Whole Wheat and Jaggery Chocolate Chip Cookies with step by step photos | healthy chocolate chip cookies – “Chocolate chip cookies” – the moment we hear these words, we start craving for them. And once we start eating these, we cannot just stop with one.
About This Recipe
So what if we tell you that these are Healthy Chocolate Chip Cookies that you can enjoy guilt-free. These Chocolate Chip Cookies are – eggless, no refined sugar and no maida.
Ingredients
So what are the ingredients ? So, lets finish the suspense and tell you the ingredients for these healthy chocolate chip cookies –
– contains whole wheat flour
– jaggery
Yes, these are the healthy ingredients we have used and these cookies are perfect for a tea-time snack. So enjoy these eggless chocolate cookies prepared with wheat flour guilt free.
Step by Step Recipe
- In a bowl sift jaggery powder. This will ensure that there are no big lumps/pieces and we have even powdered jaggery while whisking.
- To it add salted butter (room temperature). Whisk well till light and fluffy.
- Once you notice that jaggery granules have melted, add vanilla essence and mix.
- Now to this – sift and add all the dry ingredients – wheat flour, corn flour, cocoa powder, baking powder and baking soda. Mix with a spatula.
- Now add chocolate chips and gradually add milk and knead into a dough. Dough should not be too sticky. Once you will start adding milk, you will notice mixture will start getting stiff. We have added 1 tablespoon milk. Still if you feel dough has become sticky, refrigerate it for 15-20 minutes.
- Grease baking tray with butter and line it with parchment paper.
- Take a small portion of dough (about 1 tablespoon), make a ball and flatten it lightly using your hand and place it on baking tray. Apply few chocolate chips in the centre and press lightly.
- You will get about 8 cookies.
- Bake the cookies at 160°C in a pre-heated oven (pre-heat for 160 degrees) for 15-20 mins or till you see cracks. Baking time depends on your Convection. We suggest you remain alert after 15 minutes. Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the cookies come to room temperature and then check. If it’s not crisp, then bake for a few more minutes.
- Cool the cookies on a cooling rack and store in an airtight container.
Tips & Tricks
- All ingredients should be at room temperature – This is the first rule of thumb in baking. Make sure all the ingredients you are using are at room temperature otherwise it will the texture of your final baked cookies.
- Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
- If you feel dough is too sticky, cling wrap / cover the dough and refrigerate for 20-30 minutes and then proceed.
- If you are using a Convection, then place lower grill rack and then put your baking tray on it.
- If using whole wheat flour for baking cookies, sift wheat flour through a very fine sieve.
Also, do have a look at other Eggless Baking recipes on the blog, like –
Multigrain Nankhatai
Eggless Checkerboard Cookies
Eggless Whole Wheat Cranberry Cookies Recipes
Eggless Gingerbread Cookies
Eggless Date and Walnut Cake
Eggless Orange Pound Cake
Eggless Banana Walnut Cake
Recipe Card
Whole Wheat and Jaggery Chocolate Chip Cookies | healthy chocolate chip cookies
These are Healthy Chocolate Chip Cookies that you can enjoy guilt-free. These Chocolate Chip Cookies are - eggless, no refined sugar and no maida. So what are the ingredients ? So, lets finish the suspense and tell you the ingredients for these healthy cookies - contains whole wheat flour & jaggery
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Ingredients (1 cup = 240 ml)
- ½ cup whole wheat flour/gehun ka atta
- ½ tablespoon corn flour/corn starch
- 1 tablespoon cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 tablespoon jaggery powder
- 2 tablespoon salted butter, room temperature (if using unsalted butter, add pinch of salt)
- ½ teaspoon vanilla essence
- 1 tablespoon chocolate chips + few more as a topping on cookies
- ½ - 1 tablespoon milk
Instructions
- In a bowl sift jaggery powder. This will ensure that there are no big lumps/pieces and we have even powdered jaggery while whisking.
- To it add salted butter (room temperature). Whisk well till light and fluffy. Once you notice that jaggery granules have melted, add vanilla essence and mix.
- Now to this – sift and add all the dry ingredients - wheat flour, corn flour, cocoa powder, baking powder and baking soda. Mix with a spatula.
- Now add chocolate chips and gradually add milk and knead into a dough. Dough should not be too sticky. Once you will start adding milk, you will notice mixture will start getting stiff. We have added 1 tablespoon milk. Still if you feel dough has become sticky, refrigerate it for 15-20 minutes.
- Grease baking tray with butter and line it with parchment paper.
- Take a small portion of dough (about 1 tablespoon), make a ball and flatten it lightly using your hand and place it on baking tray. Apply few chocolate chips in the centre and press lightly.
- You will get about 8 cookies.
- Bake the cookies at 160°C in a pre-heated oven (pre-heat for 160 degrees) for 15-20 mins or till you see cracks. Baking time depends on your Convection. We suggest you remain alert after 15 minutes. Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the cookies come to room temperature and then check. If it’s not crisp, then bake for a few more minutes.
- Cool the cookies on a cooling rack and store in an airtight container.
Video
Nutrition
Calories: 68kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 74mgPotassium: 37mgFiber: 1gSugar: 3gVitamin A: 87IUCalcium: 13mgIron: 1mg
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