Eggless Crumble Cookies Recipe

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Eggless Crumble Cookies
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Ingredients
8
Count
Nutrition
520
Calories
Total time
70
Minutes
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Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp vanilla or 1 tsp almond extract
  • 1 tsp salt
  • 1/4 cup confectioners' sugar
  • 1/4 cup cocoa powder
  • 3 tbsp milk

Directions:

  1. Preheat oven to 350 degrees.
  2. Sift together salt, flour, and sugar. Add in melted butter and vanilla and mix. Process in food processor if possible. Mixture will be very dry and crumbly and look like ground almond.
  3. Line metal baking pans with aluminum foil. Grease heavily. Place a 2-inch round cookie cutter onto the sheet and press tightly to the pan. Scoop about 3 tablespoons of dough mixture into the center of the cookie cutter. Press very hard. Use the flat base of a glass to press if that's possible. Compress the mixture as much as possible, as if you're making a graham cracker crust for a tiny cheesecake. Once the pressing process is done, put your right hand on the cookie and secure it while having your left hand slowly twist the cookie cutter (right handed people may do it vice versa). Then gently remove it. If the cookie collapsed, its either you didn't press hard enough, or you didn't twist it well. Repeat these steps for each cookie.
  4. Once you're done, bake the cookies in preheated oven for 27-30 mins, or until the cookies are golden brown. They could have crack on them.
  5. While baking, make the chocolate icing if you choose to decorate your cookies. Mix sugar and cocoa together in a small bowl. (if you want colorful icing, replace the cocoa with more sugar and drip a few drops of food coloring). Now stir in the milk, one tablespoon at a time. Stir well after each addition. If all three tablespoons are added and the icing is still too thick for icing, add more milk (though I think 3 tbs is enough). Transfer to a piping bag and cut a very small hole at the tip.
  6. When cookies are ready, take them out of the oven and slightly cool them for 5 minutes Using a small knife or a rubber spatula, slowly lift the cookies from the very side. If you made it right, the cookies shouldn't crumble up OR stick to the foil. It should come off easily, and the cookies are very hard and solid.
  7. Ice the cookies right away to make drying the icing easier and faster. After the icing is dried, store cookies in an airtight container. The cookies are stackable.
  8. Yield is an estimate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 520.48 Kcal (2179 kJ)
Calories from fat 181.52 Kcal
% Daily Value*
Total Fat 20.17g 31%
Cholesterol 51.4mg 17%
Sodium 444.46mg 19%
Potassium 139.84mg 3%
Total Carbs 79.24g 26%
Sugars 41.64g 167%
Dietary Fiber 1.8g 7%
Protein 5.85g 12%
Vitamin A 0.2mg 8%
Iron 0.6mg 3%
Calcium 35.8mg 4%
Amount Per 100 g
Calories 417.08 Kcal (1746 kJ)
Calories from fat 145.46 Kcal
% Daily Value*
Total Fat 16.16g 31%
Cholesterol 41.19mg 17%
Sodium 356.16mg 19%
Potassium 112.06mg 3%
Total Carbs 63.5g 26%
Sugars 33.37g 167%
Dietary Fiber 1.44g 7%
Protein 4.68g 12%
Vitamin A 0.2mg 8%
Iron 0.5mg 3%
Calcium 28.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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