Best Wholemeal Brownie Cookies


Eggless Wholemeal Brownie Cookies, are your answer to kids snackbox trysts. Crisp on the outside, brownie-ish on the inside, with fudgy chocolate oozing in between, its a pretty simple cookie, yet so good to make and treat people with. I always get request from my students and readers for eggless and healthy recipes. But if you know me well, i run away from eggless requests, but have been silently building courage to make something healthy and eggless, and ended up creating this gem.

This cookie doesn’t have a nice meringnue-ish brookie look on the outside, so not calling it one, but tastes equally good. But the best part about this recipe is, its totally fuss free, i have tried it with maida (all purpose flour), atta (wholewheat flour) , a mix of oats and ragi (finger millet), and a mix or atta and oats, the texture differs but the base as as chocolaty divine as it should be! Oh i have also tried it with ghee instead of butter 😀 yes, why leave an opportunity.

Dont wait for anything, go for it, funk it in a hot glass of milk, or just stuff up yourself with it in a snack break, and thank me later, or just thank urself for creating this beauty! Off to the recipe. 


  • 1/2 cup Whole wheat flour / atta
  • 2 tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup unsalted butter
  • 1/4 cup light brown sugar 
  • 1 tbsp yogurt
  • 1/2 tsp vanilla extract
  • 1/2 cup roughly cgopped dark white chocolate / chips


  1. Preheat the over at 160C for atleast 10 minutes.
  2. Line a baking sheet with silicone pad or parchment paper, and keep aside.
  3. Take the wholewheat flour, cocoa powder, baking powder, salt in a bowl, and whisk thoroughly with a whisk to mix completely.
  4. In another bowl, take the soft butter, sugar and vanilla essence, and whisk till it turns light and well incorporated.
  5. Add the yogurt to it, and mix well.
  6. Add the dry ingredients mix, with a spatula, and finally add the chocolate pieces.
  7. If the dough looks too soft and sticky, keep it in the freezer for 15-20 minutes, and you are good.
  8. Take 1-2 tbsp of the mixture, and roll it into a ball with your palm, flatten it a little, and place it on the prepared sheet.
  9. Arrange them a few inches apart, i like shaping them round and flattening a little, if you like rough looking cookies, no need to shape.
  10. Bake for 12-15 minutes depending on your oven, it will look done on the corners.
  11. Cool on the cooling rack for 10 minutes, it will harden during this time.
  12. Once cool store in air tight container, or decorate with melted chocolate for extra beauty.  


  • I have tested it with atta, mix of atta, ragi, or atta oats, and even only oats. 
  • Also tested with ghee replacing the butter. 
  • I have not tested regular sugar replacing the brown sugar, but it will only affect the color of the cookie, and the intensity of chocolate. 
  • I use a very dark cocoa powder, if you are using a cadbury’s don’t worry, the cookies will be a little lighter in color, but will taste brilliant nonetheless. 


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