Sweet almond, cardamom and nutmeg give these cookies their signature flavour. These feather-light cookies get their crispiness from a combination of semolina, butter and leavening agents. They’re a cross between the traditional Indian tea biscuit, Nankhatai and chewy, American-style cookies. The coming together of these flavours and textures is perfect for nibbling alongside your favourite hot drink. I love mine with Masala Chai.
Eggless cookies with semolina
Since my recipe for Chewy Almond Cookies is loosely based on Nankhatai, I like to add a small amount of coarse semolina for extra crispiness. Semolina, almonds and butter create the most beautiful aroma when they mingle and bake in the oven. Your whole home will smell like a bakery!
How to make eggless cookies
In any eggless cookie recipe, it is crucial to adjust the quantities of sugar, butter and flour to create a balance that produces favourable results. I have tested this eggless cookie recipe several times, adjusting the proportions as necessary. It’s worth noting that in the absence of eggs, the structure of the cookie is compromised, due to the lack of additional protein and emulsifiers. Ensuring the measurements are followed accurately is therefore, incredibly important. Always use a kitchen scale to weigh your ingredients out.
Eggless cookies dos and don’ts
Do stick to the measurements of core ingredients like flour, semolina, ground almonds, sugar, butter and raising agents. The flavourings can be tweaked according to the personal preference. Do ensure you chill the cookie dough for at least one hour before baking Don’t reduce the amount of sugar in this recipe Don’t reduce the amount of butter in this recipe
Can I make these Chewy Almond Cookies vegan?
I have not yet tested a vegan version of these cookies. Please note that if you make substitutions to this recipe in order to veganise it, the final texture and flavour of the cookies may be different to the original recipe.
Are these Chewy Almond Cookies gluten free?
These cookies are not gluten free, since they contain wheat flour and semolina. Feel free to experiment with gluten-free baking blends. I’d love to hear how they turn out for you.
Can I use other nuts in place of almonds?
Yes! You can replace the ground almonds in this recipe with ground pistachios, ground hazelnuts, ground walnuts or pecans. Peanuts would be just as delicious, too.
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Butter vs. ghee in eggless cookies
My preference is to use unsalted butter in my eggless cookie recipe. If you’d like to use ghee in your eggless cookies, there are a few things to bear in mind. Unlike butter, ghee has little to no water content, since the majority of the water and milk solids are removed (hence the name clarified butter). Therefore, ghee and butter are not directly interchangeable in baking. I much prefer the flavour of butter.
Find a recipe card for these Chewy Almond Cookies at the end of this post
How to make Chewy Almond Cookies: Step-by-Step
1. Cream together the butter, sugar and spices
2. Add the dry ingredients
3. Roll and chill
4. Press in nuts and bake
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Chewy Almond Cookies recipe
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If you like these, you’ll love my recipe for Eggless Gulab Jamun Cake
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Store the cookies in an airtight container for up to 1 week. Keep them in a cool, dry place. Do not refrigerate. You can also freeze the cookie dough for up to 6 months. You may need to bake the cookies in batches depending on the size of your baking trays.
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