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 doesnβt 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.
Table of Contents
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}
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
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 [email protected]
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
Arushi says
Hello Freda thankyou for sharing such a beautiful recipe. Just wanted to check if you could share the sugar and butter measurements also in grams please.
Regards
Freda Dias says
Hi Arushi! Thanks! Butter is 113 grams and sugar is around 70 grams.
Jaie says
Hi! I baked yummy cookies using your recipe twice now and both batches were gone in a day or two. Everyone who tried them immediately asked for another. Thank you for the recipe.
Freda Dias says
Hi Jaie! So glad to hear that! Thanks for sharing your feedback π
Ishank says
Hi I have tried your recipes before you are really good and thanks for sharing your recipes.
Can you tell me if I replace butter with margarine does it really make a difference?
And I have mailed you do you reply there?
Freda Dias says
Hi Ishank! Glad to know that you have tried and enjoyed the recipes π I donβt recommend using margarine in this recipe as it might change the texture of the cookies. I will check out the mail.
Manjula says
No baking powder/baking soda in this recipe?
Freda Dias says
It is not required, Manjula. Cream the butter and sugar well.
Lavanya Lawrence says
Tried this cookies with whole wheat flour it was super yummy.
Freda Dias says
Thanks for your feedback, Lavanya π
Narmadha says
I can munch chocolate cookies anytime of the day and they look so perfectly made. Kids would love them too.
Freda Dias says
Thanks, Narmadha!
Vanitha Bhat says
I can totally relate to this dear….have sooooo many drafts ready to be blogged and posted; a huge backlog! With me moving around so much, it is difficult to keep up too π I am glad you came across these beauties! What a brilliant idea; chocolaty twist to Karachi biscuits! Fab share Freda!
Freda Dias says
I know right, I donβt seem to have enough time, and I have so many post accumulated. Thanks for stopping by π
jagruti says
Freda, I too love these type of easy to bake yet mouthwatering cookies, they look perfectly baked and wish I can grab a few as right now I have cuppa with me π
Freda Dias says
Yes, true! Thanks for stopping by π
Anusha says
Hello,
Made these today and they were yummy.
My 7 year old enjoyed making them with me.
Could I use almond flour instead of all purpose flour?
Would it work?
Freda Dias says
Anusha, thanks for sharing your feedback:) Yes, almond flour will work, like I did for the Eggless Linzer Cookies, you can search in the search tab. But It also uses all purpose flour, along with almond flour. Iβve not tried using only almond flour. You could try and use half whole wheat and almond flour, if the dough seems too dry, add 1 tsp of milk at a time.
Swati says
The cookies look so tempting, baked so well with a perfect texture!! Loved the addition of cashews..Gorgeous cookies..loved the detailed posts with all the pointers.
Freda Dias says
Thanks, Swati π
Mayuri Patel says
Perfectly shaped cookies and so so tempting. Love the generous amount of cashew nuts used. Each bite you can get cashew nuts unlike ready made cookies where you have to look for them.
Freda Dias says
Hehe, yes π thanks so much π
Kalindi Patel says
These cookies look soft. Are they really crunchy and crispy?
Freda Dias says
Yes, they will be soft after coming out of the oven, but they crisp on cooling.
Minal says
Hi Freda,
I like trying your recipes..they really turn out great π
I am looking forward to make these cookies. However. I would like to know the measurements of butter and powdered sugar in grams please, coz tads the metric I use. I tried looking for the conversions but keep getting different ones..too much confusion. Please suggest.
Thank you so much for putting all the efforts in putting together all these recipes for us π
Freda Dias says
Hi Minal, glad to know you Iove trying my recipes. Butter is 113 grams and and powdered sugar should be around 65-70 grams.
Minal says
Thank you for your prompt reply π