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!! You will definitely be hooked!!
125grams/ 1 cup whole wheat pastry flourIndian atta
43grams/ ¼ cup Rice Floursee notes
½teaspoonbaking powderNOT soda
⅓rd cup chocolate chip cookiesdivided
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.
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
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.