Eggless Lace Cookies

Vegetarian
Vegan
Gluten Free
Dairy Free
Eggless Lace Cookies
28 min.
23
87kcal

Suggestions


If you're on the lookout for a delightful and unique dessert that caters to a variety of dietary needs, look no further than these Eggless Lace Cookies. Perfect for those who are vegetarian, vegan, gluten-free, and dairy-free, these delicate cookies are a guilt-free indulgence that everyone can enjoy. With a mere 87 calories per cookie, they make for a light and sweet treat to satisfy your cravings.

These lace cookies boast a beautiful combination of flavors, with the subtle aromatic notes of rosewater enhancing the sweetness of light brown sugar and the delightful crunch of chopped pistachios. The texture is wonderfully unique, reminiscent of your favorite dosa batter, which sets them apart from traditional cookie recipes. They are easy to prepare, requiring just 28 minutes from start to finish, making them a perfect last-minute dessert or a sweet addition to any gathering.

Imagine serving these golden, lace-like cookies at your next get-together or enjoying them with a cup of tea! Not only will they impress your guests with their beautiful appearance, but they are also a great talking point, highlighting the versatility of vegan and gluten-free baking. Don’t miss out on the chance to create this irresistible recipe that’s sure to become a favorite in your household!

Ingredients

  • 0.5 cup plus 
  • cup brown sugar light
  • cup pistachios chopped
  • Tablespoon rosewater 
  • 0.3 Teaspoon salt 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • oven

Directions

  1. Preheat the oven to 375F/190C for 15 minutes.Lightly grease or line baking sheets with parchment paper.Sift the flour with the salt in a bowl and set aside.
  2. Combine the brown sugar, corn syrup and butter in a saucepan over medium heat.Bring to a boil, stirring occasionally.Boil for 30 seconds.
  3. Remove from the heat and stir into the flour mixture together with the chopped pistachios and rosewater. The batter will not be stiff like regular cookie dough. It will have the consistency of idli/dosa batter, so don’t worry.Drop the batter using a 1/2 tablespoon, 3 inches apart onto the baking sheets.
  4. Bake for 7-8 minutes, until the edges are lightly browned.Carefully remove the cookies from the baking sheets and store in an airtight container for up to 5 days.Allow to cool on the baking sheets.

Nutrition Facts

Calories87kcal
Protein4.73%
Fat23.75%
Carbs71.52%

Properties

Glycemic Index
1.61
Glycemic Load
1.25
Inflammation Score
-1
Nutrition Score
1.4086956511373%

Flavonoids

Cyanidin
0.39mg
Catechin
0.19mg
Epigallocatechin
0.11mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.02mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:87.38kcal
4.37%
Fat:2.44g
3.76%
Saturated Fat:0.3g
1.86%
Carbohydrates:16.55g
5.52%
Net Carbohydrates:16g
5.82%
Sugar:15.38g
17.09%
Cholesterol:0mg
0%
Sodium:32.6mg
1.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.1g
2.19%
Vitamin B6:0.09mg
4.74%
Copper:0.07mg
3.7%
Manganese:0.07mg
3.52%
Vitamin B1:0.05mg
3.39%
Phosphorus:26.59mg
2.66%
Fiber:0.55g
2.2%
Potassium:67.62mg
1.93%
Magnesium:7.41mg
1.85%
Iron:0.28mg
1.54%
Calcium:14.53mg
1.45%
Zinc:0.15mg
1.02%