Eggless Almond Honey Wholegrain Cookies … #comfortfood
“You’ll never convince me that there’s more to life than chocolate chip cookies”
Charles M. Shultz
[print_this]Recipe: Eggless Almond Honey Wholegrain Chocolate Chip Cookies
Summary: Eggless Almond Honey Wholegrain Cookies offer deep delicious butterscotch flavour thanks to the brown sugar and butter. Almond meal adds interesting taste, and chocolate chips are thrown in to make another quintessential chocolate chip cookie, this time eggless. These whole grain cookies are nice, chewy if you underbake them a little, and crisp if you bake them longer! Makes approx 2 dozen
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 100g unsalted butter, room temperature
- 100g honey
- 1 tsp vanilla bean powder
- 1 tsp baking soda
- pinch salt
- 55g brown sugar
- 100g whole almonds {or almond meal}
- 50g amaranth flour
- 50g whole wheat flour
- 100gm oats
- 50g chocolate chips {I used dark}
Method:
- Preheat oven to 150C
- Run the almonds in the processor with the wholewheat flour until you get a fine-meal.
- Heat butter, honey and vanilla bean powder in a pan over low heat till the butter melts. Mix well. {Can do it in the microwave too}.
- Add the baking soda, salt and brown sugar and whisk to mix.
- Add the remaining ingredients and stir to form a cookie dough. The dough will be a little stiff.
- Drop tbsp of dough on parchment lined cookie sheets, flatten with the tines of a fork. {I rolled the dough into balls, flattened them slightly with the palm of my hand, and then further flattened them by pressing down with a fork.}.
- Bake for approx 20 minutes until golden brown.
- Leave to cool on cookie sheets for 5 minutes {they are quite tender when they come out of the oven} , and then transfer on racks to cool completely.
- Thermomix Recipe:
- Run the almonds in the TM bowl with the wholewheat flour on speed 7 for 30 seconds to get a fine-meal. Scrape and repeat if necessary. Turn into a bowl and reserve.
- Place butter, honey and vanilla bean powder into TM bowl. Heat for 2 minutes at 60C on speed 2 until fully dissolved. Place bicarb into bowl and mix for 5 seconds on speed 3.
- Add remaining ingredients and set dial to closed position and mix for 30-35 seconds on interval speed…. then continue as above from step 5.
- Note: Since the dough has honey, the cookies tend to brown faster than normal cookies. I use double cookie trays. Keep an eye on them.
[/print_this]
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
15 Comments
shweta
Hello Ma’am, thanks for a fabulous recipe. Just one little query, when oats are mentioned can we use kellogs oats or quaker’s oats. Thank you so much !! Your websites always makes my day.
Deeba @ PAB
Hi Shweta. I used Saffola oats here. Thank you for your sweet words!
sangeeta khanna
Beautiful beautiful pictures. Love the roses and everything that you did with them.
Lovely flavours in cookies too. Varsha baked similar cookies recently and that was super yummy too, very mildly sweet though.
gloria
I love your cookies Deeba look stunning! and I love your Spring shots lovely! and I love lady bug!
I was thinking just now the more I love in kitchen is baking :))
Suma Rowjee
So good to see the video Deeba, you look gorgeous, so do the cookies here! You tempt me to try amaranth flour, must get some soon.
Coco in the Kitchen
These look really healthy. So I should eat a ton of them, right? 😉
Rosa
Oh, Srinagar looks ever so beautiful. A magnificent region.
Great pictures and lovely cookies.
Cheers,
Rosa
Disha
Hi Deeba,
I’ve been following ur blog since a long time. Was just gonna try these cookies now. Just a clarification, in ur ingredients u have mentioned rolled oats but Saffola is quick cooking oats right? Is that an error from ur side?
Also, in the phone version of this recipe, half the ingredients do not appear. Just thought u wld like to look into that.
Thanks for the recipe! Will let u know how it turns out!
Deeba @ PAB
Hi Disha. Yes typo. Just oats, not rolled. Thank you. Now corrected. Will try and figure out the phone version. You could turn to classic view just in case, but will have the folk look into it. Thanks for the shout out, and for taking the time to write. 🙂
Disha
Hey Deeba!
I made the cookies! I didn’t have amaranth flour so subbed it with wheat bran n they turned out to be delicious! So yum! I’m gonna make a lotta these cookies in the future! Thanks so much for sharing!
Deeba @ PAB
Yay Disha. So glad they were yum! Thank you for baking from PAB. 🙂
Pooja
Deeba, another winner from you!!! I made these cookies in the morning to take to a friend. Tadted one & its lovely. Made it with 100gms whole wheat flour. Thanks ever so much!!!
Ashlesha Phatak
Hi, the cookies r looking sooo good n I want to try them out. Can I use almond flakes instead of almond meal?
Deeba @ PAB
Hi Ashlesha, Grind whole almonds in short pulses with a little sugar or flour to get almond meal. Don’t process for too long else the oils will get released.
Prabs
Deeba, I baked these cookies today and they turned out so wonderful! I reduced the honey to suit our ‘sweet’buds. Thank you for this definite keeper.