Tag: baking

Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … delicious mouthful!

Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … this pound cake is everything good, actually JUST TOO GOOD! I used to bake a really nice orange pound cake when I used to bake with eggs. It had a wonderful crumb and each bite was moist and satisfying. One bite of this eggless pound cake and the memories just came tumbling in. It was exactly as I remembered, ONLY BETTER!!

Addictive, bursting with flavour, rich , indulgent, moist, great dense crumb, sliced beautifully, kept well, travelled well too. It’s not often that you find so much good in a single cake but this one certainly ticked all the boxes. And oh my, the pecans, cranberries and chocolate chips together do create some sort of magic in there.

There’s always been an endless charm about the quintessential pound cake, a connection to the years gone by. When I began baking, a pound cake was one of the earliest things I’d bake on repeat, the history behind this classic European tea cake making the recipe simple to remember … a pound of flour, a pound of eggs, a pound of sugar, a pound of butter it sang in my head!

I used to write a blog on the Times of India eons ago under the pen name of The Rabid Baker and this particular Wholewheat Coffee Chocolate Chip Pound Cake was a very popular recipe, one that I baked often, perhaps too often. Another favourite was the Wholewheat Almond Buttermilk Pound Cake which tasted really lovely topped with lightly sweetened cream ad fresh strawberries.

Other times I’d bake a chocolate pound cake or an orange pound cake that I would always have ready when the kids came home from school. At the time, we travelled to the US often and I carried back a few basic bundt tins and they were perfect to bake a pound cake in.

Another recipe was the Blueberry Lime Buttermilk Pound Cake that I baked occasionally as a very special treat since anything blueberry was hard to come by back in the day. Not so now, since blueberries in every form are very easily available here now – fresh, frozen, dried, dehydrated …

The years went by and my favourite pound cake got forgotten because I stopped baking with eggs. Then last year I made an Eggless Pistachio Cranberry Loaf Cake, essentially a pound cake, and I was smitten! I feel in love with the gentle flavours, the rich delicate crumb, and addictive indulgent taste.

Natural orange as a flavour in cakes is something I truly love, something so easily achievable. This winter, the local bazaar has been flooded with carts of fresh, juicy oranges, called ‘kinnow/keenu‘ locally, a high yield mandarin orange hybrid. I thought instantly of the Eggless Strawberry Orange Tart Cake that I had made a while ago that was bursting with fresh flavour. I definitely had ORANGE on my mind and I wanted to try something new.

I was juicing oranges that morning and decided to bake an orange pound cake since I always like to use the zest. I was pretty excited already at the batter stage when I saw all these flavors and that delicate orange colour come together. I knew this was going to taste good and I wasn’t wrong!

Once the cake cooled down completely, I gingerly sliced it not sure what to expect. It tasted amazing, quite addictive actually. As kids, we used to get something called a sliced Britannia cake in the local market. It was thinly sliced, gently sweet and quite buttery. One bite of the sliced eggless orange pound cake and it took me back to my childhood.

Now that I’ve been baking cakes for too many years, I can well imagine what might have gone into that Britannia Cake! Compared to that cake, my honest to goodness, from scratch, home baked version was a million times tastier! Prettier too. The cake disappeared pretty soon and I was back to juicing oranges and baking pound cakes on repeat!

It’s this particular version, the Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake, that I found we loved the most. It has a bit of everything, almost like a Christmas fruit cake and as delicious! There’s something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. Fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness! It’s love at every bite honestly, do try the recipe!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Pound Cakes
Eggless Cakes
Orange Cakes
Tea Cakes
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Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake

There's something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. The cake has fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness!
Course Appetiser, Dessert, Snack
Cuisine American, British
Keyword baking, cake, cranberries, dessert, eggfree, eggless, eggless baking, eggless cake, homemade, loaf cake, no eggs, one bowl, orange, simple, sweet, tea, tea cake, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings 8 slices

Ingredients

  • 100 g clarified butter/ghee
  • 150 g buttermilk room temperature
  • Zest of 3 oranges
  • 150 g khaand /light brown sugar
  • 65 g fresh orange juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • 180 g all purpose flour / maida
  • 50 g almond meal
  • 25 g dried cranberries
  • 50 g chocolate chips
  • 50 g pecans chopped

For topping

  • chocolate chips
  • Pecan halves ,
  • dried cranberries

Instructions

  • Preheat the oven to 170C. Line a 9" X 5" loaf tin with parchment.
  • In a large bowl, add the clarified butter/ghee, buttermilk, sugar, orange juice, orange zest, baking powder, baking soda, salt and whisk well.
  • Stir the the almond meal, flour, pecans, cranberries and chocolate chips.
  • Turn batter into the prepared tin and level. Bake for 50 minutes to an hour until the tester comes out clean.
  • TENT THE TOP with a sheet pf aluminium foil after 30 minutes to stop the top from over browning.
  • Cool in the tin for 30-45 minutes, then with the help of the parchment paper, remove form the tin and leave to cool on the cooling rack.
  • The cake slices best and has a beautiful crumb when it is completely cool

Eggless Blueberry Cheesecake Trifle … 6 layers of deliciousness

Eggless Blueberry Cheesecake Trifle… A simply delicious dessert that comes together beautifully in a few minutes. What’s not to love about berries and cream? Throw in some eggless cake and you have the most satisfying trifle ever! The flavours and colours are mood uplifting and it’s a great make ahead dessert.

That blueberry compote is honestly very simple and sooooo yum! You can make it out of fresh or frozen blueberries and it’s ready in under 10 minutes. That recipe is on my blog, one I used recently in this Eggless Blueberry Chocolate Layer Cake.

It’s really nice to have basic recipes that work well, something that you can use over and over again to create different desserts or reimagined versions of the same dessert. Is that something you do? I do that often and I honestly really enjoy it! Take for example these Tiramisu inspired desserts…

I play with different components that I know work well to create something fun and fresh. Keeps the mundane away, gives me something interesting to make, style, shoot AND gives everyone a different dessert to dig into each time! Win win!!

As for the blueberry compote, that’s another element I use often. Eggless Blueberry Chocolate Cake with blueberry cream cheese filling & frosting is one recipe where I recently used it. There are SO MANY more.

So many dessert options, so little time – 4 ingredient Nobake Blueberry Cheesecake, Blueberry Cheesecake Tart, Blueberry Dessert Box, Blueberry Biscoff Dessert Box, Eggless Layered Blueberry Cake … all these use the blueberry compote, all these are eggless and vegetarian and all these are DELICIOUS! It’s no wonder blueberries are one of my favourite berries!!

Do tag me on Instagram at Passionate About Baking or share a comment here if you make this or any other recipe from the blog. I’d love to see it!

Blueberry Desserts
Trifles
Desserts with Berries
Eggless Desserts
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Eggless Blueberry Cheesecake Trifle

What’s not to love about berries and cream? Throw in some eggless cake and you have the most satisfying trifle ever! The flavours and colours are mood uplifting. This is a great make ahead dessert.
Course Dessert
Cuisine American
Keyword baking, blueberries, cake, cheesecake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, simple, sweet, trifle, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Chill 2 hours
Total Time 3 hours
Servings 4

Ingredients

Eggless sponge

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • Pinch turmeric {optional}
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • 75 g all purpose flour/maida

Cream cheese filling

  • 150 g cream cheese
  • 30 g icing sugar
  • 1/4 tsp vanilla extract
  • 75 g whipping cream

Blueberry compote

  • 160 g blueberry fresh/ frozen
  • 50 g demerara sugar
  • 1 tbsp cornflour
  • 3 tbsp water
  • Juice of 1/2 lime

Instructions

Eggless sponge

  • Preheat the oven to 180C. Line a 6″ square tin with parchment.
  • In a large bowl add all the ingredients and whisk until smooth. Transfer the batter to the prepared tin and bake for 25-30 minutes until light golden brown, and the tester comes out clean. Cool completely, then cut into cubes.

Blueberry compote

  • Stir everything together in a heavy bottom pan EXCEPT lime juice.
  • Simmer until the berries release colour and soften slightly, 3-4 minutes.
  • Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
  • Take off the heat and pour the syrup back over the berries.
  • Add the lime juice, stir gently and leave to cool.

Cream cheese filling

  • In a small bowl, beat the cream cheese, icing sugar and vanilla extract until smooth. Reserve.
  • In a larger bowl, beat the whipping cream until firm, then whip in the cream cheese until smooth and fluffy.

Assemble

  • Add in a layer of cake cubes and spoon over the cheesecake cream. Top with blueberry compote and repeat.
  • Place the trifle in the fridge for a couple of hours for the flavours to mature. You can moisten the cake cubes with a simple lime sugar syrup if you like.

Video

Eggless Blueberry Chocolate Cake … a refreshing burst of flavour! SO GOOD!

Eggless Blueberry Chocolate Cake … Delicious desserts that are full of flavour and just so simple to make are what make me happiest! This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really! 

Call me the lazy fast track baker, but my simple eggless sponge is what makes my baking fun! One bowl, add all the ingredients, quickly whisk them until smooth and in under 10 minutes with no fuss at all, the cakes are baking. It forms the base for SO MANY of my desserts …

These always bake up perfect as you might have noticed and inspire me to create endless desserts using this very simple, one bowl, eggless recipe as the base. Infinite possibilities as you can see, and these are only a handful. If you stop by my feed on Instagram, you’ll know what I’m talking about!

Back to blueberries and they’re a favourite ingredient in my kitchen. Easily available, quite sturdy and not very perishable, I use blueberries a LOT in desserts. That natural blue always shines. One of my favourites is that No Bake Blueberry Swirl Cheesecake you see above. You can find the recipe here. It’s a fuss free, no gelatine vegetarian dessert and it tastes amazing!

You can find most of my recipes on Instagram on my recipe handle PAB Recipes and some here on my blog. The Ombre Blueberry Cheesecake is one I shared very recently on the blog. It’s much too delicious and really simple to make. I hope you try try making it. Anything ombre gets my vote and this was so worth it!

Did I tell you that the 4 ingredient blueberry cream cheese filling and frosting in this eggless Blueberry Chocolate Cake is finger licking good? Very addictive, delicious actually, it’s light, creamy, smooth, glossy and doesn’t get too firm like a buttercream. Do make sure you use a nice full fat cream cheese to get it to the right consistency. Unlike traditional frostings, this blueberry frosting doesn’t use cups and cups of icing sugar to get it going. I used just enough to sweeten it if you know what I mean.

The blueberry compote adds a ton of flavour and moistness to this pretty as a picture Blueberry Chocolate Cake, the drips of blueberry syrup quite delightful. I have a detailed blueberry compote recipe on the blog if you like. It’s quite the perfect, simple recipe that comes together in 10 minutes.

Once the cakes are baked and the blueberry compote is ready and cool, assembling doesn’t take a lot of time. Once assembled, I like to chill the cake for a couple of hours for it to get moist and for the flavours to mature. After that, slice this addictive good, earthy Blueberry Chocolate Cake & ENJOY!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Blueberry Desserts
Chocolate Desserts
Layer Cakes
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Eggless Blueberry Chocolate Cake

This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really! The one bowl eggless cake is as simple as the blueberry cream cheese filling & frosting. The recipe is really a cake walk!
Makes one 6" dessert cake
Course Dessert
Cuisine American
Keyword baking, blueberries, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, no eggs, no gelatine, one bowl, sweet, V day, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 2 hours 30 minutes
Servings 6 people

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 50 g oil
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • 15 g cocoa powder
  • 50 g wholewheat flour/aata
  • 100 g all purpose flour/maida

Blueberry compote

  • 100 g blueberry frozen or fresh
  • 30 g sugar
  • 1 tsp cornflour
  • 1 tbsp water
  • Juice of /2 lime

Blueberry Cheesecake Filling

  • 200 g cream cheese full fat, chilled
  • 40 g whipping cream 30% fat, chilled
  • 50 g icing sugar
  • 1 1/4 tsp blueberry powder

Blueberry Cheesecake Frosting

  • Remaining 135g blueberry cheesecake filling from above
  • 100 g cream cheese full fat, chilled
  • 25 g icing sugar
  • 1/2 tsp blueberry powder

Instructions

Eggless Chocolate Sponge

  • Makes two 6" cakes
  • Preheat the oven to 180C. Line two 6″ tins with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk until .
  • Pour the batter into the tins, about 260g per tin, and bake for 18-20 minutes, until done or the tester comes out clean. Cool completely on the rack. Trim the tops.

Blueberry compote

  • Place all the ingredients EXCEPT lime juice in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices.
  • Strain the berries out into a bowl and reserve.
  • Reduce the syrup over low heat until very thick, then add it back to the reserved berries.
  • Stir in the lime juice. Cool completely..

Blueberry Cheesecake Filling

  • In a large bowl, beat the cream cheese and icing sugar until nice and smooth. Beat in the whipping cream adding the blueberry powder ¼ tsp at a time until you reach the desired colour.

Blueberry Cheesecake Frosting

  • Turn the leftover filling into a large bowl and add the remaining ingredients for the frosting. Whip until smooth, adding more blueberry powder if required to reach the desired colour.

Assemble

  • Place a 6” sponge on a serving platter. Top with the blueberry cheesecake filling followed by the blueberry compote after straining out excess liquid if required.
  • Top with the second sponge and very gently push downwards to sandwich into place. Place it in the freezer for 30 minutes for the filling to firm up slightly.
  • Frost with the blueberry cheesecake frosting and garnish as desired.
  • Slice and serve immediately or refrigerate until required

Video

Delicious Strawberry Frasier Dessert Box for V Day … desserts that win hearts

Eggless Strawberry Fraisier Dessert Box … You can never have enough strawberry desserts and here’s another favourite. Inspired by Fraisier, the classic French dessert, this dessert box is as simple as it is refreshing. Orange, strawberries and cream can only be delicious together, and this was no exception!

The eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good! This dessert box will work beautifully with raspberries as well!

The cake itself is a simple sponge, one that you can whisk simply in a bowl OR if you make multiple portions like I do, whisk it in a stand mixer like my SMEG. You can find great deals for appliances like these and several more fabulous offers on CouponzGuru.

This eggless Strawberry Frasier Dessert Box is literally light as a cloud and bursting with fresh flavour, quite a refreshing start to the new year! I absolutely loved how bright and fun it turned out to be, each bite addictive good and light.

Strawberry Desserts
Dessert Boxes
Eggless Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Strawberry Fraisier Dessert Box

The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
Course Dessert
Cuisine American, British
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 45 minutes
Servings 1 person

Equipment

  • 2 bowls
  • 1 balloon whisk
  • 1 Electric hand beater
  • 1 Piping bag
  • 1 2A nozzle
  • 4" Dessert box

Ingredients

Eggless orange sponge

  • 105 g buttermilk cultured
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • Zest of 1 small orange
  • 85 g all purpose flour maida

Whipped cream

  • 150 g cream 25% fat , chilled
  • 2 tbsp icing sugar
  • 100 g cream cheese chilled

Strawberries for filling

  • 50 g strawberries similar size sliced for sides
  • 30 g strawberries chopped for filling
  • 15 ml Cointreau to moisten the sponge

Garnish

  • Strawberries, tangerines/kumquats, edible flowers, mint

Instructions

Eggless orange sponge

  • Preheat the oven to 180C. Lightly grease and line a 6″ tin with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Pour the batter into the tin. Bake for approximately 25-30 minutes, until the tester comes out clean. Cool completely, then trim the top.
  • Stamp out a 4″ square using the dessert box as a guide.

Whipped cream

  • In a large bowl whip the cream with icing sugar until light and slightly moussey.
  • In another bowl whip the cream cheese until smooth. Add the cream cheese to the whipped cream and beat at high speed until smooth and thick, 3-4 minutes. Transfer to a piping bag fitted with a 2A/round nozzle.

Assemble

  • Line the base of the dessert box with a layer of cake and drizzle with Cointreau. {You can alternatively use a sugar syrup}
  • Line the sides of the box with the strawberries slices.
  • Top with about 40g diced strawberries.
  • Pipe over with the cream filling.
  • Garnish with fresh strawberries etc.
  • Serve immediately or refrigerate until required.

Video

Eggless Brownie Fudge Cake … 5 ingredients to deliciousness. The magic of simple desserts!

Eggless Brownie Fudge Cake … if you are torn between eating brownies or a cake, then this is for you. It’s the best of both worlds where deep, delicious fudgy brownies meets chocolate cake. If you dive in further, you’ll find the promise of pudding as well, so it’s a win win, and a deeply delicious one at that!

This fudgy cake is a hug in a bowl, one of those desserts than you can whip up at a moments notice. It’s comfort eating at best, something that really warms you up and gives you that sweet fix you need. The Brownie Fudge Cake is a great winter dessert option for the holiday season. That bar of chocolate on top is completely optional but melts quite prettily on top of the cake as it steps out of the oven! It adds a frosting of sorts to every bite.

This fudgy bake is as simple as it is delicious, a dessert that gives you instant gratification. 5 ingredients, one bowl, whisked in 2 minutes, baked in under 20 minutes and ready to be eaten immediately. Sold? Dive right in! That’s the magic of simple chocolate desserts!

… Never underestimate the joy of CHOCOLATE. You can add a small touch of chocolate to dessert or make it totally chocolate, what’s not to love! I think it’s my favourite ingredient in dessert, one that always makes me happy. Go down my feed on Instagram, and you’ll know what I’m talking about ♥ !!

I love that you can go gluten free with this Eggless Brownie Fudge Cake too. I’ve made it with sorghum flour/jowar ka aata as well, a millet flour, and it turned out quite nice. It tends to thicken a little more because of the nature of the millet flour, so perhaps use 10g less than all purpose flour, else add a dash of extra milk.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Brownies
Chocolate Desserts
Eggless Desserts
Eggless Baking
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Eggless Brownie Fudge Cake

This is as simple as it is delicious, the dessert gives you instant gratification. 5 ingredients, a one bowl, whisked in 2 minutes, baked in under 20 minutes and ready to be eaten immediately. Sold? Dive right in!
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, one bowl, simple, sweet, vegetarian
Servings 2 people

Ingredients

  • 140 g 55% dark couverture chocolate melted
  • 140 g sweetened condensed milk room temperature
  • 40 g milk warm
  • 50 g all purpose flour maida
  • 1 tsp baking powder

Chocolate bar

  • 60g 55% dark couverture chocolate melted

Instructions

  • Preheat the oven to 180C.
  • Melt the chocolate in a large bowl and stir in the rest of the ingredients.
  • Turn the batter into a 6" bowl and bake for 17-20 minutes. Tent the top with a sheet of foil into 10 minutes of baking to stop the top from overbrowning.
  • Top with a bar of chocolate (optional), let it stand for 5 minutes and serve immediately.

Chocolate bar

  • Pour the melted chocolate into a chocolate bar silicon mold big enough to fit the baking dish. Tap sharply to get rid of any air bubbles and distribute the melted chocolate.
  • Place in the freezer for 10-15 minutes until set. Demold and trim with a sharp heated knife if you need to. Refrigerate until required. The bar can be made in advance, or can be set while the cake is baking.

Video

Best Pecan Cookies … Eggless, wholegrain recipe which makes absolutely delicious cookies!

Best Eggless Pecan Wholegrain Chocolate Chip Cookies … these are the simplest AND most delicious pecan cookies you will make. The ingredients are staple and the process is fuss free like a cookie recipe should be. You’ll never go for a store bought cookie again!

I’ve baked chocolate chip cookies forever. In fact, I think it’s the first thing most bakers attempt when they explore baking at home. For me it was no different. I used to make trays of cookies on request and they always disappeared before I knew it, what with cookie monsters all over the house.

I remember the kids trading my cookies for friends lunches since my cookies were really popular in school and went at a so called premium! At the time, all my cookies, brownies, cakes were with eggs. Cut to now, all my bakes have gone eggless and I am so happy! From the very beginning, I always hated the slight eggy aroma, yet didn’t believe that one could easily bake easily eggs. How wrong I was!

It was a change brought about by the pandemic. With eggs not available easily, there were loads of reader requests for eggless recipes. That was just the thing I needed to broaden my horizons, to challenge the way I baked, to look at ingredients differently. It put an end to a certain kind of baking monotony, made me think out of the box!

The joy of eggless baking!! It’s really the little things that really make a difference, and with no eggs in my pantry, I began a brand new journey into eggless baking. There’s been no looking back and I’m really enjoying it. Every dessert I make is eggless now, vegetarian actually, because I have stopped using gelatine in desserts too. That was again just to accommodate reader requests and I consider it a blessing in disguise.

I’ve been able to connect with a beautiful community online, mainly on Instagram, and it’s motivated me to create more, connect more, and most importantly, enjoy this space more. Do stop by and say hello. I’m @passionateaboutbaking on Instagram😊.

My key changes going eggless were the inclusion of chia seeds as an egg substitute, using buttermilk or yogurt like in this Eggless Mango Pistachio Tart Cake. Another substitute that works beautifully is increasing the bananas in banana loaf like in this amazing one bowl, wholegrain Eggless Pecan Chocolate Chip Banana Bread. Every recipe works differently, baked or no bake, the experimenting is endless yet the rewards are worth the effort!

And back to the pecan cookies. You are absolutely going to love these. I enjoy baking these because they have rich, deep flavour, are crisp and buttery and so wholesome. I’ve been baking these on repeat with pecans the past few years and they are just amazing.

You can always make these cookies with walnuts, or dried cranberries and pistachios, dried blueberries, even dried cherries. We never tire of these at home. They begin to disappear quickly even before they’ve cooled down completely. That’s how good they are!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it! Happy Holidays 🎄❄️🎄!!

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Best Eggless Pecan Wholegrain Chocolate Chip Cookies

These are the simplest AND most delicious eggless, wholegrain pecan cookies. The ingredients are staple and the process is fuss free. You'll never want a store bought cookie again!
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour
Servings 18 cookies

Ingredients

  • 115 g unsalted butter soft
  • 100 g light brown sugar desi khaand
  • 100 g whole wheat flour aata
  • 50 g all purpose flour maida
  • 1 tsp chia seeds
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • Pinch salt
  • 50 g pecans chopped
  • 50 g dark chocolate chips

Instructions

  • Preheat the oven to 180C. Line 2 cookies sheets with parchment paper.
  • In a bowl of the stand mixer {or in a large bowl}, whisk the butter and sugar until light and fluffy.
  • Add the remaining ingredients and mix in at the lowest speed until incorporated.
  • Using a cookie scoop, measure out walnut sized pieces, roll into tight balls and flatten slightly. Top with chocolate chips and pecan halves.
  • Bake for 17-19 minutes until the tops are a light golden brown and firm to touch.
  • Cool completely on cookie racks.
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