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Eggless wholewheat chocolate chunk cookies (eggless wholewheat chocolate chunk cookie bars)

Eggless wholewheat chocolate chunk cookies or cookie bars!
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Ingredients
  

  • 135 grams of 1 cup wholewheat flour
  • 60 ml or 1/4 cup vegetable oil
  • 28 grams or 2 tablespoons unsalted butter at room temperature
  • 50 grams or 1/4 cup packed brown sugar
  • 50 grams or 1/4 cup granulated sugar
  • 1/2 tablespoon or 1 1/2 teaspoon vinegar
  • 1/4 teaspoon baking soda
  • 1/4 tsp baking powder
  • Pinch of salt
  • 2 tablespoons milk at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chunks or chips

Instructions
 

  • Preheat your oven to 180 C /350 F.
  • Line a cookie sheet with parchment or a 8 inch square pan with parchment (if making bars)
  • Using an electric mixer or wooden spoon, beat the oil, butter , salt , vanilla and sugars together until light and fluffy.
  • Add the milk, vinegar, baking soda and baking powder and beat until combined.
  • Stir in the flour .
  • Stir in the chocolate chips or chunks.
  • If making cookies, make balls of tablespoonfuls of cookie dough. They won't be smooth. Don't try to make them smooth or the cookies will be tough. Just bring together in a ball shape. Place the dough balls on the lined sheet with 2 inches gap between each.
  • If making cookie bars, press the dough into the bottom of the lined pan. The layer will be about quarter inch thick. Press down with a glass to flatten the dough evenly if required.
  • Bake at 180 C/ 350 F for 18 to 22 minutes for cookies and 20 to 25 minutes for bars until well browned.
  • Cool on pan for 5 minutes, then transfer to cooling rack.
  • Using a sharp knife, slice the cookie bars into desired sizes when still warm.
  • Let cool completely.

Notes

This recipe gives 24 to 30 cookies.
They can be stored in an airtight container for 5 days or so.
I used Aashirwad atta , safflower oil, cocoa craft dark chocolate, regular vinegar and full fat milk.
I bake my cookies in the middle rack with both top and bottom rods on.
If using a convection oven, turn the sheet front to back after about 10 minutes of baking.
My measuring cup is 240 ml