Friday, December 24, 2021

Eggless Brownie Cookies

Chewy edges and soft centers; these super indulgent Brownie Cookies are a delicious thing to bake. 

Plus, they are really easy to make and taste great refrigerated or at room temperature! 

Eggless Brownie Cookies in a tray

This is a sponsored post on behalf of OXO. All opinions are mine alone.

Christmas is here and we are baking some delicious cookies for the past few weeks. Some eggless ones, some healthy ones and few super indulgent ones.

At the end of the festive season it is fun to put all the cookies together and make a BIG box of deliciousness. We have been doing that for a few years and this year would be no different.

What is happening again this year is the Annual Cookies for Kids; a fight against pediatric cancer. OXO is a partner with them again. They have pledged to donate $1 per cookie baked in this month.

I have been working with them for the last few years and it is great to do so again. If you share a post on social media for the cause it would be great. 

Register here to participate in a bake sale. They sent me a bunch of amazing things that helped me bake these eggless brownie cookies super easily.

Eggless Brownie Cookies tools


What are Brownie Cookies?

These cookies are so easy to describe; the name says it all! Fudgy, chocolate-y and delicious; these cookies are a mix of brownie and cookies in one.

The addition of chocolate chips make them yummy and they would be great with some added walnuts and pecans. These Brownie cookies is borderline indulgent. They have butter and sugar but also have a LOT of flax seeds. Flax is popular for a lot of health benefits and are in a great proportion here.

Inspired by brookies these are not exactly that. They taste like brownies throughout and do not have a separate cookie dough. 

These brownie cookies are super easy to make and can be made quickly. They do not need any resting time or refrigeration. 

Eggless Brownie Cookies

These Brownie Cookies

  • are fudgy, full of chocolate and indulgent.

  • are made eggless by using flax meal as a replacement for eggs.

  • make a great treat for the Holidays and a great snack throughout the year.

  • Come together in under an hour as it does not need any resting time or refrigerating the dough.
These brownie cookies are a great way to get kids involved in the kitchen. With just a couple steps that a child cannot do, kids would enjoy making these cookies for the Holidays.

If you love giving edible gifts, these brownie cookies would be ideal! Everyone loves them and they are easily scalable too. 

Eggless Brownie Cookies


Ingredients needed

Eggless Brownie Cookies ingredients


All purpose flour: These cookies are essentially made of flour. I used all purpose flour and have nit tried them with wheat flour yet. 

Sift the flour before adding it to the mix if you like. 

Sugar: I used brown sugar in the recipe. Powdered jaggery or even white sugar can replace it perfectly. Pick what you have. 

Flax Seeds: As these brownie cookies are eggless, flax meal mixed with water is used to replace the eggs. 1 tbsp flax meal with 3 tbsp water replaces each egg in the recipe.

This replacement works well for all baking recipes like cakes, cookies and breads.

Butter: Unsalted butter at room temperature is needed for the recipe. If using salted butter, skip the salt added to the recipe. Ensure the butter is at room temperature. 

Unsweetened Cocoa Powder: These indulgent chocolate cookies need some good quality cocoa powder. This makes all the difference in the recipe.

Pick the unsweetened one as we are adding some sweetener on the side.

Chocolate bar: As these cookies are FULL of chocolate, I have added some melted chocolate to it. I picked a semi-sweet one, it can be replaced with dark chocolate bar too.

Chocolate Chips:  I used semi-sweet chocolate chips in the recipe. These can be replaced with dark or white chocolate chips too. 

Apart from these, the basic baking ingredients like baking soda, a pinch of salt and some vanilla extract is used in the recipe. 

Step by Step Instructions

Preheat oven to 350 F/180 C. Line a baking tray with a baking sheet.

1- Process the flax seeds till ground and add water to it. Mix and let it stand for 10 minutes till it thickens. Use the flax meal directly if that is what you are using.

Eggless Brownie Cookies steps

2- Chop the chocolate slab and melt in the microwave for 1-2 minutes till it melts. Remove every 30 seconds and stir before placing in the microwave again. Set aside to cool.

Eggless Brownie Cookies steps

3- In the base of a stand mixer add butter and sugar. Mix till the mixture becomes pale yellow.

Eggless Brownie Cookies steps

4- Add the cooled melted chocolate and mix well.

Eggless Brownie Cookies steps

5- Mix in the flax meal and vanilla extract. Process till smooth.

6- Add in flour, baking soda, salt and cocoa powder.

Eggless Brownie Cookies steps

7- Mix till the mixture comes together. If it is very dry, add a tablespoon of milk. 

8- Mix in the chocolate chips if using.

9- Using a cookie scoop, place scoops of the dough on a baking tray. Ensure there is some space between the balls.

10- Add some more chocolate chips on top.

11- Place in the oven and bake for 13-15 minutes, till the cookies are no longer jiggly.

Eggless Brownie Cookies steps

12- Remove and let them cool. They might be super soft to touch, they harden as they cool.

Eggless Brownie Cookies

Tips and Notes

  • Ensure all the ingredients are at room temperature before starting.

  • Make sure the chocolate is not very hot when pouring it into the mix. The butter will melt completely if the chocolate is hot.

  • These cookies do not spread a lot but they flatten on baking. So leave about an inch on all the sides.

  • The cookies are pretty delicate when out of the oven. Let them cool down a little before transferring them.
Eggless Brownie Cookies steps

Recipe Card

Yield: 18 cookies
Author: Smruti
Eggless Brownie Cookies

Eggless Brownie Cookies

Chewy edges and soft centers; these super indulgent Brownie Cookies are a delicious thing to bake. Plus, they are really easy to make and taste great refrigerated or at room temperature!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • All purpose flour 3/4 cup
  • Sugar 3/4 cup
  • Unsweetened Cocoa Powder 1/4 cup
  • Unsalted Butter 1/3 cup
  • Semi-sweet Chocolate 1 1/2 cup
  • Flax seeds 2 tbsp
  • Water 6 tbsp
  • Pure vanilla extract 1 tsp
  • Baking Soda 1 tsp
  • Salt a pinch
  • Semi-sweet chocolate chips 1/4 cup

Instructions

  1. Preheat oven to 350 F/180 C. Line a baking tray with a baking sheet.
  2. Process the flax seeds till ground and add water to it. Mix and let it stand for 10 minutes till it thickens. Use the flax meal directly if that is what you are using.
  3. Chop the chocolate slab and melt in the microwave for 1-2 minutes till it melts. Remove every 30 seconds and stir before placing in the microwave again. Set aside to cool.
  4. In the base of a stand mixer add butter and sugar. Mix till the mixture becomes pale yellow.
  5. Add the cooled melted chocolate and mix well.
  6. Mix in the flax meal and vanilla extract. Process till smooth.
  7. Add in flour, baking soda, salt and cocoa powder.
  8. Mix till the mixture comes together. If it is very dry, add a tablespoon of milk.
  9. Mix in half the chocolate chips if using.
  10. Using a cookie scoop, place scoops of the dough on a baking tray. Ensure there is some space between the balls.
  11. Add some more chocolate chips on top.
  12. Place in the oven and bake for 13-15 minutes, till the cookies are no longer jiggly.
  13. Remove and let them cool. They might be super soft to touch, they harden as they cool.

Notes:

  • Ensure all the ingredients are at room temperature before starting.
  • Make sure the chocolate is not very hot when pouring it into the mix. The butter will melt completely if the chocolate is hot.
  • These cookies do not spread a lot but they flatten on baking. So leave about an inch on all the sides.
  • The cookies are pretty delicate when out of the oven. Let them cool down a little before transferring them.


Monday, December 13, 2021

Eggless Spritz Cookies

Perfect for Christmas, these eggless Spritz cookies are buttery, soft and crunchy. With just a handful of ingredients, these cookies are easy to make and super addictive!

Eggless Spritz cookies in a plate

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

It is Holiday time and we are loving all the little festive things. From baking to decorating trees and going to see the lights in the neighborhood, Holiday season is the BEST time of the year! 

When it comes to baking, we do like to make a BIG batch of cookies for Christmas. It is the time to enjoy your favorite cookies and treats guilt-free. 

Spritz cookies; the wonderfully shaped cookies are perfect to make for Christmas. These buttery cookies come in various shapes, are airy yet crunchy and perfectly sweet. 

Decorated with sprinkles, colored sugar crystals or candy, these cookies have been a favorite for the Holidays for years! 

What are Spritz Cookies?

Spritz cookies are like sugar cookies in many ways. Sweet, buttery and made in different shapes. 

The characteristic of these cookies as the way they are shaped. Made using a cookie press and some sweet dough, these can be made in the shape that the discs of the press has. 

Commonly made for Christmas, these are generally shaped like the Christmas tree, Santa, stars, flowers, wreaths and what not! 

The star of the recipe is definitely the cookie press. A MUST-HAVE accessory in a baking kit, this comes handy to make different shaped cookies for Christmas and beyond. 

The word Spritz literally means to squirt; the way these are made. the sweet dough is squirted out of the cookie press and while it leaves the press it takes the shape of the disc that is inserted in it.

Eggless Spritz cookies in a plate

These Spritz Cookies

  • Are super easy to make and need a handful of ingredients.

  • Need a cookie press to make the pretty shapes of cookies.

  • Are eggless and do not need any baking soda or powder.

  • Make a great activity for kids during the Holiday season.

  • Scale well, travel and freeze well too.
Totally festive, customizable and scalable; these cookies are a Christmas special recipe for many years.

While a LOT of recipes call for eggs, these cookies can easily be made eggless with no real substitute for eggs. Slightly firm yet airy, these cookies can easily be consumed by the dozen without realizing! 

They make great edible gifts for the Holiday season too! 

Cookies in a box


Ingredients

This cookie recipes needs a handful of ingredients. They are all needed in their own way, so try and use them all. 

All purpose Flour: The flour used here is all purpose. The flour gives them the nice white color. I have not tried these with wheat flour. 

Make sure the flour is not very old. Sift the flour if it has been sitting pressed together. 

Unsalted Butter: These cookies need butter and I like to use unsalted butter with a little added salt. Using salted butter is an option too, just skip the salt. 

Ensure whatever butter you use is at room temperature before you start.

Sugar: Regular cane sugar or brown or confectioner's sugar works in the recipe. The time required to cream the sugar will vary based on type.

Cream Cheese: Full fat cream cheese works best for the recipe. I use plain cream cheese in these cookies. Again, ensure it is at room temperature when you start the recipe. 

Vanilla Extract: The flavor in these cookies comes from the extract used. I have often made these using almond extract and vanilla extract in various proportions. 

Pick a flavor of your choice fo the recipes. Pure vanilla extract works better than imitation for the cookies. 

Salt: Like all baked recipes, a pinch of salt elevates the cookie flavors. I would strongly recommend adding it. 

Sprinkles: Decorate the cookies with sprinkles of your choice. I chose small round sprinkles.

Step by Step Instructions

Before you start, preheat oven to 400 F or 200 C.

1- In a bowl add cream cheese, unsalted butter, sugar and salt.

2- Cream them till the sugar melts and the mixture is pale yellow.

Steps to make Eggless Spritz cookies

3- Add all purpose flour and vanilla extract. 


4- Mix well till the dough comes together.

Steps to make Eggless Spritz cookies

5- Press the dough into the cookie press fitted with a disc of your choice. 

6- Press out cookies 1 inch apart on an ungreased baking tray. Hold the press perpendicular to the tray and press the paddle so that that the cookie sticks to the tray.

7- Decorate with sprinkles of your choice.

Steps to make Eggless Spritz cookies

8- Bake for about 10 minutes, till the edges are crisp and slightly brown.

9- Remove, cool for 5-6 minutes and transfer to a wire rack to cool.

10- Store in an airtight container when completely cool. 

Steps to make Eggless Spritz cookies

Tips and Notes

  • Cream the wet ingredients well. That is needed to get airy cookies.

  • Make sure all the ingredients are at room temperature when you start making the cookies.

  • Do not over mix the dry ingredients. Only mix till the dough comes together.

  • Use an ungreased baking mat or tray. Greasing will prevent the cookie from sticking to the baking tray making it impossible to press them out.

  • Bake the cookies only till the sides begin to brown, else they will burn.

Eggless Spritz cookies in a box


Yield: 30 cookies
Author: Smruti
Eggless Spritz Cookies

Eggless Spritz Cookies

Perfect for Christmas, these eggless Spritz cookies are buttery, soft and crunchy. With just a handful of ingredients, these cookies are easy to make and super addictive!
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

Instructions

  1. In a bowl add cream cheese, unsalted butter, sugar and salt.
  2. Cream them till the sugar melts and the mixture is pale yellow.
  3. Add all purpose flour and vanilla extract.
  4. Mix well till the dough comes together.
  5. Press the dough into the cookie press fitted with a disc of your choice.
  6. Press out cookies 1 inch apart on an un greasedbaking tray. Hold the press perpendicular to the tray and press the paddle so that that the cookie sticks to the tray.
  7. Decorate with sprinkles of your choice.
  8. Bake for about 10 minutes, till the edges are crisp and slightly brown.
  9. Remove, cool for 5-6 minutes and transfer to a wire rack to cool.
  10. Store in an airtight container when completely cool.

Notes:

  • Cream the wet ingredients well. That is needed to get airy cookies.
  • Make sure all the ingredients are at room temperature when you start making the cookies.
  • Do not over mix the dry ingredients. Only mix till the dough comes together.
  • Use an ungreased baking mat or tray. Greasing will prevent the cookie from sticking to the baking tray making it impossible to press them out.
  • Bake the cookies only till the sides begin to brown, else they will burn.



Saturday, December 4, 2021

Vegan Sichuan Eggplant Noodles

An easy and delicious stir-fry Sichuan noodle recipe with eggplants and tofu; this one comes together quickly. A perfect one pot meal for busy weeknights! 

Sichuan Eggplant Noodles with tofu

This post a part of the JSL Foods Noodle stir-fry blogger contest #cooklikeawokstar.

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 


Noodles are super popular on our weekly menu. Given how much we LOVE it, there are various ways that I make them.

Inspired by different cuisines and using different flavors I have a bunch of noodle recipes on the blog.

Here is another noodle recipes that is sure to become a family favorite. This noodle recipe is easy, quick and SUPER flavorful.

Inspired from the popular Asian dish Sichuan Eggplant, it combines a classic with noodles to make a delicious one pot meal.

What is Sichuan Eggplant Noodle?

A super delicious noodle recipe made with eggplants, tofu and some seasonings and sauces; this recipe works well for weeknight meals. 

The star of the recipe has to be the tongue tingling sichuan peppercorns. These tiny peppercorns have quite some heat and add so much flavor to the recipe. They elevate the entire recipe in a great way. Eggplants, tofu and noodles come together wonderfully with the peppers and sauces to make a delightful recipe.

The recipe is perfect for a meal and can be enjoyed as is. It does not need a curry or a side but of course it can be served with one.

Sichuan Eggplant Noodles with tofu

This noodle recipe

  • is naturally Vegan

  • can be made using one pot enjoyed as a one recipe meal

  • can be used to include various vegetables and proteins for a meal

  • is BEST enjoyed fresh but can be stored to enjoy the next day

These noodles have been a great way to include eggplants in dinners. We enjoy eggplants in curries and this is a great way to include it in stir-fry recipes. 

Ingredients/ What you need to make

The ingredients used in this recipe are pretty straightforward. They can be easily procured from an Asian store or online. 

Ingredients for Sichuan Eggplant Noodles with tofu

Noodles: For this recipe I have used JSL Foods' Fortune Yaki-Soba stir-fry noodles. Made from enriched wheat flour, these noodles come fully cooked. They have to be stir-fried with your choice of ingredients for a couple of minutes. 

Learn more about JSL Foods noodles here or on Instagram, Facebook, and Twitter.

JSL Foods stir fry noodles


Tofu: For the recipe I used plain baked tofu. A great option for stir fry and noodles, this tofu does not disintegrate on cooking. It maintains it's shape and turns nice and crisp when stir fried. 

Regular super firm tofu will work too, just press it between kitchen towels before using. Cut them into cubes, strips or triangles. 

Eggplants: Any kind of seedless eggplant will work here. Chinese eggplants are my favorite to use as they are seedless, cook quickly and have tender skin that does not have to be removed before cooking.

Pick your favorite kind or mix a few. Add other vegetables if you like too.

Sichuan Peppercorns: The signature of this dish are definitely the sichuan peppercorns. Tongue tingling, spicy and garlic-y; these peppercorns add so much flavor to the recipe. 

Pick the whole ones and process them or get the ground peppercorn powder; both work great. 

Aromatics: Adding some garlic, green onions and Thai chili in the recipe makes it super flavorful. These can be controlled in quantity based on how spicy you like the noodles. 

Seasoning: dark and light soy sauce, vinegar and salt are added to the noodles for seasoning. Given that we have sichuan peppers and aromatics, no other seasoning is required.

Use both, the dark and the light soy sauce for a perfect balance of sweet, salty and umami flavors. 

Step by Step Instructions

Before starting, crush the sichuan peppers in a mortar pestle and pass through a fine mesh to remove the husks.

Steps for Sichuan Eggplant Noodles with tofu

1- Heat oil in a pan or wok. Once the oil is hot, add the eggplants. 

2- Sauté and let them cook for 8-10 minutes, flipping them a couple times. 

3- When they start to blister on the outside and are soft inside, remove from pan.

Steps for Sichuan Eggplant Noodles with tofu

4- In the wok heat some more oil. 

5- Once the oil is hot add garlic and Thai chili. 

Steps for Sichuan Eggplant Noodles with tofu

6- Sauté for a minute and add the whites of green onions and sichuan peppers. 

Steps for Sichuan Eggplant Noodles with tofu

7- Sauté for a minute and add the tofu. Mix and let the tofu become crisp.

8- Turn the tofu a couple of times so it cooks evenly. 

Steps for Sichuan Eggplant Noodles with tofu

9- Add the noodles and eggplant.

Steps for Sichuan Eggplant Noodles with tofu

10- Pour dark soy sauce, light soy sauce and vinegar. 

11- Add salt and mix. 

12 Let the noodles cook for 2-3 minutes. Then add green onions and remove from heat.

Steps for Sichuan Eggplant Noodles with tofu

13- Serve hot.

Sichuan Eggplant Noodles with tofu

Tips and Notes

  • The stir fry comes together quickly. So get all the ingredients ready before you start.

  • Add more vegetables if you like. Bok Choy, peppers, broccoli, baby corn and snap peas are great to add in.

  • If using uncooked noodles, prepare them as per the package instructions before you start.

  • Adjust the Thai chili and sichuan peppers as per your spice tolerance.
Sichuan Eggplant Noodles with tofu

Yield: 3
Author: Smruti
Vegan Sichuan Eggplant Noodles

Vegan Sichuan Eggplant Noodles

An easy and delicious stir-fry Sichuan noodle recipe with eggplants and tofu; this one comes together quickly. A perfect one pot meal for busy weeknights!
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • JSL Foods Stir-Fry Yakisoba Noodles 10 oz
  • Baked Tofu 8 oz, sliced
  • Chinese Eggplant 2, cut into strips
  • Garlic 4-5 cloves, minced
  • Thai Chili 1, chopped
  • Green Onion 4-5 stalks, white and green separate
  • Sichuan Peppercorns 1 tbsp
  • Dark Soy Sauce 3/4 tbsp
  • Light Soy Sauce 1/4 tbsp
  • Vinegar 1/4 tbsp
  • Salt 3/4 tsp
  • Sesame Oil 2 tbsp

Instructions

  1. Before starting, crush the sichuan peppers in a mortar pestle and pass through a fine mesh to remove the husks.
  2. Heat half the oil in a pan or wok. Once the oil is hot, add the eggplants.
  3. Sauté and let them cook for 8-10 minutes, flipping them a couple times.
  4. When they start to blister on the outside and are soft inside, remove from pan.
  5. In the wok heat remaining oil.
  6. Once the oil is hot add garlic and Thai chili.
  7. Sauté for a minute and add the whites of green onions and sichuan peppers.
  8. Sauté for a minute and add the tofu. Mix and let the tofu become crisp.
  9. Turn the tofu a couple of times so it cooks evenly.
  10. Add the noodles and eggplant.
  11. Pour dark soy sauce, light soy sauce and vinegar.
  12. Add salt and mix.
  13. Let the noodles cook for 2-3 minutes. Then add green onions and remove from heat.
  14. Serve hot.

Notes:

  • The stir fry comes together quickly. So get all the ingredients ready before you start.
  • Add more vegetables if you like. Bok Choy, peppers, broccoli, baby corn and snap peas are great to add in.
  • If using uncooked noodles, prepare them as per the package instructions before you start.
  • Adjust the Thai chili and sichuan peppers as per your spice tolerance.