Whole wheat chocolate chip cookies recipe: learn how to make chocolate chip cookies with whole wheat flour and jaggery or atta and gur a healthier alternative to regular chocolate chip cookies.
I prefer my cookies soft and fudgy, almost like brownies but still holding their cookie-shapes. This chocolate chip cookie recipe is not quite that but it’s definitely a super quick way to get a tray full of warm cookies in a jiffy. Ever since I made brownies with atta, I have been sold on the earthy nutty flavour atta brings to baked goods. So more than the health factor, I love the taste and texture when adding atta to cookies and cakes.
Jaggery (unrefined palm sugar) is very commonly used in traditional Indian desserts and sweets and even to add a bit of sweetness to savoury dishes like sambar and dal. It’s considered healthier than bleached white sugar but more than that, jaggery adds a depth of flavour that regular sugar can’t replicate and in baked goods, a bit of earthiness and nuttiness that I loved in the atta brownies recipe I baked up a few months ago.
These cookies are rustic, soft, and make for a great snack. I had a little bit of cookie dough leftover with no space on the baking sheet so I placed it in a greased ramekin and microwaved it for 45 seconds to see how it would turn out. The cookie made in microwave had crisp edges and a soft middle which we gladly munched on while waiting for the baked batch of cookies to get done. Recipe adapted from here.
I love baking cookies at home and don’t do enough of it but here are some of my favourites:
1 minute microwave cookie recipe
Torcetti cookies
Eggless chocolate chunk cookies
Spiral cookies
Eggless almond cardamom cookies
Whole Wheat Chocolate Chip Cookies
Ingredients
- 3/4 cup of whole wheat flour atta
- 1/3 tsp of baking powder
- A pinch of baking soda
- 1/4 tsp of salt
- 1/3 cup of melted butter see notes
- 1/4 cup of grated or powdered jaggery
- 1 egg
- 1/2 cup of chocolate chips
- 2 tsp of white sugar optional
- 2 drops of vanilla extract
Instructions
- Preheat oven to 350F / 180C
- Melt butter lightly in the microwave or warm bowl over the stove top. Measure out 1/3 cup after melting
- Add jaggery and white sugar (if using) to the melted butter and give it a good mix
- Now add the egg and vanilla and mix again. No need for any whisking or electric beaters, just mix with a spatula until well incorporated
- In a separate bowl, mix together the flour, baking powder, soda, and salt until everything is well combined. I just used a spoon for this
- Now add the dry ingredients to the wet ingredients and gently combine until no streaks of flour are visible
- Next, add the chocolate chips (I used chopped chocolate chunks) and fold them in
- You will get a fairly thick cookie dough. Shape them into smooth lemon-sized balls and place on a lined baking tray
- Place in pre-heated oven and bring the temperature down to 320F / 160C. Bake for 8 minutes until the cookie spreads slightly and the edges are a golden brown. If you feel they are not done, bake another 2 minutes but 10 minutes should be enough
- The centres may be a bit soft but the cookies will harden further on cooling so take them out even if you feel they are completely done at 10 minutes max
- Cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely
- Store in air tight containers for up to 3 days
Step by step pictures for making whole wheat chocolate chip cookies:
Place butter in a large microwaveable bowl.
Microwave on high heat for 15 seconds or until the butter has most melted but is not bubbling hot. It’s ok to have some pieces left like in the picture below.
I had to transfer the butter to a large bowl since I didn’t use a large enough one to start with but just use a large bowl for the butter so you can continue in the same bowl.
Add jaggery and sugar (if using) to the butter. White sugar helps cookies spread when baking which jaggery doesn’t do which is why I added some. Even then my cookies were quite chubby (which I like!). If you don’t want to use any white sugar, that’s fine too. Just press down the cookie balls gently before baking so they take a flatter shape.
Mix the sugars with the butter well and then add the egg and vanilla. Mix again with a spatula until well incorporated.
In a separate bowl, add the flour, salt, baking powder, and soda.
Mix thoroughly with a spoon or fork until you are sure everything is well combined.
Now add this dry mixture to the wet mixture.
Gently fold using a wooden spoon or spatula until you don’t see traces of flour anywhere on the dough (please ignore the traces on my spoon itself)
I chopped up some chocolate chunks for these cookies since I was out of chocolate chips. Really doesn’t matter as long as you figure out a way to get some chocolate into these cookies.
Add this to the cookie dough and gently fold in.
The dough is ready. It will be fairly thick.
Line a baking tray with butter paper or baking paper. Make lemon-sized balls of the dough and place about 3″ apart on the tray.
Place in the pre-heated oven (350F/180C) and bring down temperature to 320F/160C. I only needed about 8 minutes to get them a light golden brown. The centres are better left a bit soft since they continue to bake out of the oven too.
To bake whole wheat chocolate chip cookies in the microwave:
If you just want to bake a single-serve cookie, then check out my microwave chocolate chip cookie recipe below. This dough also works if you bake in the microwave though.
I greased a ramekin with some butter and pressed the dough lightly into it.
Bake for 45 seconds in high heat and check to see if it’s done. Since each microwave is different, you have to do some trial and error here.
At the end of 45 seconds, mine was perfect. Transfer to a plate to cool and dig in! Some vanilla ice cream on top of this would be perfect too.
Please share a comment below if you end up trying these wholewheat chocolate chip cookies. If you share a picture of your creation on my Facebook Page, I’d love to feature it there too.
For whole wheat chocolate chip cookies recipe in Hindi, Tamil, Malayalam, Urdu, Kannada, etc please use the Google translate button in the sidebar.
Hi There,
I also use your recipe to make Chocolate Chip cookies, before I was able to see the ingredients and quantities, however now I am not able to. can you please let me know the list of ingredients and their quantities.
Thank you.
sorry about that! all fixed now.
Will you pls also add a substitute of egg in the above recipe and for your other recipes along with the cup of measurement u use. Could you also mention the ml or gms pls just so that we don’t use wrong sized ones. Thanks a ton..
you can do a google search for egg substitutes. my 1 cup = 240ml
hey…. for cookies instead of egg what can I add and how much?
tried your eggless recipes came out great thanks
cheers
it’s harder to do eggless cookies. start with this recipe: https://www.cookingandme.com/2011/03/07/eggless-almond-cardamom-cookies-recipe/
Hi Nags,
I used to make these cookies following your recipe, and everyone always loved it. I wanted to make it today, but I can’t find the list of ingredients and the quantities. Where can I find this? and why has it been removed?
hi! not sure why you can’t see the recipe, it’s still there
Can i use nuts instead of chocolate chips
sure!
I tried this cookies and loved it….this is my first try with cookies. …I added jaggery syrup instead of jaggery powder to remove impurities…my cookies was soft and I didnt get that crunchiness. ..can you pls tell me why..remaining ingredients I followed as per your recipe…I have tried your whole wheat brownie and ummm it was great…yesterday I tried your egg lentil gravy which is totally a different one..Thanks for sharing 🙂 :):)
Super Easy and Super Tasty recepie!!!
My 9yr old daughter made these all by herself 🙂
that’s so sweet! thank you shanthi
Hi…how much cocoa powder will be used if we make wheat and jaggery chocolate cookies…?¿
if you plan to omit the chocolate chips, then add 2-3 tbsp unsweetened cocoa powder to the atta and proceed with recipe
Thank u so much…i tried it …super yum it was????????????????
thanks simran!
Great recipe. I wanted a recipe with atta, as that is the flour I had on hand. We really enjoyed these cookies. I substituted brown sugar and coconut oil, added a bit of cardamom, and sprinkled sugar on top. They were a little dense. Next time I will try with jaggery.
They do tend to be a bit denser than regular flour cookies but I love the nutty taste. Glad you tried and experimented with the recipe. Thank you for leaving a note 🙂
Amazing.. But we dont eat eggs.. So can this be made Eggless? Or any substitute for 1 egg in recipe..
you can either replace with flax seed powder or yogurt. Please Google for exact measurements