Sesame Jaggery Chocolate Chip Cookies | Til Gur Cookies
Make the Lohri or Makar Sankranti Festival special by baking these amazing Sesame Jaggery Chocolate Chip Cookies, a version of the Indian festive Til Gur sweets. Made with whole wheat flour, jaggery powder and toasted sesame seeds, these are the soft baked winter special cookies!
Ingredients
- 1/2 cup Butter unsalted, softened
- 3/4 cup Jaggery powder
- 1 Egg
- 1 tsp Vanilla Extract
- 1 1/2 cup Whole Wheat Flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Pumpkin Pie Spice can substitute this with a pinch of either or all of - ground cardamom, ground nutmeg, ground cinnamon and ginger powder.
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/2 Tbsp Tahini (sesame seed paste) optional
- 2 1/2 Tbsp Toasted Sesame seeds
Instructions
- (Optional) If you don't already have the "Toasted" sesame seeds, then toast the sesame seeds in a skillet or pan on low medium flame till fragrant and light brown. Keep them aside for later use.
- Mix the butter and jaggery powder till everything is completely blended.
- Add in the egg and vanilla extract to the above and again mix everything together.
- Mix whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice and 2 tablespoon toasted sesame seeds to the wet mixture and swirl everything together to form an even cookie dough.
- Add in the chocolate chips and Tahini (sesame seed paste) to the cookie dough and mix again. Put the dough in the fridge for at least 30 minutes to an hour.
- Remove the cookie dough from the refrigerator. Line a baking tray with parchment paper. Preheat oven to 375 degree F. Take around 1 – 2 tablespoon of cookie dough in your hands, form a ball and flatten a little. Sprinkle all the cookies with the remaining (1/2 tablespoon) sesame seeds and pat them a little on top. I was able to make 15 cookies with the prepared dough.
- Bake the cookies for around 10-12 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine. Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
- The Healthy & Soft Sesame Jaggery Chocolate Chip Cookies are now ready to be served warm, or these can also be stored in an air-tight container for around a week.
Video
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 in place of jaggery powder. These alternatives provide healthier form of sweetener to the cookies. But, if none of these is available, you can even go ahead and use regular white sugar.
- Tahini – Feel free to skip adding Tahini (sesame seeds paste) in the recipe, it is completely optional.
- 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)
- To give the recipe a complete Lohri/Sankranti festive touch, you can completely skip adding the vanilla extract and chocolate chips (I have made a more kid-friendlier version of the Til Gur Cookie recipe by adding those).
- Also, feel free to double up the quantity of toasted sesame seeds and Tahini, for the extra sesame flavor kick in each bite of the cookie.
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!