Baking | Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies #healthy #glutenfree

“Remember, there are cookies waiting here for you.” Dean Koontz Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food. You might remember the Wholegrain Buckwheat Orange Chocolate Chippers I made some time go. I shared them on a story on my Instagram handle at Passionate About Baking and they were a huge hit. That story also drew a large number of requests for an eggless version, and that’s how these came about. While I shared the making of the eggless version in an instastory there the next day, I never really got down to sharing the recipe as I got busy with this & that. To cut a long story short, here you are – Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies! #healthy #indulgent #glutenfree I love using buckwheat flour or “kuttu ka aata” while baking at home when fresh flour is available in the market. Often when the fasting season is on, the local market is flooded with freshly ground flour. Since buckwheat flour gets rancid easily, especially in warm temperatures, I buy a few bags and keep them in the freezer. A little goes a long way, and it’s always fun to experiment!  That this experiment also worked out quite well put me in a happy space. In any case, an eggless cookie experiment always behaves better than an eggless cake experiment! Often, using yogurt/dahi or flaxseeds work quite well. And you also might like these Eggless Wholegrain Chocolate Buckwheat Sablés too. They are some of my favourite cookies as well. Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies Yum Print Recipe Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food. Servings Prep Time 20-24 cookies 5 minutes Cook Time 15 minutes Servings Prep Time 20-24 cookies 5 minutes Cook Time 15 minutes Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies Yum Print Recipe Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food. Servings Prep Time 20-24 cookies 5 minutes Cook Time 15 minutes Servings Prep Time 20-24 cookies 5 minutes Cook Time 15 minutes Ingredients Dry Mix 75 g quick cooking oats 75 g buckwheat flour {kuttu ka aata} 3/4 tsp baking soda pinch salt 100 g dark chocolate chips Wet Mix 115 g unsalted butter, room temperature 115 g jaggery granules 15 ml honey 1 tbsp yogurt 1/2 tsp vanilla bean paste {or vanilla extract} Servings: cookies Instructions Dry Mix Place all the dry mix ingredients in a large bowl and stir to mix. Wet Mix Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes} Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking. Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent} Bake for approximately 15 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}. Watch closely towards the end so they don't get burnt. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack. Best eaten in a day or two. Share this Recipe Share this:EmailFacebookTumblrTwitterPrintGoogleRedditPinterestinstagramWhatsAppLinkedInLike this:Like Loading... Related bakingbuckwheat flourchocolateegglessfoodgluten freehealthyholiday bakingIndiaoatsrecipessweetvegetarianwholegrain Email Facebook Twitter Pinterest Google+ LinkedIn PreviousFoodtalk | Mulberry Lime Cooler ... when spring meets summer!Latest OneBaking | Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies #healthy #glutenfree The Author Deeba @ PAB About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. 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