Today I am adding some crushed peanuts and calling it my Eggless Peanut Cookies, but you can add any flavor, chocolate, almonds, or leave it plain and still enjoy a great cookie, that is crunchy and long lasting in your cookie jar.
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup vegetable oil
- 1/2 cup castor sugar
- 1/2 cup whole peanuts (Get Raw Peanuts)
- 1 tsp. baking powder
- 1/2 tsp. vanilla essence (Get French Vanilla Essence)
- 1/4 tsp. salt
Method:
Roast the raw peanuts in a pan.
Cool and remove the brown skin.
Pulse the peanuts in a mixer-grinder till coarsely ground pieces.
Now in a large mixing bowl, knead flour, peanuts, oil, sugar, vanilla essence, baking powder, salt and water.
Cover the dough and refrigerate for atleast half an hour.
Cool and remove the brown skin.
Pulse the peanuts in a mixer-grinder till coarsely ground pieces.
Now in a large mixing bowl, knead flour, peanuts, oil, sugar, vanilla essence, baking powder, salt and water.
Cover the dough and refrigerate for atleast half an hour.
Preheat oven at 180 degrees Celsius.
Grease a baking tray lightly.
Form small balls of the peanut dough and flatten it with you palm.
Place the raw cookies on the baking tray with enough space in between.
Bake for 15-20 minutes at 180 degrees Celsius.
Allow the cookies to cool for 10 minutes in the tray itself.
Carefully pick the cookies and place on a wire-rack to cool completely.
As the cookies will cool, it will become crunchy.
Store all the eggless peanut cookies in an air-tight container at room temperature and enjoy!
Grease a baking tray lightly.
Form small balls of the peanut dough and flatten it with you palm.
Place the raw cookies on the baking tray with enough space in between.
Bake for 15-20 minutes at 180 degrees Celsius.
Allow the cookies to cool for 10 minutes in the tray itself.
Carefully pick the cookies and place on a wire-rack to cool completely.
As the cookies will cool, it will become crunchy.
Store all the eggless peanut cookies in an air-tight container at room temperature and enjoy!
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