Eggless Whole Wheat Chocolate Chip Cookies

These are not health food to do a write up about the nutritional value. But they are any time better than the store bought one with no preservatives and additives.I have been baking these chocolate chip cookies for a long time and continue to bake them when I have to do a nut free baking.  This is the recipe which you can find in the Nestle Chocolate Chip Bags and I just substituted with whole wheat instead of refined flour and raw sugar instead of white sugar and are egg free. Personally I prefer my Almond Flour Chocolate chip cookies over these but I had to make these for some body who is allergic to nuts. So if you are looking for a chocolate chip cookie recipe to bake this holiday season do try out this one and do let me know how you liked them.

Preparation Time – 10 Minutes

Cooking Time – 25-30 Minutes(10 – 12 Minutes for each batch)

Serves – Makes around 3 1/2 Dozen Cookies



Ingredients



Whole Wheat Flour – 2 1/4 Cup (The original recipe used All purpose flour)

Butter – 1 Cup(2 Sticks)

Raw sugar – 3/4 Cup(Original used 3/4 Cup White Sugar + 3/4 Cup Light brown sugar)

Semi sweet chocolate chips – 1 Cup

Vanilla extract – 1 Tsp

Baking Soda – 1 Tsp

Salt – 1/4 Tsp(1/2 Tsp if using 1 1/2 Cups sugar as per original recipe)

Warm Water – 3 Tbsp

Ener-g egg replacer or Corn flour – 3 Tsp



Method





1) Beat the ener-g egg replacer by adding the warm water till frothy and keep it aside.



2) Beat the butter till creamy, add the sugar, egg replacer + water, vanilla essence and keep it aside.



3) Combine the whole wheat flour, baking soda, salt, chocolate chips and add it slowly to the wet mixture and combine thoroughly.



4) Preheat a baking oven to 350 Degree Fahrenheit and like cookie trays with parchment paper.



5) Take the cookie dough with an ice cream scoop or a spoon and spoon out equally with enough distance between each of them. Slightly flatten the cookie dough with your fingers after spooning.



6) Bake for 10-12 minutes till the cookies are completely baked. Cool in a wire rack and store in a airtight container.



Note – The original recipe called for 1 1/2 cups of sugar and I halved it and with 1 cup of chocolate chips this sweetness was good enough. But if you have a sweet tooth, then stick on to the original recipe of 1 1/2 cups and also you can add 1 cup of chopped nuts to cookie dough. Because the kid for whom I was baking had nuts allergy, I couldn’t add any nuts.

Events

Sending this Krithi's Kitchen - Serve it Series Sweet an event hosted by Kirthi and Denny's

Sending this to Simply Food's Let's Cook for Christmas Red and Green Event.



Sending this to Edible Entertainment's Jingle all the way.

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