My little one loves Cookies. I mean who doesn’t right 😉 but this one is sooo picky when it comes to eating even sweet treats. She thinks if I bake anything at home it has to have Chocolate or something in brown color 😆😃 Even if I bake any fruit or veggie based muffins I add few tablespoons of Cocoa Powder 🙆💁 Am hoping this phase will end soon. Let see. She started going back to nursery since August and fridays are usually treat days for her. I have been baking either muffins or cookies the past few weeks. Yesterday evening I baked these delicious Whole Wheat Chocolate cookies and they turned out extremely well. The recipe is adapted from my Chocolate Cookie recipe that I had baked earlier using White Flour/Self Rising Flour. You can check the recipe here. Kindly ignore the low lighting pics. Winter is almost here 🙂
I am not sure if the same recipe will work well with Jaggery Powder (instead of sugar). That is the most common question asked whenever I share a baking recipe. Unfortunately you might have to try this yourself to see the result. Similarly instead of Butter if you substitute any other fat like Oil or clarified Ghee then texture of the cookies might differ too. If you want a chewier texture then reduce the baking time to 3-4 minutes lesser than what I have mentioned below. Generally we all of us prefer crunchier cookies. The Whole Wheat Chocolate Cookies are perfectly crunchy and baked well inside too. The following measurement yielded me around 18 small cookies. You can adjust measurement depending on your needs.
If you want you can also skip Cocoa Powder and bake these as plain vanilla flavored cookies. Add choco chips or even add a tablespoon of Peanut Butter for variations.