Toasted Coconut Biscuits

In India it is customary to accompany every cup of chai you serve with some biscuits. Mind you, an Indian biscuit is different from the American one. While an American refers to a savory quick bread as a biscuit, in India and I guess, in every country where the British have left their mark, a biscuit is a hard, dunk-able cookie somewhat like a shortbread... but necessarily buttery, that accompanies a common man's cup of chai.

Coconut and Banana Oatmeal Cookies

I have had a serious crush on this oatmeal cookie recipe since last summer...

The original recipe is Dorie's (but of course) and for the past one year I have been relentlessly playing around with her list of ingredients only to treat my family into awesome wholemeal cookies each time.  

Chocolate Banana Cookies

Over the past two and a half years of parenting, there is one thing I have learnt, when travelling with a toddler, carry lots of food and lots of distractions ( read books, toys, coloring books and more toys.) While we are extra cautious about not forgetting the latter, sometimes we buy but forget to pack the perishables at the end. During a recent trip, that is what happened with a bunch of bananas. They simply got forgotten. So we returned home to a bunch of overripe bananas, seeking immediate attention. With Google at service, I soon found a million ways to use those and that is how these Chocolate Banana Cookies came to being.

Italian Walnut Black Pepper Cookies

Walnut Black Pepper Cookies... this is yet another one from  Cooking with Italian Grandmothers and it is by grandmother Carluccia. I tell you, if not for all the other healthy recipes, for t``he  desserts alone you should get yourself a copy of the book. They all sound fantastic and are generally pretty easy to put together.... 

Now a little about the moment when I finally decided to share these sweeties with you... 

It was pretty late that night. My husband had a skype interview in India . He returned at 3:00 in the morning and before I could ask him how the interview went, 

he asked, "Are those cookies still there ?" 

"Ah... yes.. how was your interview ?" 

"We'll see..." he replied, then taking a bite said, "... these cookies are delicious.... can I have some more..."

I knew immediately that the first thing I needed to do next day was to take their photographs.. I suspected that they wouldn't survive another day in the shelf . And they didn't. The whole batch vanished between breakfast, tea and dessert.  With all its buttery-sugary goodness and hint of black pepper, these cookies kept calling us(by which I mostly mean my husband) all-day-long.....

Gourmet Soda Crackers # Baking Partner's Challenge

Wish you all happy Holi and happy St Patrick's Day. Oh ! the day is almost over.... nevertheless... Hope you all celebrated the holidays with family, friends and great food. As for us we celebrated both the holidays in our sweet way. We attended a St Patrick's Parade yesterday..

and played Holi today....

We also had soda bread for breakfast, green strata for dinner and finished the day with Gujiya, a sweet that North Indians often synonymize with Holi. So yes.. we celebrated both the holidays and our little one was beyond thrilled....  More on that soon.. right now let me tell you about the Gourmet Soda Crackers that I baked for Baking Partner's Challenge this month..



This month Arthy of Cook with Arthy Shama challenged the Baking Partner's with the following recipes:

• Gourmet Soda Crackers from Flourish
• Graham Crackers from the Smitten Kitchen

Until challenged I had no idea about yeast-risen crackers. I used to think that all crackers followed the same basic flour-fat-baking powder formula for the dough and differed only in their seasonings. Well I was clearly wrong. Another fact that I learnt from this challenge is that the tiny holes that characteristically dot all crackers aren't "designs." They are called docking holes and they serve a purpose. While baking, these tiny holes help release the air from the crackers thereby keeping them from getting all puffed up. (Forget to punch a few holes in your dough squares and you'll know what exactly I am talking about. )  

I had initially planned on trying both the crackers... but then life got on the way. Nevertheless I am happy that I tried the Soda Crackers first for they were really great. Accompanied by hummus, the first batch of crackers vanished within minutes of being baked. The second and final batch met the same destiny.. however I was a bit more careful the second time and snapped the crackers before offering them away for loot ;) 

Linzer Cookies # Baking Partner's Feb '14 Challenge

Linzer Torte is an Austrian torte named after the city of its origin,  Linz in Austria. It is believed to be one of the oldest cakes in the world and is regarded as a holiday classic in several parts of Europe. In North America, it is often made like small tarts or cookies and are called the Linzer Cookies. In imitation of the lattice design that is signature of Linzer torte, the cookie versions are made by sandwiching a layer of jam between two almond flavored cookies, one of which has a peekaboo- circle, heart or flower-cutout in the center..

With Valentine's day in mind, this month Swathi of Zesty South Indian Kitchen challenged the baking partners to bake either Linzer Cookies or Heart Shaped Crunchy Seed Cookies. She had tried and tested the recipes for both the cookies from the book Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich and provided us with step-wise instructions for both. The Linzer Cookies  had been in my to-do list for a long time, so I chose to bake them for Valentine's day.

They were a big hit. On returning from work, husband was happy to be greeted with a plate of bright red cookies and the toddler, who had been helping me cut the cookies, felt both happy and proud for being part of the project...

Initially we did not think much of these cookies. But the more we ate the more we wanted.. The flavors are subtle and addictive and they go very well with both tea and coffee. I made only a few for V day and froze the remaining dough.. but it seems like I'll have to unfreeze the dough soon and bake the full batch on demand...

Orange-Almond Tuiles # French Fridays with Dorie

I have to say, Orange-Almond Tuiles are one of the most elegant tea-time cookies I have ever tasted..

I got introduced to Tuiles recently and was pretty excited about baking them for French Fridays with Dorie. Though a little delicate and somewhat finicky, tuiles are always a delight to serve with tea. In the past I have tried Dorie's Translucent Maple Syrup tuiles and until Friday we thought that those are the best cookies we've ever had. But these tuiles are even better. They were simply delicious. Even the little one couldn't stop at one.

Eggless Decorated Sugar Cookies & Weekly Menu Plan

The Christmas issue of Bon Appétit describes Sugar Cookies as Holiday Workhorse. But it takes time and patience to make the traditional sugar cookies.. Mix, chill, bake.. then make the royal icing and like a pro pipe it out make the cookies look like a work of art.. what if I told you that there was an easier way out. one that involves less time and less work. Wouldn't you be elated ? Well I was when I found the recipe to these

decorated cookies at My Diverse Kitchen...

Double Chocolate Cranberry Hazelnut Cookies

'Tis officially the cookie season and I have been baking lots of them. Few old favorites and some new ones. The old favorites are mostly Martha Stewart recipes.. Nothing beats the deliciousness of her chewy chocochips cookies... Nothing other than these Double Chocolate Cranberry Hazelnut Cookies...

In view of my husband's growing cholesterol and his doctor's advice I tweaked Martha's recipe to use whole wheat flour instead of all-purpose flour. Also I added some hazelnuts to the cookie dough.. Yes. like all nuts, the fat content in hazelnuts is high, however they are good unsaturated fats that keep your heart healthy and mentally alert. Consumption of the latter was also recommended by the doctor. (In case you are interested you can read more about the nutritional facts of hazelnuts here.)

I must mention that the whole wheat flour and the hazelnuts did not meddle with the awesomeness of these cookies... In spite of  their presence these cookies turned out to be as decadent as ever...

Chocolate and M & M studded Malted Milk Cookies & Weekly Menu Plan

Hi ! How was your weekend ? Mine wasn't very eventful though we did go thrifting and returned back satisfied. I bought a few pieces of kitchenware, little boy got a BIG car carrier and husband a bunch of music cds. Other than that we did very little...just the regular cleaning, grocery shopping and of course..... I baked these malted cookies and a lovely holiday bread. Will tell you more about the bread soon....but right now  its cookie time...

I had bookmarked these malted cookies from Bake for Happy Kids. The recipe there is an adaption of Pioneer Woman's Malted Milk Chocochip Cookies. Like Zoe I used Horlicks in place of malted milk powder and then tweaked the original recipe further by substituting all-purpose flour with whole wheat flour and the chocochips with an assortment of M & M's and pieces of dark chocolate. The final cookie was nice, snappy and addictive. They were a hit even with my toddler and our friend's preschooler so can safely be labeled as kid-friendly !

Torcettini di Saint Vincent # Breast Cancer Awareness Fund Raising Event

Torcettini di Saint Vincent,  meaning small twists of Saint Vincent made their round in the blogosphere a few months back when Aparna of My Diverse Kitchen chose it for April challenge of We Knead to bake. The cookie instantly reminded me of the pink ribbon, the international symbol for breast care awareness and I saved the recipe for October.  I actually had these I had these cookies in mind when I told Anu that I will send an entry for her "BCAM" Breast Cancer Awareness Month - PINK RECIPES EVENT. However the internet connection at home had been acting funny so I could not post it in time. Never the less the Pink Ribbon Cookies are here today to remind you about the BCAM Fund Raising Event at Anu's Healthy Kitchen... that I made mentioned a couple of weeks back.....

As the name suggests, these cookies are originally from the town of Saint Vincent in Valle d'Aosta, a small mountainous region in North-Western Italy. They are however well known through out the Piedmont region. The Torcettinis are yeasted cookies that are rolled in granulated sugar(not necessarily pink sugar) for their sweetness. Apparently they have descended from Grissini (or breadsticks) and hence have a very similar texture. They are crunchy outside and have bread-like texture inside. Their texture however changes radically with the absorption of moisture. Though we enjoyed them later, we thought the freshly baked ones with their distinct citrusy fragrance tasted the best.

Now the recipe... I followed the recipe for the cookie dough from My Diverse Kitchen and found this video helpful for coloring the sugar pink. Though you do not need to color the sugar for this particular cookie, it might be helpful to know that coloring sugar at home is actually quite simple and inexpensive. All you need is gel coloring and your regular sugar...  Just put the required amount of sugar in a ziplock bag. Using a toothpick stain the wall of the ziplock bag with gel coloring of your choice. Then zip the bag and roll the sugar over the gel stains till the sugar in the bag is uniformly colored. The whole process takes only a few minutes but saves quite a bit of money.  Also coloring your own sugar give you the freedom to mix and match and create a riot of colored sugar.. Anyway that is how I colored the sugar for these Pink Ribbon Cookies.... 

Torcettini di Saint Vincent (Bread Machine) Recipe Source : My Diverse Kitchen
Preparation Time : minimum 2 hours 15 minutes                               Cooking Time: 25 minutes                      Yeilds: 24
Ingredients 1/2 cup warm water 2 1/2 tbsps unsalted butter, cold and cut into small pieces 1 1/2 cups all purpose flour 1/4 tsp salt 1 tsp lime/lemon zest or crushes anise seeds 1 1/4 tsp bread machine yeast 1/3 cup granulated sugar (pink color is not mandatory )  Instructions Put all the ingredients other than the granulated sugar in the bread machine pan in the other specified by the manufacturer and program it for the dough cycle. Stop the machine in 7-10 minutes, when the ingredients come together to form a soft dough. Now place the dough in a well greased bowl, cover with a greased plastic cling wrap and let it double over the next one hour. Once the dough has doubled punch it down, cover it with greased cling wrap and chill the dough for at least one hour or up to 24 hours. When ready to make the cookies, preheat the oven to 325 degress F, line two cookies trays with parchment paper, pour the sugar in a flat surface and start working on the chilled dough. Roll out the dough into a 6 inch square. Using a pizza wheel cut the dough into 4 strips of equal width. Then cut each strip into 6 equal pieces thereby making 24 pieces of the dough. Now roll each piece into a pencil thick rope about 5-6 inches long. Uniformly coat the ropes with sugar by rolling them over the granulated sugar. Then twist them into a loop resembling a ribbon and let them rest on the prepared baking tray for about 20 minutes.  Once they have noticeably puffed, bake the cookies in the preheated oven for 25 minutes. Then cool them on the racks, munch a few and store the rest in air-tight containers at room-temperature.

These cookies are being  yeast-spotted. 

I shall be sharing this at the following parties.

Monday : Mix it up Monday, The Scoop, Made with love Monday, 
Marvelous Mondays @ This Gal Cooks, Melt in your Mouth Monday, Inspiration Monday Party Sharing Monday, 
Inspire Me Monday, Clever Chicks Blog Hop,Maniac Monday Linky Party, Random Recipe Link Up @ Sara Howe

Meatless Monday:Meatless Monday My Sweet and Savory

Tuesday : Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations, 
Show Me What You Got @ Our Delightful Home , Hand Made Tuesday @ Ladybug Blessings, 
Share it Link Party @ Winthrop Chronicles,  Tasty Tuesday @ Anyonita Nibbles,  
In & Out of the Kitchen @ Feeding Big & More, Tuesday's Table @ Love in the Kitchen, 
All my Bloggy Friends @Love Bakes Good Cakes

Wednesday : What's Cooking Wednesday @ Buns in my Oven, Cast Party Wednesday @ Lady Behind the Curtain, 
Show and Share @ Semi Homemade Mom, Wine'd Down Wednesday, 
Wonderful Food Wednesdays at @ All She Cooks Wednesday, Whatsit@White Lights on Wednesday, 
Wednesday Extravaganza @ Hunger Little Girl, Create & Share @ The Trendy Tree House,
What I Whipped Up Wednesday @ Sugar & Dots Look, What I Made @ Creations by Kara

Thursday: Link it Up Thursday @ Seven Alive, Fantastic Thursday @ Three Little Chiefs, 
Thriving on Thursdays @ Domesblissity,  Full Plate Thursday @ Miz Helen's Country Cottage , 
 Freedom Friday @ My Turn,  Thursday's Treasures @ Food Done Light,Pin it Thursday @ Sweet Bella Roos

Friday : Foodie Friday @ Simple Living and Eating,  Friday Linky Party @ The Pin Junkie, 
Get Him Feed @ Anyonita Nibbles, Friday Favorite (DYI too) @ Simple Sweet Home,  
Foodie Friday @ Not Your Ordinary Recipes, Foodie Friday @ Rattlebridge Farm, 
Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts, 
Weekend Potluck @ Sunflower Supper Club, The Weekend re-Treat @The Best Blog Recipes

Rugelach

Until the other day when I saw Rugelach in the Bake Along schedule, I did not know what it was. On google-ing i gathered, Rugelach is  is a Jewish cookie traditionally rolled in the form of a crescent... somewhat like a croissant. Though according to wiki, the yeast-leaved-sour-cream-dough versions are much older, it is the cream cheese dough-ed ones that pop up most when you look for Rugelach recipes. so i chose to bake my first batch of Rugelach with cream cheese dough following the recipe from The Kitchn.

The recipe was for 64 rugelach cookies and for a change I decided to make the full recipe.... partly because I wanted to try out the various fillings and partly because it is wonderful to have your freezer stuffed with goodies when you are expecting lots of visitors in the next few weeks... I filled the first fourth of the recipe with peanut butter and chocochips. while they tasted good, I did not like the way they looked. I had stuffed them too much causing the chocochips to  peep from every which way (not a pretty sight)... so i postponed posting the recipe till i had my second batch ready. these i filled with apricot jam and a mixture of nuts and raisins. they were nice and light... and the flavor grew on us as we popped in more and more of them...my husband who isn't a big fan of apricot jam also liked it. in fact he had six in a row... and then said "these wil taste great with orange marmalade, hazelnut and chocochip filling .." I kind of agree with him on that. think i'll try that combo for the third batch...   

now the recipe...

Rugelach Recipe Source: The Kitchn

ingredients for the dough  2 cups flour 1/4 tspn salt 1 package (8 ounces) cold cream cheese, cubed 2 sticks (1 cup) cold unsalted butter, cubed 1 tsp vanilla extract 1 egg yolk powdered sugar the fillings i tried Jam and dry fruit 3 tablespoons apricot jam mix of pistachio, walnuts, almonds, cashews, raisins Peanut Butter and Chocochip 1/4 cup peanut butter miniature chocochips milk or egg wash for glazing   the method combine the flour and salt in a bowl. add the cream cheese and butter cubes over the flour and using your finger tips work up the added ingredients  until the mixture becomes crumbly. alternatively, add the flour, salt, cheese and butter into the jar of your food processor and pulse a few times till the mixture becomes crumbly. now whisk the egg yolk and vanilla in a bowl and pour it over the flour mixture. then either using your hands your hands or the food processor work up the mixture until the dough starts to clump together. i kneaded it using the kneading attachment of the hand mixer and within a couple of minutes had a smooth nice dough. once the dough is ready, turn it into the counter, divide into 4 equal parts, shape each into a disc, wrap the discs in plastic and refrigerate for atleast 2 hours or up to 3 days. In case you do not plan to use the dough within the next 3 days, freeze it for up to 3 months (thaw in the refrigerator before using.)   when ready to bake, sprinkle some powdered sugar on a sheet of parchment paper. take a disc of the dough from the refrigerator and leave it on the counter top for about 10 minutes. meanwhile prepare the filling as mentioned below. once the dough becomes soft enough to work with, place it between the sheet of parchment paper sprinkled with sugar and a plastic sheet and using the rolling pin roll it into a 1/8 inch thick disc. spread the filling evenly in a thin layer over the surface of the dough. if using a topping of nuts or chocochips, press them lightly into the dough so that they do not fall  off when you begin to roll the dough into crescents. then using a pizza cutter or sharp knife slice the disc into 16 wedges and starting from the wide outer edge and moving inward roll each wedge into a crescent. now align the crescents on a baking sheet and refrigerate it for the next 20 minutes. meanwhile preheat the oven to 375 degrees F and begin working on the next batch of rugelach. glaze the chilled cookies with milk or egg wash and bake them in preheated oven for 20-25 minutes, until golden-brown. let the baked cookies rest for 5 minutes before serving.  the fillings: for the jam and dry fruit filling, warm the jam in the microwave till it liquefies  about 35 seconds. set it aside to cool. pulse the dry fruits in a food processor or put it in a plastic bag and hammer the contents with rolling pin  until they break into small pieces. to assemble, spread the jam on the rolled out dough and sprinkle the dried fruit on top.  for the peanut butter and chocochip filling, warm the peanut butter in the microwave until it liquefies  then spread it on the dough and sprinkle it with the chocolate chips.  storage :  the cookies can be kept in air-tight container at room temperature for about a week or can be  frozen for up to 3 months.

It was nice to bake these lovely cookies along with Joyce from Kitchen Flavours, Lena from Frozen Wings, Zoe from Bake for Happy Kids and the others who Bake Along with them... Looking forward to baking the Chocolate Cream Pound Cake next week. wouldn't you like to join ?

Sharing these at the following parties...

Monday Food : Made with Love Mondays, Marvelous Mondays @ This Gal Cooks, Meatless Monday @Veggie Mama's,  Meatless Monday My Sweet and Savory, Just Another Meatless Monday @ Hey What's for Dinner Mom, Melt in your Mouth Mondays, Mop It Up Monday, Mealtime Monday, Recipe Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party

Tuesday Food:  Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations,  Show Me What You Got @ Our Delightful Home,  Hand Made Tuesday @ Ladybug Blessings, Share it Link Party @ Winthrop Chronicles, Hearth and Soul Blog Hop , Tasty Tuesday

Wednesday Food : What's Cooking Wednesday @ Confessions of Overworked Mom, Cast Party Wednesday @ Lady Behind the Curtain ,  Wednesday Whatsit @White Lights on , Show and Share @ Semi Homemade Mom, Wonderful Food Wednesdays at @ Home Take 2, Seasonal Celebration @ Natural Mother's Network

Thursday Food: Link it Up Thursday @ Seven Alive, Creative Thursday @ Michelle's Tasty Creations, Fantastic Thursday @ Three Little Chiefs, Thriving on Thursdays @ Domesblissity, Freedom Friday @ My Turn, Full Plate Thursday @ Miz Helen's Country Cottage  

Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes

Kourabiethes # Baking Partners August Challenge

This month's theme for Baking Partners Challenge was cookies from around the world. It was a rather tasty challenge. there were these four cookies that were suggested..

• Speculoos Cookie Sandwiches from Denmark ;
• Kourabiethes from Greece, both suggested by Sowmya of Nivedhanam blog ;
• Walnut Biscotti from Italy suggested by Sandhya of My Cooking Journey ;
• Chinese Almond Cookies suggested by Suja of Kitchencorner try it.

at first I had planned to bake a small batch of each. but as i mentioned in an earlier post things have not been going too well at my end. so i ended up baking only two of the cookies, Kourabiethes and Biscotti. i baked an eggless version of both these cookies using a cornflour solution in place of eggs. I'll tell you about the Biscotti soon. for now lets talk Greek...

Now these Kourabiethes turned out really well. Its a pity that i made a small batch.. because this was definitely our favorite cookie in a long time. it tasted like butter cookies had a pleasant orange fragrance. in fact it was that fragrance that made me fall for the cookie even before i had tasted it. the only thing that i wasn't too fond off was that sugar coating. it kept sticking to the fingers.. but husband  did not seem very bothered by that. he simply said... "this is good... really good," and baby boy was more happy to lick the sugar off the cookies.

Kourabiethes (9 cookies) Recipe source : taste.com.au

ingredients 3.5 tbsps unsalted butter, softened 1/2 cup icing sugar 1/2 tsp vanilla essence orange rind from 1/2 an orange 1 tbsp of solution made with 1 tbsp cornflour + 2 tbsp water* 1/2 cup + 1 tsp all-purpose flour 1/4 tsp baking powder 1 tbsp + 1.5 tsp almond meal (ground almond) * this is the substitute for 1/5 egg. -   to make these cookies... preheat oven to 335 degrees F. line a baking tray with parchment paper. using a electric mixer, beat butter, 3 1/2 tbsps of icing sugar, vanilla, orange rind until it turns creamy. then add 1 tbsp of the cornflour solution and mix till it is well combined.  now sift the flour and baking powder over the mixture, add almond meal and mix (i used my hands here) until the dough comes together. using 1 tbsp dough per biscuit, roll out 3 inch long cylinders; bend them to form crescent shape. then place them on the prepared baking tray 11/2 inch apart and bake for 20 minutes, until they turn light golden.  allow them to stand on the tray for the next 5 minutes till they become firm. then place the remaining icing sugar in a bowl/plate and coat 1 cookie at a time in the sugar. once the all the cookies are coated allow them to cool completely before sifting the remaining sugar over them.(i did not sift the sugar after the cookies cooled as some of them had already disappeared by then and knew that the rest would disappear too...)

So much for today. Wishing my family and friends a very Happy Independence Day.  Have some activities planned for tomorrow. Hope it turns out to be share-able....

and before you hop away check out what my Baking Partners have baked...

Will share this at the following parties... 

Monday Food : Marvelous Mondays @ This Gal Cooks, Meatless Monday @Veggie Mama's,  Meatless Monday My Sweet and Savory, Just Another Meatless Monday @ Hey What's for Dinner Mom, Melt in your Mouth Mondays, Mop It Up Monday, Mealtime Monday, Recipe Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party Tuesday Food:  Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations,  Show Me What You Got @ Our Delightful Home,  Hand Made Tuesday @ Ladybug Blessings, Share it Link Party @ Winthrop Chronicles,  Tasty Tuesday

Wednesday Food : What's Cooking Wednesday @ Confessions of Overworked Mom, Cast Party Wednesday @ Lady Behind the Curtain ,  Wednesday Whatsit @White Lights on , Show and Share @ Semi Homemade Mom, Wonderful Food Wednesdays at @ Home Take 2  Thursday Food: Link it Up Thursday @ Seven Alive, Creative Thursday @ Michelle's Tasty Creations, Fantastic Thursday @ Three Little Chiefs, Thriving on Thursdays @ Domesblissity, Freedom Friday @ My Turn, Full Plate Thursday @ Miz Helen's Country Cottage  Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes

Chickpea almond chocochip cookie dough bites..

You might have noticed that for the past two weeks I have not been posting my cake for the week. well that is because I have not been baking any.  over the last month or so I have put on a LOT of weight and i figured its time to cut down on the sugary treats. however since I love something sweet with my cup of morning tea, last week i decided to bake these healthy chickpea and peanut butter cookie dough bites from Texanerian Baking that I had bookmarked. but since there wasn't enough peanut butter in stock I substituted it with blanched almonds. the result was pretty good. can't call these cookies addictive because these are quite filling and you really cannot have more than one at a go. in fact if you are not a big eater, a single cookie with a glass of cold milk is good enough to take care of your breakfast, which might be a good thing if you are dieting. 

now here's how i made these grain-free cookie dough bites...

Chickpea Almond Chocochip Cookie Dough Bites

ingredients

• 11/4 cup boiled chickpeas
• 1/2 cup blanched almonds
• 2 tsps vanilla essence
• 1 tsps baking powder
• 1/4 tsp pinch of salt
• 1/8 cup honey
• 1/2 cup chocochips

what i did

• first i preheated the oven to 350 degrees F. 
• i then coarsely ground the almonds the in the blender. then adding all the ingredients except the chocochips to the ground almonds i blended the mixture until all the ingredients were well-combined.
• then removing the mixture from the blender i added the chocochips to the dough and shaping them into little patties placed them on a baking tray and baked for 10 minutes in the preheated oven.
• when i took the cookies out of the oven the surface facing up looked cracked.  so i left the cookies  out for about 5 minutes and then flipped each cookie and baked for another 4 minutes. 

thats it ! a batch of 11 healthy breakfast cookie dough bites were ready to serve !

As this recipe includes chickpeas, I am linking it to the 60th edition of My Legume Love Affair, a food event that was created by Susan  of  The Well Seasoned Cook and is presently managed by Lisa of Lisa's Kitchen. This month Nupur of One Hot Stove is hosting the event. 

  

also since these have been made from the scratch, I am sharing them at Made with Love Monday, a event hosted by Javelin Warriors of Javelin Warrior's Cooking w/Luv.