Eggless Chocolate Cookies

I still remember the first batch of butter cookies I made... Can I use the word butter here? I don't think so because the cookies went rock hard after cooling down. I used 100 gm of butter just as the recipe suggested but they turned out just like rocks. After years, after achieving some knowledge in baking, atleast I can proudly say that I know the ABC's of baking, I have found out the mistake done. I OVER-BAKED THE COOKIES. Though the recipe called for only 15 mins of baking time, I went ahead and baked them for nearly 30 mins till it was solid in the middle. Little did I know that cookies harden on cooling.

Soft and crunchy chocolate cookies with no eggs and no butter...

After 3 years, I have come up with the courage to bake cookies again. Armed with my little baking knowledge, I wanted to try some basic cookies - simple and fuss-free. I opted for an eggless and butterless version and believe me this batch of cookies were just what I wanted... Crunchy with a soft inside and filled with a beautiful chocolate aroma, it resembled to chocolate crinkles minus the icing sugar coating... This makes a keeper recipe.

~*What U Need*~

Makes - 10 medium sized cookies

All purpose flour - 1/2 cup

Powdered sugar - 1/4 cup

Cocoa powder - 2 1/2 tbsp (I used Cadbury's)

Baking soda - 1/4 tsp

Vanilla essence - 1/4 tsp

Vegetable oil - 1/4 cup

Honey - 1 tbsp

Salt - a pinch

How I Made it:
In a mixing bowl, whisk together flour, salt, soda and vanilla. Tip in cocoa powder and mix well. Add oil and honey and make into a soft dough. The dough will be crumbly by nature, just bring it together. Wrap tightly in cling film and freeze for 30 mins.
Pinch small balss, flatten it and bake at 180C for 22-25 mins in a preheated oven.

Highly addictive chocolate cookies to snack on!!!

**My Notes:
**When rolling out the cookies, cracks will appear. Make sure to seal them.
**When baking the cookies will crack but go ahead they will not crumble.

So thats it Folks...
With Love,

Signs off!!!