookies, Russian tea cakes. 

With lots of butter and nuts ( Pecan or walnuts)these cookies comes out with a melt in mouth texture and crunchy taste. Pecan nuts is widely used for the recipe. But I had used a combination of nuts which you can find in the ingredients list.These snowball cookies can be made without nuts as well. I followed the recipe from Classy cakes and watched You tube video by Jenny can cook. Even though this is my first try, I am completely happy with the result. Raksha loved it a lot and took it for her school snack box today. 

Do try this easy Christmas special snowball cookies recipe for your kids and enjoy the vacation. Lets check out how to make eggless snowball cookies with step by step pictures and a video !

Do check out my other Christmas recipes in THIS LINK

Snowball Cookies Recipe - Easy Christmas recipes

Eggless snowball cookies recipe with step by step pictures and video

Cuisine: International

Category: Cookies

Serves: 14 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240 ml All purpose flour / maida - 1 cup Softened Unsalted butter - 1/2 cup Granulated sugar - 2.5 tbsp ( Powdered sugar can also be used) Vanilla essence - 1 tsp Salt - A small pinch Chopped Nuts - 1/2 cup ( Pecan nuts is preferable, I used combo of walnuts, cashews, hazelnut and melon seeds) Icing sugar or powdered sugar – 1/2 cup ( to coat the cookies) Cinnamon powder – 1/2 tsp ( optional)

METHOD

Chop the nuts finely and keep aside. In a wide bowl, mix the softened butter, sugar, salt and vanilla essence. Beat well for 5 minutes. The mixture will become creamy. Add maida, mix well. Add chopped nuts and mix well with your hands. Make a smooth , non-sticky dough. Dough should not be too wet and sticky. Some recipes call for refrigerating the dough for 30 minutes. But some recipes don’t say so. So I baked the cookies immediately using half of the dough. I wrapped the remaining dough in a cover and refrigerated it for 30 minutes.  Then made balls and baked it. To make balls, take the cookie dough ( If refrigerated, thaw it for 10 minutes and then use it) and scoop out a tbsp of dough. Make balls and arrange them in a butter greased or butter paper lined baking tray. Leave half inch gap between each cookies. These cookies don;t expand or flatten much as we have not used baking powder or soda. If your cookies flatten so much, then the quantity of butter is more. In that case, add more maida and sugar, proceed. Preheat the oven in convection mode at 180c and place the baking tray inside the oven.Bake at 180c for 10-12 minutes. Open the oven and touch one cookie,try to move it. If its too soft, immovable, sticky and doughy, bake for another 2 minutes else remove the baking tray and check the bottom of cookies.If its slightly golden in color, your cookies are done. These cookies would be very soft when hot. But it will continue to cook even after taking out from the oven.So do not over bake the cookies.Just 12 –14 minutes is sufficient. My cookies had some cracks on top. Do not touch the cookies till it becomes warm. Take 1/2 cup of icing sugar in a wide bowl. Once the cookies turn warm, dip the cookies in the icing sugar and give one coating. Arrange them in a tray and let the cookies cool down completely. Again dip the cookies in the icing sugar and give the second coating. If you wish, you can go for third coating as well. Keep the cookies in a tray and serve them. These cookies stays good for 2-3 days if done properly. Enjoy !

Note

Do not over bake the cookies. It will turn hard and sometimes burnt. I baked it approx. 13 minutes. The cookie dough I kept in the refrigerator baked quickly ( 2 minutes lesser) than the ones I baked without refrigeration. Do not add more sugar than the mentioned quantity because we are coating the cookies with icing sugar.It will become over sweetened. My cookies were mildy cracked.

Enjoy these delicious, melt in mouth cookies for your tea time!!

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Eggless Witch Finger Cookies Recipe-Halloween Recipes

Eggless Witch Finger Cookies with step by step. For the first time I am sharing a recipe for Halloween day. I have heard about Halloween day and the most popular Halloween Sugar cookies from my friends in US. So this year I wanted to try some interesting and scary recipe on this day. When I was browsing for it, I found this easy Halloween spooky witch finger cookies in Priya’s blog. Its very similar to butter cookies recipe. When I showed the witch finger cookies images to my daughter Raksha, she was very much excited and asked me to bake them immediately. She took part in all the activities like mixing the cookie dough, baking, shaping cookies until decoration with jam . Friends, Do engage your kids and try this easy Halloween butter cookies, share your feedback with me. Now lets see how to make this eggless spooky witch finger cookies for Halloween day !

Eggless Halloween Witch Finger Cookies Recipe

Eggless Halloween Witch Finger Cookies Recipe - Butter cookies recipe

Cuisine: Indian

Category: Cookies Recipes

Serves: 15 nos

Prep time: 40 Minutes

Cook time: 15 Minutes

Total time: 55 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml All purpose flour / maida - 1.25 cups Powdered sugar - 1/3 cup Softened butter - 1/2 cup Baking powder - 1/8 tsp Salt - a very small pinch Vanilla extract - 1/4 tsp Whole Almonds - few

METHOD

In a wide mixing bowl, combine butter, sugar and vanilla extract. Beat it well with a whisk until creamy, soft and fluffy. Sieve Maida/ all purpose flour and baking powder.Add this to the butter mixture and make a dough. If the dough is very crumbly and dry, add few tsp of butter or cooking oil. Do not use milk. Mix well and make a soft dough. Wrap the dough in a butter paper or cling wrap and refrigerate it for 30 minutes. After 30 minutes, take out the dough and let it come to room temperature.It would become soft. Now take a big gooseberry sized dough and make finger shapes by rolling it. Stud in blanched almond for nails. Draw lines using a knife. Grease a baking tray with butter & maida or line with a butter paper. Arrange the cookies in a baking tray. My daughter wanted to make witch hand with palm & fingers. So we shaped like a hand. Please refer picture for the idea. Preheat the oven in convection mode at 180 c. Place the cookies tray and bake the cookies for 15 minutes. After 15 minutes, check if the sides of cookies turn golden brown in sides & bottom. Remove the tray and let the cookies cool down completely.Do not try to remove the cookies, it may break. Cookies would be soft when hot. It turns super crispy & hard after cooled down.So be patient till it cools down. Mix some hot water with the jam and dilute it. Apply them on the cookies and give a blood like appearance. Enjoy these scary cookies !

Note

You can use with wheat flour or maida & wheat flour in 1:1 ratio. Do not use milk for making dough. Cookies may turn chewy & its shelf life would be reduced. This cookies stayed good for a week when stored in an air tight box.

Try this easy, tasty, scary witch finger cookies and enjoy with your kids !!

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Eggless Digestive Cookies Recipe – Whole Wheat,Oats Cookies Without Butter

We buy digestive biscuits regularly even though its costly.Every time I used to see the list of ingredients on the back of pack to try on my own.And I kept searching some good recipes for homemade digestive biscuits aka whole wheat,oats cookies. In Raksha’s school, this year they have strictly restricted store bought cakes, cookies and packed juices for snacks box. Only homemade digestive cookies are allowed. Finally time hath come to try my hands on it.I followed this recipe & I baked an eggless, butter less digestive cookies using whole wheat flour, quick cooking oats and plain milk.For Vegan version, use almond milk instead. Actual recipe had butter in it. But I substituted butter with cooking oil and tried it today.You can call this as oats cookies too.It came out very well, perfect with a crunchy texture. We loved it very much & ate 2-3 cookies without any guilt. Its so easy to make and a good tea time cookies for weight watchers.For kids, you can use butter, add some Choco chips, M&M etc for variations. After tasting these cookies, Raksha told its taste is similar to UNIBIC digestive biscuits . I felt very happy and proud with my baking .Friends, do try this easy, simple oats cookies without eggs and butter at home & enjoy it for your tea time with your loved ones. Even beginners can dare to try it. Ok, lets move on to the recipe !

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Whole Wheat Nankhatai – Atta Nankhatai Recipe

Yesterday I saw this wheat flour nan khatai recipe/Atta nankhatai post in a facebook group and got tempted to try it. So I was watching an Youtube video for the recipe. When Raksha saw the video, she was more excited than me and told she would help me in making it.I gave her all the ingredients and she did the mixing and shaping part as per my instructions.I was happily capturing the video for this cookie.Earlier I had shared benne biscuit/ Butter biscuit using ghee & maida and multigrain naan khatai recipe using ragi, oats and oil. This recipe is very similar to my benne biscuit but it is really a healthy option when compared with my maida version. Do try this whole wheat flour nankhatai following this recipe.You will get melt in mouth cookies for sure. Kids would love it. Lets see how to make wheat nankhatai with step by step pictures and a video.

Whole wheat nankhatai recipe

How to make nankhatai using wheat flour/Atta

Cuisine: Indian

Category: Cookies

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 200 ml Wheat flour -1/2 cup I used pillsburry Powdered sugar - 1/4 cup Melted ghee - 1/4 cup ( at room temp) Baking powder - 1/8 tsp Baking soda - 1/8 tsp Vanilla essence – 1 tsp Water or milk - 1-2 tsp ( completely optional)

METHOD

Powder the sugar nicely and measure 1/4 cup of it. In a wide bowl, take the melted ghee at room temperature, powdered sugar and vanilla essence.Mix well with a whisk without lumps. To this add 1/8 tsp of baking powder, 1/8 tsp of baking soda and wheat flour little by little.Make a non-sticky dough.Don’t worry dough would be slightly crumbly. If you feel, the dough is too dry after mixing, add a tsp of boiled milk or water.Mix well. Gather to make a dough and cover it. Let it rest for 20 minutes. Then take a small ball sized dough and make a smooth round.Flatten it slightly and make a plus mark using a knife.Cracks may appear while shaping the cookies. Just seal it with your fingers. You can also make swirls in the cookies using a round spoon as shown in the video. Preheat the oven at 200c.Line a cookie tray with butter paper and arrange the cookies. Bake at 200c for 14-15 minutes. Remove the tray and let the cookies cool down. Do not remove it. It may break. After the cookie cools down, it will become soft with melt in mouth texture. Enjoy with tea !

Note

I used Pillsburry atta in this recipe. You can replace melted ghee with melted butter but the flavor may be different.For low cal version, u can use cooking oil. If the dough is too dry, add a tsp of milk or water. But do not add more. Baking time of cookies would vary and its shelf life would be reduced. For variations, u can use crushed cardamom+ one clove instead of vanilla essence.

Enjoy this healthy, easy nankhatai recipe using wheat flour and enjoy it for your tea time !

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Eggless Custard Powder Cookies Recipe – Whole Wheat Flour Cookies

I tried this eggless whole wheat flour custard cookies & an eggless chocolate cake during Christmas for Raksha’s snacks party in school. It was a super hit among her friends & teachers.This is the first time I tried these custard powder cookies without eggs,butter & maida.I used whole wheat flour (atta) & oil by referring this recipe. It came out really well & crunchy with no trace of oil smell.You can use this recipe to make basic eggless biscuit with custard powder.Its so easy to make.This is different from yo yo cookies. Try this cookies/biscuits during this holiday season for your kids.They will enjoy for sure!! Lets see how to make eggless whole wheat flour custard cookies with oil.

Check out my Nankhatai/Ghee biscuit recipe !

Eggless whole wheat custard cookies recipe

Eggless whole wheat custard cookies recipe

Cuisine: International

Category: Cookies

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1cup = 250 ml  1tbsp = 15 ml  1tsp = 5 ml Wheat flour / Atta - 1 cup Custard powder - 1/4 cup  Vegetable oil/Cooking oil - 1/4 cup ( use odourless oil) Sugar - 1/2 cup ( powder it) Baking powder - 1/2 tsp Baking soda - 1/4 tsp Vanilla essence - 1/2 tsp Milk - 1 tbsp ( add 1 tsp more if required)

METHOD

Powder 1/2 cup of sugar and set aside.In a wide bowl,sieve wheat flour,powdered sugar,baking powder,baking soda and custard powder.Mix well and make a dent in the center. Add oil,vanilla essence and mix well to make a crumbly mixture.Add 1 tbsp of milk and try to make a dough.If you are not able to make the dough,add 1 tsp more milk.Do not add more milk or oil.Cookies won’t cook well.So adding the mentioned quantity of milk is important here.(You should add powdered sugar else you can't make the dough adding less oil) Take a small ball sized dough and flatten it slightly. Press it with a fork to make an impression.No problem if there are cracks in the dough.Cracks are unavoidable in this cookies. Grease a baking tray with oil or line it with a butter paper.Arrange the cookies giving enough gap.These cookies will flatten while baking.So leave enough space between each cookie.Preheat the oven in convection mode at 180c and bake the cookies for 15-17 minutes.Keep an eye after 12 minutes. The bottom of cookies turn light brown and it will come off easily from the tray.Remove the tray and allow the cookies to cool down completely.Remember these cookies would be very soft while you remove from the tray.It will turn crunchy once it cools down completely.So let the cookies cool down before you taste them.Store in a container.It stays good for a week.Enjoy with tea/coffee !

Note

You should use powdered sugar for this recipe.You can replace with icing sugar if you wish. You can use maida/All purpose flour instead of wheat flour or use both in equal quantity. Do not add more milk or oil while making the dough.Cookies will take more time to bake and it will remain soft n chewy in the middle.So take care. Don’t worry if there are mild cracks in the dough.These cookies will have more cracks after baking.

Enjoy these crunchy cookies with tea,coffee or milk!!

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