Ingredients:
Whole Wheat Flour - 1 cup
White Chocolate Chips - 1 cup
Light Brown Sugar - 1/2 cup
Unsalted Butter (softened) - 1/2 cup (1/4 pound)
Whole Milk - 1/4 cup
Almonds/Badam - 1/4 cup
Green Cardamom/Elaichi - 2 pods
Vanilla Extract - 1 1/2 tsp
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
How to bake Eggless White Chocolate Chip Cookies:
- Crush the cardamom seeds to a fine powder in a mortar pestle. Instead of cardamom, you can use any other spice like cinnamon or nutmeg as well.
- Roughly chop the almonds. You can use any other nuts or dry fruits of your choice.
- Preheat the oven at 350 degrees F. Line an ungreased baking tray with parchment paper.
- In a small bowl, add the dry ingredients - whole wheat flour, chopped almonds, cardamom powder, baking powder, baking soda and salt. Mix well with a spoon and set it aside.
- In a big mixing bowl, add softened (room temperature) butter, milk, sugar and vanilla extract. Beat well until all the ingredients are mixed well and it turns creamy. Now add the dry ingredients, little at a time, while beating the cookie dough. I used a hand blender.
- Finally, add the chocolate chips and gently mix using a spatula.
- Using an ice cream scoop, add balls of the sticky cookie dough on the parchment lined baking sheet. I divided the cookie dough in 12 big portions.
- Bake the cookies at 350 degrees F for 15 - 20 minutes. Baking time may vary depending on the oven. Cookies harden after cooling, so make sure to adjust the baking time, depending on how soft or crisp you want your cookies.
yummy cookies...
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