The Baking Girl

Decadent. Eggless. Irresistible. 🍫✨ Try this no-fuss chocolate tart that melts in your mouth!

🍵 Eggless Matcha White Chocolate Cookies Recipe
✅ Ingredients :
All-purpose flour – 1 cup

White chocolate – 1/2 cup (chopped or chips)

Granulated sugar – 1/2 cup

Matcha powder – 1 tablespoon

Butter (softened, plant-based optional) – 1/3 cup

Applesauce – 1/4 cup (egg substitute)

Baking powder – 1/2 teaspoon

Salt – 1/4 teaspoon

🧁 Instructions:
1. Preheat & Prepare
Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone mat.

2. Cream Butter & Sugar
In a mixing bowl, beat butter and sugar together until light and fluffy (use a hand mixer or whisk).

3. Add Wet Ingredients
Mix in applesauce until fully incorporated.

4. Sift & Mix Dry Ingredients
In a separate bowl, sift together:

Gradually add dry ingredients to the wet mixture. Stir until a dough forms.

5. Fold in White Chocolate
Gently fold in white chocolate chunks or chips.

6. Scoop & Shape
Scoop out tablespoon-sized portions and roll into balls.

Place on the baking sheet, spaced about 2 inches apart. Flatten slightly with your palm or a spoon.

7. Bake
Bake for 10–12 minutes, or until edges are just set.

Cookies will be soft in the center —let them cool on the tray for 5 minutes before transferring to a wire rack.

🔥 Tips:
Chill dough for 15–20 minutes if it's too soft to handle.

Use ceremonial-grade matcha for a vibrant green colour and better flavour.

Recipe Alert

Eggless Whole Wheat Muffins

These muffins are light, wholesome, and surprisingly moist without eggs!

Ingredients:

Dry Ingredients:
1/2 cup (60g) whole wheat flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt (1/8 teaspoon)
2-3 tablespoons jaggery powder)

Optional add-ins: 1/4 cup chocolate chips, chopped nuts, or berries

Wet Ingredients:
1/4 cup (60ml) plain curd
2 tablespoons oil
1/2 teaspoon vanilla extract
1 tablespoon milk

Instructions:
Preheat Oven & Prepare Muffin Tin: Preheat your oven to 180 ∘
Line your muffin tin with paper liners or grease the cups well.
Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and sugar. If using, add your optional add-ins (chocolate chips, nuts, or berries) to the dry ingredients and toss to coat them. This helps prevent them from sinking to the bottom.
Combine Wet Ingredients: In a separate smaller bowl, whisk together the yogurt, oil, and vanilla extract until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a spatula or whisk, mix gently until just combined. Be careful not to overmix!
A few small lumps are okay. If the batter seems too thick, add the tablespoon of milk, a little at a time, until it reaches a thick but pourable consistency. Whole wheat flour can absorb liquid differently, so adjust as needed.
Fill Muffin Cups:
Bake: Bake for 20-25 minutes,
Cool: Let the muffins cool in the muffin tin for 5 minutes before transferring

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