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Banana Raisin and Chocolate Cookies Recipe

I have it for #breakfast and with the evening tea.





I was so excited when I picked this recipe to try at home. This one is inspired by Hebbars Kitchen (you can find the original recipe in this link). Since I am not a chocolate lover when it comes to desserts, I made a few changes in this recipe and replaced chocolate with banana and raisins. Although I ended up baking a few chocolate cookies as well.


The #recipe is simple and you can bake these in the oven as well as a pressure cooker. I will share with you the instructions for both scenarios. Let me know in the comments section below if you like it! Don't forget to follow and tag us on Instagram to get featured.


Ingredients - for 10 to 12 cookies


200 gm white flour

40 - 50 gms powdered sugar (you can make this in a blender)

50 - 60 gms refrigerated butter (lesser than original recipe as we are using banana)

15-20 green/black raisins

Half banana

1/8 teaspoon of baking powder

a pinch of salt


After baking 6 cookies with the above ingredients, I added 2 teaspoons of chocolate powder to the remaining dough for making chocolate cookies.


Instructions for preparing Dough


Mix all the ingredients in a bowl and make a dough. Avoid adding milk. The texture of butter and banana will easily help you in making the dough. If required, add 1 - 2 teaspoons only. Once the dough is ready, keep it in the fridge for about 20 - 30 minutes.


Instructions for Baking in Oven


Make smaller doughs and flatten them using hands.


Place the cookies on a baking tray over butter/parchment paper (6 at a time). Press them further using a fork or a spoon.


Bake at 150 degrees C for about 15 - 20 minutes and then at 180 degrees C for another 5 - 10 minutes. It should turn from light to dark brown color.


Instructions for Baking in Pressure Cooker


Coat the cooker surface with salt and place inside a steel/aluminum ring or a bowl to increase the height from the surface.


Cover the cooker and preheat at a medium to high flame for about 15 minutes (make sure to remove pressure regulator/whistle and sealing ring/rubber ring)


Make smaller doughs and flatten them using hands.


Place the cookies on an aluminum or a steel plate over a foil/butter paper. (3 to 4 at a time) Press them further using a fork or a spoon.


Now gently place the plate over ring/bowl inside the cooker. Cover and bake on a low to medium flame for 12 to 15 minutes or more, if required. It should turn from light to dark brown color.


Repeat the last 3 steps for the leftover dough.


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P.S. One healthy recipe I have on repeat.


STAY IN STYLE, STAY IN LOVE!



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