Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Ingredients
Dry Mix
- 75 g quick cooking oats
- 75 g buckwheat flour {kuttu ka aata}
- 3/4 tsp baking soda
- pinch salt
- 100 g dark chocolate chips
Wet Mix
- 115 g unsalted butter, room temperature
- 115 g jaggery granules
- 15 ml honey
- 1 tbsp yogurt
- 1/2 tsp vanilla bean paste {or vanilla extract}
Instructions
Dry Mix
- Place all the dry mix ingredients in a large bowl and stir to mix.
Wet Mix
- Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
- Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
- Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
- Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking.
- Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
- Bake for approximately 15 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}. Watch closely towards the end so they don't get burnt.
- Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack. Best eaten in a day or two.