Eggless Jowar Chocolate Cookies (Gluten Free)
Eggless Jowar Chocolate Cookies have the melt in the mouth texture and are made using Gluten free Jowar Flour. They are super easy to make and is loaded with chocolate flavour from Cocoa. They have the perfect texture and can be enjoyed as is or with some Coffee.
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Gluten Free Jowar Flour
Jowar called as Sorghum is a gluten free versatile grain that can be served like rice or quinoa. Packed with all the essential nutrients this grain can be enjoyed as breakfast, lunch , dinner or as a snack. The flour is obtained by grounding the whole grain. One should be able to get this in speciality health shops or Asian Shops. More benefits here
Why Jowar Cookies
My kids love cookies and I am always trying for some healthier options. So this time I used Jowar flour instead of whole wheat or all purpose. Yes I was a bit sceptical for the end result, as this is the first time I am using this flour in baking. But the end result can be seen in the pics. Plus my son was enjoying them as one day he told me he eat 2 in a row :-). Happy kid happy mumma.
In this recipe, I have added less sugar. But if you have a real sweet tooth you can increase the quantity by ¼ cup more. One can even add chocolate chips in the cookies to add a bit of a crunch. So without much talking futher, here is the recipe for Eggless Jowar Chocolate Cookies
So here goes the recipe:
Ingredients
- 1 Cup Jowar Flour
- ½ Cup Soft Unsalted Butter
- ½ Cup Dark Brown Sugar
- ¼ teaspoon Baking powder **See Notes
- 1 teaspoon Vanilla Essense
- 1.5 tablespoon Cocoa Powder **See Notes
- Chopped Almonds or Almond Flakes for Garnish (Optional)
Preparation
- Arrange a baking sheet with parchment paper.
- In a bowl sift in the Jowar flour, Baking powder and Cocoa Powder
- In another bowl, with a hand blender or with the heel of your hand beat the butter and sugar until it forms a creamy texture. It will change its colour (around 2-3 mins)
- Add Vanilla Essence and give a quick mix.
- Add the dry ingredients to it.
- The mixture will appear or be dry.
- Just assemble everything with hand, you should be able to form a lump as shown in the pic.
- Divide it into equal size balls and arrange on the baking sheet keeping enough space between cookies.
- Refrigerate for 10-15 mins. This step is optional, but it helps in cookies not spreading too much.
- In the meantime preheat the oven to 150 Deg C
- Bake the cookies for 20-25 mins.
- After 20 mins or so, you should be able to smell the cookies. They are ready when they are a bit soft but yet firm to touch.
- Remove and let it cool on the baking sheet itself.
- Once cooled completely, store it in an air tight container.
Notes
- 1 Cup = 235 ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- If your mixture is too dry and you are unable to form balls, add a tablespoon of milk at a time to the mixture.
- Baking time varies according to oven, so keep an eye out after 15 mins.
- Baking temperature varies and some oven's are very hot. If you have one of that kind, it is best to reduce the temperature a bit.
- For Gluten Intolerant , please use Gluten Free Baking Powder and Cocoa Powder
Eggless Jowar Chocolate Cookies (Gluten Free)
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Equipment
Ingredients
- 1 Cup Jowar Flour
- ½ Cup Soft Unsalted Butter
- ½ Cup Dark Brown Sugar
- ¼ teaspoon Baking powder **See Notes
- 1 teaspoon Vanilla Essense
- 1.5 tablespoon Cocoa Powder **See Notes
- Chopped Almonds or Almond Flakes for Garnish Optional
Instructions
- Arrange a baking sheet with parchment paper.
- In a bowl sift in the Jowar flour, Baking powder and Cocoa Powder
- In another bowl, with a hand blender or with the heel of your hand beat the butter and sugar until it forms a creamy texture. It will change its colour (around 2-3 mins)
- Add Vanilla Essence and give a quick mix.
- Add the dry ingredients to it.
- The mixture will appear or be dry.
- Just assemble everything with hand, you should be able to form a lump as shown in the pic.
- Divide it into equal size balls and arrange on the baking sheet keeping enough space between cookies.
- Refrigerate for 10-15 mins. This step is optional, but it helps in cookies not spreading too much.
- In the meantime preheat the oven to 150 Deg C
- Bake the cookies for 20-25 mins.
- After 20 mins or so, you should be able to smell the cookies. They are ready when they are a bit soft but yet firm to touch.
- Remove and let it cool on the baking sheet itself.
- Once cooled completely, store it in an air tight container.
Notes
- 1 Cup = 235 ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- If your mixture is too dry and you are unable to form balls, add a tablespoon of milk at a time to the mixture.
- Baking time varies according to oven, so keep an eye out after 15 mins.
- Baking temperature varies and some oven's are very hot. If you have one of that kind, it is best to reduce the temperature a bit.
- For Gluten Intolerant , please use Gluten Free Baking Powder and Cocoa Powder
Few more cookie recipes on my blog
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The cookies have the perfect texture for dunking in a glass of milk. and even better that they are gluten free
Thank You
Renu, truly enjoying your recipes which don't have wheat or plain flour. Making cookies with jowar flour and adding cocoa makes its so appealing to kids also.
Yes a wonderful way to add Jowar to kids food. Thank You
These cookies look delicious and so rustic. I have jowar flour in my pantry so will definitely try these , I like that they are gluten free., as I have a friend that is gluten free.
Thank You
Hi, is Jowar oat flour? Looks amazing! I'm confused about the flour though, is it oat or is it sorghum?
Many thanks
It is Jowar flour. It is a gluten free flour. Jowar is called Sorghum in English. I have not used Oat flour here.
150 degrees did not work at all, cookies were raw. Need to do 250 degrees for 25 minutes
Dear Sonia, It is 150 Deg C as mentioned in recipe and not 150 deg F. I think you did not read the C. 250 deg C is too high, even breads are not baked that high. If you can reply did you bake at 150 C or F?
Thanks,
Renu
The cookies were excellent on day 1 and 2 but now they have become a little chewy. What went wrong?
Thank Your for the feedback. Are you in a place where moisture is an issue. Also did you keep it in air tight container after it got cooled down completely, if they would have been a bit warm and the container is closed it would retain moisture.
Hey Renu, tried these cookies and they turned out very well, it tastes yum and it’s not at all fattening considering it’s made of Jowar , planning for another batch soon
Hey Simi, I am so glad you liked it. Thank You so much for your feedback. Renu
I really liked and at the same time tried but iuse bajra atta because I had that at home but it came out v well thanks pl send more gluten free rec as my daughter in law is allergic to wheat
Thank you so much for your feedback. Glad you liked it. Yes trying my best to add more gluten free. Did you checked my Gluten Free Recipe Section under Special Diet's. Do check it out. Also if I can request you to please rate the recipe. It helps others as well as my blog.
Is brown sugar must or I can use regular sugar?
You can use regular sugar too.
What if i mix some cake flour with sorghum flour to make cookies?
Does mixing 2 types of flours sound absurd?
Definitely not absurd, you can give it a try. However note that you are changing the recipe so results will differ.
Renu..just now baked it.They are wonderful.Thanks for sharing these healthy cookies with us. I have a question to ask that can oil be used instead of butter?I want to bake it for someone whom i know is allergic to milk products.
Hi Anjali, Thank You for your feedback. So glad you liked it. You can use oil but use at room temperature not warm or cold. Let me know how it turned out. I have yet not tried this one with oil, but my guess is it will work. Thanks, Renu
Hi Renu these cookies look yumm...I want to try these but can I add jaggery powder instead of sugar...and if yes will the proportion be same?? Please let me know..
Hi, Yes you can use jaggery powder. Use the same proportion. Thanks , Renu
Hey I tried this recipe but my cookies started spreading while baking even though i refrigerated them for 15 mins
Hi, As I mentioned on my IG profile, As you say your dough was a bit sticky, I think that was the problem. Either try refrigerating it more, i.e. for around 1-2 hours, or reduce the butter by 1 tablespoon and see. Remove the refrigerated cookies just before you are ready to put them in the oven.
You can also refrigerate the dough first, then shape the cookies, and then refrigerate again. Just before you are ready to bake remove it
Make half batch only to give a try again. At times such things happen due to flour, oven, and our climate conditions.
Thank You,
Renu
Tried this cookies and it turned really yummy. Even kids and everyone at home liked and appreciated the cookies. Thanks for such a wonderful recipe.
Thank you so much for your feedback. Glad you liked it.