Offlate, I have been baking a lot of cookies and breads. The sole intention being, to have control over the ingredients and its quality, besides trying to make something healthy for my family. I had bookmarked this whole wheat recipe from Jeyashris Kitchen, as it caught my fancy due to non usage of baking powder. I have tweaked this recipe slightly to suit our palate, and was very happy with the outcome. Not only are these cookies healthy ( if you forget the butter 😉), but they are also delicious…

We prefer the cookies chewier hence, I have made them thick, but for those who like them crispy, can make them thinner.

Level Easy


1 cup whole wheat flour

1/2 cup powdered sugar or fine sugar ( to make it healthier, use unrefined sugar)

1/4 cup coarsely ground almonds

1/2 cup chocolate chips

1/2 cup  unsalted butter melted and brought to room temperature ( have used home made white butter)

1/4 tsp cardamom/elaichi powder

1/2 tsp salt

2 tbsp milk for kneading


  1. In a microwave safe bowl, take butter and melt by microwaving for 30 seconds. Allow it to cool to room temp.
  2. In another bowl, add whole wheat flour, ground almond, sugar, chocolate chips, cardamom powder, salt and mix well.
  3. To this mixture, add the cooled melted butter and incorporate it well. The mixture will appear crumbly.
  4. Then add approximately 2 tbsp of milk, till you are able to form a smooth dough.
  5. Meanwhile, preheat OTG at 175 C for 10 minutes. Grease a baking tray.
  6. Make 12 round balls of the dough, flatten them and place them on a greased baking tray. Alternatively, you can roll the dough into a disc of 2 mm for crispy cookies or 4 mm for chewy cookies. Use a cookie cutter to give desired shape and place it on a greased tray.
  7. Bake it at 175 C for approx 15 to 20 minutes. Let them cool for 10 minutes.
  8. Take these cookies out and place on a wire rack for further cooling.
  9. On cooling, keep these cookies in an airtight container.