Eggless Chocolate Chip Cookies recipe using whole wheat and jaggery and without using any baking powder/soda is a healthy treat for everyone especially chocolate lovers.

These cookies are mildly sweet and taste extremely chocolatey as they are loaded with chocolate chips. Perfect to go with a cup of coffee.

Eggless Chocolate Chip Cookies


These cookies are my son, Siddharth’s favourite and his only complaint is that I bake in very little quantity. I myself keep picking one every now n then. These are really addictive! And the credit goes to chocolate chips.

These are soft from the inside and crispy from the edges and are really easy and quick to make.

Whole wheat Chocolate Chip Cookies

Using Different Ingredients

I have tried these cookies several times and thus tried out different combinations. No doubt, it is a simple recipe, but whenever I made these, I did a little change to see how does it affect the taste, texture, and crunch of the cookies.

Salted or Unsalted Butter:

Firstly, I have tried these chocolate chip cookies with salted as well as unsalted butter. Since we do add salt, therefore, no difference at all. The first time I tried with salted butter, I was apprehensive that these might taste saltier but I was wrong. So, feel free to add whatever butter you have.


Type Of Sugar:

Next was Boora sugar, brown sugar, and jaggery powder. Again not a noticeable difference and you can use whatever you have.

Whole wheat Cookies with different sweeteners

Chocolate chips Or Chopped Chocolate:

Both the cookies tasted good but I would prefer to use chopped chocolate. This is because when you chop the chocolate then along with the chocolate pieces you get some powdered chocolate which enhances the taste as well as the looks of the cookies.

Leavening Agents:


Mode Of Baking:

I have tried these cookies in an air fryer, conventional oven (OTG) as well as in microwave convection.  Of course, all three give superb results. It’s just that you need to understand your appliance fully then baking in it is easier and hassle-free. I have explained all the 3 modes below, choose whichever suits you the best. And, yes, you can make these cookies in kadhai also like any other cookies/crackers.

Whole wheat Cookies baking in different modes


How To Make 

Tip: While mixing, ensure that butter doesn’t melt. If it starts melting then keep it in the refrigerator for 15 to 20 minutes.


 Step By Step Recipe

creaming butter and jaggery

adding flour to the butter and jaggery mixture


Tip: Chocolate chips can be replaced with chopped chocolate

Adding choco chips


Gather into a dough


Form cookies

Baking cookies in air fryer

cooling on wire rack


Baking In Conventional Oven (OTG)


Baking In Kadhai

Refer to my Nan Khatai recipe for complete details.



Q) What is meant by Butter Should Be At Room Temperature?

You must have read it often almost with every recipe. Why is it so important? And what does it mean exactly?

Q) Why is it important that butter should be at room temperature?

It is important to use butter at room temperature so that it is able to trap air during the creaming process. At the time of baking, this trapped air expands and makes the baked goods fluffy. So, next time do not undermine the importance of using butter at room temperature. Read more here.


Q) Why the cookie dough should never be kneaded?

Always gather the dough and never knead it. This is because kneading gives rise to gluten which in turn makes the cookies chewy. And we want crisp cookies. Right? (Probably, this also gives the answer as to why we knead chapati dough to have soft chapatis)


Q) How Does the Cookie dough look like?

The dough should not be crumbly. Take very little dough in your hand, if you are able to form a crack-free ball by rolling between your palms then it’s fine.


Q) How long should I bake cookies in the oven?

Bake these cookies till the edges change colour and look cooked. Do not wait and bake till the cookies turn hard in the oven. When you take out the cookies from the oven they are actually soft and you may be tempted to bake for some more time. But just look at the base and edges, if they are golden brown then these are done. Actually, cookies get crunchy only after getting cooled.


Q) How to store these cookies?

Airtight container! Store cookies in an airtight container only after they are completely cooled. Even slightly warm cookies will get soft and soggy if stored when warm.


Q) Why corn flour is added here? Can I replace it with anything else?


Related Recipes


Let’s Connect

I hope you have liked this recipe for making whole wheat choco chips with jaggery and will surely try it out for your loved ones.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!


Whole Wheat Chocolate Chip Cookies

These cookies with jaggery and without using any leavening agents is a healthy treat for everyone especially chocolate lovers.
Prep Time 15 mins
Cook Time 15 mins
Course Indian
Cuisine Baked
Servings 16 Cookies


  • air fryer


My Cup Measures 240 ml

  • 1 Cup less 2 Tbsp Wheat Flour
  • 2 Tbsp Corn Flour or Rice Flour or Oatmeal
  • 60 g Butter Unsalted, At Room Temperature
  • 1 Tbsp Oil
  • 1/4 Cup 40 g Brown Sugar
  • 1 tsp Vanilla Essence
  • 2 to 4 Tbsp Milk At Room Temperature
  • 1/4 Cup Chocolate Chips
  • 1/4 tsp Salt


  • Sift wheat flour, cornflour and salt. Sifting incorporates air into the flour which makes the cookies light.
  • Beat butter, oil, vanilla essence, and jaggery powder for 3 to 4 minutes till the mix gets light and fluffy.
  • Add milk, just 2 tbsp, and mix so that milk is lo incorporated well in the butter mix.
  • Add flour into the butter mix in 2 or 3 batches mixing lightly after each addition.
  • Just bring the mix together with light hands without kneading.
  • If the mix is still too dry, add 1 or 2 tablespoon milk.
  • Reserve some chocolate chips for putting on the top and add the rest of these into the cookie mix
  • Mix lightly.
  • Start preheating the air fryer at 180 degrees C. Preheat it for 3 to 4 minutes. During this time, form cookies.
  • For this take little dough and flatten it a little by pressing between your palms.
  • Similarly, make all other cookies. You will get approximately 16 small size cookies.
  • Now, put some chocolate chips on each of the cookies and press lightly so that they stick there. (Along with the chocolate chips, I used the dust of it also which gave very nice look to the cookies)
  • Place all the cookies in the air fryer basket. You can keep close to each other as they will not spread much.
  • Reduce the temperature to 160 degrees and air-fry the cookies for 15 to 18 minutes.
  • After taking them out let them cool completely on a wire rack.


  1. Butter should be at room temperature.
  2. Skip salt if using salted butter.
  3. You can substitute chopped chocolate with choco chips.
  4. Initially add little milk only. Add more milk if required.
  5. After adding milk in the beaten butter-jaggery mix, it will be slightly difficult to mix as butter and milk will remain separate but after mixing for a minute it will be fine.
  6. Each oven/air fryer is different. So, keep an eye on the cookies 10 minutes onwards.
  7. Choco chips pressed on the top gives not only good taste but also improves the looks, so do not skip these.
Keyword Air Fryer Recipes, Chocolate Cookies

8 Responses

  1. Hi – Thank you for the recipe. Can you please let me know if it results in a crunchy or soft, chewy cookies? I am looking for the soft and chewy cookies.

      1. Hi Samira…tried these cookies today. Taste was awesome but the cookies were a little soft from outside aswell. I baked at 160 for almost 20 mins. Can you help me with the problem? What can I do for crunchier ones? TIA.

        1. Hi Chhaya, thanks for trying and sharing your feedback. As these cookies are without any baking powder/soda so we need to keep them thin or say flat. Then while baking they do raise little but overall they are thin only. So, please keep the thickness less and you will have crunchier cookies.

  2. 5 stars
    Hi, as always very yummy n tasty cookies, but I had made them plain without any chocochips as suggested by you increased sugar quantity, they turned out crispy also, and avoided cornflour n replaced rice flour in that place as suggested by you again👍☺️ thanks a lot for the crunchy , tasty n healthy cookies recipes

Leave a Reply

Your email address will not be published.

Recipe Rating