These eggless chocolate cookies or chocolate shortbread biscuits, call them what you may, are a crispy, crumbly and a delicious treat. These are great with some milk, tea or coffee. A handful of cashew nuts thrown in for good measure, add a wonderful crunch for texture!
The other day, I was sorting through my folders of what seemed like a zillion pics, and came across this folder titled chocolate cashew cookies! I apparently had even drafted the recipe, clicked the pictures and somehow, just somehow had completely forgotten to share it here. Does that happen to you too? Like something just slips off your mind completely.
I like to have some posts prepared in my kitty. Sometimes, unexpected events tend to put a break in blogging. I’ve been through that before, and I can’t even explain how difficult it is to get back from a break. So, I like having something as a back up to keep me on track.
Anyway, I’m glad I came across the folder so that I can share that recipe of this easy eggless chocolate cookies with you guys. Who needs to wait for Holiday baking, right? These cookies are great anytime! After all, is there anyone who doesn’t love anything with chocolate?
The base of this recipe is from my favorite Karachi bakery fruit biscuits, slice, and bake, cookie recipe . Have you tried that yet? It is one of the most tried and tested recipes from my blog. I modified it to make some chocolate cookies and they turned out pretty great. I love the versatility of that cookie dough. It yields the most amazing, tender, and crumbly, yet crispy cookie, that is free of eggs and can easily be made vegan as well.
I swapped the cornstarch in that recipe with some cocoa powder and I added cashew nuts on a whim. I had them lying in my pantry, so threw some in the batter. When I cut the slices, I must admit it looked pretty, with pieces of cashew nuts scattered randomly.
- WHAT DO YOU NEED TO MAKE THESE EGGLESS CHOCOLATE COOKIES?
- HOW TO MAKE SLICE AND BAKE CHOCOLATE COOKIES?
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS CHOCOLATE COOKIES | SLICE AND BAKE CHOCOLATE COOKIES
- HOW TO MAKE CHOCOLATE COOKIES?
- Chocolate Cookies {Eggless, Slice And Bake Cookies}
WHAT DO YOU NEED TO MAKE THESE EGGLESS CHOCOLATE COOKIES?
These Indian style chocolate biscuits are crispy and crumbly like the traditional Scottish shortbread. And to make them, you will need,
- Flour
- Cocoa powder
- Powdered Sugar
- Butter
- Vanilla extract (optional)
- Chopped nuts of your choice, this is optional too. You may add some chocolate chips instead to make eggless double chocolate cookies.
HOW TO MAKE SLICE AND BAKE CHOCOLATE COOKIES?
This eggless chocolate cookies recipe requires 5 steps
- Make the dough
- Shape the dough into a log
- Refrigerate it until firm
- Slice the firm cookie dough log
- And finally, bake the slices
Five steps may seem like a lot for a simple cookie, but if you look closely it isn’t that much really. If your kids love crispy cookies, they will definitely enjoy these.
That’s about it! I’m sure you have these ingredients in your pantry right now. So you definitely ought to try it. If not now, then do bookmark this page right away, to try it out during the Holidays!
DON’T FORGET TO CHECK OUT THESE EGGLESS COOKIE RECIPES TOO
- Eggless Bourbon biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Coconut cookies
- Nankhatai (Indian shortbread cookies)
- Cumin cookies (Jeera biscuits)
- Swedish Thumbprint cookies
- Linzer Cookies
- Scottish shortbread cookies
- Digestive biscuits
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS CHOCOLATE COOKIES | SLICE AND BAKE CHOCOLATE COOKIES
1.Sift the flour and cocoa powder in a sufficiently large mixing bowl.
2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
3.Add vanilla extract and mix well.
4.Now switch to the lowest speed and add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk.
5.Add the chopped cashew nuts and fold in the cookie dough.
6.Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
7.Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
8.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
9.Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
NOTES
1.The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
2.For a more chocolatey flavor, increase the cocoa powder to 1/4 cup. If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough.
3.You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice.
4.You can skip making slice and bake cookies. Shape the prepared dough into balls, flatten them slightly and transfer to a sheet lined with parchment paper. You can bake right away or refrigerate the cookies at this point (if it too hot and humid) for about 30 minutes so that they do not spread out much.
5.To store these eggless chocolate cookies: Store them in an airtight container, they will keep well for two to three weeks.
HOW TO MAKE CHOCOLATE COOKIES?
Chocolate Cookies {Eggless, Slice And Bake Cookies}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature
- 1 cup (143 grams) all-purpose flour, spooned and leveled
- 2 tbsp (14 grams) cocoa powder
- 1/2 cup salted butter, softened
- 1/2 cup confectioner’s sugar/powdered sugar
- 1/3 cup coarsely chopped unsalted cashew nuts
- 1 tsp vanilla extract
Instructions
- Sift the flour and cocoa powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add vanilla extract and mix well.
- Now switch to the lowest speed and add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk.
- Add the chopped cashew nuts and fold in the cookie dough.
- Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
- Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
Notes
Nutrition
Did you try this eggless chocolate biscuit recipe? I would love to hear from you if you do! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
Also wishing all the beautiful women out there a Happy Women’s Day! I hope you have a lovely day <3
You can also follow me on :
Regards,
Freda
Chocolate Cookies {Eggless, Slice And Bake Cookies}
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature
- 1 cup (143 grams) all-purpose flour, spooned and leveled
- 2 tbsp (14 grams) cocoa powder
- 1/2 cup salted butter, softened
- 1/2 cup confectioner’s sugar/powdered sugar
- 1/3 cup coarsely chopped unsalted cashew nuts
- 1 tsp vanilla extract
Instructions
- Sift the flour and cocoa powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add vanilla extract and mix well.
- Now switch to the lowest speed and add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk.
- Add the chopped cashew nuts and fold in the cookie dough.
- Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
- Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
Notes
Nutrition
This Instant Pot quinoa pulao or pilaf is a complete, one-pot meal that is quick, delicious, nutritious, vegan & gluten-free! Stovetop instructions included too!
There are some days where I’ll cook up an entire meal like rice, dal or curry, veggie, and some salad. Then there are some days when I really don’t feel like cooking at all and also do not wish to resort to that last option of take-out food.
This Instant Pot quinoa pilaf is apt for those days! It doesn’t need much prep work and makes for a wholesome meal. I usually end up making pilaf when I want a one-pot dish and minimal cleanup.
This Indian style quinoa pulao is a spin off my regular rice pilaf. The only difference is that the rice is swapped with quinoa. You won’t come across any traditional Indian dishes with quinoa since it is not an ingredient that is used on a daily basis in Indian cooking.
But since most folks are trying to make better diet choices these days, swapping rice with quinoa has become a pretty common food trend. And why not really? It is indeed a superfood with all the amazing health benefits it provides. It is an amazing source of proteins for those who are on a vegan or vegetarian diet!
Quinoa does not have a very strong taste of its own, it is nutty and has fluffy and chewy texture if cooked correctly. It can be easily adapted in any recipe to swap out the rice for a healthier meal.
So if you love Indian food, and are wondering how to cook quinoa in Indian style, then look no further, this quick quinoa pulao is one of the most basic recipes to get you started off with. Besides this quinoa pulao, there are a couple of other easy vegetarian recipes where I try to incorporate quinoa, like quinoa lentil khichdi, quinoa croquettes or quinoa bites, quinoa upma, quinoa idli or quinoa dosa. I will try and share those in the coming months too.
- INGREDIENTS NEEDED FOR THIS QUINOA PULAO RECIPE
- HOW TO COOK QUINOA IN THE INSTANT POT?
- ENJOYED THIS INDIAN STYLE INSTANT POT QUINOA PULAO? CHECK OUT THESE INSTANT POT INDIAN RECIPES TOO,
- STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT QUINOA AND VEGETABLES
- HOW TO MAKE QUINOA PULAO IN AN ELECTRIC PRESSURE COOKER?
- Quinoa Pulao | Instant Pot Quinoa Pilaf
INGREDIENTS NEEDED FOR THIS QUINOA PULAO RECIPE
To make this really easy recipe of quinoa pulao , you will need,
- Quinoa , rinsed until the water runs clear and drained. It is a good practice to rinse the quinoa well, even though most brands are pre-rinsed these days. Rinsing will help get rid of saponin, which may give a bitter taste.
- Minced garlic , you can also add some minced ginger or may also use ginger garlic paste instead.
- Fresh or frozen veggies . Since this is my quick meal option, I’ve used a frozen veggie mix of corn, carrots, peas, green beans, and edamame. Along, with these, I also used some mushrooms. You want to use something that will cook quickly. If you use potatoes or other veggies which take longer to cook, simply dice them into very small cubes, so that they cook faster, retain their shape and yet don’t turn to mush.
- Spices to flavor up the quinoa: I don’t spice this quinoa pulao very heavily. I just add some ground turmeric, a dash of cayenne, and a pinch of garam masala. You can totally get creative here and add in your favorite seasonings. You can add curry powder instead of individual Indian spices or add some Italian seasoning for a different flavor profile.
- Liquid , I’ve used water today, but vegetable stock is also a good vegetarian option. If not vegetarian or vegan, you can use some chicken stock instead.
- I added some dried cranberries, they plump up on cooking, and add a nice pop of color to contrast the yellow and adds some sweetness in every bite. My kids love dried cranberries in this quinoa pulao, so I always add some. Sometimes, I throw in raisins, if I run out of dried cranberries. You can also throw them in after the pilaf is cooked, if you prefer it that way.
HOW TO COOK QUINOA IN THE INSTANT POT?
Cooking quinoa in the instant pot is really easy, and yields perfect, fluffy quinoa every single time.
You just have to remember a super simple 1:1 ratio of quinoa to liquid. Plus the cook time for quinoa in the Instant Pot is easy to remember as well, it is just 1 minute .
While this is basically a one-minute quinoa recipe, you need to take into account the time the IP takes to come to pressure and a natural release time of 10 minutes at least. But once you ‘set it and forget it’ you can go about doing other chores. And come back to enjoy a delicious plateful of this Instant pot quinoa pulao.
Have no time to sauté the veggies? No worries, convert this into a dump-and-go recipe, set the timings and forget about it for the next 15 minutes, at least 😀 I’m not sure about the mushrooms in this case, so I’d leave them out.
If you are looking for some quinoa recipes for the Instant Pot, then do try this quinoa pilaf with vegetables . It makes for good lunchbox option as well. Leftovers can be refrigerated up to 5 days.
I don’t have a whole bunch of quinoa recipes on the blog here since it’s just been about a year that I started incorporating some in my diet. Hope to share more easy ones like this Instant Pot quinoa pulao. But I recommend you also give this Mediterranean quinoa salad with chickpeas a go, it is one of my favorite quinoa recipes, and apt to be made often during the coming Summers. You will definitely enjoy that one as well!
ENJOYED THIS INDIAN STYLE INSTANT POT QUINOA PULAO? CHECK OUT THESE INSTANT POT INDIAN RECIPES TOO,
- Vegan lentil curry
- Chana Masala
STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT QUINOA AND VEGETABLES
1.Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add the oil, once it heats up, add cumin seeds, let them crackle.
2.Next, add finely chopped onions and sauté until translucent.
3.Add minced garlic, sauté for another few seconds until aromatic
4.Add sliced mushrooms, sauté until they are lightly browned.
5.Add veggies, cook for another minute.
5.Add all the spices along with salt, mix well.
6.Add the washed and drained quinoa, mix well and sauté gently for another minute.
8.Add 1 cup of water/vegetable stock. Add dried cranberries (if using), make sure the quinoa is just about covered with water. Refer pic below for reference.
9.Press ‘CANCEL’, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 1 minute. It will take some time for the pressure to build up (about 5 minutes), after which the timer will start.
11.Let it depressurize naturally for 10 minutes, the silver pin drops at around 6 minutes. But let it sit for atleast 10 minutes so that the quinoa can absorb all the liquid. After 10 minutes, turn the knob to venting and open the lid. Gently fluff the quinoa with a fork. Squeeze a dash of lemon, garnish with freshly chopped parsley or cilantro leaves, dish out and enjoy along with some yogurt or raita.
NOTES
- For stovetop quinoa pulao: The steps remain the same from adding oil, cumin seeds right up to step 9. The liquid quantity will change to 1.75 cups. Many people like a 1:2 ratio of quinoa to liquid for the stovetop, but I personally prefer 1.75 cups of water for this pulao, it is perfectly fluffy and not mushy. After adding the liquid, bring it to a boil, then reduce the heat to low, and simmer covered for 10 minutes. After all the liquid has been absorbed, take the pan off the heat, and let it sit undisturbed for another 5 minutes, then gently fluff with a fork. Sprinkle lemon juice and serve.
- You may double this recipe, cooking time will remain the same.
- You may add more veggies, make sure the quinoa is just about covered with water. If required, add in another 1/4 cup of water.
HOW TO MAKE QUINOA PULAO IN AN ELECTRIC PRESSURE COOKER?
Quinoa Pulao | Instant Pot Quinoa Pilaf
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup quinoa, rinsed till it runs clear and drained
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 tbsp minced garlic
- 1 cup sliced mushrooms
- 1 cup finely chopped yellow onions or shallots
- 1 cup mixed vegetables
- 1 cup water/stock
- 1/2 tsp ground turmeric
- 1/8 tsp cayenne pepper, increase for more heat
- 1/2 tsp garam masala
- 1/2 tsp kosher salt or to taste
- 2 tbsp dried cranberries/raisins, optional
- Dash of lemon juice
- Fresh parsley/cilantro, to garnish
Instructions
- Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add the oil, once it heats up, add cumin seeds, let them crackle.
- Next, add finely chopped onions and sauté until translucent.
- Add minced garlic, sauté for another few seconds until aromatic
- Add sliced mushrooms, sauté until they are lightly browned.
- Add veggies, cook for another minute.
- Add all the spices along with salt, mix well.
- Add the washed and drained quinoa, mix well and sauté gently for another minute.
- Add 1 cup of water/vegetable stock. Add dried cranberries (if using), make sure the quinoa is just about covered with water.
- Press ‘CANCEL’, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 1 minute. It will take some time for the pressure to build up (about 5 minutes), after which the timer will start.
- Let it depressurize naturally for 10 minutes, the silver pin drops at around 6 minutes. But let it sit for at least 10 minutes so that the quinoa can absorb all the liquid. After 10 minutes, turn the knob to venting and open the lid.
- Gently fluff the quinoa with a fork. Squeeze a dash of lemon, garnish with freshly chopped parsley or cilantro leaves, dish out and enjoy along with some yogurt or raita.
Notes
Nutrition
If you try this Instant Pot quinoa and veggies , I would love to know how it went! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
