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.

Vanilla Cookies Dipped In Chocolate - Little Hearts

I find cookies are the easiest bakes that one can opt for. I think if someone is trying their hands of baking , one thing that every beginner can cook without any fuss are cookies. There are so many flavours in cookies, but the basic method remains the same.

Earlier I have made cardamom almond and oats cookies and both of them involves same technique only the flavour is different. Recently I visited my friend Charu and I made for her vanilla cookies dipped in chocolate.

Now, what I like about these cookies is use of simple ingredients whipped together to shape. I used heart shaped cookie cutter and then dipped them in liquid chocolate. Vanilla and chocolate is such winner combination and no one can ever go wrong with its taste. The sweet aroma of vanilla and bitterness of dark chocolate compliments each other very well. Enjoy these crunchy cookies with milk or coffee (like me). Here is the recipe.

Makes: 30

Ingredients:

For Cookies

1 cup softened butter

1 cup sugar

1 large egg

1 tablespoon pure vanilla extract

2 cups self rising flour

For Chocolate Layer

200 grams of dark chocolate

1 tablespoon butter

Some sprinkles (optional)

Method:

For cookies:

Preheat oven to 180C

Mix butter and sugar well till sugar melts and mixture becomes creamy.

Add egg and beat well. About 2 minutes

Slowly mix in flour.

Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes. If using a cookie cutter then keep the dough in the fridge for 1 hour and with the help of rolling pin, roll out the dough and cut in the shape desired.

Cool on wire rack completely.

For Chocolate Layer:

In a double boiler melt the chocolate and butter together completely till it becomes creamy.

Now take one cookie at a time and dip in the liquid chocolate and cover with sprinkles. Let it cool. (I covered some cookies half and some completely)

Notes:

If making eggless use 4 tablespoons of cold milk instead of eggs.

Grated coconut can also be added to increase the flavour.

If you can’t find dark chocolate then white chocolate also looks and taste good.

Instead of sprinkles; chocolate chips, ground nuts can also be used.

Taste:
Gooey and chocolaty.

How was your weekend?