Firstly, I wish all my readers a very Happy Diwali and a prosperous New Year ahead..!! Hope you guys had a happy and safe Diwali celebrations…!! I sincerely hope this Diwali and Hindu New Year brings a lot of prosperity & happiness in your lives..!!
This time of the year is the most awaited time and brings so much festivities with it. I personally eagerly wait for this time of the year as for me Diwali means new clothes, new home decor, new decorations, lights, candles, sweets, yummy food etc.
In this festive time, I am bringing to you an easy peasy recipe for “Eggless Almond Cookies”. These cookies require simple ingredients which are readily available in your kitchen and they are extremely easy to make. Just mix all the ingredients & bake them.
I tried these cookies for the first time a few days ago on a friend’s request. He wanted to first do a tasting before placing a bulk order with me for the cookies. I got the recipe from a friend of mine, Madhu Dhawn, & finally decided to give it a try. Cookies came out to be super crispy & tasty but a tad bit sweeter to our liking. However, my tasting client was happy & finally decided to place the bulk order as well. It was a major achievement for me as had never received & successfully delivered such a big order on my own. So friends, I can assure these cookies will be a sure shot hit with your friends & family, as I have already baked these cookies thrice till now. So guys, go and grab all the ingredients & get to baking these yummy crispy cookies for your family or for your friends to impress them on your next tea party or for personalized gifts.
For the cookies, you’ll need:
5 tsp Butter or 5 tsp Dalda
1/4 cup Castor Sugar
1/3 cup Brown Sugar or Normal Sugar
1/2 tsp Almond/Vanilla Essence
1 cup All-purpose flour
1/2 cup Semolina/Sooji
1 tsp Baking Soda
1/2 tsp Baking powder
1/2 cup Chopped/powdered almonds
2-3 tbsp Milk for binding
Almonds, sliced for garnishing on top
Sieve the flour and semolina with baking soda & baking powder and keep aside.
Cream together the butter, brown sugar and castor sugar using the hand whisk or electric mixer.
Add vanilla essence and mix again. Add the flour-semolina mixture and mix well.
Add milk, if required, for binding into a smooth dough.
Add chopped/powdered almonds and mix well.
Scoop out small balls from the dough, press an almond slice on top of the dough ball and place on a baking tray.
Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes till you get your desired brown color and crispiness.
a.) Brown sugar & castor sugar are totally optional. You can just use normal sugar too. b.) For egg version, add 1 egg after creaming butter & sugar and reduce the baking soda to 1/2 tsp. c.) Adjust the quantity of milk. Add only little bit of milk just for binding the dough together. I hardly used 2 tbsp milk. d.) Butter yielded better results for cookies. e.)You can skip semolina and make the cookies only with using 1.5 cups all-purpose flour also.
This post is dedicated to all those new lactating moms out there, as these cookies are believed to increase the milk in the lactating mothers. My bhabhi, Yashima, who is also a new mom of an extremely cute and adorable child, asked me if I can make these cookies for her. She had come across this recipe for lactation cookies on a blog named “blogs.mom365.com“. I was honestly quite happy that I will finally try my first ever batch of cookies & that too for my most favorite nephew (he will only get the benefits of these cookies indirectly )
I immediately looked at the recipe sent by her and checked if I have all the ingredients available in my kitchen. I gathered all the ingredients required and carried on with the recipe to try my first batch of cookies.
I also added almonds to half of the batter and made a few cookies with the added goodness of almond flakes in them, making them more healthy and delicious.
Cookies came out so delicious that no one could believe they are homemade. They came out exactly like the ones we get in good coffee shops. I made two types of cookies – chewy & crispy. The only difference to make the cookies chewy & crispy was the baking time, as the crispy cookies took a little long to bake.
I baked about 65-70 cookies with this recipe & trust me you, I could only deliver half of it to my bhabhi the next day, because they just got vanished in my house only. No No, don’t be surprised no one is lactating in my house; it’s just that these cookies can be eaten by everyone & not only lactating mothers.
Now, moving on to the recipe, the original recipe called for brewers’ yeast and steel cut oats, both of which were not available easily and I could not get my hands on them. Hence, I substituted the steel cut oats with the regular Quaker oats and replaced brewers’ yeast with some baking powder. Rest of the recipe and ingredients were the same as the original recipe. Baking time also varied for me because of my oven temperature and size. Keep an eye on the cookies to get the desired color and crispiness after the initial 12-15 minutes.
Makes: 65-70 cookies Preparation Time: 15-20 mins Baking Time: 15-20 mins
For the yummiest lactation snack, you’ll need:
2tablespoonsflaxseed meal (don’t skip this step) (I ground the flaxseed into a fine powder to make flaxseed meal)
2cups all-purpose flour
1 1/2 tsp baking powder
3cups Quaker oats
A handful of almond flakes/chopped almonds (optional)
Preheat the oven to 350°F/180°C.
Mix the flaxseed meal and water and let sit for 5-10 minutes.
In a big mixing bowl, cream the butter, sugar, and brown sugar till creamy and fluffy and triple in volume. Keep scraping down the bottom of the bowl.
Add the eggs one by one and mix well.
Add the flaxseed mix and vanilla essence, and mix well.
Sift together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture and fold well till everything is mixed together. Do not over-mix.
Stir in the oats and chocolate chips and mix thoroughly.
You can add almond flakes also at this stage.
Scoop the cookie mixture onto baking sheet, approximately 1” balls.
Bake for 15-20 minutes or till you get the desired crispiness and color. If you want a chewy centre, bake for about 12-15 minutes only and if you want a crispy centre, bake for a little longer.
Allow the cookies to set for a few minutes before removing from the baking tray. Let them cool and store in air tight container. Cookies will stay good for a month, but they will not last only till that long.
Enjoy your yummy cookies with a glass of milk or a cup of tea/coffee.