COOKIES EXTRAVAGANZA !!

YAY! A recipe post after a long time. And not one, but a few of my best , fail proof cookies. I actually feel these are the yummiest ones and if you are really into cookies and have the confidence to tweak, then an ingredient here and there can get you several other cookie variations. These ones are my favourite, more so because I have used all healthy ingredients and a lot of minuses and pluses, patience, to arrive at these perfect recipes. Im an egg lover baker: Totally and madly in love with this magical ingredient , so yes my cookies , most of them have eggs. These can be stored in an airtight container in a cool place for upto 7 days. The pictures actually speak for themselves. So here you go my lovely friends……….

DOUBLE CHOCOLATE CHOCO CHIP COOKIES

You guessed it, they are called double because of the the additional chocolate/cocoa added to the flour.

INGREDIENTS : Makes 16 medium sized cookies

Flour: 1.25 CUPS divided as : Coconut flour: 3/4 cup+ oats flour 1/4 cup + all purpose flour 1/4 cup)

Cocoa Powder: 1/2 cup +1/2 tsp coffee powder(optional)

Rock sugar/Cane sugar/powdered jaggery (your pick): 1 cup

1 Egg

4tbsp extra virgin coconut oil

1tsp baking powder

1tsp vanilla extract

1/2tsp Irish cream (OUR HERO)

CHOCOCHIPS: 3/4 cup

STEPS

1. Beat The egg and sugar really well. Add coconut oil and beat more. Add both the extracts. Now add the dry ingredients
2. Finally stir in the choco chips with the spatula well, so that they are evenly incorporated and all your cookies have adequate amounts of chips. Now, if you pop the dough in the fridge for 2 hours you get chunky cookies, if you don’t pop, you get shapeless cookies all over your baking tray😂 and if you pop for a minimum 30 minutes, (which is always a good idea,) you will get perfect round shape flat cookies. I like mine chunky, so refrigerated for a cool 2 hrs.
3. Bake for no more than 8 minutes in a preheated oven at 160 C, but after taking out, please allow to rest in the tray for another 3-4 minutes.
4. Dig in people and enjoy at least 6 of these in one go.😋 😛
5. Feel free to replace all the healthy ingredients😊 with the regular ones, like refined sugar, APF, and loads of butter. But these healthy ones, no one, and I swear, can ever tell you the difference.
6. VARIATIONS: a) Drizzle with caramel sauce or chocolate ganache. b)stuff with spoonfuls of Nutella/caramel/butterscotch chips between 2 portions of cookies dough !!

SESAME COOKIES

Oh! all you choco chip cookie lovers, you have no idea of how insanely delicious these humble sesame cookies are. 😁 They are a different, underrated , unused, and altogether a very new flavour . At least I have never tasted these at any of the bakeries. So you might just love me a little here for sharing this unique recipe with you. They key is in the lightly roasted sesame added and lots of it.

INGREDIENTS : Makes 30 small cookies

SESAME: 1 CUP (lightly roasted)

FLOUR: 1 CUP , divided as :- 1/2 cup coconut, 1/4 cup oats, 1/4 cup APF)

ROCK SUGAR/CANE SUGAR: 1 CUP

EXTRA VIRGIN COCONUT OIL: 4 TBSP

EGG: 1 LARGE

VANILLA EXTRAXT: 1 TSP

BAKING POWDER: 1 TSP

STEPS

Cream together the oil and sugar by beating well. Now add the egg and extract. Finally add the flours. And in the end roll in the sesame with a spatula.

Please refrigerate the dough for at least 45minutes .

Spread apart spoonfuls of the dough on the baking sheet and bake for 10 minutes. In a preheated oven at 160 c.

Enjoy

COCONUT COOKIES :

This recipe is more flour based unlike the macroon version that is based primarily on meringue. But these are equally tasty. You cant stop at one, as is the case with all cookies…sigh….what to do 😁

INGREDIENTS : Medium sized 24 cookies

FLOUR: 2.5 CUPS divided as (1.75 cups of coconut flour+1/4 cup of APF +1/2 cup of Oats flour)

Cane sugar/Rock sugar: 1 cup

Eggs: 2 medium size

Baking powder: 1tsp

Baking soda: 1/2 tsp

Butter/Coconut Oil: 4tbsp

Vanilla extract: 1tsp

STEPS

1)Beat the eggs and sugar. Now add oil and vanilla.

2) Add dry ingredients

3) Refrigerate for 15mins=30mins

4) Bake for 8-10 min in a preheated oven at 160 c: These bake faster sometimes. Please be watchful as they brown in no time.😐

5) Allow to cool in the baking tray before taking out and enjoying.

6) Variations: Mix chochips in the batter OR simply decorate with chocohips or a chocolate drizzle.

COCONUT CRISPIES : 24-26 cookies

How cool these sound and look no? well, these are the exact same recipe as above. Just don’t refrigerate. Put them straight away for bake after mixing and you get these soft chewy crispies. Love them!!❤️

CHOCOLATE FUDGE COOKIES WITH A DASH OF ESPRESSO AND PINK SALT

Just when I thought I have all the wonderful chocolate cookie recipes in the world, out came this and I thought this should be my last try and boy Im glad I did. Its super yummy, and very very different from all other cookies, however similar the ingredients seem. My advice, always go for new recipes after all baking is an infinite world, and there can be no end to your learnings.

INGREDIENTS : 12 big sized cookies

Flour: 2 Cups (Divided as 1/2 cup APF, 1/2 cup Almond Flour, 3/4 cups oats flour and 1/4 cup coconut flour)

Sugar: 1.25 cups ( Divided as 3/4 cup brown sugar+1/2 cup raw cane sugar)

Clarified Butter (Ghee) OR Butter : 3 tbsps

Eggs: 2 small or medium sized

1tsp Baking powder

1/2 Chocolate Ganache

1tsp vanilla extract

1/2 tsp Butterscotch extract ( optional) But you will love it

2tsp of nescafe coffee powder mixed with 1tsp of kosher pink salt :(for sprinkling on pre baked cookies in the end)

STEPS

First Make small balls (truffles) of chocolate ganache and freeze for about 30 minutes . 🙆

Now time to beat the sugar along with butter really well.

Add eggs and whisk.

Now add all dry ingredients.

Refrigerate for 1 hour

Now take two dough balls and squeeze a truffle in between. Seal the cookie really well with a 3rd dough of cookie. Lighty flatten with fingers and place on the cookie tray.

Space them apart well.

Sprinkle th ecoffeepowder+kosher salt on top and pop in the oven

Bake for 8 minutes at 160 C.

Allow to cool in the pan once out

Dig into these and allow the truffles to melt in your mouth.

Hope you enjoyed reading/making/drooling over all the above. Please feel free to share your experiences or ping for any queries.