I missed DK's earlier 2 events, so this time I wanted to send at least one entry as early as possible. This month's theme being Italian and since I'm into eggless baking, I searched for Italian cookies and found this. Lot of versions of these cookies are available throughout the net, but I found this one to be the easiest. These are eggless whole wheat flour cookies, with a lot of almonds and raisins.
If you tried this Eggless Italian Chocolate Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
Recipe
Eggless Italian Chocolate Cookies Recipe
Ingredients
- ½ Cup Margarine (I Used 1 Stick Smart Balance 50/50 Unsalted Butter Blend More Details In My Notes)
- ⅔ Cup Cocoa Unsweetened (I Used Droste Dutch Processed Cocoa Powder)
- 2 Cups Light Brown Sugar
- ½ Cup Water
- 2 ½ Cups Whole Wheat Flour
- 1 ½ Teaspoons Baking Powder
- 2 Teaspoons Cinnamon (I Used Vanilla Essence Instead Of These Spices)
- 1 Teaspoon Cloves Or Allspice
- 1 Cup Finely Chopped Almonds
- 1 Cup Raisins
Instructions
- Preheat oven to 350F for 15 minutes.
- Combine first four ingredients in a saucepan.
- Heat slowly, stirring till the mixture resembles chocolate syrup. Let cool to room temperature.
- Combine flour with baking powder and spices (if using).
- Pour in chocolate syrup and work into a stiff batter. (See My Notes)
- Add almonds and raisins. Raisins generally stick together, so take little flour and mix it with the raisins and separate them with your fingers, so the raisins will be spread uniformly throughout the batter.
- I scooped out the dough using half tablespoon (see My Notes) and dropped it on the cookie sheet. The cookie does not spread, so leaving ½ inch space in between is sufficient. I was able to arrange 24 cookies in a large baking sheet.
- Bake for 12 to 15 minutes.
- Remove it from the oven and let it cool in the baking sheet for 5 minutes.
- Then transfer it to a wire rack to cool completely.
My Notes
- Smart Balance 50/50 Unsalted Butter Blend is a blend of real butter and Smart Balance Spread. It is in a convenient stick form, which is ideal for measuring and baking. The calories measure up to be the same of regular butter (100gm per tablespoon), but this one has 28% less saturated fat than butter and 50% less cholesterol than butter. It's also an excellent source of Omega 3 and Vitamin E. It's non-hydrogenated and does not have Trans Fats.
- At first I doubted the measurements, because I felt that adding the entire syrup would make the batter very watery. So I reserved ¼th of the syrup and added the almonds and raisins. But once they were added the dough became very stiff, so I added the reserved syrup also which gave the right consistency to the dough. It was neither very stiff nor watery.
- Spray the tablespoon with some non stick spray, so the dough will fall off the spoon easily. If you want perfect shaped cookies you can shape the dough into balls and arrange it on a cookie sheet or else you can simply drop it to get a nice rustic look.
- The flavor of cocoa was dominant than the sweetness. I liked it very much. But if you have a very sweet tooth, you may want to increase the quantity of sugar.
- I would also suggest toasting the almonds before adding it to the batter to give a nice crunch to the cookies.
Taste & Texture
- The cookies tasted more like chewy brownies with the perfect amount of sweetness from the combination of brown sugar and raisins.
Levi says
Thanks for the recipe, they turned out great! I just didn't have any eggs and these are some of the best cookies I've made! I added a bit of cayenne for a bit of spice and took out the raisins. So great! Thanks!
Madhuram says
You're welcome Levi.
Rama Balage says
Thank you Madhu. I did a slight variation..Skipped the spices and raisins, instead I did more nuts (Cashews, walnuts and almonds). They came out amazing. It was simple, tasty and so sweet. My husband loved them and didnt even allow them to cool completely :)Thanks a ton..
Madhuram says
You're welcome Rama. Hope you can rate the recipe when you find time.
Urmi says
I'll try I like ur receipe
laura says
P.S It's great that they have no eggs in too, as you can eat the cookie dough uncooked worry-free! Thanks !!
Madhuram says
You're welcome Laura.
laura says
Made these cookies once and decided to make them as christmas presents!! Great cookie recipe, added a bit of icing sugar(dry) sprinkled ontop to make them look christmassy!
Anju says
Oops, I missed that step amongst the pictures. Anyway, I tried these cookies over the weekend, but it has a cakey consistency rather than a cookie consistency, was it something I did, or is the recipe for a chewy chocolate cookie.
From what I've gathered, brown sugar retains moist, so that could possibly explain it. It tastes good though, just wished it was crispier.
Yes Anju, these are soft cookies and not the usual crispy ones. If you want crispy chocolate cookies check these out:
1) http://www.egglesscooking.com/2008/09/02/eggless-chocolate-chip-cookies/
2) http://www.egglesscooking.com/2009/01/23/best-chocolate-chip-cookies/