Whole Wheat Jaggery Cookies
Jan 24, 2019, Updated May 07, 2023
Whole Wheat/Atta Cookies sweetened with jaggery and flavored with cardamom. These crispy eggless cookies are refined sugar free and great with coffee or chai!
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Eggless and free of refined sugar, these crispy Whole Wheat Jaggery Cookies are my new favorite cookies to enjoy with my morning chai. They are easy to make at home with basic pantry ingredients.
I never follow diets. I always believe in eating everything in moderation and then working out. But at the beginning of this year, I got into this idea of doing sugar free January.
It had to do with the fact that I had way too many desserts in December and I wanted to cut down on the sugar overdose. Since it was a new year, it just seemed like the right time to do it.
My rules weren’t very strict. I was only cutting down on refined sugar. The unprocessed and natural sugars like jaggery, honey, dates were all okay for me. Of course, I was not having these everyday but they were okay to have when the sweet cravings kicked it.
I made my own set of rules. I know a lot of people are way more strict on this when doing sugar free challenge but for me I chose to go for something which I could sustain and this seemed to work for me.
It’s all been okay actually, we are almost towards the end of the month and I have refrained from processed sugar so far. The biggest challenge that I faced was with cookies.
So I need a rusk or a crispy cookie (Indian style biscuit) with my morning chai. And no matter what brand I looked at the Indian store, I couldn’t find a biscuit without some processed sugar in it.
I wasn’t trying to find something super healthy but just a cookie made with simple ingredients and no refined sugar. But I couldn’t find any!
Can you guys guess what I did to fix that? Of course, bake some refined sugar free cookies at home! These Whole Wheat Jaggery Cookies turned out really crispy and yummy and went so well with my chai.
The best part? They are so easy to make with only few simple ingredients like ghee and atta!
Whole Wheat Jaggery Cookies
✓ crispy, crunchy cookies ideal for chai time
✓ eggless and easy to make
✓ made with atta (durum whole wheat flour)
✓ free of refined sugar, sweetened with jaggery
✓ stay well in an airtight container for weeks
Some of you might not be aware of jaggery. It is unrefined sugar obtained from raw, concentrated sugarcane juice. Its widely popular in India and other Asian countries and used in number of desserts.
It is also known as “gur” in Hindi.
I tested this whole wheat jaggery cookies recipe twice to get them perfect. I was looking for a simple cookie, sweetened with jaggery and crispy enough for my chai. The first batch that I made didn’t turn out crispy.
It needed more fat. So for the next round, I added more ghee and these turned out perfect. Also, it was important to sift the jaggery powder. It made a big difference to the final texture of the cookies.
How Long to Bake These Cookies?
It will depend on how crispy you want them!
I bake them for 18 minutes at 350 F degrees because I like them really crispy.
Bake for 15 to 16 minutes for a less crispy cookie.
How to Store These Cookies
Let these whole wheat jaggery cookies cool down completely once they are out of the oven.
Once cooled, store in an airtight container. They should be good for 3 weeks at least. I usually finish these before that time.
Substitute for Jaggery
If you want to make these cookies and can’t get hold of jaggery, use brown sugar in place. It should work. Even coconut sugar should be okay.
Again, these are not some super healthy cookies. But these are better than the store bought ones. They have simple ingredients and no refined sugar. I know I will be making another batch very soon!
Method
1- In a large bowl mix together atta (whole wheat flour), baking powder, cardamom powder, cinnamon powder and salt. Whisk to combine and set aside.
2- In another large bowl, sift the jaggery powder. Get rid of any large particles.
3- Add ghee to the sifted jaggery powder and mix using a whisk until combined and fluffy.
4- Add the milk and mix. You can also do these steps using a stand mixer.
5- Transfer the jaggery-ghee-milk mixture to the flour mix and using your hands or stand mixer, mix it all together until it forms a dough. If the dough isn’t coming together, you may need to add 1/2 tablespoon milk or so.
6- Cover and let the dough rest for 10 to 15 minutes.
7- Then roll the dough using a roller. Cut into circles of 2 inch diameter, around 1/4 inch thick. I got 28 such cookies.
8- Transfer cookies to baking sheet lined with parchment paper. Pierce with a fork and make a design on top.
Bake at 350 F for 16-18 minutes or until crisp and dark golden brown in color. I bake for 18 mins for super crispy cookies.
Let cool completely on a wire rack and then store in an airtight container. Enjoy these whole wheat jaggery cookies with chai!
If you’ve tried this Whole Wheat Jaggery Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Whole Wheat Jaggery Cookies
Ingredients
- 1.5 cups atta 195 grams, also know as durum whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon cinnamon powder
- pinch of salt
- 1/2 cup ghee/clarified butter 100 grams, in semi-solid form (not melted)
- 1/2 cup jaggery powder 64 grams, measured after sifting the jaggery powder
- 3 tablespoons milk 45 ml
Instructions
- Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix together atta (whole wheat flour), baking powder, cardamom powder, cinnamon powder and salt. Whisk to combine and set aside.
- In another large bowl, sift the jaggery powder. Get rid of any large particles.
- Add ghee to the sifted jaggery powder and mix using a whisk until combined and fluffy.Add the milk and mix. You can also do these steps using a stand mixer.
- Transfer the jaggery-ghee-milk mixture to the flour mix and using your hands or stand mixer, mix it all together until it forms a dough. If the dough isn’t coming together, you may need to add 1/2 tablespoon milk or so.
- Cover and let the dough rest for 10 to 15 minutes.
- Then roll the dough using a roller. Cut into circles of 2 inch diameter, around 1/4 inch thick. I got 28 such cookies.
- Transfer cookies to baking sheet lined with parchment paper. Pierce with a fork and make a design on top.
- Bake at 350 F for 16-18 minutes or until crisp and dark golden brown in color. I bake for 18 mins for super crispy cookies.
- Let cool completely on a wire rack and then store in an airtight container. Enjoy these whole wheat jaggery cookies with chai!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! Thanks for the recipe. Have a question! Would these work with gluten free flour mix?
Cheers,
hello, sorry this recipe hasn’t been tested with gluten-free flour so I can’t say.
Hi, this seems to be a great recipe. Can I use khapli wheat flour instead?
sorry what is khapli flour?
Hi Manali! Hope you are doing well! Just a quick question. Do we use both heating rods while baking these cookies or only the bottom rod? Thanks in advance!
Hi! Since I live in US, I use a traditional in-built oven. I guess it has both rods?
Were these cookies made in oven or microwave? If microwave, what temperature and time should be set for oven?
Hi Dhivya, they were baked in a traditional oven as mentioned in the recipe. I don’t have a microwave so I have no idea about baking these in a microwave.
While transferring to the baking tray cracks were being developed.
Otherwise the taste is awesome
Hi Manali,
Can we decorate them like normal sugar cookies?
What is the shelf life with or without decoration
TIA
you can decorate it. Without decoration these stay good for up tp 2 weeks. I am not sure about the shelf life after decoration.
Hi manali i tried this recipe it become very yummy 😋thansk for sharing your recipes ..can you make more video on you tube plse thansk agian
My cookies became soft.. I don’t know what went wrong
you didn’t bake them for long enough. every oven is different, please get a over thermometer and check your oven temperature setting.
Hi manali i tried this recipe .i don’t know why my cookies become very hard
either you over-baked the cookies or over worked the dough. Check your oven temperature settings using an oven thermometer
How much time
We need to
Preheat the oven ??
10-15 mins
Hello Manali,
Thanks for the recipe.
Just wanted to know if baking soda is needed here.
Your recipe doesnt mention it.
But will the cookie be light and crispy without baking soda and with just baking powder?
Regards,
Ashritha
hello baking soda is not mentioned because it’s not a part of the recipe. I have shared how I make it and most people who have tried these love them, it’s up to you if you want to modify it, feel free to do it.
Hello Manali,
Thanks so much for the quick reply.
Best regards,
Ashritha.
Hello Manali
Your web has problems
I tried so many times
Please check it
Hi Aruna, I am not sure what type of problems? Can you please tell me. Everything looks fine to me.
It comes out very crispy and tasty
Hello ma’am can I bake it on gas and how much tym will it take.
Sorry I don’t have any experience on baking on gas.
what can i use instead of ghee/butter?
can i use greek yoghurt, or buttermilk, instead of ghee and butter.
if so how many grams?
what other healthy options are there?
thanks
n
sorry I have not tested the recipe without ghee and butter. So I don’t know if those substitutes will work.
It was in my bucket list,since I made oats jaggery cookies using your recpie,😊.I tried it today ,it super awesome.I always like earthy flavour in cookies,will going to try out ragi ones soon.
Thanks for the recipe 😊
welcome Anjali
These were a lot of fun and easy to make! I played with the recipe a little, using oat milk, subbing 1/2c almond flour, adding 2 tbsp milled flax an 1/8 tsp of almond extract. We also scooped, rolled, and pressed the cookies with the bottom of a glass instead of rolling out. Added chopped pecans to the top, and stamped them with a little heart shape. This is a new favorite that I’ll be playing with a lot- thank you!
I tried these cookies today and I must tell you they were absolutely delicious. Making a bigger much bigger batch tomorrow. Thank you so much for your simple and amazing recipes.
This turned out excellent! I didn’t even have a cup measure!! I just used a random cup but stuck to similar ratios. I didn’t roll out the dough though, pinched it into balls and my kids shaped them. They weren’t cooked at 18 minutes in my oven I had to keep them in a couple more minutes.. turned out super crispy though..
Soo goodd! Especially with some raisins!
i don’t have enough butter??
I don’t know how can I help?
Hi,
The taste of the final cookie came out well but I couldn’t roll it the way you’ve done it at all. It kept breaking up. I just took a small portion and evened out between my ghee-greased-palms to the same specified thickness.
Can we use any of millet flours instead of whole wheat? Will it still come out well ?
please watch this video: https://www.youtube.com/watch?v=8xmq-kBuFmA
you have to keep pushing the dough together and then roll it, just needs some practice and using soft hands. And no I haven’t tested the recipe with millet flour so I cannot say. There is a ragi cookie recipe on the blog but even that doesn’t use 100% ragi flour https://www.cookwithmanali.com/ragi-cookies/
Looks yummy.. will try
Hello, This was my first baking experience and these cookies turned out to be awesome. Thanks a lot for the wonderful recipe!!
Is it okay to use melted butter in place of ghee.please let me know
no, melted butter can’t be used but you can use butter at room temperature, that’s okay!
Beautiful recipe, the only thing i adjusted was that i added only half wholewheat flour and the other half i blended some oats to make oat flour and used that as the other 100 grams.
I also replaced milk with almond milk and used 1 tsp pumpkin spices instead of cardamom and cinnamon, because i didnt have them but it was included in the pumpkin spices so win-win i guess hahaha. Also used 2 generous teaspoons of beekeeper honey instead of jaggery, but thats all.
Very tasty together with my wildly foraged teas!
glad you enjoyed it Jessica!
Hi Manali this turned out good in taste but hard..any advice to make the cookies softer?
Please check the oven temperature settings, looks like your oven runs hot and you over baked the cookies. You can’t make them soft now unfortunately.
Thank you so much. I followed the recipe and the dough turned out to be a bit too wet to roll out, so I added pinches of whole wheat flour to sorry it out and it went great. I also added some ginger in the beginning and some sesame on top and totally recommend it.
Why does my cookie turn out soft? I use jaggery n ghee.can you pls help?thankyou.
hmm it could be that you oven run less hot and so they needed more time. get an oven thermometer that will give you the exact temperature of your oven. These are very crispy cookies when baked for the specified time at the given temperature so I don’t see any other reason why they would be soft.
Can we use liquified jagger instead of powder?
that will increase the liquid component of the recipe and you might have to add more dry ingredients to compensate for it
Hi Manali – can you suggest an alternative to baking powder pls?
there’s no alternative, you can skip and see
I tried these today and they tasted really nice and crispy. Since rolling the dough was becoming cumbersome. I just took little balls and flattened them with my hand and forked a few holes in them. It came out awesome. Thank you for the lovely recipe.
Thanks for this Manali. This was my first attempt at baking a biscuit/ cookie and I was so sure I will mess it up since I don’t really bake at all. But they turned out just perfect! I did reduce ghee a little though it still was much; maybe because I used homemade cow ghee. I had added half cup more atta to keep the dough less moist. I used block jaggery and kneaded it in the dough. I wanted to make healthy biscuits and thanks to you, I found just the recipe I needed. Next time I will also try adding nuts and flaxseed powder 🙂
I tried these cookies and it turned out amazing.Thanks.
welcome!
Hello Manali, can olive oil work instead og ghee/butter .
no, stick to ghee or butter in semi-solid state. olive oil is liquid and that will change the ratio of wet to dry ingredients and I haven’t tested the recipe with oil.
Turned out great! I made then in a pan on gas stove (like we bake cake on stove). Took 20 mins on low flame and were awesome! Thanks for such great recipe!!
Could you please explain how you did that?thanks in advance ☺
can we bake it in kadhai?
no idea, I have never baked outside the oven. IF you have made cookies in kadhai then go for it
Was searching for a no maida- no sugar recipe for my toddler son and came across yours. It was perfect. We all loved it so much that I have made my second batch already!
Can I bake this without oven? In a cooker using salt as a base?
if you have experience baking in cooker, go for it. I don’t have any experience in baking without an oven.
Hi. How many ml is your 1 cup measure
1 cup = 240 ml
Thank you Manali. the dough cracks up when I roll it out. What can I do to avoid this? I added little milk to small portions and rolled out. Is there an easier way to prevent this?
this dough does crumble, so roll lightly and keep pressing the dough so that it stays together
love these cookies!
Thank you
I just made these and they turned out perfect. Such a quick snack and that too with good ingredients. I substituted whole wheat flour with multigrain flour and added brown sugar instead of jaggery. They are super crisp and my mom fell in love instantly. I just wish I could replace ghee with a lighter substitute.
I have liquified jaggery.. can I use that it does it have to be powdered jaggery.
can’t use liquid jaggery, that will change the ratio of wet to dry ingredients in the recipe. either powdered or if you have a block of jaggery, grate it and then use in the recipe
Hi Manali,
Looking forward to trying these cookies for my kid! Is there anything else that I can substitute the ghee with? Like vegetable oil or butter?
butter
Can I make ghee jaggery thing in eclectic mixer
sure, why not?
I kept cookie dough in scoops.. I thought it would flaten.. but didn’t..
I am not sure if I get you? you had to roll the dough and then cut into circles.
Hi the 350f is for OTG or Convection mode in microwave oven? 18 mins gone and it’s still only 80/ cooked otherwise an awesome recipe. Thx
350 F in a traditional oven. I have never baked in OTG or microwave so I can’t say how that works. looks like your oven settings might be off by few degrees hence they are not baked in the given time.
Hi Manali,
I made these today. They are awesome. Thanks!
glad to know!