Healthy cookies in the true sense! These whole wheat chocolate chip cookies are eggless, refined sugar-free, and have no butter. They are filled with “better for you” ingredients instead. Lightly crisp and so chewy!! No need to pre-plan, wait or chill the dough . Ready under 30 minutes! Video included!
This Christmas offer Santa these healthier whole wheat chocolate chip cookies and I am sure he will appreciate it. My son wants me to hold a bake sale just to sell these chocolate chip cookies!!! He tells me ” I am not going to eat the boxed cookies again”!!! And I feel so proud of myself!! Blush!!!Blush!!!
I am not sorry for throwing some healthy stuff at you this holiday season! Healthy can be tasty and the proof is this Eggless Banana Bread that I posted a few days ago. Many of you tried it with great results. I got an amazing response asking for more such better goodies. So, here I am sharing the most amazing better version of the classic chocolate chip cookies. These cookies are chewy and yummy. The secret of its success lies in the ingredient list given below.
The magical ingredients to make better chocolate chip cookies
Each ingredient used is a better swap for the standard ones. It just makes these cookies less guilty in my opinion.
Ghee
I have grown up eating ghee every day in my diet. Yes, it is has saturated fat but it’s better than butter and many oils out there. Ghee is good for building strong bones, aids digestion, and relieves inflammation. So it is a good substitute for regular butter in this recipe without altering the taste. Read in-depth about the benefits of ghee here.
Whole Wheat Flour
Whole wheat pastry flour or the Indian atta is a better option than using maida. Don’t use the husky whole wheat flour.
Rice Flour
My secret to getting crispy-chewy cookies without eggs is to add a little rice flour to the cookie dough. As only whole wheat flour cookies tend to be dense, rice flour helps in making the cookies lighter, crisp and tender too.
Jaggery / Gur / Gud
When it comes to sweeteners, Jaggery has an upper hand over processed sugar. Regular refined sugar has empty calories, that is calories without any vitamins or minerals. But jaggery is full of nutrients that have a lot of health benefits. Jaggery has proven useful to improve anemia, boost immunity, and aid digestion. I Read more about jaggery benefits here. do not recommend using sugar-free options if you are baking for kids unless they are suggested by the pediatrician. If you bake often, then definitely use jaggery rather than processed sugar.
Flaxseed Meal
If you are following my recipes, you know by know how much I like flaxseeds also known as Alsi in Hindi. Flaxseed is a superfood that you should include in your daily diet. Honestly, I don’t miss a chance to use it, especially when I am baking. It is an excellent substitute for eggs and a must-have in my pantry. Flaxseeds are filled with omega 3 fatty acids and lots of fiber. Flaxseed meal is nothing but ground flaxseeds to a husky consistency. Just hydrate a tablespoon of flax meal with warm water and it is ready to use. If you are not impressed by it then read about its benefits here.
Dark chocolate
Dark chocolate or chocolate chips with 70 % or higher cocoa is considered to be good for you. It is filled with antioxidants, calcium, magnesium, fiber, and potassium. So a better swap for regular chocolate. Read more about how amazing it is here.
Vanilla
Always use good quality real vanilla extract. Please stay away from the artificial flavor. The real one is expensive but a little goes a long way. Remember flavors can make or break your final dish.
Baking Powder
Baking powder is needed in this cookie recipe to make it more tender and for a gentle lift. As we are not using all-purpose flour or eggs, the baking powder helps to make the cookies lighter. You can omit it if you are making super-thin crispy cookies.
Salt
A little goes a long way. Cookies without salt will definitely taste bland. So don’t forget to add salt to the cookie dough.
Important tips to make the best whole wheat chocolate chip cookies
- Please go through the entire post for tips. The recipe card with video, ingredient details, and steps are mentioned at the end of the post. So scroll down.
- I highly recommend kneading the dough gently with your fingers if it doesn’t come together with the spatula. Just try to put it together in a ball as shown in the video. Generally, the heat from your palm is enough to make the dough.
- Having said that, as different brands of flour may behave differently you may need to add extra liquid to the dough. If you have used different flour or made substitutions then you might require a little more moisture.
- Use thick and not melted ghee as shown in the video, if it’s hot in your part of the world then refrigerate ghee overnight to stiffen.
- So, start with just a teaspoon of ghee first. If you still feel that the dough isn’t coming together then add a teaspoon of water or milk and not more than a tablespoon.
- The cookies do not spread at all. It will just puff a bit. So, flatten the dough to the desired size and thickness before baking.
Possible additions and substitutes
- For best results, try to follow the recipe as-is without changing ingredients.
- You may swap jaggery with coconut sugar.
- Swap rice flour with arrowroot and not cornstarch. Adjust liquid accordingly to bring together the dough.
- I have used Sujata Whole wheat Sharbati flour.
- Please do not use the husky whole wheat flour found at American stores, use whole wheat pastry flour or Indian atta for this recipe.
- You may use a combination of vanilla and almond extract.
- Add chopped nuts to the cookie dough if desired.
- You may use semi-sweet or sugar-free chocolate chips.
When do you know that the cookie dough is ready?
You know the dough is ready when you can form small smooth balls and flatten them with very little or no cracks.
How to store baked whole wheat chocolate chip cookies?
- Cookies stay well in an airtight container for 5 days at room temperature.
- You can store it in the fridge for 8 days or
- individually wrapped in a freezer for 3 months.
Making cookie dough ahead of time
Refrigeration method
- You can make this dough and wrap twice in cling wrap, place it in an airtight container, and refrigerate it for two days.
- When you intend to bake it, simply take it out from the fridge an hour or two before baking.
- Proceed with the recipe by rolling and flattening the cookie balls.
- If the dough is not fully at room temperature it might take 1-2 minutes extra for the cookies to bake through.
Freezing cookie dough
Flatten the cookie dough in a big disc, wrap twice in cling wrap, place it in an airtight container or a freezer-safe ziplock bag and freeze it, for 3 months.
How to thaw and use the cookie dough?
Thaw at room temperature for a few hours or overnight in the fridge until easy to handle i.e easy enough to roll balls and flatten.
Common mistakes to avoid while making eggless cookies and solution
Not measuring ingredients correctly
- I am aware that not everyone has a weighing scale at home so I mention the measurements in cups and spoons.
- Use a USA standard cup size i.e 1 cup = 240 ml.
- Do not pack flour tightly in your cup. You should spoon the flour in the cup instead and then level off the top. This way your final cookies won’t be dense.
Over Kneading the dough
- Gently mix the dry ingredients to liquid in batches.
- Once mixed use your hands or spatula to knead the dough just until it has come together.
- Over kneading leads to tough cookies.
Over baking
- Yes, we all love golden brown cookies and guess what these cookies will have a beautiful brown color after baking because it has jaggery. Cookies always look underbaked when done, so don’t feel the need to overbake it.
- The cookies will be tender just out of the oven but firm up as they cool.
- You know cookies are done when they aren’t shiny on the top and the bottom is light brown.
- If you overbake the cookies, they will turn dry later.
- So, stick to the timings mentioned.
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Healthy bakes that you must try –
Vegan Banana Chocolate Muffins
Healthy Chocolate Zucchini Muffins
Eggless Whole Wheat Chocolate Chip Cookie Recipe
Eggless Whole Wheat Chocolate Chip Cookies
Ingredients
For Flaxseed Gel
- 3 tablespoons warm water
- 1 tablespoon Flaxseed meal Alsi powder
Other ingredients
- 94 grams / ½ cup Ghee
- 81 grams / ½ cup Powdered Jaggery see notes
- 1 teaspoon vanilla
- 125 grams / 1 cup whole wheat pastry flour Indian atta
- 43 grams / ¼ cup Rice Flour see notes
- ½ teaspoon baking powder NOT soda
- ½ teaspoon salt
- ⅓ rd cup chocolate chip cookies divided
Instructions
- Preheat the oven to 350 deg F/ 180 deg C for 15 minutes.
- Making flaxseed gel
- Warm water for 15 seconds in the microwave, stir in the flaxseed meal and let it rest for 5-7 minutes. It will gel and ready to use.
- Continuing with the recipe
- In a big bowl, cream the ghee, jaggery flax gel, and vanilla with a beater.
- You may use a sturdy spoon to mix everything vigorously.
- Once it is mixed well, add the flour in batches.
- Add in the baking powder and salt and mix well.
- The dough might look loo dry to mix with a beater.
- I highly suggest you use your hands to form a soft dough.
- The warmth from your hands is enough to make a smooth dough. It should be smooth enough to roll into balls and flatten. It should not be sticky.
- Add 1-2 teaspoon extra water only if the dough isn't coming together despite the warmth of your hands.
- Reserve 1 tablespoon chocolate chip to top the flattened cookie dough disc. Add the remaining chocolate chips and mix well to incorporate.
- Line a baking pan with parchment paper or Silpat.
- Scoop a lime size dough ball and roll between your palms and flatten to the desired size.
- Please note that these cookies do not spread in the oven at all so flatten them to the desired thickness.
- Place each cookie disc onto the baking tray. Top it with extra chocolate chips if desired.
- Bake thick cookies for 11-12 minutes and thin cookies for 9-10 minutes.
- Once done, take them out but do not touch them for a minute or two. The cookies will still be soft and look undone after baking. But they will firm up once cooled. You know that the cookies are done, when they are not shiny on the top anymore and lightly brown on the base
- Now transfer each cookie gently with an offset spatula on a cooling rack. Continue baking all other cookies.
- Enjoy them warm or cool them completely before storing them in an airtight container.
Step by Step video of the recipe -
Notes
- This recipe makes 14-16, 2" cookies or 30-32 mini cookies.
- Bake time for mini cookies is 6-7 minutes.
- I have tested this recipe multiple times and can assure you these are the best whole wheat cookies I have baked!
- These cookies are crispy the same day but will become soft and chewy the following day as it has jaggery and not white sugar.
- This healthy version of the cookie is approved by my kids, they just can't stop eating it.
- Cookies taste the best warmed up, so if desired pop in the microwave for 10-15 seconds and then eat.
Possible additions and substitutes
- For best results, try to follow the recipe as-is without changing ingredients.
- You may swap jaggery with coconut sugar.
- Swap rice flour with an equal amount of brown rice flour or 2 tablespoons arrowroot and not cornstarch. Adjust liquid accordingly to bring together the dough.
- I have used Sujata Whole wheat Sharbati flour.
- Please do not use the husky whole wheat flour found at American stores, use whole wheat pastry flour or Indian atta for this recipe.
- You may use a combination of vanilla and almond extract.
- Add chopped nuts to the cookie dough if desired.
- If you are grating jaggery from a block, just pack it in the cup and measure or crumble by hands.
- You may use semi-sweet or sugar-free chocolate chips.
Important tips to keep in mind
- I highly recommend kneading the dough gently with your fingers if it doesn’t come together with the spatula. Just try to put it together in a ball as shown in the video. Generally, the heat from your palm is enough to make the dough.
- Having said that, as different brands of flour may behave differently you may need to add extra liquid to the dough. If you have used different flour or made substitutions then you might require a little more moisture.
- So, start with just a teaspoon of ghee first. If you still feel that the dough isn’t coming together then add a teaspoon of water or milk and not more than a tablespoon.
- The cookies do not spread at all. It will just puff a bit. So, flatten the dough to the desired size and thickness before baking.
When do you know that the cookie dough is ready?
You know the dough is ready when you can form a smooth ball and flatten it with very little or no cracks.How to store eggless chocolate chip cookies?
- Cookies stay well in an airtight container for 5 days at room temperature.
- You can store it in the fridge for 8 days or
- individually wrapped in a freezer for 3 months.
Making cookie dough ahead of time
Refrigeration method
- You can make this dough and wrap twice in cling wrap, place it in an airtight container, and refrigerate it for two days.
- When you intend to bake it, simply take it out from the fridge an hour or two before baking.
- Proceed with the recipe by rolling and flattening the cookie balls.
- If the dough is not fully at room temperature it might take 1-2 minutes extra for the cookies to bake through.
Freezing cookie dough
Flatten the cookie dough in a big disc, wrap twice in cling wrap, place it in an airtight container or a freezer-safe ziplock bag and freeze it, for 3 months.How to thaw and use the cookie dough?
Thaw at room temperature for a few hours or overnight in the fridge until easy to handle i.e easy enough to roll balls and flatten. Then proceed with the baking. Looking for a regular eggless chocolate chip cookie recipe! I have got you covered! Want to indulge in some butter cookies, look here.Nutrition
🌟🌟Can i use vegetable oil instead of ghee?🌟
You can use butter, nut butter or vegan butter instead of ghee. I do not recommend oil in this recipe.
This is a keeper recipe! Loved it!!
Can I use jaggery powder.
Yes, you can. The cookies will be a bit chewy and not crunchy as jaggery behaves like brown sugar.
Awesome recipe Khushboo and very healthy too. My son loved it- he said ” these cookies are better than maida ones” . What else mumma wants to hear. Thanks a lot.
Hey Khushboo lovely recipe! Can I swap the ghee with coconut oil for a vegan version?
That is a very good question Jains. I think it should be fine, use stiff and not melted coconut oil. Test a cookie in the oven and see if it spreads a lot or else refrigerate the dough for 30 minutes before baking. Let me know how it goes.
Amazing taste Khushboo Kothari…kids loved the taste and texture. Very healthy and delicious.
I am glad your kids loved it Swapna, thank you for the great feedback!