Eggless- Almond Cornmeal Apricot Cookies

Can I make an eggless cookie? I was wondering about that till yesterday. Yes I can, I did it. I had tried eggless versions of cornmeal banana cake and cornmeal bread both of which were utter failure. The enthusiastic cook in me pulling me forward but mind was pulling me backwards, and finally the cook in me won and decided to make cookie. There are lots of recipes on the web using flaxseeds and egg replacer as substituted for egg, and I had used flax seed meal previously in my disaster attempt. Hence I did not want to use flax seeds as an egg replacement.

This cookie is modified version of Amigdalota (Greek Almond Macaroons), which contain egg whites, bread crumbs and lemon juice. The modified version uses cornmeal, yogurt and whole wheat flour. Almonds are rich in Vitamin E and mono saturated fat and responsible for lowering the bad cholesterol or LDL, you can read more about almond from here. Milled products or corn such as cornmeal are rich in antioxidants, especially carotenoids, such as lutein etc.  Apricots are considered to be very nutritious fruit, which are an excellent source of vitamin B, beta carotene, fiber, iron and vitamin C. It is found that drying apricots only concentrate these vitamins, and they make wholesome, healthy snacks.

I have adapted Sunita’s recipe but made my own changes. It is easy breezy recipe. This cookie is crunchy from cornmeal with surprise sweetness from apricot and aroma from orange zest. I made it this way.

What you need

Almond meal/ground almond: 1/3 cup

Coarse ground yellow corn meal: 1/3 cup

Sugar: 1/3 cup

Salt: 1/8 teaspoon

Baking soda: 1/2 teaspoon

Whole Wheat flour: 7 tablespoon

Yogurt: ½ cup (Try to remove maximum water by straining, I used whole fat yogurt)

Apricot: ¼ cup (Chopped finely)

Canola oil: 3 tablespoon

Orange Zest: 1 tablespoon

Silvered almond: 24 no

How I made

In a bowl, combine whole wheat flour, corn meal, almond meal, salt, sugar, orange zest and baking soda using a rubber spatula. To this add oil and mix everything until combined.

Make a well in the middle of flour mixture and add yogurt and fold in until everything combined well.

Cover the bowl with plastic wrap and chill for 2 hours. (In order to speed up the time I put first 30 minutes in the freezer and rest in refrigerator).

Preheat oven to 340 degree F. Line the baking sheet with a parchment paper and Drop a scoop full of the cookie dough leave 2 inch apart. Arrange couple of slivered almonds on top.

Bake for about 25-30 minutes until golden. Cool it in cookie sheet for 1 minute and transfer to wire rack and cool completely. Store it in an airtight container.

Preparation time: 45 minutes + 2 hours for chilling

Yield: 12 medium size cookies

Verdict: Crunchy Yummy cookie

Will you make it again: Yes

I am sending this crunchy yummy cookie to
 12 days of Bloggie-mas; On fifth day hosted by a moderate life

Swathi