Assorted Cookies (Eggless)

Hello everyone and thank you for taking your time out and looking at my recipe of Assorted Eggless Cookies. I had just randomly decided to bake cookies one fine evening and wanted to experiment by baking one of my favourite cookie collection with same dough. Guess what it turned out to be one of the best batch of cookies, I have ever baked. You can choose to bake either one of them or go crazy like me and bake them all.

Cooking TimePrepration TimeTotal Time
15 minutes1 hour1 hour and 15 minutes

Ingredients

  1. Salted Butter – 1 +1/4th cup (at room temperature/soft butter)
  2. Castor sugar – 1 cup
  3. Vanilla extract / vanilla essence – 1 tsp
  4. Maida/flour – 2 cups + 1/4th cup
  5. Baking soda – 1tsp
  6. Corn flour -1tbsp (cookie like texture)
  7. Milk – 2tbsp

Additional ingredients for individual cookies.

CHOCOCHIP COOKIES
Choco chips – 2/3 cup
COFFEE & ALMOND COOKIES
Soaked almonds (overnight) – 5-6
Whole almonds – 5-6
Instant coffee – 2 tsp
COCONUT COOKIES
Desiccated coconut – 5tbsp
Granulated Sugar – 1tbsp
CHOCOLATE & PEANUTBUTTER COOKIES
Coco powder – 2 tbsp
Castor sugar – 1/2 tbsp
Chunky peanut butter – 2-3 tbsp

Instructions for the Dough

  1. First in a bowl, sieve in the dry ingredients, flour/maida, baking soda and cornflour.
  2. In a mixing bowl add butter & sugar and whisk them together. You can also use a hand mixer, and cream them until the colour is pale and light.
  3. Add vanilla and whisk again until it’s mixed with the sugar and butter mixture.
  4. Add all the dry ingredients in batches, and combine it well with the creamed mixture. Use a spatula or use your own hand to form it into a dough.
  5. Lastly add milk, and combine everything together.
  6. Refrigerate the dough for 30 minutes.
  7. After the dough has rested in the refrigerator, Divide it into four portions.

Preparing the oven and the tray

  1. Preheat the oven to 180 degree Celsius.
  2. Take a baking tray and place a sheet of parchment paper on it.

Now let’s bake these cookies.

Choco Chip Cookies

  1. Take 1 portion of the dough and add some choco chips in it (keep 2tbsp of choco chips aside). Now with the help of your hands, combine them in a dough.
  2. Divide the dough in small cookie size portions, then roll them into small balls and flatten them with your hand and place them on the baking tray.
  3. Ensure to have 1-2 inches of gap between each cookie, as they tend to flatten a little more while baking.
  4. Once all of the cookies are placed on the baking tray, use the rest of the choco chips and gently place them, with the flat surface facing you in the empty spaces of the cookie.
  5. Bake them for 12-15 minutes or until the corners turn golden brown in 180 degree celsius.

Coffee & Almond Cookies

  1. First, take instant coffee and add like 2-3 drops of water. Mix it together and pour it on the dough.
  2. Peel the skin of overnight soaked almonds and chop them finely or blend it into a paste and add it to the dough.
  3. Combine everything together and divide the dough in small cookie size portions, then roll them into small balls and flatten them with your hand and place them on the baking tray.
  4. Ensure to have 1-2 inches of gap between each cookie, as they tend to flatten a little more while baking.
  5. Once all the cookies are placed on the tray, slightly press the whole almond in the middle of the cookie.
  6. Bake them for 12-15 minutes or until the corners turn golden brown in 180 degree celsius.

Coconut cookies

  1. Take a portion of the dough and add 4tbsp of desiccated coconut (keep 1tbsp of desiccated coconut aside).
  2. Combine everything together and divide the dough in small cookie size portions, then roll them into small balls and flatten them with your hand and place them on the baking tray.
  3. Ensure to have 1-2 inches of gap between each cookie, as they tend to flatten a little more while baking.
  4. Once all the cookies are placed on the tray, sprinkle remaining desiccated coconut and granulated sugar on the cookies and press them with very little pressure.
  5. Bake them for 12-15 minutes or until the corners turn golden brown in 180 degree celsius.

Chocolate Peanut butter cookies

  1. Take last portion of the dough, add coco powder, peanut butter and castor sugar *(optional) and mix them.
  2. Combine everything together and divide the dough in small cookie size portions, then roll them into small balls and flatten them with your hand and place them on the baking tray.
  3. Ensure to have 1-2 inches of gap between each cookie, as they tend to flatten a little more while baking.
  4. Once all the cookies are placed on the tray, bake them the way they are or you can use a fork and slightly press them in a “X” form on the cookie.
  5. Bake them for 12-15 minutes or until the corners turn golden brown in 180 degree celsius.

*Note : Reason we are adding some more castor sugar to this recipe unlike the rest is that, coco powder is bitter and peanut butter is slightly salty in nature, which might decrease the sweetness in your cookies. However adding castor sugar is optional.

Please try them out and do let me know how did they turn out.

3 Comments Add yours

  1. They just look yummmmm…….. ❤

    Like

  2. Wooowww..!!! They look so perfect & mouth watering.. Would definitely try them out..:-) 🙂

    Like

  3. Rachna says:

    🤩🤩🤩mouthwatering😬😬 Can’t wait to try them 😇. #pleasesparesomeforme🥰

    Like

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