Saturday, February 19, 2011

Eggless OatMeal & Whole Wheat Cranberry Cookies

If you are do include Wheat and Oats in your diet, you should definitely try this one. Absolutely tasty and you can't taste the whole wheat flour at all in this cookie. I came across this recipe in the Quaker Oats Container and made few modifications, like replacing the eggs with ener-g egg replacer and substituting Whole wheat flour instead of all purpose flour and also omitting the white chocolate chip cookies. With sweet and tart taste of cranberries and with the texture of Oats and the raw sugar, they taste just perfect. Do try this out and let me know how it turned out.



Gluten is a special type of protein that is commonly found in wheat, barley, rye, kamut, spelt and triticale. So if you are sensitive to gluten this recipe is not for you.





Preparation Time - 10 Minutes

Cooking Time - 15 Minutes

Serves





Ingredients



Butter - 2/3 Cup

Raw Sugar - 2/3 Cup

Ener-g Egg Replacer - (3 Tsp + 2 Tbsp Warm Water)

Old Fashioned Quaker Oats - 1 1/2 Cups

Whole Wheat Flour - 1 1/2 Cups

Baking Soda - 1 Tsp

Salt - 1/2 Tsp

Dried Cranberries (Sweetened with fruit juice) - 1/2 Cup



Method



1) Beat the Ener-g Egg replacer with the warm water till frothy.



2) Cream the butter and sugar and then add the ener-g and water mixture.



3) Combine the whole wheat flour, oats, baking soda, salt and dried cranberries.



4) Preheat oven to 350 degrees Fahrenheit and line a cookie tray with parchment paper.



5) Now add the dry ingredients to the wet mixture and combine with your hands to form a dough.



6)  Place small amount of dough(a small ball sized) in the parchment paper and  flatten them using your hand.



7) Leave enough space as the cookies will expand while baking and bake for 10-15 minutes till they are completely baked.



8) Cool in a wire rack and transfer to a airtight container. Keeps well at temperature for at least a week.



Notes - I left out the chocolate chips, so if you have sweet tooth, add more sugar instead of the sweetness of the chocolate chips. When you are adding more sugar, you might need to add little more of water to hold the dough, so add in small amounts and see. You can also add little bit of milk instead of water but the cookies will become very soft. If  you don't have ener-g egg replacer, replace it with corn starch and corn starch will give a very crunchy cookies.













Event Participation



1) This dish goes to Cooking with Wheat event hosted by Suma and started by Priya.

16 comments:

Krithi's Kitchen said...

Eggless cookies sounds and looks so good..
http://krithiskitchen.blogspot.com

Priti said...

Looks yum ...liked the cranberry touch

The Foodie said...

This is looking super good..

Vimitha Anand said...

Yummy and crunchy cookies...

sharada said...

great tasty and crunchy cookies!

Priya said...

Scrumptious and crunchy cookies..

aipi said...

I love cranberries in cookies..loved the recipe. Eggless n ww both always hit home with me..


US Masala

Nithu said...

Cookies look perfect. Love the version without egg.

Treat and Trick said...

Surprisingly fabulous! So healthy using oat and whole wheat flour...

Miriam said...

You are so good at eggless creating! Great cookies :), Miriam@Meatless Meals For Meat Eaters

Jay said...

wow...crispy n cruchy cookies..sure must have tasted great..
Tasty appetite

Hema Mahen said...

First visit here...nice blog :) and i always like to hear the word eggless...cookies look soft and yummy..

Kristen said...

Yum! Those cookies look delicious.

sweethome said...

Cookies look real yummy. Love your blog design as well.
Looks very neat and aesthetic
Started following your blog.

Suma Gandlur said...

Thanks for sending over these delicious cookies.

Sweet Treats by Chitra said...

Hi -

I stopped by your blog through a friend's blog - South Indian home. These cookies look wonderful and I'm a fan of you're blog. Please do visit my blog as well - http://sweettreatsbychitra.blogspot.com/

Thanks -
Chitra

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