Eggless Oats and Whole Wheat Flour Choco Chip Cookies

One of the most tastiest cookie recipe I have tried from Sharmis Passion Blog. Very few ingredients, less time consuming but results in amazing flavourful & crunchy cookies. I have made them umpteen times & each time I serve them for guests or bake them for friends, always have received great compliments.

Me & Narayan are complete sweet tooths so u can imagine what these cookies mean to us! But, what I absolutely love about the recipe is the inclusion of oats which make it guilt free for adults to an extent.

When I first made these cookies, I found them overtly sweet for our palate so I reduced the sugar in the further attempts. Trust me when I sent this for our friend’s 3 year old son, he also happily ate it as he found his favourite choco chips in it (completely ignoring the oats).

One batch of this provides medium sized 7 cookies but I often double the recipe & make extras for the 4pm coffee / tea break. Do try this & you won’t be disappointed.

EGGLESS OATS & WHOLE WHEAT FLOUR CHOCO CHIP COOKIES

Recipe Courtesy & Photography Inspiration – Sharmi’s Passion Blog.

Check the link here https://www.sharmispassions.com/oats-choco-chip-cookies-recipe/

(Makes 7 medium size cookies)

Ingredients –

1. Oats – ¾ cup

2. Wheat Flour – ¼ cup

3. Choco chips – ¼ cup

4. Brown Sugar or Castor Sugar – 1/3 cup

5. Clarified Butter / Ghee – 3 tblsp

6. Milk – 2 tblsp

7. Baking soda – 1/8 tsp

8. Vanilla essence – 1 tsp

9. Salt – ¼ tsp

Method –

1. Preheat the oven at 180 Degree Celsius for 10 mins.

2. Grease a baking tray or line with parchment paper.

3. Melt the ghee / clarified butter, measure & keep aside.

4. Sieve the whole wheat flour & keep aside.

5. In a bowl, Mix oats (I have used Quaker oats) & wheat flour, add baking soda, salt & choco chips.

6. In another bowl, add the melted ghee / clarified butter, milk, sugar, vanilla essence & mix well until sugar dissolves completely.

7. Now pour this wet mixture into the dry mixture & mix well.

8. It won’t be a smooth dough like normal cookie dough, don’t knead, just bring everything together with your hand lightly.

9. Grease your hands with some clarified butter / ghee & make small round balls, flatten it slightly until a cookie shape forms & place on the baking tray at a suitable distance.

10. Bake the cookies at 180 degree Celsius for 20 – 25 mins on the middle rack until the edges start browning a bit.

11. Cool the cookies completely & store in an airtight container.

Notes –

  • The recipe stated 1/3 cup of sugar but I found the cookies were very sweet for our taste so I reduced the sugar in the next trial by 1.5 tblsp.
  • The recipe stated unsalted butter, I have used cow ghee / clarified butter and the aroma was amazing.
  • I have used dark chocolate chips.
  • Please note that clarified butter / ghee and Milk should be at room temperature.
  • Store the cookies in an airtight container. Stays good for 10 to 15 days.

 

Vidya Narayan

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