Whole wheat oats jaggery cookies are healthy and flavorful eggless cookies that are the perfect accompaniment for a hot cup of coffee or chai.
This recipe is especially for all those who asked me to post eggless biscuits or cookies with jaggery.
About the recipe
I have used all wholesome ingredients to make these cookies, yet they taste like a delicious sweet treat.
After posting a recipe for Wheat Nankhatai and Ragi Nankhatai, I wanted to bake a cookie with oats. I also wanted to substitute sugar with jaggery to make it free of refined sugar, so I am sharing this cookie recipe that is both high in fiber and does not contain refined sugar.
Oatmeal wheat flour cookies are high in fiber content and low in calories compared to any regular sugar cookies.
These are also good candidates to add to your gift boxes (Mithai boxes) for Diwali, Christmas, Raksha Bandhan, and Thanksgiving. Because it is healthier and tastier than any store-bought cookies, you can add this to your kid's snack box.
The best part of this recipe is that only basic ingredients from the pantry are used, and cookies are ready in less than 30 minutes.
Ingredients
1 cup Instant oats
1 cup Whole wheat flour
¾ teaspoon Baking powder
¼ teaspoon Salt
1 teaspoon Cardamom powder
½ cup Butter, softened
¾ cup Jaggery
2 to 3 tablespoon Milk
¼ cup Cashews
How to make Wheat Oatmeal Jaggery Cookies
Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper and keep it aside.
Add all the dry ingredients to one bowl - flour, oats, baking powder, salt, and cardamom powder- and mix.
In another bowl, add butter and jaggery and beat until smooth and creamy. Check out the video here.
Add the dry ingredients to this and mix using a spatula. Then, add milk to bring everything together and mix using a spatula or electric beater.
Finally, add the cashews and mix well to form a dough ball.
Form lime-sized balls from the dough and flatten them to form a disk. Place it on a baking sheet 1 inch apart.
Bake in preheated oven for 20 minutes for chewy cookies and 24 minutes for crispier cookies.
Healthy whole wheat oats jaggery cookies are ready. Let them cool in wiore rack completely.
Pro Tips & Substitutes
- Instant oats or rolled oats can be used.
- Desi ghee (brown butter) can be substituted for regular butter.
- Jaggery can be substituted with light or dark brown sugar.
- I have added cardamom as we love its flavor. You can skip cardamom and add vanilla or cinnamon powder or add a combination of cardamom and saffron(Kesar).
- I have added cashews as they were readily available in my pantry. You can add any variety of chopped dried fruits & nuts.
While you are here, also check other holiday recipes.
FAQs
Oatmeal cookies are best for after-meal desserts, morning breakfasts, or even mid-day snacks. Serve this to kids with a cup of milk.
Once the cookies cool down completely, store them in an airtight container at room temperature. These cookies remain fresh for up to two weeks.
Video recipe
Check out the video recipe here!
Recipe card
Whole Wheat Oats Jaggery Cookies | Oats Wheat Nankhatai | Bakery Style Oats Atta Biscuits
Ingredients
- 1 cup Instant oats
- 1 cup Whole wheat flour
- ¾ tsp Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Cardamom powder
- ½ cup Butter, softened
- ¾ cup Jaggery
- 2 to 3 tablespoon MIlk
- ¼ cup Cashews
Instructions
- Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper and keep it aside.
- Add all the dry ingredients to one bowl - flour, oats, baking powder, salt, and cardamom powder- and mix.1 cup Whole wheat flour, ¾ teaspoon Baking powder, ¼ teaspoon Salt, 1 teaspoon Cardamom powder, 1 cup Instant oats
- In another bowl, add butter and jaggery and beat until smooth and creamy. Check out the video here.½ cup Butter, softened, ¾ cup Jaggery
- Add the dry ingredients to this and mix using a spatula. Then, add milk to bring everything together and mix using a spatula or electric beater.2 to 3 tablespoon MIlk
- Finally, add the cashews and mix well to form a dough ball.¼ cup Cashews
- Form lime-sized balls from the dough and flatten them to form a disk. Place it on a baking sheet 1 inch apart.
- Bake in preheated oven for 20 minutes for chewy cookies and 24 minutes for crispier cookies.
- Place them on a wire rack and let them cool completely. Store in air-tight container.
Notes
- Instant oats or rolled oats can be used.
- Desi ghee (brown butter) can be substituted for regular butter.
- Jaggery can be substituted with light or dark brown sugar.
- I have added cardamom as we love its flavor. You can skip cardamom and add vanilla or cinnamon powder or add a combination of cardamom and saffron(Kesar).
- I have added cashews as they were readily available in my pantry. You can add any variety of chopped dried fruits & nuts.
Nutrition
MJ
love that these are refined sugar free and eggless. So crunchy and yummy!