Eggless Almond Cookies

Eggless Almond Cookie Recipe, how to make eggless almond cookies!

Eggless Almond Cookies are rich in flavours, crunchy from outside, soft and chewy from inside. If you want more crispy cookies then bake them for few more minutes. These cookies are eggless and made with homemade sweetened condensed milk (condensed milk works as a best egg substitute).

These eggless almond cookies can also be made in different shapes using cookie cutters(shapes). I used heart shape cutter and made heart shaped cookies dusted with coca powder (dust them with coca powder before baking). I also made star shaped almond cookies using star shaped cutter.
If you like you can add any chopped nuts like, pecans, walnuts. I like almond cookies, so I have made almond cookies.

Its fun making cookies with kids. My children loves to get participated in baking goodies like cookies, cupcakes as they will have a fun part to play with like making there own cookie shapes with cookie dough and pouring cake batter in the cupcake liners and of course getting messy😉. So, do give it a try on this Sunday making cookies with your children or husband, enjoy and get messy too. And don't forget to let me know how it turned out for you!

These homemade eggless almond cookies must appear once in two weeks in my house because all my family members just love these little sweet treats and can't wait to finish a batch of these baked goodies all in a day.

The ingredient list is simple- flour, softened butter, brown sugar(adding granulated sugar gives that crunchy texture), homemade sweetened condensed milk (check it out how to make homemade sweetened condensed milk here), roughly chopped almond flakes.
Sugar, Adding granulated sugar really gives that crunchy texture to cookies. I used brown sugar but any granulated sugar can be added.

You can tie them in a treat bag and gift them to your friends. I think they will make a cute gift!😊

Step by step pictures and preparation on how to make eggless almond cookies!

Prep time: 10-15 minutes
Cooking time: 15 minutes
Resting time: 10 minutes
Cuisine: American
Yields: 12-15 cookies

Ingredients:

All Purpose Flour - 1&1/2 cups(250g)
Unsalted Butter - 3/4cup (150g, softened at room temperature)
Sweetened condensed milk - 1/2cup (100ml)
Brown Sugar - up to 1/4cup (30g, adjust according to your taste)
Vanila extract - 2 or 3 drops
Almond Flakes - 2tbsp (finely chop few almonds)
Almonds - 15-20 (halfed/whole)
Baking Powder - 1&1/2 tsp
Salt a pinch

Preparation:

1.) Preheat oven to 180 c / 360 F. Line a parchment paper / baking sheet on a baking tray.
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2.) Take a big mixing bowl, add the softened butter & sugar. Beat it well to get a creamy buttery mixture.
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3.) Add (sweetened condensed milk + vanilla extract) to the creamed butter and sugar mixture, mix well again.
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4.) Sift flour, add little flour+baking powder+salt and mix well. Now add some more flour and mix well again but do not over mix it. Just mix it until everything is combined. You will have an extremely soft and sticky dough.
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5.) Grease your clean hands with butter/ghee, take equal portions of the cookie dough, roll into a neat ball and flatten out in the centre and edges slightly. Place them on the baking sheet. Flatten all the balls and place them along on the baking sheet (you can try your desired shapes, kids always likes to eat different shapes). Now place an halfed/full almond on each cookie dough and gently press it down.
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6.) Bake at 180 C for 11-13 minutes or until the cookies are golden brown (if you want really crispy cookies, bake for 15 minutes).
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7.) Once baked, let them cool on a cooling rack until cool down completely and enjoy eating them with your loves ones.
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8.) Store in air tight container, stays fresh for up to 10 days.

Notes:

1.) Do not use too much sugar as the condensed milk itself is very sweet.
2.) If you want to freeze the dough, add it to the centre of a plastic wrap, wrap it tightly and freeze. To thaw, remove from wrap, warm in the microwave for 30 seconds and make cookies. Alternatively, if you don't have microwave- just let it thaw in the fridge overnight.
3.) Once they are baked, do not leave them on the same tray and transfer them to a cooling rack immediately, otherwise they will develop moisture underneath and makes cookies soft instead of crispy.

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