Name: Malted Dark Chocolate Chunk Eggless Cookies recipe by Aishwarya Lahiri Khanna at BetterButter
Cook time: 12 min
Total time: 12 min
Yield: 8
Ingredients: 11 tbsp All-Purpose Flour; 5 tbsp Oats flour or powdered oats; 1/2 tsp Baking soda; 1 tbsp Horlicks (original flavour); 10 tbsp granulated Sugar; 9 tbsp Oil; One large bar of dark Chocolate chopped; A few drops of Vanilla essence; 4 tbsp Yoghurt

Ingredients Serving: 8

11 tbsp All-Purpose Flour
5 tbsp Oats flour or powdered oats
1/2 tsp Baking soda
1 tbsp Horlicks (original flavour)
10 tbsp granulated Sugar
9 tbsp Oil
One large bar of dark Chocolate chopped
A few drops of Vanilla essence
4 tbsp Yoghurt

Instructions

Combine and sift flour, oats flour, baking soda, salt and Horlicks. In another bowl using a fork, whisk sugar, yogurt, vanilla and oil until well combined.
Start adding dry ingredients into wet ingredients by taking 4 tbsp. of wet ingredients at a time. Mix to avoid lumps. Add chocolate to this and combine well.
Preheat your oven at 200C and lightly grease a baking tray. Take ½ tsp. scoops of batter and gently place it on the baking tray about 1 inch apart.
For thin and chewy cookies, remember the scoops should not be too big or too close by, as this will not give enough space for the cookies to bake properly. Bake for 10-12 minutes or until the edges start to brown at 180C.
Remove from oven and transfer onto rack to cool. The cookies will be soft in the middle and almost foldable when you take them out of oven. No need to worry, as they will turn crisp upon cooling.
Repeat and make cookies with rest of the batter. Once the cookies are completely cool, Store them in an air tight jar. Relish with cold milk.

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