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Eggless Best Milk Cookies Without Baking Powder, Soda, Maida: Marbled Shortbread Cookies; Milk Powder Biscuits


Eggless milk cookies without baking powder or soda sound like magic to the ears, right? Living up to your expectations are these easy-to-please marble cookies that are a step further in my motto to experiment baking without baking powder.
crispy marbled shortbread cookies without baking powder or oda

These are crunchy,
These are crispy,
These are just apt for munching.
Whether you want a cookie to much,
Whether you want a cookie bomb crunch,
The milk marble bombs are going to be a hit.
What makes these marbled bombs stand out,
Is the addition of milk, powdered jaggery, and oats.
Baking without baking powder or soda,
Lends these cookie bombs an air of healthy yumminess.
Making these perfect for tea-time munching,
Or for delighting the kidoo and company :)
Any takers?

Well, without further ado, let's go to the colorful marble cookie recipe. As already mentioned, these eggless milk cookies are another addition to my baking without baking powder series.
best milk cookie recipe without baking powder, soda
milk powder cookies without baking powder or soda


marble cookie recipe cocoa powder


Did you know barley comprises more fiber than oats?
barley benefits

benefits of barley
I feel barley behaves similar to maida/all-purpose flour in my bakes, though I have never used refined flour. It's a maida look alike, but with all health benefits intact!



Ingredients for Best Milk Cookies
1 cup=240ml
1/4 cup-jaggery powder
1/4 cup-oatmeal/powdered oats
1/4 cup-barley flour/jau atta or whole wheat flour
1/4 cup-milk powder (I used sugarfree skimmed milk powder)
2 tbsp- ghee (solid)- make ghee in 5 minutes
2 tbsp- olive oil (or ghee/butter)
1 tbsp- milk
2 tbsp- cocoa powder

Milk Powder Cookies Recipe: How To Make Best Milk and Butter Cookies

Whisk ghee, oil, and sifted jaggery powder.
Here's the best jaggery powder for cookies.
Keep whisking until the buttered mixture looks creamy and pale.
Add 1 tbsp milk and whisk again until well incorporated.
Sift milk powder and mix gently.
Sift barley powder and mix gently.
Sift oatmeal and mix gently.
When making cookies, never ever knead the dough. Kneading results in gluten formation, which makes cookies chewy like rotis. We do not want our cookies to become chewy, so simply mix everything with a spoon, spatula, or hands. 
Divide the dough into two parts.
Add 2 tbsp cocoa powder in one part and mix well so that it is incorporated fully into the dough. DO NOT KNEAD.
Refrigerate the loose dough for 1 hour. I did not refrigerate, as I am used to working with loose cookie dough. 
Divide both types of dough into two parts again.
Make each part into a log. 
Place each log over the other, ensuring that the white part tops the cocoa one or vice versa.
Cut into small sizes. You may bake these at the moment in a preheated oven/convection/airfryer for 8-10 minutes at 160 degrees. I have made these in an airfryer and the cookies baked pretty quickly.
Keep an eyes on them after 8 minutes and then bake longer.
When you remove from the oven, they might be soft, but should crisp up pretty quickly.
Store the eggless milk cookies in an airtight container only upon cooling.
Munch on marbled shortbread cookies and gift these beauties to your kidoos.


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