Jowar (Sorghum) Chocolate Chunk Cookies | Eggfree| Maida Free| Gluten Free

Necessity is the mother of invention and this isolation time is proving this theory to be so right, well at least for me. So even though ingredients are available in the market, we obviously want to avoid unnecessary visit to the supermarkets. The other day, we both had an urge to eat something sweet and we did not wanted to use our atta (wheat flour that we survive on our daily roti needs) and that is when it strike me to use Jowar flour which otherwise was sitting abandoned in my kitchen pantry.

Jowar called as Sorghum is a gluten free versatile grain that has been used in India for centuries. Jowar is a powerhouse of essential vitamins, antioxidants and minerals. Thus to be able to use this super grain flour in cookies was a great way to eliminate refined flour and be able to create something healthy. I also, wanted to use less sugar and that is when milk chocolate bar grabbed my attention, I chopped the milk chocolate bar into chunks which when melted slowly, gave that much needed sweet kick.

If you have jowar flour sitting in your kitchen and you don't know what to do with it then these cookies are something you must try. No atta, no maida, no eggs, no overpowering sugar-just simple cookies that are delicious, crunchy and yes of-course healthy.

Ingredients:

Jowar Flour- 1 ¼ cup

Chocolate (chopped into chunk)- ¼ cup

Butter- ½ cup

Sugar- 5 tablespoons

Baking Powder- ¼ teaspoon

Baking Soda- A pinch

Milk as needed to make the dough

Almonds chopped into half for garnishing (optional)

Method:

Mix jowar flour, baking soda, baking powder and sugar well.

Slowly add in butter and chocolate. It will start forming crumbs. Mix well.

Add in milk till it starts to form a hard dough.

Keep the cookie mix in the fridge for 1 hour.

Before you start baking, preheat the oven at 150C for 10 minutes.

After 1 hour, make small disc and garnish with almonds.

Bake on 150C for 25 minutes.

You know cookies are done when they become hard from edges but are still gooey in the middle.

Let it cool down before you eat.

Notes:

The baking process and time might differ from oven to oven so keep an eye and check regularly.

These are not very sweet cookies, so please increase the amount of sugar as per your liking.

Eggless Almond Cardamom Cookies

This weekend we are planning to visit a friend, and so I thought of making these cookies to give them as a gift. I made them with Cardamom-simple enough, yet far more appealing and impressive. And tasty? You bet !!.... So if you are visiting a guest, or craving for something sweet do make them. They are so quick and ridiculously tasty.

Cardamom is the most popular spice in India and thus this is what makes these cookies so special  Cardamom gives that Indian touch while almonds add that missing crunch.

Ingredients:

All purpose flour – 2 cup’s

Sugar – 1 cup

Cardamom Powder – 1 tablespoon

Butter – ¾ cup

Baking powder – ½ teaspoon

Milk- 2 teaspoon

Almonds to garnish- 12-15

Method:

1. Pre-heat the oven at 150 C for 10 minutes.

2. Line your baking tray with baking paper and set aside.

3. Powder the sugar in the blender.

4. Sieve the all purpose flour, powdered sugar and baking powder.

5. Mix the flour well with your hands.

6. Add little by little butter to the flour and keep mixing, first the flour forms crumbles. Keep on adding the butter till flour comes together as smooth dough. Do this process patiently, this process takes 10 minutes. Add milk and mix again.

7. Once you get the smooth dough, pinch a small ball of dough and roll it with your palms. Slightly press it with your palms, so that the ball flattens a bit. Place the flattened ball over the baking paper. Press almond on each cookie.

8. Bake the cookies in pre-heated oven at 150c for 10-12 minutes or till the bottom of the cookies turns light brown in colour. Change the sides of tray in between, to ensure even baking.

9. Remove from the oven and let it cool for 5 minutes, then transfer to cooling rack and let it cool for another 5 minutes.

10. When cooled, place them in airtight containers.

Serve them with milk, tea or coffee. They will be crunchy and very very delicious.

Linking this for Cookie Swap