Chocolate Wholewheat Jaggery Cookies

Eggless wholewheat Jaggery Cookies are incredible, they have the goodness of Ghee, Wholewheat (atta), and Jaggery. Good quality cocoa powder and roughly chopped dark chocolate add to the healthy cookies. These are so good that you can’t stop digging in and finishing the whole lot. These are healthy yet so delicious that you will be surprised to taste them. There is no compromise on taste, texture, or flavor. These are super quick and easy to make and the best part they are eggless. You can enjoy these cookies without worrying about the calories as they are healthy and made with a few kitchen staples. What makes them even better is a few tablespoons of malt powder known to us as Ovaltine or Horlicks. The malt powder adds a nice caramel malt taste to the cookies but it’s optional.


Chocolate whole wheat jaggery cookies can be a healthier alternative to traditional cookies for several reasons:

The use of whole wheat flour in the cookie is a healthy alternative as whole wheat has more fiber and nutrients than refined flour. Wholewheat flour has complex carbohydrates that release energy slowly leading to a more full feeling. Then the use of Jaggery which is a good substitute for sugar as it contains a natural sweetener made from sugarcane or palm sap. Jaggery is less processed than white sugar and retains some minerals like iron and antioxidants. It also has a lower glycemic index than refined sugar, meaning it has a milder impact on blood sugar levels.

Another reason these cookies are good for you is because they are made with dark chocolate. If dark chocolate is eaten in moderation it has antioxidants like flavonoids that are beneficial for heart health. Dark Chocolate is also a good source of compounds like theobromine and phenylethylamine which improve mood and reduce stress. Even cocoa powder (unsweetened cocoa powder) if good quality and alkalized (natural or Dutch processed) is rich in antioxidants which include flavonoids and polyphenols. These help combat oxidative stress in the body and protect cells from damage caused by free radicals. However, while cocoa powder itself can offer these potential health benefits, many commercial chocolate products are high in added sugars and unhealthy fats. To maximize the health benefits of cocoa, it’s best to choose unsweetened cocoa powder and incorporate it into a balanced diet.

These Chocolate whole wheat jaggery cookies are also eggless, eggless products have their own advantage and are suitable for vegetarians and vegans. It also eliminates concerns related to cholesterol and dietary restrictions some people have with eggs.

The most important reason these cookies are really good for you is because they are homemade and since they are homemade you control the quality of ingredients, portion size, and avoid additives and preservatives commonly found in store-bought cookies.

I am sure these reasons give you confidence to make these chocolate wholewheat jaggery cookies, even though these are healthy cookies eating them in moderation is always a good idea.

Ingredients used in chocolate wholewheat jaggery cookies

My chocolate wholewheat jaggery cookies are healthy for you as they are refined flour free, there is no refined sugar in them, and the best part is they are eggless. No butter, no maida, and no sugar. What can be better than that?

Wholewheat Flour – In these chocolate wholewheat jaggery cookies I have used wholewheat flour, It has an earthy nutty flavor that stands out in these cookies and makes them more delicious.

Jaggery – as mentioned above is good for you. I often use brown sugar and caster sugar together in my baked goods but this time I decided to use jaggery and I don’t regret it, the cookies don’t have refined sugar and the taste is on point.

Ghee – why would I use ghee for the same reason- it’s good for you. Ghee has healthy fats and is primarily composed of a high proportion of beneficial fatty acids, such as short-chain and medium-chain fatty acids. These fats are easier to digest and metabolize than some other forms of saturated fats.

Malt Powder – I used malt powder this powder gives the cookies a distinctively malty and toasty flavour which adds depth and complexity to the cookies making it hard to resist. Malt Powder contains compounds that lead to the umami taste sensation which is often described as salty and satisfying.



  1. Quality Ingredients: Use good quality ingredients – whole wheat flour, good cocoa powder (unsweetened), and pure jaggery for the best flavor and texture.
  2. Cocoa Powder: Use unsweetened cocoa powder to control the sweetness of the cookies and good quality cocoa powder will impart a richer chocolate flavor.
  3. Jaggery: Choose pure jaggery making sure it’s without additives. You can grate or finely chop whatever makes it easy to mix.

Texture and Flavor:

  1. Ghee: Using softened ghee will add richness and a pleasant flavor to the cookies. Make sure it’s at room temperature for easier mixing.
  2. Creaming: Cream the ghee with the jaggery until the mixture is light and fluffy. This incorporates air in the batter and makes the cookies slightly lighter.
  3. Liquid: If your cookie dough seems too dry, you can add a small amount of milk, and that will help you to bring the dough together.
  4. Rest the Dough: Make sure the cookie dough rests in the refrigerator for at least 30 minutes before baking. This helps the cookies hold their shape and prevents excessive spreading during baking.


  1. Preheat the Oven: Make sure your oven is properly preheated to the temperature specified. This helps in even baking.
  2. Cookie Size: Use a consistent amount of dough for each cookie to ensure they bake evenly. I use a weighing machine to weigh each cookie this helps in each cookie being the same weight and the baking time for each cookie is the same.
  3. Baking Time: Be cautious not to overbake the cookies, as they can become dry. Cookies continue to cook a bit after you take them out of the oven due to residual heat so a slightly underbaked cookie is better than an overbaked one.


  1. Cooling: Allow the cookies to cool on a wire rack after baking. This helps maintain their texture.
  2. Airtight Container: Store the cookies in an airtight container in the fridge to keep them fresh.

Equipment used to make chocolate wholewheat jaggery cookies

  1. Use a good quality hand mixer, it makes a difference.
  2. I use glass bowls that are oven and microwave-safe they are super easy to use and easy to clean up after you are done.
  3. I use silicon spatulas to mix everything up very handy to have around.
  4. Get a weighing machine for yourself It makes a lot of difference. Life is so much easier with a weighing machine, it’s inexpensive to buy and is a great gadget to have around the kitchen. Invest in it.
  5. A good wooden chopping board and a serrated knife.

More recipes you can check out on my blog

Here are a few similar recipes Wholewheat, Ragi Brownies, Gluten free Buckwheat Brownies, Chocolate Eggless Buckwheat Pancakes, Eggless Malted Milk Powder Chocolate Chip Cookies



  1. Preheat oven @180 degree Celsius, line two trays with baking paper and brush them with the ghee.
  2. Take a glass bowl and add the ghee and the jaggery give it a good whisk, add the vanilla essence, and mix till they are nicely combined.
  3. Now in a separate bowl add the wholewheat flour, cocoa powder, baking powder, baking soda, salt, and malt powder. Give it a good whisk and mix everything really well.
  4. Add this wholewheat flour mix in the ghee jaggery wet mix and give it a good good stir so that all your ingredients are incorporated well. Add your roughly chopped chocolate.
  5. Add milk to this mixture a few tablespoon at a time till you have a nice dough. Take a weighing machine and weigh each cookie and make sure it’s 80 gm. You will get 6 six cookies. Place these cookies on the prepared tray and let them rest in the fridge for 30 minutes.
  6. Once the 30 minutes are up, place the trays in the oven and bake for 17 to 18 minutes. By this time the cookies should have spread a little and the edges would have firmed up a little while the center would be very soft. Once baked take the cookies out and let them rest for 10 minutes on the tray and then pick them up and let them cool on the wire wrack. Once cooled Enjoy!
  7. Makes 6 cookies.



Hi I am Narsis known as Nari by all my friends I am a food blogger, home baker, food photographer who loves all things sweet. Welcome to my Kitchen, where I whip up everything sweet and indulgent.