These Eggless Ragi Whole Wheat Chocolate Chunk Cookies bring together the best of both worlds—health and indulgence. Made with the goodness of ragi flour (finger millet) and whole wheat flour, they offer a nutty depth and wholesome bite, while jaggery adds a warm, caramel-like sweetness that pairs beautifully with chunks of rich dark chocolate.
There are no eggs, no refined sugar, and no maida (all-purpose flour), making them perfect for mindful eaters and little tummies alike. Whether you’re looking for a nutritious snack, a school tiffin treat, or just a cozy companion to your cup of chai or coffee, these cookies hit the sweet spot—literally and nutritionally.
About the Ingredients & Why They’re Used?
Whole Wheat Flour
Whole wheat flour adds a nutty, earthy flavor and a wholesome texture to the cookies. It’s rich in fiber and nutrients, making it a healthier alternative to refined flour (maida). It also gives structure to the cookies.
Ragi Flour (Finger Millet)
Ragi is a powerhouse of nutrition—rich in calcium, iron, and fiber. It brings a mild cocoa-like flavor and a soft, crumbly texture. It also makes the cookies more filling and suitable for those seeking gluten-free.
Baking Powder
This is a leavening agent that helps the cookies rise and spread slightly. It ensures the cookies aren’t too dense and gives them a lighter bite.
Baking Soda
Another leavening agent, baking soda works alongside jaggery (an acidic ingredient) to create a soft, slightly chewy texture. It also adds to the cookie’s color and subtle crispness on the edges.
Cornflour
Cornflour is added for tenderness. It softens the dough, prevents the cookies from becoming too hard, and helps achieve a melt-in-the-mouth texture.
Milk Powder
Milk powder enriches the flavor and gives a creamy depth. It also adds a hint of sweetness and helps with browning during baking.
Ghee (Melted and Cooled)
Ghee adds richness, and a slightly nutty aroma, and enhances the traditional Indian flavor profile. It keeps the cookies soft on the inside and slightly crisp on the outside. Since it’s a saturated fat, it also provides a satisfying mouthfeel.
Jaggery Powder (Sifted)
Jaggery is a natural sweetener loaded with minerals. It gives the cookies a warm, caramel-like sweetness and a deep golden color. Sifting it helps avoid lumps and ensures a smooth mixture.
Milk
Milk is used to bind the dough together since there are no eggs. It adds moisture and helps adjust the dough’s consistency without making it greasy or sticky.
Vanilla Extract
Vanilla balances the flavor of jaggery and ghee and enhances the overall aroma of the cookies. It’s subtle but important for depth.
Chocolate Chunks
Chocolate chunks melt into pockets of gooey goodness. They contrast beautifully with the earthy flours and balance the sweetness. Using chunks instead of chips gives a rustic, indulgent feel to each bite.
Want more yummy treats? Try our Wholewheat, Ragi Brownies – they’re soft, chocolatey, and healthy too!
Ingredients
Instructions
- Instructions
- Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.
- In a mixing bowl, combine ghee and jaggery. Mix until smooth and creamy.
- Add vanilla extract and stir well. Dry roast the ragi flour in a pan till its fragrant.
- In a separate bowl, whisk together the whole wheat flour, ragi flour, baking powder, baking soda, cornflour, and milk powder.
- Add dry ingredients to the wet mixture and mix gently.
- Gradually add milk, a tablespoon at a time, until the dough holds together. It should be soft but not sticky.
- Fold in the chocolate chunks.
- Scoop out portions of the dough, shape into balls, and slightly flatten them on the baking tray.
- Bake for 12–14 minutes, until the edges are set and the tops look just done. Don’t overbake—cookies firm up as they cool.
- Let them cool on the tray for 5 minutes, then transfer to a wire rack.
- ✅ Tips
- Sifting the jaggery ensures no lumps and smooth texture.
- Use good-quality chocolate chunks or chop up a dark chocolate bar.
- Add chopped nuts or seeds for extra texture and nutrition.
- Don’t skip roasting the ragi flour, on low flame till its fragrant. Don’t over roast as it might burn.
