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.

Chocolate Chip Cookies: Best Eggless Recipe

Cookies I guess are everyone’s favorite. Not guess, I am sure. I haven’t met anyone who does not like cookies. Yeah one may have their own favorite cookie but cookies everyone loves. Probably that is why I have many cookies recipes on my Indian blog. Whole wheat cookies with almonds are typical Indian naankhatai style, also called as bakery biscuits. If you are looking for something fancy see heart shaped vanilla cookies dipped in chocolate. Also some savory or namkeen cookies are on the blog like curry leaves cookies and cheese cookies. If all this doesn’t please you then simple good old butter cookies will.

Among all the cookies, Chocolate Chip Cookies are my favorite and I am a bit embarrassed that the recipe is appearing on my blog after 3 years. What can I say? Well these cookies are so good that whenever I bake them it just finishes off in minutes- before I could even click pictures. Yeah so that’s the best excuse I can make. *wink*. Okay, honestly I don’t want to bore my husband and friends with these cookies, so I hardly bake them. You see, good things come after a lot wait, but the wait is always worth.

Last Sunday I had an itch to bake these chocolate bites (named by Mr. Husband). Crunchy on the outside, chewy on the inside and so buttery and chocolaty, according to me these are the best chocolate chip cookies-period! And these are eggless too; yeah some of my friends could not believe that cookies without eggs can be sooooo good. So with festive season approaching why not treat your friends and relatives with these homemade goodies, what’s better then a box full of chocolate cookies? This time ditch those mithai dabbas or sweet boxes and gift these cookies- just use a fancy box, tray, basket and wrap or ribbon it up.

Here are some pointers that will help you to make best cookies:

-Use good quality chocolate chips. Yes please. I recommend Hershey's Semi-Sweet Chocolate Baking Chips.

-Make sure the vanilla essence is pure and original. I swear by Nielsen-Massey.

-Make use of unsalted butter, it brings out the best taste. If unsalted butter is not available then you just avoid adding salt.

-Brown sugar helps to give rich color. Where as granulated white sugar crystallizes and gives that sugary crunch. So both the sugars are important.

-I never freeze my chocolate chip cookies  dough, I bake them instantly. When you freeze the dough chocolate chips become hard whereas if you bake instantly some bits of chocolate chips melts while baking, this gives that chewy taste.

Now, Here is the recipe to make the best eggless chocolate chip cookies.

Ingredients:

1/2 cup chocolate chips

1 cup and 2 tablespoons -All purpose flour/maida
1/2 teaspoon baking soda
A pinch salt
1/2 cup unsalted butter
1/4  cup granulated white sugar
1/4 cup brown sugar
2 tablespoons milk

1 teaspoon vanilla essence

Method:

1. Preheat the oven at 180C for 10 minutes.
2. Line a baking tray with parchment or baking paper.
3. Sieve all purpose flour, salt and baking soda. Keep aside.
4. In a bowl cream together butter and sugar.
5. Add vanilla essence and milk. Mix.
6. Add in sieved ingredients and form soft dough with your hands.
7. Add in chocolate chips and mix again.
8. Make one inch small ball and arrange on the lined baking tray. Flatten the cookies slightly. Make sure the cookies have some gap in between each other because cookies spread while baking.
9. Bake in the oven at 180C for 10 -12 minutes or till you see the edges of cookies turn golden.
10. Let it cool on a wire rack for 10-15 minutes.

Notes:

You can freeze the dough and use later.

Once cooled, the cookies stay fresh in a air tight container for one week.

Keep an eye on the cookies, it can burn fast. Just wait till you see the edges turning dark brown.