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Coconut Flour and Buck wheat Chocolate chip cookies:

May 17, 2020

In my earlier posts I have discussed regarding homemade coconut flour as well as eggless coconut flour cookie with chocolate chip.

One thing we must keep in our minds while using coconut flour is, do not underestimate its absorption power by seeing its light and airy texture. It absorbs moisture like a sponge. What I learnt from my previous experience is, it needs almost equal amount of moisture content as flour volume.

Here I have tried with egg as well as without egg by adding flax gel as an egg replacer, mainly because of its gel like texture. Coconut flour does not have any holding capacity, so thought of using flax gel.

In this experiment I have taken equal amount of coconut flour and buck wheat flour ( I did try with millet flour as well) it did absorb the liquid, swell and gave me Eleven cookies 😊 More than everything, this was interesting!! Baking Coconut Flour by adding millet/ buck wheat flour . This was a little experiment, and the results were not bad at all! I got the big thumbs up from my twins.

Let us see the procedure for With Egg Version –

Ingredients:

Coconut flour – ½ cup

Millet/ Buck wheat flour – ½ cup

Choco chip – ¼ to ½ cup

Pink salt – ¼ teaspoon ( you can use normal salt as well)

Cinnamon powder – ½ tsp

Cooking soda + baking powder – ¼ tsp ( 1/8^th tsp each)

Eggs – 2

Ghee – 2 tablespoons

Vanilla – ½ teaspoon

Organic Natural brown sugar – ½ cup (you can use normal sugar or jaggery as well)

Method:

-take one bowl, add all the dry ingredients: Both the flours, salt, cinnamon powder, cooking soda, baking powder and Choco chip. Mix everything and keep it aside.

-Beat the egg , add vanilla, sugar, and ghee. Beat everything until you see a bubbly texture.

– Pour wet mix into dry ingredient and fold everything and prepare a dough. It would be sticky and wet.

-Keep this in a refrigerator at least for a half an hour. By this time, coconut flour would absorb the moisture and batter would be perfect to scoop out.

-Pre heat oven at 170 °C. Line the baking tray with the butter paper.

-Scoop out the mix by using ice cream scooper and arrange in a lined baking tray.

-Bake this in a pre-heated oven for 15 to 20 minutes.

-Do not touch while removing, it will be incredibly soft. Remove the tray and cool as it is.

-After cooling, it will harden a bit. After it cools down completely, store it in an airtight container.

– These cookies are slightly crunchier at outer circle, soft and chewy at the centre.

– It becomes a little harder and firmer the next day .

For Without Egg Version:

For Egg less version, please use any egg replacer or

Flax gel: The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of hot water and then you simply whisk in the mixture until it becomes gelatinous to replace one egg.

-Here, after mixing the wet and dry mixture, you can directly proceed to baking. No need to keep it in the fridge. Dough is less liquid, compared to the with egg version.

-Cookies turn out much more heavy and crunchier than the with egg version. Does not spread while baking. It holds the shape very nicely.

Cranberry and White chocolate cookies:

December 19, 2019

It is an easy, eggless, one bowl recipe. No baking powder or soda in it. To increase the protein quotient, I have added little moong ( green gram dal) flour as well. These white chocolate cranberry soft, chewy , flavourful cookies are so simple and so addictive! 😀

Cranberries and white chocolate make the best Christmas coloured cookie. You can see one more green gram flour/ gluten free cookie over here .

Ingredients:

All-purpose flour – 3/4cup

Green gram/ Moong dal flour – ¼ cup

Butter – 100 grams

Sugar – ½ cup (powdered)

Dried cranberry – ¼ cup

White chocolate chips – ¼ cup

Method:

-Mix All purpose flour and moong dal flour and keep it ready.

-Beat butter and sugar until fluffy and soft, either by using hand or food processor.

-Now add flour and mix until u gets uniform mass. Add in white chocolate chips and dried cranberries and make a dough.

-Now take one cling film sheet and keep this dough over it, on a flat surface and make squarish or round log, maintain uniform shape and cover with wrapping. Keep it under refrigeration for an hour.

-Now take your baking tray and line with a butter paper.

-After one hour, remove this dough from the fridge and unwrap the Clingfilm cover, make slices of ½” thickness and arrange these pieces in a lined baking tray.

-Bake in a pre-heated oven at 170°C for 14 to 18 minutes.

-Cool this on a wire rack and store this in an airtight container.

-My family just loved it and hope you also like it as much as we did.

Ginger Molasses Cookies:

April 20, 2019

Molasses cookies are chewy compared to any normal cookies. If it is made with wholesome flour with added ginger flavour, there’s nothing like it. It finally transforms into an absolute delicious wholesome snack for small kids or elders. Here is my Healthy, no all-purpose flour Ginger Molasses Cookies.

It is easy to make, with no rolling or freezing. Make the dough, scoop it out, roll this in crystal sugar and bake. That is, it. Stays good for a week or more.

If you want to make a huge batch, follow as it is. Otherwise, please make it half and proceed. Here I have taken multi millet flour (morning porridge powder) and whole wheat powder. You can play with the flour or straight away use All purpose flour or whole wheat flour according to your choice.

Ingredients:

Flour quantity – 4 ½ cup (porridge powder + whole wheat)

Butter – 300 grams (softened)

Brown sugar – 2 cups

Molasses / Jaggery syrup – ½ cup

Eggs – 2

Cooking soda – 4 tsps.

Ginger powder – 1 table spoon

Cinnamon powder – 1 tsp

Chocolate chunks/ chips – as needed (optional)

Salt – 1 tsp

Sugar – to coat

Method:

-Whisk all the dry ingredients (flour, cooking soda, ginger powder, Cinnamon powder, salt, chocolate chips.

-Take a big bowl or a processor, cream butter and sugar. Add eggs one by one and beat.

– Add molasses and beat one more time. Pour mixture of dry ingredients and prepare a dough.

-Place this dough (little sticky dough) in a fridge by closing a cling wrap, for one or two hours.

-Pre heat oven at 170 °C.

-Take out the dough, scoop out, roll the top part in crystal sugar and place it on the butter paper lined cookie tray.

-Bake for 12 to 15 minutes. Remove, cool and store it in an air tight bottle.

Note:

-If you don’t have Molasses, please melt half cup of jaggery powder in little water and boil until it is thick and use it.

You can mix sugar crystals with half tsp of ginger and cinnamon powder to get more flavour.

I have made plain cookies as well as with chocolate chunk and both tastes equally good and stays good for many days.

Lemon thumb print cookies:

December 21, 2018

When I have homemade lemon curd, I use it in my baking and enjoy the tangy taste. Usually I make lemon thumb print cookies by using All-purpose flour and now a days, due to my healthy baking concept wanted to use healthy flour. I thought of using my Oats cookies recipe as a base and proceeded. It worked out and I am sharing the procedure of thumb print cookies using lemon curd. I have already shared my home-made lemon curd recipe as well as oats cookies recipe separately in my blog. Link will be open, if you enter the highlighted words.

Now we will see how I made this.

Ingredients:

Whole wheat flour -1 cup

Powdered oats – 1 cup

Sugar -1 cup

Baking soda -1 tsp.

Vanilla essence – 1 tsp.

Ghee /Clarified butter – ½ cup

Milk – 2 table sp to 3 tbl sp (to bind)

Lemon curd to fill the indent.

Method:

-In a mixer jar, powder oats, measure and keep aside.

-powder sugar and keep aside.

-Now take one mixing bowl, take all the dry ingredients like whole wheat flour, oats powder, sugar powder, baking soda, vanilla essence and mix it thoroughly by using hand ,so that flavor will spread uniformly.

-Now mix in melted ghee and bind it together. If it is a little dry, add one to two table spoons of milk, if it binds and holds a shape well and good. Otherwise add one more table spoon of milk and make a ball like Chapati dough.

-Now pre-heat your oven in 170°C. Line the baking tray with butter paper.

-Line your cookie tray with butter paper or aluminium foil and keep it ready.

-Take one small cookie scoop or a Table spoon to shape the dough into semi-circle balls and place at a lined tray.

-Make an indent at the centre, by pressing your index finger.

-Fill the indent with lemon curd.

-Bake 12 to 15 minutes or until base becomes light brown in colour and seeing some cracks around the edges.

-Now don’t disturb these beauties and allow them to cool completely. Then you can store this in an airtight container.

Chocolate chip Cookies:

May 30, 2018

Who doesn’t like Choco chip cookie? Let alone like, it is very difficult to resist. If it is guilt free, it is an added boon to relish these beauties. I usually don’t encourage my kids to have non-healthy stuff. It is the main reason I developed this recipe with lot of care.

It is a crunchy from the outside and soft from the inside kind of cookie. It has a whole wheat as well as protein rich Roasted gram powder, which is very nutritious and known as Sattu in India. Sattu is a powder form of roasted gram or Bengal gram or hurigadale in kannada. Added to this, I have added clarified butter/ ghee and ghee residue as well. To give more chocolatey appearance, added Choco chunks as well as chopped cooking chocolate.

How I proceeded is –

Ingredients:

Whole wheat flour – 1 cup

Roasted gram flour/ Sattu – ½ cup

Baking soda – 1 tea spoon

Sea salt – ½ tea spoon

Choco chip – ½ cup

Chopped chocolates – ½ cup

Ghee – ½ cup

Ghee residue – 2 table spoon (optional)

White sugar – ½ cup

Brown sugar – ½ cup

Eggs – 2

Vanilla extract – 1 tea spoon

Instant coffee powder – 1tea spoon

Method:

-Pre heat Oven at 180 °C, Line the baking tray with the butter paper.

-Take one bowl, dry whisk all the dry ingredients starting from Whole wheat flour, Sattu flour, Baking soda, sea salt, and Choco chips and chunks.

-In a Food processor or in another bowl, beat sugar, ghee and ghee residue first.

– Add in egg, vanilla, coffee and beat until it is frothy.

-Now pour this liquid over dry ingredient and mix by using spatula or clean hand.

– Scoop out the dough and place over the lined cookie sheet.

-Bake this in a pre-heated oven for 15 minutes or until done.

-When it is done, take out, cool a little and then store this in an air tight container.

-This yielded 18 big size cookies for me.

NOTE:

-Alternatively you can use only All purpose flour or whole wheat flour as well.

-Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.

Eggless Coconut Flour Choco chip cookies:

March 21, 2018

In my last post I have discussed regarding homemade coconut flour. Previously I did try one recipe from coconut residue (without drying and making flour), but this is my first trial or recipe after making the flour, and I am really exited and happy.

One thing we must keep in our minds while using coconut flour is, don’t under estimate its absorption power by seeing its light and airy texture. It absorbs moisture like a sponge. What I learnt from this experience is, it needs almost equal amount of moisture content as flour volume.

Here I have taken flax gel as an egg replacer, mainly because of its gel like texture. Coconut flour doesn’t have any holding capacity, so thought of using flax gel.

In this experiment I have taken half cup of coconut flour and it did absorb the liquid, swell and gave me 9 cookies . More than everything, this was interesting!! Chocolate Chip Coconut Flour Cookie. This was a little experiment, and the results were not bad at all! I got the big thumbs up from my twins 😀

DSC_4745main_Fotor

Let us see the procedure-

Ingredients:

Coconut flour – ½ cup

Flax gel – ½ cup

Ghee or Oil – 1 table spoon

Choco chip – ¼ cup

Organic Natural brown sugar – ½ cup (you can use normal sugar as well)

Sea salt – ½ tea spoon

Vanilla – 1 tea spoon

Method:

– How to make flax gel: Take 2 tsp of flax seed, make powder. Put this powder in thick bottomed small pan, add one cup of water and boil until it is thick, slimy and reduced to almost half.

-Pre heat oven at 170 °C. Line the baking tray with the butter paper.

-Take one glass bowl, put flour, sugar, salt crystals, ghee, flax gel, vanilla and mix. Dough will be little wet. Mix in Choco chip and mix once more.

Ribbet collage 1

-Scoop out the mix by using ice cream scooper and arrange in a lined baking tray.

-Bake this in a pre-heated oven for 15 to 20 minutes.

Ribbet collage 2

-Don’t touch while removing, it will be very soft. Remove the tray and cool as it is.

-After cooling, it will harden a bit. After it cools down completely, store it in an air tight container.

– These cookies are slightly crunchier at outer circle, soft and chewy at the centre.

– It becomes a little more harder and firm the next day .

Oats cookies with kisses:

December 19, 2017

Wanted to use Hershey’s “Kisses” in baking from so many days, finally I did try out this and my kids liked it too. These are a real treat for kids and at the same time filled with high fiber and are healthy because of the usage of Whole wheat flour and oats. I like lemon flavor in my cookies, if you don’t want to use lemon you can add vanilla or cardamom too.

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Now we will see how I made this.

Ingredients:

Whole wheat flour -1 cup

Powdered oats – 1 cup

Sugar -1 cup

Baking soda -1 tsp.

Grated lemon zest- ½ to 1 tsp.

Ghee /Clarified butter – ½ cup

Milk – 3 to 4 table spoons (to bind)

Hershey’s Kisses chocolates for decoration.

Method:

-In a mixer jar, powder oats, measure and keep aside.

-powder sugar and keep aside.

-Now take one mixing bowl, take all the dry ingredients like whole wheat flour, oats powder ,sugar powder ,baking soda ,lemon rind and mix it thoroughly by using hand ,so that flavor will spread uniformly.

-Now pre-heat your oven in 180C.

-Line your cookie tray with butter paper or aluminum foil and keep it ready.

-Take one small cookie scoop or a Table spoon to shape the dough into semi-circle balls, and place them on a parchment covered baking/cookie tray.

Ribbet collage 1

-Bake 12 to 15 minutes or until base becomes light brown in colour.

-While baking process is going on, keep kisses chocolate ready by removing its cover.

-When it is done, take out the tray and immediately press a chocolate into the center of each cookie.

Ribbet collage 2

-Base of this chocolate will melt a little, so it holds firmly after it cools down. Cookie will crack around the edges.

-Now don’t disturb these beauties and allow them to cool completely. It will take anywhere between one to two hours to cool completely.

-Because of the heat, chocolate will become very soft and after some time it will hold its shape and become firm.

-Then you can store this in an airtight container.

Mixed millet Masala Cookies:

November 17, 2017

Millets are a very good alternative to normal All-purpose flour or whole wheat flour in gluten free baking. You can’t even recognize the core ingredient. It is gluten free as well as high in nutritional value too.

When I was trying out some recipes for the 2017 Millet calendar, I dished out a couple of recipes, which had turned out super tasty, and at the same time, healthy, filling and as an alternate snack for kid’s tiffin boxes as well.

I tried pizza based seasoning in this cookie recipe and it tasted super delicious.

Ingredients:

Mixed Millet flour – 1 cup

Butter – 50 grams

Sugar – 2 table spoons

Salt – ½ teaspoon

Baking powder – ½ teaspoon

Baking soda – ½ teaspoon

Curd – 2 table spoons

Pizza seasoning or Oregano – 1 tea spoon

Chilli flakes – 1 tea spoon

Cumin – 1 tea spoon

Grated cheese – to decorate.

Method:

Mix flour, salt, baking powder, baking soda, pizza seasoning, chilli flakes and cumin and keep aside.
Now beat butter and sugar until it becomes fluffy and creamy. Add in curd and beat once again.
Mix in flour mixture and bind all the ingredients together, the resultant dough will be like Chapati dough.

Take dough little by little, roll it into half inch thickness and take a cookie cutter and cut.
Arrange this in a lined baking tray.
Sprinkle grated cheese on top.
Bake this in a pre-heated oven at 170 ºC for 10 to 12 minutes.

Note:

Here mixed millet flour is store bought pre- mixed flour.
Alternately one can mix two to three millet flours and make their own flour or use all purpose flour as well.

Choco Almond Biscuits:

October 29, 2017

These are melt- in- the -mouth and loved by all, kind of cookies or biscuits. Added to all that, it is rich with all the healthy stuff. I got an opportunity to taste this goodie at “RAGA” Mangalore and it was prepared by Nalini akka who is a super talented and down to earth person. Our acquaintance started in 2012 through a Facebook group named “FOODIE” and I got to know her through her hubby Sadashiva Rao Mailankodi, who started our group and has shared this recipe on the group long ago. It was in my “to try” list and after tasting these cookies at their residence, I couldn’t wait much and prepared it immediately. I am posting it over here by thanking Nalini akka for this wonderful recipe.

Ingredient:

Whole wheat flour – 3 cups

Almond – ½ cup

Cocoa powder – ¼ cup

Powdered sugar – 3 cups

Ghee – 1 ½ cup

Butter – 3 table spoons

Cooking soda – ½ tea spoon

Salt – a pinch

Method:

-Roughly Crush almonds.

-Mix all the dry ingredients like flour, cocoa powder, cooking soda and salt.

Ribbet collage 1

-Sieve couple of times or use dry wire whisk to combine uniformly.

-Now beat ghee, butter and sugar by hand or food processor.

-When it becomes like a cream, add flour and make a dough.

-Add in crushed almonds, mix well. Dough will be little crumbly and will not be like a smooth dough.

-Now shape these dough into whichever shape you like.

-Keep in a lined cookie tray and bake in a pre-heated oven at 170°C for 10 to 12 minutes.

– I have exactly followed her method to give shape by using bigger steel spoon. It was a cute oblong shape.

-After baking, cool and store it in an air tight container.

Gluten free Masala Cookies:

September 9, 2017

This masala cookie is low in sugar and perfect as a snack for toddlers or elders. This recipe works out with any permutation combination of flours. I have worked with the addition of Amaranth flour with banana flour. As well as the Combination of whole wheat flour, oats flour and banana flour as well. Every time, it gives crunchy outside, soft inside cookies, and if you are feeding diabetic people, it is a healthier option when compared to packaged biscuits.

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Ingredient:

Amaranth flour /Rajgira Atta – 1 cup ( you can use 1/2 cup of whole wheat + 1/2 cup of oats flour as well)

Plantain/Raw banana flour – ½ cup

Butter – 100 grams

Salt – 1tea spoon

Baking powder – ¼ teaspoon

Baking soda – ¼ teaspoon

spice blend –1 to 2 tablespoons (a blend of spices like cinnamon, pepper, ginger or as per the choice )

Desiccated coconut – 2 tablespoons

Sugar – 3 tablespoons

Curd –2 tablespoons

Method:

Pre-heat oven at 170-degree C.
Take one bowl, mix all the dry ingredients such as flours, salt, baking soda and powder, spice blend dry mix/sieve a couple of times and keep it ready.
Cream butter, sugar and curd (2 tbl spoons) by using a food processor or hand. Add dry flour, desiccated coconut and make a firm dough.

Line the cookie tray with butter paper.
Drop the dough into the cookie tray using a table spoon to shape and get the uniform cookies.
Mark X at the top of the cookie to get a design by using the tip of the knife.
Bake this in a pre-heated oven for 15 – 20 minutes. Pull out and cool.
Store this in an airtight container. This measurement yields around 18 -20 cookies.