Happy New Year everyone!! Hope you had a great start to 2016 and I hope the year ahead is just as great! I had a pretty good start praying at the stroke at midnight and then watching the fireworks at the Burj Al Arab and Jumeirah beach from my bedroom window so I didn't really have to go anywhere to enjoy the sparkling festivities! With the little ones asleep it was the nearest I got to experiencing the fireworks. The only sad part was that The Address hotel was engulfed in flames a few hours before the firework display was scheduled to start - such a sad thing really. I am glad that the swift action taken by the firefighters helped keep casualties to a bare minimum but from what I can see in the pictures, the damages are immense. My prayers go out to those who sustained injuries and loss of property. May God heal them.
Well, how did you celebrate your New Year's eve and day? Did you make any resolutions? Well, I won't say that I don't make any resolutions because they are only made to be broken. I do make resolutions every year and I am able to achieve at least some of them if not all. Most of my resolutions are made mid year too as I believe that if you seriously want to do something, any day is the first of January. This year my resolution is to be happy and spend more time with my family. Losing weight, reading books, eating healthy will all happen if I chose to take control of my life and make each one happen which will then contribute to the happy state that I eventually want to see myself in. I know, I know, I sound like a spiritual guru, but yeah, all I want to be is happy and take charge of my time. Time management and prioritizing tasks has always been my biggest challenge. I think if I work around it a little I should be able to achieve it soon.
Coming to today's recipe, these wonderful cookies are so delicious that I actually keep making them. My wonderful friend Veda often shares mouthwatering pics with me on whatsapp and I just want to go and try them immediately. My first attempt resulted in slightly flat cookies that were crunchy and I wanted the cracks on top as she had got. I simply rolled the dough into balls the next time around and I achieved the results I desired.
These super delicious cookies are really easy to make, use no eggs and are completely whole wheat healthy! What's more, I didn't run around to buy unsalted butter, I simply used some Amul butter and voila! I had a batch of the most delicious cookies I had eaten in a long time!
So here's to a eating health (ier) this year. Let's make it less guilty when it comes to eating shall we? Let's begin with these absolutely tasty cookies that you will want to make again and again. Thanks Veda for this brilliant recipe!!
Eggless Whole Wheat Choco Chip Cookies
Prep time: 15-20 mins | Baking time 15 mins | Yield : 32 small-medium sized cookies
- 250 grams (2 cups) whole wheat flour
- 150 grams (1 cup) salted butter (I used Amul) * see notes
- 150 grams (1-1/4 cups) soft brown sugar * see notes
- 1 teaspoon baking soda
- 3/4th teaspoon baking powder
- 100 grams (1/2 cup) chocolate chips plus extra to decorate (optional)
- 3-4 tablespoons milk
1. Line two large baking trays with baking parchment. Sift the flour, baking soda and baking powder. Add salt too if you are using unsalted butter.
2. In a bowl beat the sugar and the butter until well incorporated. Add in the flour in parts and mix with a spatula.
3. Add just enough milk to form a soft dough (don't exceed 4 tablespoons as it will turn too mushy and won't come off your hands). Toss in the chocolate chips and mix everything well.
4. Preheat oven to 175 degrees C. Scoop portions of dough using a tablespoon and lightly roll into balls. Place them spaced well apart. If you wish place one chocolate chip on the centre of each dough ball.
5. Bake for 14-15 minutes or until the edges look golden brown. The centre may feel soft but as the cookies cool they will harden. Remove and let the cookies cool on the trays for 5 mins before gently transferring them onto a wire cooling rack.
6. Once the cookies have cooled completely (about 15mins) transfer them into an airtight container.
1. The salted butter gives the cookies a great well rounded taste as salt brings out the flavours. I love the fact that these cookies weren't too sweet. You may use unsalted butter, but do add some salt to it.
2. The soft brown sugar gives a lovely brown colour to the cookies but you may replace it with white caster sugar too.