Baking | Eggless Almond Honey Wholegrain Cookies … #comfortfood #cookies #eggless #wholegrain Recipe
“You’ll never convince me that there’s more to life than chocolate chip cookies”
Charles M. Shultz
Eggless Almond Honey Wholegrain Cookies … cookies that are meant to be shared! I haven’t posted a cookie recipe for a while on PAB. Possibly since I don’t make new variations very often, or when I do, I forget to jot the recipe down. Ones that I regularly make are all time favourites like Wholewheat & Oat Chocolate Chip Cookies & these Not Quite Anzac cookies.
That morning I was due to meet a sweet girl who was coming in to meet me from halfway across India. I knew she was a vegetarian and I wanted to bake something eggless for her. Cookies seemed a good idea for the coffee morning. I had some Strawberry & Cape Gooseberry Quark Mousse chilling in the fridge for her too.
Spring has all but given way to summer. Mornings and evenings are beautifully pleasant; the season inspires like no other. Flowers bloom, fruits spill off bazaar shelves, birds chirp, butterflies zip around. Baking is fun in this weather though baking cookies is fun any time!!
The cookies came out delicious, even better since they were packed with nutrition and whole grains. I love the idea of adding nut meal to cookies. In my case I ‘have to‘ since the daughter dislikes nuts with a vengeance. She loves cookies with nut meal though!
I baked another batch soon after as we flew into breathtakingly beautiful Srinagar for a short vacation soon after. It’s always nice to carry a ‘taste of home’ with us. Though Srinagar is known for its little bakeries that dot the length and breadth of the city, my humble cookies were much in demand with the kids too! One look at the ingredients in the recipe and you’ll see the cookie goodness I am talking about. Almonds, whole wheat, amaranth {my latest obsession}, oats, and honey instead of corn syrup! Told you … these are deliciously healthy cookies. Indulgent too!
Try them. Cookies don’t get simpler than these. One bowl goodness, fun to make, get the kids involved. Do watch them towards the end of baking. Honey in baked goods tends to lead to faster browning. So do keep an eye!
Healthy, fun recipes with amaranth, whole grains, oats {read lots of oats}, unrefined sugars, honey etc have kept me busy of late. I’ve been involved in doing a project for Saffola Oats here in India.
Shot two recipe videos with the very sweet Michelin Starred Chef Vikas Khanna for Food Food Channel, India as part of the engagement. You can catch the first episode for a Bittersweet Dark Chocolate Gateau {Gluten free} which has been uploaded onto You-tube.
Recipe: Eggless Almond Honey Wholegrain Chocolate Chip Cookies
Summary: Eggless Almond Honey Wholegrain Cookies offer deep delicious butterscotch flavour thanks to the brown sugar and butter. Almond meal adds interesting taste, and chocolate chips are thrown in to make another quintessential chocolate chip cookie, this time eggless. These whole grain cookies are nice, chewy if you underbake them a little, and crisp if you bake them longer! Makes approx 2 dozen
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 100g unsalted butter, room temperature
- 100g honey
- 1 tsp vanilla bean powder
- 1 tsp baking soda
- pinch salt
- 55g brown sugar
- 100g whole almonds {or almond meal}
- 50g amaranth flour
- 50g whole wheat flour
- 100gm rolled oats
- 50g chocolate chips {I used dark}
Method:
Preheat oven to 150C
Run the almonds in the processor with the wholewheat flour until you get a fine-meal.
Heat butter, honey and vanilla bean powder in a pan over low heat till the butter melts. Mix well. {Can do it in the microwave too}.
Add the baking soda, salt and brown sugar and whisk to mix.
Add the remaining ingredients and stir to form a cookie dough. The dough will be a little stiff.
Drop tbsp of dough on parchment lined cookie sheets, flatten with the tines of a fork. {I rolled the dough into balls, flattened them slightly with the palm of my hand, and then further flattened them by pressing down with a fork.}.
Bake for approx 20 minutes until golden brown.
Leave to cool on cookie sheets for 5 minutes {they are quite tender when they come out of the oven} , and then transfer on racks to cool completely.
Thermomix Recipe:
Run the almonds in the TM bowl with the wholewheat flour on speed 7 for 30 seconds to get a fine-meal. Scrape and repeat if necessary. Turn into a bowl and reserve.
Place butter, honey and vanilla bean powder into TM bowl. Heat for 2 minutes at 60C on speed 2 until fully dissolved. Place bicarb into bowl and mix for 5 seconds on speed 3.
Add remaining ingredients and set dial to closed position and mix for 30-35 seconds on interval speed…. then continue as above from step 5.
Note: Since the dough has honey, the cookies tend to brown faster than normal cookies. I use double cookie trays. Keep an eye on them.
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