My son is loves home made food. He thinks his Mom is the world's best chef! Talk about pressure... Anyways, given his willingness to try out my experiments in the kitchen, my confidence soars as I decide check out one of his favorite items - Chocolate Chip Cookies! Now which child can resist the inviting aroma of chocolate chip cookies laced with the warm vanilla, kissed with cinnamon, and rich, velvety chocolate running through it? Certainly not mine!
This recipe is a cross between the American breakfast Chocolate Chip Cookie and Indian afternoon tea time Nan Khatai. It is Eggless. The applesauce and maple syrup give it a moist texture and complex flavor, without hindering the taste.
Enjoy!
Ingredients:
1 c. whole wheat pastry flour
1/4 c. turbinado sugar
1/4 c. jaggery
1/2 c. butter, softened
1/4 c. apple sauce, unflavored, unsweetened
1/4 tsp. baking powder
1/8 tsp. baking soda
a pinch of sea salt
1 tsp. vanilla essence
2 T. dark amber maple syrup
1/4 tsp. cinnamon
3/4 c. good quality, dark chocolate, or bitter-sweet chocolate chips
1/4 c. chopped walnuts (optional)
Method:
1) Preheat the oven to 350 degree F. Line a baking sheet with parchment paper and lightly grease it.
2) Sift together flour, baking powder, baking soda, salt and cinnamon.
3) In a food processor, beat softened butter, sugar, jaggery and maple syrup until light and fluffy. Add vanilla essence and applesauce. Gradually stir in the sifted flour mixture. Beat on low until well combined. Stir in chocolate chips and walnuts.
4) Using an ice cream scoop or spoon drop one inch round balls on the greased parchment paper. Bake until light brown on the edges. About 9-11 mins. Cool for 5-10 mins on the baking sheet. Transfer to a wire rack and cool completely. About 15 mins.
This recipe is a cross between the American breakfast Chocolate Chip Cookie and Indian afternoon tea time Nan Khatai. It is Eggless. The applesauce and maple syrup give it a moist texture and complex flavor, without hindering the taste.
Enjoy!
Ingredients:
1 c. whole wheat pastry flour
1/4 c. turbinado sugar
1/4 c. jaggery
1/2 c. butter, softened
1/4 c. apple sauce, unflavored, unsweetened
1/4 tsp. baking powder
1/8 tsp. baking soda
a pinch of sea salt
1 tsp. vanilla essence
2 T. dark amber maple syrup
1/4 tsp. cinnamon
3/4 c. good quality, dark chocolate, or bitter-sweet chocolate chips
1/4 c. chopped walnuts (optional)
Method:
1) Preheat the oven to 350 degree F. Line a baking sheet with parchment paper and lightly grease it.
2) Sift together flour, baking powder, baking soda, salt and cinnamon.
3) In a food processor, beat softened butter, sugar, jaggery and maple syrup until light and fluffy. Add vanilla essence and applesauce. Gradually stir in the sifted flour mixture. Beat on low until well combined. Stir in chocolate chips and walnuts.
4) Using an ice cream scoop or spoon drop one inch round balls on the greased parchment paper. Bake until light brown on the edges. About 9-11 mins. Cool for 5-10 mins on the baking sheet. Transfer to a wire rack and cool completely. About 15 mins.
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