Whole Wheat Brookies

I was in a hurry to bake chocolate chip cookies for my cousin, and was left over with lot of whey water too. “Can I use this in baking a cookie”, I wondered. Well, the end result of the cookie experiment was a tasty choco chip cookie that tasted like a cookie and a brownie. Let’s get straight to the recipe now 🙂


  • 1 1/2 cup whole wheat flour
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 3/4 cup whey water 
  • 1/2 cup oil
  • 1 cup sugar
  • 1 tsp Vanilla Extract
  • 6 tbsp Unsalted Butter
  • 75 g chocolate chips
  • 1/4 cup cocoa powder
  • 50 g dark chocolate melted
  • 1/4 cup warm milk
  • 1 tsp instant coffee powder


  • Pre-heat the oven to 160 degrees Fahrenheit and line cookie sheets with parchment paper
  • Melt the dark chocolate in a microwave on low power for 1-2 minutes. Pour the warm milk over the melted chocolate and keep this mixture aside
  • In a large bowl, cream together the butter and sugar until light and fluffy
  • Add the whey water, oil, melted chocolate and blend well
  • Sift in the flour, cocoa powder, coffee powder, baking powder, and salt
  • Mix the flour mixture using a folding in movement, which means just mix in one direction
  • Fold in the chocolate chips evenly
  • Refrigerate the dough for 30 minutes
  • Scoop the dough onto a parchment paper-lined baking sheet. Leave enough gap between each cookie to rise
  • Bake for 15-20 minutes until the cookies brown well
  • Let it cool on a wire rack

Cookie cups filled with dark chocolate ganache

A few days back I came across a recipe for hot chocolate cookie mug on Tasty. As soon my son saw it he said we need to try this out Mom. I love baking cookie, I had never tried baking a cookie cup so thought why not. I followed the recipe from Tasty but made my version eggless and also used whole wheat flour. I try to avoid all purpose flour as much as possible except for cakes.

Now straight to the recipe instead of a mug I just made cookie cups and filled them with hot chocolate ganache. It’s super easy just try it out and you will simply fall in love with this new edible cup cookie.

My recipe is adapted from Tasty’s recipe for hot chocolate mugs : https://tasty.co/recipe/hot-chocolate-cookie-mugs


• ½ cup unsalted butter(115 g), room temperature

• ¾ cup light brown sugar(150 g), packed

• ¼ cup sugar(50 g)

• ¼ cup oil

• 180g dark chocolate melted

• 1 ¼ cups whole wheat flour

• ¼ cup cocoa powder(30 g)

• ½ teaspoon baking powder

• ¼ teaspoon sea salt

For the filling

– 150 g extra dark chocolate

– 1/4 cup full fat milk


• Preheat the oven to 375°F (190°C).

• In a large bowl, cream together the butter and sugars until light and fluffy

• Add the melted chocolate and oil and blend well

• Sift in the flour, cocoa powder, baking powder, and salt. Use a folding in movement at this stage , which means just mix in one direction

• Grease a muffin pan with butter and flour. Scoop out the cookie dough into each cup of the muffin pan

• Use your fingers to spread the dough evenly across the bottoms and the sides of the cups

• Bake for around 10 minutes, until the cookies have slightly puffed up. At this stage, use the back of a steel or wooden ladle to reshape to make a perfect cup. This is very important you need reshape while it is hot.

• For the filling: Melt 150 g of extra dark chocolate. Bring milk to a boil and pour over the warm melted chocolate and let sit for 1 minute, then stir until well combined and smooth

• Once it completely cools, use a knife to gently lift the cookie cups from the muffin tin so one side sticks up.

• Pour the filling into the cooled cookie cups. You can even decorate with nuts. I decorated it with some left over chocolate cookie. Let it set in fridge for a couple of hours

• Hope you enjoy the cookie cup 😊

Double Chocolate Chip Cookies

Enjoy these delicious and chocolate double chocolate cookies. This recipe is inspired from Tasty’s recipe for Vegan chocolate chip cookies :


1/2 cup sugar
3/4 cup brown sugar
1 teaspoon salt
1/2 cup oil
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups wheat flour
½ teaspoon baking soda
100 g dark chocolate and Belgian chocolate melted ( you can use any chocolate combination )
100 g chocolate chips


1. In a large bowl, whisk together the sugar, brown sugar, salt, and oil until combined
2. Add milk and vanilla and blend well until all sugar has dissolved and the batter is smooth
3. Fold in the flour and baking soda with a spatula
4. Fold in the meleted chocolate and chocolate chips evenly
5. Refrigerate the dough for 30 minutes
6. Preheat oven to 350°F (180°C)
7. Scoop the dough onto a parchment paper-lined baking sheet. Leave enough gap between each cookie to rise
8. Bake for 15-20 minutes until the cookies brown well
9. Let it cool on a wire rack

Store in air tight containers and enjoy 😊

Whole wheat ginger cookies

Christmas is soon approaching and it’s that time of the year when I love to enter my kitchen while something is baking with the holiday spice aroma. Ginger cookies are one of my go to cookies with a hot cup of tea. Do give a try and leave your feedback


Wheat flour – 200 g

Powdered sugar – 50 g

Baking powder – 1 tsp

Spice mix ( I used nutmeg, cinnamon, cloves ) – 1/2 tsp

Butter – 100 g

Ground ginger powder – 4 tsp

Caramel syrup – 3 tsp


  • Sieve the flour with baking powder, ginger powder and spice mix and keep aside
  • Preheat oven to 350 degrees Fahrenheit for 10 minutes
  • Beat the butter and sugar using a stand mixer or hand blender or a spatula until it’s nicely blended
  • Add spoonfuls of flour, caramel syrup and mix well to form a dough
  • If you find the mixture is too dry, add a little warm milk or water and mix it
  • This cookie dough will be slightly dry compared to other cookie doughs like sugar cookies or chocolate chip cookies, if you are able to gather a little dough and make a ball then you have reached the right consistency
  • Knead lightly form balls, flatten and place on a greased cookie sheet or a cookie sheet lined with parchment paper
  • Leave enough gap for the cookies to spread
  • Bake at 350 degrees Fahrenheit for 15-20 minutes until the cookies are golden brown
  • Once done cool the cookies on a wire rack

Enjoy these crisp ginger cookies with your Chai 😀

Whole wheat orange marmelade cookies

Lots of marmelade and wondering what to do! Well, whip up these delicious orange cookies and enjoy it with a cup of tea or coffee 🙂


  • Whole wheat flour – 2 cups
  • Unsalted butter – 1/4 cup
  • 1/2 cup sugar
  • 1/2 cup yogurt
  • 1/4 cup oil
  • 1/4 cup orange marmelade
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Orange zest from one orange plus 1/4 cup sugar


  • Grate the skin off the oranges and keep the zest aside
  • Grind the orange zest with 1/4 cup sugar in a mixer or blender and keep aside
  • Beat sugar and butter until frothy. Scrape down the sides of the bowl to prevent any sugar remaining in the bowl which is not incorporated. Add the orange zest, orange marmelade and mix well
  • Add the yogurt and oil and mix well
  • Add the dry ingredients – wheat flour, baking powder, baking soda and salt and mix well until the dough starts to come together . At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed
  • Press and flatten the dough with your hands to smooth and even out the dough. If the dough appears tough, you can knead the dough again in your food processor or stand mixer, until smooth
  • Line a cookie tray with parchment paper or grease well with butter
  • Divide the dough into small balls and flatten slightly
  • Bake in a preheated oven at 350 degrees Fahrenheit or 160 degrees Celsius for 10-15 minutes until the cookies are crisp and golden brown from the bottom and slightly golden from the top

Enjoy the cookies with hot tea 🙂 Store in an air tight container once the cookies cool down

Whole wheat apple cookies

I was looking for a way to make use of my juicy red apples and came across a recipe for Toffee Apple Cookies on tasty. The cookies used all purpose flour and eggs but I wanted to make mine using wheat flour and without eggs so started my experiment and tada the result was yummy apple cookies with the goodness of apples, whole wheat 😊


  • 1/4 cup milk
  • 1/4 cup oil
  • 3/4 cup brown sugar ( 180 g )
  • 1/2 cup unsalted butter ( 100 g) at room temperature
  • 2 cups whole wheat flour ( 250 g)
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 Apple medium size finely chopped
  • Chocolate chips dark, peanut butter or any flavor


  • Pre heat the oven to 180 degrees Celsius
  • Beat the sugar, butter, milk and oil either in a large bowl or in your stand mixer at medium speed until it is light and fluffy
  • Add spoonfuls of the flour, cinnamon powder, baking soda and fold into the butter sugar mixture
  • Add the apple pieces and blend it in the dough
  • The dough should be firm, but softer than your regular chapathi dough, it’s okay if it has a little moisture as these cookies are chewy
  • Using a cookie scoop drop the cookie dough onto a cookie sheet lined with parchment paper
  • Add the chocolate chips in the center of the cookies place one or two chocolate chips in the center
  • Bake for around 15-20 minutes until golden brown
  • Cool the cookies and then store in an air tight container

Masala biscuit

Baking cookies is my stress buster and I have been always baking sweet and sugary cookies. For a change I wanted to bake some savory and salty cookies, my Mother in law had also been suggesting the same for a while. Another big experiment I did was trying to bake these biscuits on a dosa tava and it turned out to be a big hit, and it gets done in less than 10 minutes. So are you ready to try out masala cookies ?

My recipe is inspired by Chef Chandri Bhat’s recipe for masala biscuit.


  • Whole wheat flour – 2 cups
  • Butter – 1/2 cup (115 g)
  • Powdered sugar – 1 tbsp
  • Salt – 2 tsp
  • Baking powder – 1/2 tsp
  • Buttermilk – 4 tbsp
  • Green chillies, 1 -2 or 2-3 depending on the spice level you wish, we used 1 as we wanted minimum spice
  • 1-2 sprigs of curry leaves
  • Ginger, 2 cm
  • A few coriander leaves
  • A few mint leaves (if you like mint flavour, else skip it)


  • Sift the flour with baking powder and keep aside
  • Grind the green chillies, ginger, curry leaves, coriander leaves and mint and make a coarse paste
  • Melt the butter for a minute in the microwave and keep aside
  • Mix the butter with sugar and salt until it blends well
  • Add the flour and baking powder mixture and mix well
  • Add the buttermilk, chilly-ginger-curry leaves-coriander-mint paste and knead well until it forms a smooth dough. The dough should not be very stiff, if it’s very stiff add a little more buttermilk
  • Preheat a greased dosa tava for at least 10 minutes
  • Turn the stove to a low flame when you are ready to place the cookies on it
  •  Shape the dough into a flat round shape using your hand and place it on the tava
  • Cook both sides until nicely brown
  • Once all the biscuits are done, switch off the tava and place all the biscuits on the tava. This will make them very crispy
  • Allow the biscuits to cool and them store them in an air tight container


Eggless Almond Chocolate Chip Cookies

Try these delicious chocolate chip cookies made with the goodness of ghee, almonds, milk and jaggery. This recipe is inspired by Tasty’s recipe of Browned butter chocolate chip cookie : https://tasty.co/compilation/vegan-browned-butter-chocolate-chip-cookies-and-vanilla-cashew-milk


  • 3 oz almonds, finely chopped
  • 1/2 cup melted ghee
  • 3/4 cup jaggery
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups self rising flour
  • 1 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips or chocolate chunks


  • Toast the almonds on medium flame for 5-7 minutes and keep aside
  • Sift the flour, mix the salt and keep aside
  • Combine the ghee, jaggery and sugar and microwave for 30 seconds until the sugar dissolves. Mix in the vanilla extract once you take the mixture out of the microwave
  • Sift the flour mixture with the wet ingredients and fold in using a spatula.  At this stage, make a dough using a cut and fold movement to add the flour and blend it with the rest of the batter. Make sure you do not over mix at this stage
  • Fold in the chocolate chips until evenly distributed
  • The batter should not be very runny, otherwise you will end up burning the cookies. If you feel the batter is too runny, add a few tbsp of flour to balance
  • Pre-heat an oven to 160 degrees Celsius or 350 degrees Fahrenheit for around 10 minutes
  • Line 2 cookies sheets with parchment paper
  • Scoop out around 1 Tbsp cookie dough onto your baking sheet and place them 2 inch apart. The cookie dough should be roughly the size of a ping pong ball
  • Bake for 18-20 minutes until the cookies look puffy, dry to touch and browned from top and around edges
  • Allow the cookies to cool on a cooling rack for 10-15 minutes

Store in an air tight cookie tin and enjoy these delicious cookies !

Chocolate Carrot Walnut Loaf

Enjoy this delicious chocolate carrot walnut loaf – an easy bread to whip up and a perfect snack for the lunch box too ! This recipe is adapted from Tarla Dalal’s recipe for chocolate carrot loaf – https://www.tarladalal.com/Chocolate-Carrot-Loaf-1927r


  • 2 tbsp cocoa powder
  • 3/4 cup grated carrot
  • 3/4 cup all purpose flour (maida)
  • 2 tbsp powdered sugar
  • 1/2 cup or 110 g butter
  • 1/2 cup condensed milk
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • A pinch of salt
  • 1/2 tsp vanilla essence
  • 2 tbsp honey
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped raisins


  • Melt the butter and keep it aside
  • Sift the flour with baking powder and baking soda and keep aside
  • Combine the dry ingredients – flour/soda mixture, sugar, cocoa powder
  • Add the melted butter, condensed milk and grated carrot into the flour mixture and mix well until well combined
  • Fold in the walnuts and raisins
  • Preheat the oven to 160 degrees Celsius
  • Grease a bread tin with butter at the bottom and sides. Lightly dust the tin with flour ( you can use a flour sifter for this purpose ), turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour
  • Greasing and dusting with flour is an important step, as it prevents the batter from sticking to the tin
  • Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven
  • Bake the bread for 40-50 minutes until the bread passes the following test :
  • Test by lightly touching the centre of bread when minimum cooking time is up. If no imprint is left, the bread is done
  • Pierce a fine skewer in the centre of the bread , if it comes out clean, it is done
  • Loosen the edges using a knife and invert the bread on a cooling rack
  • Cool the bread on a cooling rack for a sufficient amount of time before slicing

Slice the bread and enjoy along with your morning tea or coffee or pack it in your kids snack box !

Eggless Chocolate Cupcake Cake


After a long gap, I am back to posting again. Starting with a bang with an eggless chocolate cupcake cake. All the cupcakes are arranged to make a rectangular cake – this made it easy for the kids to just pluck one cupcake and eat it ! The recipe for the cupcake is inspired by Tasty Community’s recipe for vegan chocolate cupcake: https://tasty.co/recipe/vegan-chocolate-cupcakes-with-chocolate-frosting

I made 5 batches of the cupcakes to make a big rectangular cake ! Each batch makes 12 cupcakes. I also made 2-3 batches of the chocolate buttercream icing to cover the whole cake.


  • Powdered sugar – 1 cup
  • Refined oil – 1/4 cup
  • Cocoa powder, unsweetened – 1/2 cup
  • All purpose flour – 1 and 3/4 cup
  • Baking soda – 1 tsp
  • Baking powder – 1 tsp
  • Rock salt – 1/2 tsp
  • Vanilla extract – 1 tsp
  • Full cream milk – 1 cup
  • Chocolate chips or finely chopped chocolate – 1/2 cup

For the icing 

  • Unsalted butter – 1 cup
  • Cocoa powder – 1/2 cup
  • Powdered sugar – 2 cups
  • Vanilla extract – 1 tsp
  • Sprinkles / gems for decorating


  • Basic PreparationPreparing the Cake TinIf your muffin tin is new, wash well and wipe. After this, avoid washing the tin unless absolutely necessary. After use, just wipe and store
  • For the batter
  • I used a kitchen aid stand mixer for making my batter. You can use a blender or mix using a mixing bowl and spatula as well Sieve the flour with baking powder, baking soda and salt.  Sieve the cocoa powder and keep aside
    • Place the oil in a stand mixer or a large bowl, and gradually add sugar and continue beating until mixture is light and fluffy
    • Gently fold in the cocoa powder followed by the flour mixture. At this stage, make a smooth batter using a cut and fold movement to add the flour and blend it with the rest of the batter. Do not beat or stir at this stage as over-handling will make the cake tough in texture. If using your stand mixer use it in the lowest setting for a couple of minutes until everything is blended well
    • Mix in the vanilla essence and milk using a gentle folding in movement
    • Fold in the chocolate chips / chopped chocolate
  • Pouring the batter in the tinPreheat the oven at 350 degrees Fahrenheit for 10 minutes
    • Line the muffin tin with cupcake liners
    • Use an ice cream scoop to fill each muffin cup to about 2/3 of the way. The batter should fill up to 2/3 of the tin, leaving enough room for the cup cake to rise
    • Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven
  • Baking InstructionsBake at 350 degrees for approximately 25-30 minutes. This may vary depending on your oven settings
    • Bake immediately after mixing as close to the center of the oven as possible
    • Avoid opening the oven door for the first 20 minutes of baking
  • Testing CakeThe cupcake should pass the following tests :
      • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cupcake is done
      • Pierce a fine skewer in the centre of cupcake, if it comes out clean, it is done
  • Cooling the cakeBefore you attempt to remove the cupcake, let it cool on a cooling rack
  • Making the frostingIn a large bowl or using your stand mixer, cream the butter until it is smooth
    • Sift in half of the powdered sugar and continue to beat
    • Sift in the rest of the powdered sugar and beat again
    • Sift in the cocoa powder and vanilla essence and blend until it is smooth
  • Decorating the cakeLet your imagination at play and decorate the cupcakes as you wish to using the chocolate buttercream frosting, sprinkles and whatever you you would like to put on your cake
    • You can even use freshly cut fruits

Enjoy the yummy cake