These eggless coffee bean cookies are a perfect treat for all coffee lovers. Shaped as a coffee bean, these cookies not only look great but taste delicious. Your kitchen will be filled with the aroma of coffee and chocolate while baking these cookies. To make these cookies healthy, we have used whole wheat flour in this recipe.
Ingredients
- Coffee decoction – hot water + coffee powder
- unsalted butter
- powdered sugar
- whole wheat flour / gehun ka atta
- corn flour / corn starch
- cocoa powder
- baking powder
- pinch of salt
Step By Step Recipe
In a small bowl combine 2 teaspoon hot water and 1 teaspoon coffee powder. Mix well and let it cool down completely.
In a separate bowl, combine butter (room temperature) and sugar. Whisk well till light and fluffy and you notice that sugar granules have melted.
Now to this – sift and add all the dry ingredients – wheat flour, corn flour, cocoa powder, baking powder and salt. Mix everything well.
Now add the coffee mixture and mix till you are able to shape a ball. Do not knead too much.
Shape the prepared dough in a log shape and divide into 10 portions of 1 inch each. We are doing this step just to make sure we get even sized cookies.
Shape it into smooth (crack free) oval balls.
Make a gentle cut in the middle using a butter knife / any less sharp knife.
Line a baking tray with parchment paper. Place all the shaped cookies on the tray by leaving some gap in-between.
Bake the cookies at 160°C in a pre-heated oven (pre-heat for 160 degrees) for 15-20 mins. If you are using a Convection, then place lower grill rack and then put your baking tray on it.
Baking time depends on your Convection/OTG. We suggest you remain alert after 15 minutes. Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the cookies come to room temperature and then check. If it’s not crisp, then bake for a few more minutes.
Cool the cookies on a wire rack. Transfer cookies to an air tight container once they come to room temperature.
Tips & Tricks
- Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
- We have not added any essence. You can add vanilla/chocolate/coffee essence.
- Do not use hands much for kneading since butter will melt and dough will turn sticky.
- If you feel dough is too sticky, cling wrap / cover the dough and refrigerate for 20-30 minutes and then proceed. If you feel dough is dry, add little water.
- If you are using a Convection, then place lower grill rack and then put your baking tray on it.
Storage
Cool the cookies on a wire rack. Transfer cookies to an air tight container once they come to room temperature.
More Eggless Cookies Recipes
Recipe Card
Eggless Whole Wheat Coffee Bean Cookies
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Ingredients (1 cup = 240 ml)
- 2 teaspoon hot water
- 1 teaspoon coffee powder
- ¼ cup unsalted butter (50 grams) room temperature
- 2 tablespoon powdered sugar
- ½ cup whole wheat flour / gehun ka atta
- ½ tablespoon corn flour / corn starch
- 1 tablespoon cocoa powder
- â…› teaspoon baking powder
- pinch of salt
Instructions
- In a small bowl combine 2 teaspoon hot water and 1 teaspoon coffee powder. Mix well and let it cool down completely.
- In a separate bowl, combine butter (room temperature) and sugar. Whisk well till light and fluffy and you notice that sugar granules have melted.
- Now to this – sift and add all the dry ingredients – wheat flour, corn flour, cocoa powder, baking powder and salt. Mix everything well.
- Now add the coffee mixture and mix till you are able to shape a ball. Do not knead too much.
- Shape the prepared dough in a log shape and divide into 10 portions of 1 inch each. We are doing this step just to make sure we get even sized cookies.
- Shape it into smooth (crack free) oval balls.
- Make a gentle cut in the middle using a butter knife / any less sharp knife.
- Line a baking tray with parchment paper. Place all the shaped cookies on the tray by leaving some gap in-between.
- Bake the cookies at 160°C in a pre-heated oven (pre-heat for 160 degrees) for 15-20 mins. If you are using a Convection, then place lower grill rack and then put your baking tray on it.
- Baking time depends on your Convection/OTG. We suggest you remain alert after 15 minutes.
- Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the cookies come to room temperature and then check. If it’s not crisp, then bake for a few more minutes.
- Cool the cookies on a wire rack. Transfer cookies to an air tight container once they come to room temperature.
Video
Notes
- Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
- We have not added any essence. You can add vanilla/chocolate/coffee essence.
- Do not use hands much for kneading since butter will melt and dough will turn sticky.
- If you feel dough is too sticky, cling wrap / cover the dough and refrigerate for 20-30 minutes and then proceed. If you feel dough is dry, add little water.
- If you are using a Convection, then place lower grill rack and then put your baking tray on it.
I tried this… used all purpose flour instead of wheat flour…came out well.. thanks for sharing
Thank you for trying the recipe 🙂 Glad you liked it
Today I tried this cookies with Gehun Ka atta also…. It too got emptied fast!!!
Great 🙂 Thanks for sharing your feedback