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 !

Sesame Seed Nankhatai


Sesame seeds are considered the oldest oilseed crop in the world. There are amazing health benefits of sesame seeds due to their nutritional content (Calcium, dietary fiber, Vitamin B6, Vitaman E) … Yes I know you are not here to read a wiki page on sesame seeds. So let’s get to the recipe 🙂

I have tasted sesame seed bread, tahini made with white sesame seed, special ladoos made during Sankranti, but I have never tried to include sesame seeds as part of cookies. The credit goes to Amrita Raichand from Mummy ka Magic. I recently saw her Makar Sankranti special episode and got inspired to try these cookies ! These cookies find a perfect place in your kid’s lunch box and go along with your evening chai as well !

Makes : Around 50-60 cookies


  • 1 cup white and black sesame seeds
  • 1 cup unsalted butter
  • 1 cup powdered sugar
  • 1 cup all purpose flour (maida)
  • 1/2 cup almonds (coarsely powdered)
  • 1/2 cup multigrain flour (You can skip this and add whole wheat flour or just use all purpose flour as well)
  • 1/4 cup full fat milk
  • 1 tsp baking powder


  • Place the butter outside for 5-10 minutes so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • Coarsely grind the almonds and keep aside
  • Sift the all purpose flour, wheat flour and baking powder and keep aside
  • I used the kitchen aid stand mixer for making the cookie batter
  • Blend sugar and butter until mixture is light and fluffy
  • Mix in spoonfuls of the flour mixture. At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed. Add the powdered almonds, the milk and mix well to form a dough.
  • The dough should be stiff enough to roll it into balls (almost like roti atta, a little less stiffer). If you find the dough to be very sticky, you can add a little extra flour. Let the dough rest for 30 minutes in the refrigerator
  • Preheat the oven to 350 degrees Fahrenheit for 10 minutes
  • Make 1 inch balls from the cookie dough and slightly flatten using your palm. Place on a cookie sheet and space them around 2 inches apart
  • Bake the cookies at 350 degrees Fahrenheit for around 20-25 minutes until they are golden brown
  • Cool on a cooling rack for a sufficient amount of time. The cookies will be crispy after sufficient cooling time

Enjoy the Nankhatai with hot tea or pack it in your little one’s lunch box 🙂

Eggless Granola cookies

WhatsApp Image 2018-06-12 at 12.43.06 PM

Try out these yummy eggless granola cookies – lots of nuts / dry fruits / oats packed into these cookies which almost gives it a taste of granola and hence the name Granola cookies. I stumbled on a recipe for lactation cookies for a friend : https://www.bellybelly.com.au/breastfeeding/lactation-cookies/. But I wanted to make an eggless cookies and I don’t get brewer’s yeast easily here – so I decided to adapt this recipe and pack it more dry fruits to make a granola cookie


  • 1 & 1/4 cup self raising flour
  • 1/2 cup butter (115 g butter – do not measure butter after it has melted )
  • 3/4 cup brown sugar
  • 2 tablespoons flaxseed meal  or powdered flaxseed
  • 1/2 cup thick yogurt
  • 2-3 tablespoons of water
  • 1/2 tsp vanilla extract (optional, for flavour)
  • 1 teaspoon cinnamon (optional, for flavour)
  • 1/2 teaspoon salt
  • 1 & 3/4 cups oats – organic, steel cut oats are best for you, but rolled oats are fine
    • Note: Steel cut oats should still look like rolled oats – do not use the powdered version of steel cut oats – the cookies will not turn out good. Steel cut oats should look like this
  • 3/4 cup of your favourite mixins ( chocolate chips, finely chopped almonds, cherries)
    • Note: Try to avoid raisins as they might turn very dark when baked


  • Pre-heat the oven to 160 degrees Fahrenheit
  • Mix 2 tbsp of flaxseed with 3 tbsp water and keep aside for at least 15-20 minutes
  • In a large mixing bowl or stand mixer, beat the butter and sugar until they are blended really well. You can use a stand mixer at medium speed, a hand blender or a spatula for the same. The end result should be a nice and fluffy mixture of butter and sugar
  • Add the curd and vanilla and mix well
  • Add the dry ingredients (apart from the oats and your additional ingredients) – self raising flour, cinnamon, salt and mix well
  • Stir in the oats and your additional ingredients. At this stage use a folding in movement – i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage. The cookie dough will be a little sticky but you should be able to drop it with a spoon or scoop onto a cookie sheet. If you find the cookie dough to be very sticky that it spreads itself when dropped on the cookie sheet, add an additional tbsp of flour or oats
  • Use a dessert spoon or a cookie scoop and drop the cookies on a lined or greased baking tray. Flatten them a little with your fingers or a spatula. Don’t squash them down too much
  • Bake one side for around 15-20 minutes at 160 degrees Celsius. If you like crispy cookies, you can turn them over and bake for an additional 5 minutes after one side of the cookie browns. Based on your oven settings, the cookies might get done in 10-12 minutes as well

Enjoy the cookies 🙂