Chia gel - Since we are making eggless cookie we will use egg replacer equivalent to one egg. I am using chia gel. For that soak 1 tbsp of chia seeds in 3 tbsp of water for one hour. The chia seeds will become soft and sticky once they have absorbed the water.
Wash and wipe persimmon.
Chop persimmon into small pieces.
Put the chopped persimmon in the mixture jar and puree it.
Add soaked chia seeds along with water into the puree.
Blend them together till smooth.
Add ghee and blend them together till fluffy.
The wet ingredients are ready. Keep aside . (Be careful due to chia seed gel, the pulp will thicken and become jelly like consistency. Blend it again before using).
In a big mixing bowl take oats, maida, besan, baking powder, baking soda, salt, chai masala and saffron strands.
Mix them all well.
Add the prepared wet ingredients.
Mix them all gently with spoon. Add sultanas . I had forgot to add besan earlier with the dry ingredients and hence added in this step.
Add crushed walnuts. (you can also chop walnuts or any nuts of your choice).
Now with a help of spoon drop equal size batter keeping some distance on the baking paper lined in a baking tray.
Bake the cookies in a preheated oven at 180C for 12-15 minutes.
Remove the cookies and let them cool. The cookies are ready to serve. They are soft and has muffin consistency. They can be served plain or topped with chocolate ganache or powdered sugar. The cookies can stay for couple of days at room temperature or can be refrigerated for 8-10 days.
Enjoy the eggless persimmon soft cookies with a cup of tea or coffee..