Whole Wheat Jaggery Cookies Recipe – Easy Indian Oat Biscuits

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Jaggery Cookies Recipe – Easy Indian Oat Biscuits

Introduction

Oh, these cookies! They’re a little slice of my childhood, honestly. I remember my nani (grandmother) making something similar during Diwali, and the aroma would fill the entire house. This recipe is my take on those warm, comforting memories – a slightly healthier, everyday version using whole wheat and oats, but still packed with that incredible Indian spice flavour. They’re wonderfully crisp, subtly sweet, and perfect with a cup of chai. You’ll absolutely love them!

Why You’ll Love This Recipe

These aren’t your average cookies. They’re a delightful blend of textures and flavours, offering a healthier twist on a classic treat. They’re easy to make, require no fancy equipment, and are a fantastic way to introduce a little Indian flavour into your baking. Plus, the jaggery gives them a unique, caramel-like sweetness that’s just irresistible.

Ingredients

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

• 1 cup atta (whole wheat flour) – about 120g
• 1 cup rolled oats – about 80g
• ¾ teaspoon baking powder – about 3g
• ¾ teaspoon cardamom powder – about 2g
• ¾ teaspoon cinnamon powder – about 2g
• ¼ teaspoon salt – about 1.5g
• ½ cup unsalted butter, softened – 113g
• ¾ cup jaggery powder – about 150g
• 2-3 tablespoons milk – 30-45ml
• ¼ cup chopped nuts (walnuts, almonds, or pistachios work well) – about 30g

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Atta (Whole Wheat Flour) – A Traditional Indian Flour
Atta is the cornerstone of Indian baking. It gives these cookies a lovely, slightly nutty flavour and a wholesome texture. You can find it at most Indian grocery stores.

Rolled Oats – Benefits and Texture
I love adding rolled oats for a bit of chewiness and extra fibre. Quick-cooking oats will work in a pinch, but rolled oats give the best texture.

Jaggery – The Unrefined Sweetener & Regional Variations
Jaggery is unrefined cane sugar, and it’s so much more flavourful than regular sugar. It has a beautiful caramel-like taste. You can find it in block form (you’ll need to grate it) or as a powder. Different regions in India have different types of jaggery – some are darker and more molasses-y, others are lighter. Experiment and see what you like!

Spices – Cardamom & Cinnamon in Indian Baking
Cardamom and cinnamon are staples in Indian desserts. They add warmth and complexity to these cookies. Don’t skimp on them!

Unsalted Butter – Quality & Substitutions
Using good quality unsalted butter really makes a difference. If you only have salted butter, just reduce the salt in the recipe to a pinch. You can also substitute with vegan butter for a plant-based version.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the atta, rolled oats, baking powder, cardamom powder, cinnamon powder, and salt. Give it a good mix to ensure everything is evenly distributed.
3. If your jaggery is in block form, sift the jaggery powder to remove any lumps. Nobody wants crunchy cookies!
4. In a separate bowl (or using a stand mixer), cream together the softened butter and jaggery powder until light and fluffy. This usually takes about 2-3 minutes.
5. Add the milk, one tablespoon at a time, mixing until just incorporated. Don’t overmix!
6. Gradually add the dry ingredients to the wet ingredients, mixing until a sticky dough forms.
7. Gently fold in the chopped nuts.
8. Now, the fun part! Take about 35-40g of dough (roughly a tablespoon and a half) and roll it into a ball. Flatten it into a 2.5-inch disc. Repeat with the remaining dough.
9. Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
10. Bake for 18-22 minutes, or until golden brown and crisp. The baking time will depend on your oven and how crispy you like your cookies.

Finally, let them cool completely on a wire rack before storing. Trust me, the cooling time is worth it!

Expert Tips

• Don’t overwork the dough. Overmixing can result in tough cookies.
• For extra flavour, lightly toast the nuts before chopping them.
• If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative.
• Gluten-Free Adaptation (Using Gluten-Free Atta): Use gluten-free atta instead of regular atta. Bob’s Red Mill makes a good one.
• Spice Level Adjustment: Feel free to adjust the amount of cardamom and cinnamon to your liking. A pinch of nutmeg would also be lovely!
• Festival Adaptations (Diwali, Holi): Add a sprinkle of edible glitter for a festive touch during Diwali or Holi. My kids love that!

Serving Suggestions

These cookies are perfect on their own, but they’re even better with a cup of hot chai. They also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to a week. They also freeze well – just pop them in a freezer-safe bag or container for up to a month.

FAQs

What is the best way to store these cookies to keep them fresh?
An airtight container is key! This prevents them from drying out or becoming stale.

Can I use a different type of nut in this recipe?
Absolutely! Walnuts, almonds, pistachios, cashews – whatever you have on hand will work beautifully.

Can I make these cookies ahead of time?
You can definitely bake them a day or two in advance. Just store them in an airtight container.

What is jaggery, and can I substitute it with sugar?
Jaggery is unrefined cane sugar with a unique flavour. You can substitute with granulated sugar, but the flavour won’t be quite the same. Use the same amount.

How can I adjust the sweetness level of these cookies?
Reduce the amount of jaggery powder slightly. Start with ½ cup and taste the dough before baking.