Eggless Whole Wheat Oats Jaggery Cookies | Healthy No Maida Cookies

Craving cookies but want something healthy? These eggless whole wheat oats jaggery cookies are made with atta, rolled oats, and natural jaggery. No maida, no refined sugar. Crispy Cookies. Ready in 30 mins - perfect for teatime & kids tiffin!

INGREDIENTS

1 cup = 240ml | Makes 13-14 cookies

• 1 cup atta/whole wheat flour - 130 grams
• 1 cup rolled oats, old fashioned - 100 grams
• ¾ teaspoon baking powder
• ¾ teaspoon cardamom powder
• ¾ teaspoon cinnamon powder
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature - 113 grams
• ¾ cup jaggery powder, sifted - 96 grams
• 2-3 tablespoons milk - 30-45 ml
• ¼ cup chopped nuts - cashews + almonds

Important Notes:

1. Sift jaggery powder after measuring. Lumps make cookies hard.
2. Use old-fashioned rolled oats, not instant oats.
3. Butter must be room temperature, not melted.

INSTRUCTIONS

1. Prep: Preheat oven to 160°C. Line baking tray with parchment paper.
2. Mix dry ingredients: In a bowl, whisk atta, oats, baking powder, cardamom powder, cinnamon powder and salt. Set aside.
3. Sift jaggery: Sift powdered jaggery before using. This step is important for soft cookies - don't skip it.
4. Cream butter + jaggery: In mixing bowl, beat room temp butter + sifted jaggery with hand mixer for 2-3 mins till creamy.
5. Make dough: Add milk and mix. Add flour-oats mixture. Mix till combined. Fold in chopped nuts. Dough will be wet and sticky - that's okay.
6. Shape cookies: Take 35-40g dough portion. Roll into ball, then flatten to 2.5 inch circle between palms.
7. Bake: Arrange on baking sheet. Bake at 160°C for 18-20 mins till edges are golden. Centers will look soft but set as they cool.

STORAGE TIP

Cool completely, then store in airtight jar for 10 days. Don't overbake or cookies will turn hard.

Love healthy baking? Try my Whole Wheat Banana Bread next!