Name: Eggless Choco-Chip Amaranth & Oats Cookies recipe by Deepali Jain at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 140 grams - all purpose flour; 30 grams - rolled oats (Instant Cook type); 30 grams - amaranth flour; 120 grams - unsalted butter; 125 grams - powdered sugar; 1 teaspoon - pure vanilla extract; 1 teaspoon - baking powder; 1/2 teaspoon - baking soda; 4 tablespoon - semolina; 100 grams - chocolate chips; 1 to 2 tablespoon - milk (optional if required)

ABOUT Eggless Choco-Chip Amaranth & Oats Cookies RECIPE

This cookie has just the right amount of sweetness and crunch. Kids and adults both will like it and I must say that it is very worthy of competing with a well-known brands ever present in the shopping-mall & can demand possibly higher price than them. So go and create one for yourself and enjoy in the coming festive season.

Ingredients Serving: 6

140 grams - all purpose flour
30 grams - rolled oats (Instant Cook type)
30 grams - amaranth flour
120 grams - unsalted butter
125 grams - powdered sugar
1 teaspoon - pure vanilla extract
1 teaspoon - baking powder
1/2 teaspoon - baking soda
4 tablespoon - semolina
100 grams - chocolate chips
1 to 2 tablespoon - milk (optional if required)

Instructions

In a large bowl, sieve together flour, amaranth flour, semolina, baking powder and baking soda. Set aside.
In an another large bowl, beat together butter & powdered sugar till it turns light & fluffy. Add vanilla extract. Beat for 2-3 more minutes.
Add sieved flour mixture & oats to the wet mixture slowly using your fingertips. It should resemble like bread crumbs. Slowly knead a soft dough using your hands. Add little milk, if required to bring the dough together.
Wrap the prepared dough in cling wrapper & place it in freezer for 1/2 hour or overnight in refrigerator.
15 minutes before you are ready to bake, preheat the oven to 180°C and grease a baking tray.
Remove the dough from fridge; allow it to soften a bit if it is too hard and then roll in chocolate chips kneading it slowly again.
Make small balls from the dough and gently flatten them by pressing, into discs. Place these dough-discs onto the prepared tray 1 inch apart from each other.
Using a fork or knife, pierce the upper layer of cookies making small indentations. You can add some chocolate chips on top, if you like.
Bake for 9-12 minutes till golden brown or done. Cool on a wire rack completely. Store them in an air-tight container.

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