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
- Preheat the over at 160C for atleast 10 minutes.
- Line a baking sheet with silicone pad or parchment paper, and keep aside.
- Take the wholewheat flour, cocoa powder, baking powder, salt in a bowl, and whisk thoroughly with a whisk to mix completely.
- In another bowl, take the soft butter, sugar and vanilla essence, and whisk till it turns light and well incorporated.
- Add the yogurt to it, and mix well.
- Add the dry ingredients mix, with a spatula, and finally add the chocolate pieces.
- If the dough looks too soft and sticky, keep it in the freezer for 15-20 minutes, and you are good.
- 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.
- 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.
- Bake for 12-15 minutes depending on your oven, it will look done on the corners.
- Cool on the cooling rack for 10 minutes, it will harden during this time.
- 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.