Wheat Jaggery Cookies | Chocolate Chip Cookies
Fall in love with the most popular cookies, Whole Wheat Jaggery Cookies. These chocolate chip cookies are not only delicious, but also a healthy whole wheat no sugar cookies option too, as they are prepared with whole wheat flour and jaggery powder.
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The Inspiration
I have tried baking chocolate chip cookies many a times, but struggled with the ingredient proportions or the baking time for getting that perfect texture. Not too hard, not too soft. Melt in mouth, but still perfectly baked. The outer layer should be crisp, but not as crispy like we feel with the store brought ones. So many requirements for that one perfect cookie. LOL!!
Myra has been behind me these days to bake a batch of chocolate chip cookies, since I had promised her after we convinced her to avoid the cookies and biscuits aisle in the supermarket. I was not getting the time and this lingered on for few days. She has been reminding me to bake these from last two days, and today seemed to be the perfect day for the lovely bake.
I wanted to bake with white flour first, as I thought whole wheat might not give justice to the taste since I wanted the cookies to be as good as the store bought ones. But to my utter amazement, the cookies were baked to perfection. The texture, the flavor, everything in these cookies is to die for. I am glad that using whole wheat flour didn’t quite ruin the flavor, rather it enhanced it, along with giving it the kick of nutrition.
My home is a refined-sugar-free home now. At least we make sure not to buy the refined white sugar now. It’s been months that we have bought it. The health hazards of refined sugar is not a lesser known fact. Even the kids are aware of the harm that this can do to our bodies, no wonder refined sugar is called “Slow Poison”. I make sure to do all the bakes with healthy alternatives, especially Jaggery Powder.
I have used chocolate chips generously in this recipe. As apparent from my previous recipe posts, I am a big fan of Trader Joe’s products. And this particular recipe too uses Chocolate Chips (Trader Joe’s Semi-Sweet Chocolate Chips) from the same store. These lend a beautiful flavor to the cookies. Each bite into the cookie seems to be a perfection powerhouse.
How to make Healthy Whole Wheat Jaggery Cookies
- Mix the butter and the jaggery powder till the jaggery is completely blended with butter. Add in the egg to this mixture and then add vanilla essence and mix. The wet ingredients mixture is now ready.
- For the dry ingredients, mix in whole wheat flour, baking soda, baking powder and salt to the wet mixture. Finally add the chocolate chips and give it a good mix with hand. It is advisable to put the dough in the fridge for at least 5-10 minutes.
- Line a baking tray with parchment paper. Preheat oven at 375 degree F. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball and place on the baking tray. Bake the cookies for 10 minutes in the preheated oven. Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
- Healthy Chocolate Chip Cookies are ready!
Substitutions & Tips – Healthy Whole Wheat Cookies No Sugar
I was able to make 15 medium sized cookies with the prepared dough. Since I don’t use any mixer while making the dough, I prefer to create the dough using hands. While mixing the ingredients with hands, the dough can become a little gooey, since mixing by hands can loosen up the dough because of body heat. So, I prefer to put the dough in fridge for sometime, may be around 10-20 mins. This really helps in getting the dough back in shape. Using a whisk or spatula is an option, but the butter chunks while creating cookie dough should not be too soft.
The cookies were baked at 375 degree F for exactly 10 minutes. And these seemed little soft to touch while taking out from oven. But it is one thing to keep in mind that while taking out from oven, cookie should be a little soft from top. The cookies get their perfect texture and consistency once they are given standing time of at-least 5-10 minutes before storing them.
The chocolate chips seen on top of the cookies were a little gooey and were melting on touching them. For this, I had stored the cookies in the fridge for sometime, and then this problem was resolved, though having melt in mouth chocolatey cookies is an experience in itself, the kids definitely love licking the chocolatey fingers. LOL!!
Similar Recipes
Presenting my eighth recipe under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #8.
If you like this recipe, you can also try the eggless version of this recipe from the blog with these Whole Wheat Eggless Butterless Cookies.
Let’s get straight to the recipe now. Indulge in the best and most amazing healthy whole wheat refined sugar free chocolate chip cookies. Happy baking!!
Wheat Jaggery Cookies | Chocolate Chip Cookies
Ingredients
- 1/2 cup Butter unsalted
- 1 cup Jaggery powder Can be reduced to 3/4 cup for making less sweet cookies
- 1 Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups Whole wheat flour
- 1/2 tsp Baking soda
- 1/3 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Chocolate Chips Semi-Sweet
Instructions
- Preheat oven to 375 degree F.
- Meanwhile, mix the butter and the jaggery powder till the jaggery powder is completely blended with the butter. I prefer to mix by hand since I don't use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
- Add in the egg to this mixture and stir till all the ingredients are uniformly mixed.
- Now add vanilla essence to the above mixture. The wet ingredients mixture is now ready.
- For the dry ingredients, mix in whole wheat flour, baking soda, baking powder and salt to the wet mixture.
- Finally add the chocolate chips and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for around 5-10 minutes.
- Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball and place on the baking tray. I was able to make 15 cookies with the prepared dough.
- Bake the cookies for 10 minutes in the preheated oven.
- Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
- The classic chocolate chip cookies are now ready to be served warm or these can be stored in an air-tight container!! I refrigerated the cookies for around 15-20 minutes to stiffen up the gooey chocolate chips before storing them.
Notes
- Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour. If the cookie dough feels a little loose, add ~ 1/4th cup more of all-purpose flour.
- Sweetener – You can even use unrefined cane sugar or organic coconut sugar in place of jaggery powder. These alternatives provide healthier form of sweetener to the cookies.
- Egg – To make the recipe eggless, I would advise to replace the egg with either of these two options:
- Chia Seed Gel (Mix 1 Tbsp powdered Chia seeds with 3 Tbsp water, and let it soak for 5 minutes)
- Flax Seed Gel (Mix 1 Tbsp powdered Flax seeds with 3 Tbsp water, and let it soak for 5 minutes)
- Feel free to reduce jaggery powder to 3/4th cup for making less sweet cookies.
Whole Wheat Jaggery Chocolate Chip Cookies Method (Step-by-step with pictures)
- Preheat oven to 375 degree F. Meanwhile, mix the butter and the jaggery powder till the jaggery powder is completely blended with the butter. I prefer to mix by hand since I don’t use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
- Add in the egg to this mixture and stir till all the ingredients are uniformly mixed.
- Now add vanilla essence to the above mixture. The wet ingredients mixture is now ready.
- For the dry ingredients, mix in whole wheat flour, baking soda, baking powder and salt to the wet mixture.
- Finally add the chocolate chips and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for around 5-10 minutes.
- Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball and place on the baking tray. I was able to make 15 cookies with the prepared dough.
- Bake the cookies for 10 minutes in the preheated oven. Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes. I refrigerated the cookies for around 15-20 minutes to stiffen up the gooey chocolate chips before storing them.
The classic chocolate chip cookies are now ready to be served warm or these can be stored in an air-tight container!!
jyo
can I make this eggless
Kanwaldeep Kaur
Yes. You can try replacing the egg in the recipe with one mashed banana!! You can also use flaxseed gel or chia seed gel (1 tbsp flaxseed/chiaseed + 3 tbsp water).. Good luck 😊👍
Kerry
Hello kanwal…I tried to bake cookies many times but always failed..today I decided to try ur recipe n all win win…thanks for sharing this recipe..I will also try other recipes of urs..very well put off..bye take care n luv for myra
Kanwaldeep Kaur
That’s awesome Kerry!! I am so happy that my recipe did the justice. Do try out other recipes and let me know how they turn out 😊
Mallika
Hello! I had been looking for a recipe that uses whole wheat flour and jaggery, and found it here. So glad I stopped by. I tried this recipe and the results were amazing. My mother couldn’t tell it from the store bought ones. I have tried many recipes before but could never get that perfect texture of a cookie, crunchy yes soft. Thanks to you, now I got the perfect texture.
Kanwaldeep Kaur
Thank you so much Mallika. I am glad you liked the recipe. Really appreciate your feedback!
Mallika
Will try other recipes too. Will be very glad to be notified of all the healthy recipes that you post ❤
Kanwaldeep Kaur
Thanks once again Mallika. You can definitely subscribe to the blog using the subscription form on the blog. You will not miss any new post in future then 🙂
Sowmya
Hi looks interesting !! Is ur cup measure 250 or 200 ml ? Waiting to try this 😊
Kanwaldeep Kaur
Hi Sowmya. My cup measure is 235 ml. Do let me know how they turn out. Good luck 😊👍
nagalakshmi
can I make it in idly pan? if so kindly tell me how to do… waiting to do this for my son
Kanwaldeep Kaur
Hi nagalakshmi.. I have never tried any baking recipes in idly pan, so not sure how they will turn out.. I prefer to use a cookie tray in the oven!!
WhyToStop
This looks so good. Thanks for this easy recipe. A must try on the weekends..
Kanwaldeep Kaur
Thank you!! Do give it a try, trust me you won’t regret 😄😄
Muskan
Can I use sugar In place of jaggery ?
Kanwaldeep Kaur
Definitely Muskan 😊👍.. Just replace the same quantity!!
Deeksha Pathak
Myra is so lucky to have such a healthy mother. Wheat flour and Jaggery- you are one awesome Baker😘😊
Kanwaldeep Kaur
Thank you so much for your kind words 😊
writerbakes
Kanwaldeep,
Thank you for stopping by my blog and following.
These cookies look really good. My husband loves chocolate chip cookies so I make them all of the time. I like the idea of using “jaggery” or what I have is from Mexico called “piloncillo” because of the shape. I think they are similar.
I haven’t found the easiest way to grind it though. I’ve grated the cones, and chopped them (takes some work!). Any suggestions?
Kanwaldeep Kaur
Thank you for visiting my blog!! I generally use what is called “Shakkar” which is unrefined cane sugar in powdered form that I get in Indian store here in California, or I use jaggery powder, that too I get ready made from the Indian store. These are kind of dried up and I find them useful, especially for baking cookies!! Grating jaggery blocks leads to pretty moist powder, so I avoid that. It’s best if you can use some powdered unrefined cane sugar. Do let me know how it goes!! 😊