Eggless Chewy Choco-Chip & Almond Cookies (Whole Wheat)

 
Look at the crunchy, chewy inner!
I did some researches on how to get the cookies chewy and crunchy,  wanted to try my hands on some chewy cookies, and here it goes! I adjusted a few ingredients and also the baking time to ensure the cookies turn out chewy. The best part is I am still using healthy whole wheat flour, and not unhealthy white refined flour, read more. So this is kinda guilt-free to eat! Try it out, and let me know your results.
 
Dietary: Vegetarian, Vegan.
Make about 1 dozen

Ingredients
DRY 
 1 cup or 130g whole wheat pastry flour
 1/4 tsp baking soda
 1/2 tsp baking powd
er
 Powdered Egg Replacer for 1 egg (follow instruction of product)
 ---
 2 Tbsp white sugar
 3 Tbsp brown sugar
 1/4 tsp salt
 1/4 cup or 60g unsalted butter or vegan butter, melted into liquid state & cool

 3 Tbsp or 60g almond, chopped (or any nuts)

 1/2 tsp vanilla extract/essence
 1 Tbsp non-diary milk (I used soy milk)

 1 Tbsp water
 1/4 cup chocolate chip, divided

Method
1. Sift or mix well all dry ingredients. Set aside.
 
2. Preheat the oven to 200. In a bowl, melt the butter in the oven.
 
3. In another bowl, mix sugar and salt well. Pour in the melted butter and whisk. Add in the rest of wet ingredients: nuts, vanilla essence, milk and water.
 
4. Fold in the mixed flour until it becomes cookie dough. Lastly, add chocolate chips so that it does not break up or melt, leaving some for sprinkle later. Mix until well-combined.
 
5. Shape cookie dough into balls using hands or a small ice cream scope, simply drop dough onto prepared baking tray. Flatten the dough and ensure enough space in between cookies. Sprinkle some chocolate chips on top.
 
6. Using a oven thermometer, ensure it is at the right temperature 200℃.  Pop the dough into the oven for about 10-13 minutes or until golden brown. Keep an eye after 8 minutes. 1-2 minutes can change the result of your cookie greatly.
 
7. Cool on wire rack, and store in air tight container. Best served with English tea!

The dough should feel soft yet firm.
Place the cookies in a glass jar, looks so cool!
 
Tips
Guide to making chewy cookies:
  - higher baking temperature
  - shorter baking time
  - higher proportion of flour
  - higher proportion of baking soda and baking powder
  - higher proportion of egg (powdered egg replacer)
  - higher proportion of brown sugar
  - lower proportion of fats (i.e. butter)
  - use melted butter instead of room temperature ones
  - mix melted butter with sugar, instead of creaming

☼ This recipe has been adjusted for the result of chewy cookies. 

☼ Replace almonds with walnuts, cashew or pecan.
 

3 comments:

  1. [ Smiles ] Daphne, I would have to substitute the butter in your recipe with vegan margarine.

    ReplyDelete
  2. Ya, you could. I bet it will taste as good! Do u bake? :)

    ReplyDelete
  3. [ Smiles ] Yes, I bake occasionally.

    ReplyDelete