Eggless chocolate crinkle cookies recipe with step by step photos. With intense cocoa flavour, best part is it’s egg free!
Chocolate crinkle cookies are in my list for a long time. So this year for holiday season, wanted to make sure I try and post this one. Hence tried it today. Above all I was craving for something chocolatey. Last year it was snicker doodle, this year it’s chocolate crinkle cookies. Recipe adapted form here.
Eggless Chocolate crinkle cookies summary:
Flax meal: Ground flax seeds is known as flax meal and used in this recipe as egg replacer. Since this is egg free version, this is one of the main ingredients, do not skip it.
Cocoa powder: I used Dutch processed un-sweetened cocoa powder, but any un-sweetened cocoa powder should work.
Butter: Melted un-salted butter is used. Doesn’t equal to ghee.
Sugar powder: Powdered white granulated sugar in mixer. I avoided icing sugar as it generally have corn starch. Recommend to use the same.
Mix sugar, butter, vanilla, flax meal and milk in one bowl. Sieve rest of the ingredients and add to the wet ingredients. Bake at 175 Deg C for 14 mins.
Eggless chocolate crinkle cookies recipe
Ingredients
- 1 & 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tbsp ground flax seeds flax meal
- 1 tsp baking powder
- 1/4 tsp vanilla essence
- 1/3 cup milk
- 1/3 cup melt butter
- 1/4 tsp salt
- 1/2 cup powdered sugar
Instructions
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In a mixing bowl, place sugar, melt butter and mix well.
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To this, add ground flax, milk, vanilla essence. Mix well and set aside.
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In another bowl, sieve flour, cocoa, baking powder and salt.
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Add the dry ingredients to wet and mix to get a smooth dough.
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Use a tablespoon and scoop a rounded tbsp of the cookie dough.
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Roll to a ball and coat it generously with powdered sugar kept in a bowl.
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Arrange in a lined baking sheet. Leave 2 inches space in between.
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Bake at 175 deg C for 12-14 mins or depending on how crisp you want the outer layer of the cookie.
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Let the cookies cool down for 10 mins in the baking tray itself.
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After that, cool completely in wire rack. Store in cookie tin and enjoy.
Notes
- Depending on the oven type, the baking time might vary, so keep an eye after 10 mins.
- If your over does not allow you to set 175 deg C, you can choose to bake at 180 deg C too.
- Remove the lower tray if any to make sure the spreading of cookie. I baked in the second rack. Middle rack works too.
- The cookies will be soft before cooling. As it cools down, gets firmer.
Eggless chocolate crinkle cookies method:
- In a mixing bowl, place sugar, melt butter and mix well.
- To this, add ground flax, milk, vanilla essence. Mix well and set aside.
- In another bowl, sieve flour, cocoa, baking powder and salt.
- Add the dry ingredients to wet and mix to get a smooth dough.
- Use a tablespoon and scoop a rounded tbsp of the cookie dough.
- Roll to a ball and coat it generously with powdered sugar kept in a bowl.
- Arrange in a lined baking sheet. Leave 2 inches space in between.
- Bake at 175 deg C for 12-14 mins or depending on how crisp you want the outer layer of the cookie.
- Let the cookies cool down for 10 mins in the baking tray itself. After that, cool completely in wire rack. Store in cookie tin and enjoy.
Notes:
Depending on the oven type, the baking time might vary, so keep an eye after 10 mins.
If your over does not allow you to set 175 deg C, you can choose to bake at 180 deg C too.
Remove the lower tray if any to make sure the spreading of cookie. I baked in the second rack. Middle rack works too.
The cookies will be soft before cooling. As it cools down, gets firmer. The cookie will be soft in the middle type. Depending on the time you bake, the outer layer’s texture varies from firm to crisp. Shelf life: Consume within 4-5 days.
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