3 tbsp- cocoa powder (and a little extra Cream or Coconut milk)to make chocolate cookies
1/2 cup- dried fruits (instead of chocolate chunks)
How to Make Fantastic And Fast Eggless Cookie Base
Base: combine all dry ingredients. Add melted butter and stir.
Add fresh cream or coconut milk until batter becomes wet, but not too sticky. It should be close to normal cookie batter.
Feel free to mix and match as you like. Ideas in the past have been chocolate chunk with almonds or walnuts, dried apricots with white chocolate chunks, or chocolate cookies with white and dark chocolate chunks.
Feel free to experiment. You can even just make the base, and then put tsp of jam into thumb printed dough.
Place tinfoil on baking sheet and spoon out cookies 1-2 inches apart.
Preheat oven and bake for exactly 20 minutes at 180 C.
They won't look done, but take them out anyway. Cookies will be flat and chewy, or lighter if you used powdered sugar.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.