Whole Wheat Chocolate Chip Cookies Recipe – Jaggery & Atta

Last Updated on 6 months ago by Neha Deshmukh

Whole Wheat Chocolate Chip Cookies Recipe – Jaggery & Atta

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I’m so excited to share my go-to recipe for Whole Wheat Chocolate Chip Cookies, made with the goodness of atta (whole wheat flour) and a touch of traditional sweetness from jaggery. These aren’t just cookies; they’re a little piece of comfort, and I think you’ll absolutely love them!

Why You’ll Love This Recipe

These cookies are the perfect blend of wholesome and delicious. We’re swapping out refined flour for whole wheat, adding the unique caramel notes of jaggery, and of course, loading them up with chocolate chips! They’re easy to make, come together quickly, and are a fantastic treat for any time of day. Plus, knowing you’re enjoying something a little bit healthier makes it even sweeter, right?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• ¾ cup whole wheat flour (atta) – about 150g
• ⅓ tsp baking powder – about 1.5g
• A pinch of baking soda
• ¼ tsp salt – about 1.5g
• ⅓ cup melted butter – about 75g
• ¼ cup grated/powdered jaggery – about 50g
• 2 tsp white sugar – about 10g
• 1 egg
• 2 drops vanilla extract
• ½ cup chocolate chips – about 85g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Whole Wheat Flour (Atta) – A Healthier Base
Using atta gives these cookies a lovely nutty flavor and a slightly denser, chewier texture. It’s a fantastic way to sneak in some extra fiber.

Jaggery – The Traditional Sweetener
Jaggery adds a beautiful, complex sweetness that’s so much more interesting than refined sugar. I prefer using powdered jaggery as it blends in seamlessly, but grated works just fine too!

Butter – Choosing the Right Kind
I usually use unsalted butter so I can control the salt level. Make sure it’s melted but not hot – you don’t want to cook the egg when you add it!

Chocolate Chips – Options & Quality
Feel free to use your favorite kind of chocolate chips! Dark chocolate, milk chocolate, or even a mix – it’s all good. I find that good quality chocolate chips really shine through.

Vanilla Extract – Enhancing the Flavor
A little vanilla extract goes a long way in enhancing all the other flavors. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (180°C). This is important – a consistent temperature ensures even baking.
2. In a large bowl, melt the butter (in the microwave or on the stove) and mix in the jaggery and sugar. Give it a good whisk until everything is nicely combined.
3. Crack in the egg and add the vanilla extract. Mix everything together with a spatula until it’s smooth and creamy.
4. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
5. Now, gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Don’t overmix! You want to stop as soon as you can’t see any more streaks of flour.
6. Gently fold in the chocolate chips.
7. Shape the dough into lemon-sized balls (about 1.5 inches in diameter) and place them about 3 inches apart on a baking tray lined with parchment paper.
8. Bake at 320°F (160°C) for 8-10 minutes, or until the edges are golden brown. Keep a close eye on them – ovens vary!
9. Let the cookies cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft in the center.
• For chewier cookies, chill the dough for 30 minutes before baking.
• If you don’t have parchment paper, lightly grease the baking tray.

Variations

Vegan Adaptation
My friend Priya is vegan, and she swears by using a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) instead of the egg. It works beautifully!

Gluten-Free Adaptation
For a gluten-free version, use a good quality gluten-free all-purpose flour blend.

Spice Level Adjustment (Optional – Cinnamon/Cardamom)
I sometimes add a ¼ teaspoon of cinnamon or cardamom to the dry ingredients for a warm, fragrant twist. My grandmother always did this!

Festival Adaptations (Diwali/Christmas)
During Diwali, I like to add a sprinkle of chopped nuts like pistachios or almonds. For Christmas, a dash of orange zest is lovely.

Serving Suggestions

These cookies are amazing with a glass of cold milk, a cup of chai, or even just on their own! They’re perfect for an afternoon snack, a lunchbox treat, or a little something sweet after dinner.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. They might lose a little of their softness after that, but they’ll still be delicious!

FAQs

What is the best way to measure whole wheat flour (atta)?
The fluffiest way is to spoon the flour into your measuring cup and then level it off with a knife. Don’t pack it down!

Can I substitute jaggery with another sweetener?
Yes, you can! Brown sugar or maple syrup would be good substitutes, but the flavor will be slightly different.

Can I make these cookies ahead of time?
You can definitely make the dough ahead of time and store it in the fridge for up to 2 days. Just add a few extra minutes to the baking time.

How do I prevent the cookies from spreading too much?
Chilling the dough helps! Also, make sure your oven is properly preheated.

What’s the best way to store these cookies to keep them fresh?
An airtight container is key! Adding a slice of bread to the container can also help keep them soft.

Can I add nuts to this recipe?
Absolutely! About ½ cup of chopped nuts (walnuts, pecans, almonds) would be a lovely addition.