Eggless Rose Cardamom Cookies Using Wheat Flour

Eggless Rose Cardamom Cookies using Whole Wheat / Whole Grain Flour is a healthy cookies and we enjoy it much as tea time snack or after school snack for kids in these couple of months. Yes these flavorful cookies are now in our pantry and waiting for

good sunlight to add some more pictures to this post will add few more better pictures in couple of days. Also I used its crumbs in two major cheesecake recipes as well. I already posted the one ie Rose Cardamom Cheesecake and yet to post Eggless Mango Cheesecake Recipe (planning to release on New Years Eve), can refer the picture in Tres Leches cake or in this video tutorial.

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How do you want your cookies?

Eggless Rose Cardamom Cookies are crispy and soft are you confused with this line? Well with the same recipe and slight change in leavening agents you can make crispy cookies and soft cookies. Yes this 2in1 cookie recipe going to teach you a lot.

Crispy Eggless Rose Cardamom Cookies

For crispier cookies roll the cookie dough to 1/8″ thin and also stick with the ingredients in the recipe card (ie use only baking soda – 3/4 cup for 2 cups wheat flour). If you roll thick then they are crispy outside but chewy inside. check the perfect dough consistency for crispy cookies at @3:30minutes in the video.

Soft Eggless Rose Cardamom Cookies

Melts in mouth soft brown sugar or jaggery cookies can be made from the same recipe just skip 1/4tsp baking soda from the recipe and replace it with 1/8tsp baking powder. So for 2 cups flour the leavening agents are 1/2tsp baking soda + 1/8tsp Baking Powder ( I use double acting baking powder). The dough can be stiff and tight with cracks or little gooey/loose/soft , unlike crispy cookie dough this can be of little soft dough.

My Christmas Bakes

Baking with Whole grain flour is quite challenging for beginners do feel free to use flours and sugar as per your wish. Will be posting few Whole grain healthy bakes for this Christmas and I may not get time to share in the social medias so if interested do check the below categories for my future baking recipes or for existing collections.

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Rose Flavor

Gulkand/Rose Petal Spread or Jam is available in market or else Rose flavor/essence can be used, I have provided the clear quantity in the ingredient list. For this recipe I used unfiltered homemade rose petals, do check the recipe HERE.

Whole Grain Wheat Flour

I always use whole grain flour in baking and cooking. If you are a beginner do mix half of regular wheat flour and whole grain flour for this recipe or 50:50 Wheat flour : All purpose flour. Whole grain flour has bran , germ and endosperm which is coarse in texture. you can use Whole Wheat Pastry Flour/Graham Flour for this recipe as well. The video clip has the wheat flour I use and it’s not a sponsor post though .

Unrefined Sugar

You might noticed nowadays I use unrefined sugar in most of my baking recipes nowadays and in specific Raw Cane Sugar or Coconut Sugar or Jaggery powder/Unrefined Brown Sugar. If I am posting any white sugar recipes, they may be old or done for someone who preferred so and don’t curse me please. I always use sugar in reduced quantity, which is accepted by my under 11 years old kiddos. But you can adjust with the mentioned sugar 1/3 cup plus 1-2 tbsp.

Eggless Rose Cardamom Cookies

These cookies are done several times yes the video proves it well. I made it all the time without adding egg , either the gulkand or molasses or milk acts well as a binding agent in cookies and they are the best egg replacer here. But if you like to add egg, do add 1 medium size egg for this recipe and either completely skip milk or use liquid ingredients as needed.

Baking Temperature

I use silicone mat and sometimes regular cookie pan laid with two layers of parchment paper to prevent cookies getting burn on bottom and edges. Bake thin cookies at 340F/170C for 1/8 inch cookies for 8-10 minutes. For soft thickly rolled cookies between 1/8-1/4″ do bake them at 350 F / 180 C and for 10-12 minutes.

Why chilling the dough is necessary?

There are several reasons but adding few priority reasons. First we cream the soft/room temperature butter so that it incorporates well with flour mixture. The prepared cookie dough when it gets chilled the butter gets firm and so its very easy to work with. It holds the shape when you design your cookies, it wont stick and you won’t get messy hands.

If you are making cookies especially for cheesecake crumbs there is another easy way to roll and bake the cookies. Do check it out HERE. Also do chill the shaped cookies before baking to retain its shape well , yes gooey uncooked cookies when exposed to heat/bake the butter in it melts so quick and the cookie spreads much. So chill them before baking.

Replacement for Chemical Agents

1 tsp Baking powder = 1/4 tsp Baking soda + 1/2 tsp Cream of Tartar OR (1 tsp Vinegar or 1.25 Lemon Juice) So for
2 tsp baking powder = 1/2 tsp Baking Soda + 1 tsp Cream of Tartar OR (2 tsp Vinegar or 2.5 tsp Lemon Juice )
Note 1 Tbsp = 3 tsp

Know about Ingredients

1. Baking Soda is a must to get thin and crispy eggless rose cardamom cookies.
2. Baking Soda spreads the cookies and at the same time it adds crispiness and brown color to the cookie.
3. Brown Sugar works well with soda also milk is slightly acidic so cookies work well with these two ingredients.
4. If lack of acidity in the cookie ingredients mentioned above then cream of tartar which is already present in the baking powder works as a charm.
5. I use unsalted butter with pinch of salt and if using salted butter do skip salt in the recipe.
6. Rose Flavor and cardamom pairs well and in case you don’t have cardamom powder do replace with vanilla extract.
7. For soft cookies a pinch of baking powder is necessary to get that puffy cookie texture like cake.
8. Baking powder helps to hold the shape of the cookies like the one with flower shaped cookies shown here.
9. Baking Powder helps to rise the cookies well.

Double-acting Vs Single-acting Baking Powder

Can use the exactly same amount of double-acting baking powder as you would single-acting baking powder. The difference between the two types of powder is their chemical composition and whether they produce the carbon dioxide gas bubbles that make your baked goods rise when the ingredients are mixed or when the product is heated in the oven. Both types of baking powder produce the same amount of gas, so they are equally effective as leavening agents. Single-acting baking powder reacts with a water-based ingredient to form bubbles as soon as the ingredients are mixed.

If you wait too long to bake your food or mix it too long these bubbles will escape and your food will fall flat. Double-acting baking powder produces some bubbles when the ingredients are mixed, but most of the rising occurs once heat is applied. This product is more reliable for home baking because it is harder to over beat the ingredients and the recipe is less susceptible to fail if you forgot to preheat your oven. Because it is practically fail safe, this is the type of baking powder most often found in stores. Source Chemistry.com,

Eggless Rose Cardamom Cookies Dough Preparation

• Keep the butter out from the refrigerator before start gathering the ingredients.
• Since the Jaggery / brown sugar I use is lumpy, I powdered it with a small portion of whole grain flour (Pic 1).
• Mix dry ingredients like flour, jaggery powder/brown sugar, baking soda & powder (if using), cardamom powder and salt in a mixing bowl and keep aside (Pic 2).

• Cream room temperature butter in another mixing bowl (Pic 3).
• If using any other sugar then do mix it with butter and cream well, either way works but cream the butter well (Pic 4) otherwise the cookies looks uneven after it gets baked.
• Now add flour mixture in batches to the creamed butter (Pic 5).
• For first batch don’t add any milk and still the cookie has to look crumble in texture.
• For the later batches or last batch of flour mixture do add tbsp of milk, rose syrup or gulkand/rose petal jam (Pic 6).

• Also the cookie dough slowly gets gorgeous jaggery color after gathering it (Pic 7).
• Note the picture 6 and video, till final addition of flour mixture the cookie dough looks crumble in texture (Pic 6).
• Stop using spatula or beater and using hand do gather to form a stiff dough (Pic 7).
• If you add too much milk then cookie expands and lose its shape.
• While gathering the mixture into dough if it cracks much (mild cracks are fine) and not holding the ball shape or log shape, do sprinkle drops of milk and don’t over work with the dough.
• Once it is done, roll as a log this is a convenient shape to get snack cookies or cheesecake crust cookies.
• Wrap the dough and refrigerate for 30 minutes to 1 hour or till it is firm (Pic 8) to slice.

How to Slice and Bake Eggless Rose Cardamom Cookies

• Once it is firm, unwrap (Pic 8) and slice then using sharp knife to 1/8″ thin cookies (Pic 9), can roll the dough (Pic 12) to thin and cut shapes as well (Pic 13&14).
• Too thick cookies won’t turn crisp so slice or roll accordingly.
• You can bake the sliced cookies as it is but kids insisted to shape so they used peda molds, fondant cutters and shaped it like shown in Pic 11.
• I will come up how to make stamp/design cookies in my next Whole Wheat Stamp Cookies recipe.
• Place them on a parchment paper laid cookie sheet or on silicone mat(Pic 9,11&15).

• Gather the trimmed cookie dough (Pic 14), again make into log or ball, freeze (for quick firming) or chill in refrigerator to firm then slice and shape till you done with all the dough.
• Chill the shaped dough until you work with the rest.
• Once done make sure you chill the shaped ones at least 15 minutes before bake (Pic 15).

• Now in preheated oven bake the shaped cookies (Pic 15) , do check the sub heading “Baking Temperature” to know more.
• For thin cookies bake at 340F/170C for 8-10 minutes or for thick cookies bake at 350 F/180 C for 10-12 minutes or until the sides turn light brown (Pic 16).
• Cool them on a wire rack and serve them with Hot Tea/Coffee…
• Store the remaining in an air tight container.

Eggless Rose Cardamom Cookies Ingredients

Whole Grain Wheat Flour – 2 Cups (I use king arthur, can replace 1/3cup with almond meal)
Unsalted Butter – 1/2 Cup
Cardamom Powder – 1tsp
Rose Petal Spread/Gulkand- 3 Tbsp
Or Rose Essence/Flavor – 1.5tsp
Molasses or Honey – 1 Tbsp (Optional)
Brown Sugar – 1/3-1/2 Cup
*Baking Soda – 1/2-3/4tsp (Refer Notes)
Milk – 2 or 3 Tbsp to gather the cookie dough
Optional chopped nuts to add on cookie dough or decorate
Salt – 1/4tsp

*1/8 inch rolled cookie dough yields thin and crispier cookies and only use 3/4tsp baking soda(can reduce a pinch) and the rest of ingredients remain the same (can use half white sugar, half all purpose flour for even crispier cookies). For soft cookies roll the dough between 1/8 to 1/4 inch and use both baking powder (double acting) 1/8tsp plus Baking Soda 1/2tsp (and it rises in height to 1/4 inch or little more after it gets baked).

Tips & Variations

1. Sugar mentioned here is for mild sweetness so you can increase another 2-4 tbsp as per your taste.
2. If the cookie dough becomes to soft and can’t hold shape while rolling then adjust with wheat flour.
3. So try to add minimal milk and knead a tight dough always otherwise the cookie expands much while baking.
4. But if it cracks more while rolling then do sprinkle milk and roll.
5. For me 1/2tsp baking soda for 2 cups of whole wheat flour works well to get crispy cookies.
6. The flour I use is coarse in texture because of wheat germ, kernels etc which is good to absorbs more water or moisture from the jaggery/brown sugar and butter.

Video Tutorial

Gulkand/Rose Flavored Recipes

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