The classic Chocolate Chip Cashew Cookies made Eggless to suit your eating habits. They have a cake like soft texture and a bit of chewiness. They are slightly crisp from out and soft from the center.
Choco Chip Cashew Cookie made with Refined Flour
Ingredients
1 cup Refined flour or Whole wheat flour
½ tsp Baking Soda
1 tsp Baking Powder
5 Tbsp softened Butter
6 Tbsp powdered Sugar
½ Tbsp Coco Powder
½ tsp Vanilla Extract or Vanilla Essence
4 Tbsp Choco Chip
2 Tbsp chopped Cashew
2 Tbsp Milk
Method
Combine Refined or Whole Wheat flour, Baking Soda, Baking Powder and Coco Powder in a bowl and keep aside.
In another bowl combine Butter and Sugar and whisk well till no lumps remain.
Add Vanilla Extract or Essence, Choco Chip, Cashew and Milk and mix well.
Now add the flour mixture and mix well to form a dough. Don’t add Water.
Divide into portions and shape them with your hand as you cannot roll it.
Place cookies on a greased baking tray and bake for 15-20 minutes at 180 degree celsius in a pre-heated oven.
Place on a wire rack to cool down to room temperature.
Serve it with a hot cup of Milk, Tea or Coffee. You can store remaining cookies in an air-tight container.
Tips
Using Refined flour and Whole Wheat flour doesn’t makes any difference in taste, but Whole Wheat version is definitely more healthy.
Whenever you make any cake or cookie always sieve the flour mixture two or three times it helps in making your recipe good.
My suggestion is to double the quantities because it will definitely not last for more than 1 or 2 days.
Choco Chip Cashew Cookie made with Whole Wheat Flour
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