Egg-free and refined sugar-free, these Jaggery Whole Wheat Crispy Cookies are my new favorite cookies to enjoy with my morning tea. They are easy to prepare at home with basic pantry ingredients.
I never go on a diet. I still believe in eating everything in moderation and then training. But at the beginning of this year, I had the idea to make January sugar free.
It had to do with the fact that I had way too many desserts in December and wanted to cut down on the sugar overdose. Since it was a new year, it just seemed like the right time to do it.
My rules weren’t very strict. I was only reducing the refined sugar. Unprocessed, natural sugars like jaggery, honey, and dates all worked for me. Of course, I didn’t have them every day, but they were okay when the sweet tooth did.
I have created my own set of rules. I know a lot of people are a lot stricter about this when doing sugar-free challenges, but for me, I chose to go with something that I could support and it seemed to work for me.
It’s actually okay, it’s almost the end of the month and I’ve been abstaining from processed sugar so far. The biggest challenge I faced was with cookies.
So I need a rusk or a crispy cookie (Indian cookie) with my morning chai. And no matter which brand I looked at in the Indian store, I couldn’t find a processed sugar free cookie.
I wasn’t trying to make something super healthy but just a cookie with simple ingredients and no refined sugar. But I didn’t find any!
Can you guess what I did to fix this problem? Of course, bake refined cookies without sugar at home! These Jaggery Whole Wheat Cookies turned out to be really crispy and delicious and went so well with my chai.
The best part? They are so easy to prepare with just a few simple ingredients like ghee and atta!
Whole Wheat Jaggery Cookies
✓ Crispy and crunchy cookies ideal for the cellar time
✓ egg free and easy to make
✓ based on atta (whole durum wheat flour)
✓ no refined sugar, sweetened with jaggery
✓ for weeks, stay well in an airtight container
Some of you may not be aware of the jaggery. It is unrefined sugar obtained from raw and concentrated sugar cane juice. Its very popular in India and other Asian countries and used in many desserts.
It is also known as “gur” in Hindi.
I tested this whole wheat jaggery cookie recipe twice to make them perfect. I was looking for a simple cookie, sweet with jaggery and crisp enough for my chai. The first batch I made didn’t turn out to be crisp.
More fat was needed. So for the next round I added more ghee and these turned out to be perfect. Also, it was important to filter the jaggery powder. It made a big difference in the final texture of the cookies.
How long to bake these cookies?
It will depend on how crunchy you want them!
I cook them for 18 minutes at 350 degrees F because I really like them crispy.
Bake for 15 to 16 minutes for a less crunchy cookie.
How to store these cookies
Let these whole wheat jaggery cookies cool completely after removing from the oven.
Once cooled, store in an airtight container. For at least 3 weeks, they should be good. I usually finish these before this time.
If you want to make these cookies and can’t get your hands on jaggery, use brown sugar instead. It should work. Even coconut sugar should do the trick.
Again, these are not super healthy cookies. But these are better than store bought ones. They have simple ingredients and no refined sugar. I know I will be doing another batch very soon!
1- In a large bowl, combine the atta (whole wheat flour), baking powder, cardamom powder, cinnamon powder and salt. Whisk to combine and set aside.
2- In another large bowl, filter the jaggery powder. Get rid of all the large particles.
3- Add the ghee to the sifted jaggery powder and mix with a whisk until smooth and fluffy.
4- Add the milk and mix. You can also perform these steps using a stand mixer.
5- Transfer the jaggery-ghee-milk mixture into the flour mixture and using your hands or a stand mixer, mix everything until it forms a paste. If the dough does not come together, you may need to add 1/2 tablespoon of milk or more.
6- Cover and for 10 to 15 minutes, let the dough rest.
7- Then roll the dough using a roller. Cut into 2-inch-diameter circles, about 1/4 inch thick. I have 28 such cookies.
8- Transfer the cookies to a baking sheet covered with parchment paper. Pierce with a fork and make a design on the top.
Bake at 350 F for 16 to 18 minutes or until crispy and dark golden brown in color. I bake for 18 minutes for super crispy cookies.
On a wire rack, let them cool completely and then store in an airtight container. Enjoy these whole wheat jaggery cookies with chai!