Whole Wheat Mawa Jaggery Cookies | Khoya jaggery cookies | Whole Wheat jaggery cookies  | Mava jaggery cookies with step by step instructions

Eggless, refined flour free, easy to make with basic pantry ingredients these Whole Wheat Mawa Jaggery Cookies are free of refined sugar, (sweetened with jaggery)

The best part is they are made with simple everyday ingredients like ghee and atta!

They have become  our new favorite cookies to enjoy with morning Masala chai.

What is Jaggery in Whole Wheat Mawa Jaggery Cookies ?

Jaggery also known as ‘gur’ in Hindi, Indian language. It’s very popular ingredient in India and in many Asian countries used in making desserts.

According to Wikipedia Jaggery/gur is unrefined sugar obtained from raw, concentrated sugarcane juice.

What could be substitute for Jaggery?

Brown sugar or coconut sugar works best in place of jaggery.

Recipe Card 🔽

Print Recipe

Whole Wheat Mawa Jaggery Cookies |

Eggless, refined flour free, easy to make with basic pantry ingredients these Whole Wheat Mawa Jaggery Cookies are free of refined sugar, (sweetened with jaggery) The best part is they are made with simple everyday ingredients like ghee and atta!

Prep Time10 minutes mins

Cook Time15 minutes mins

Chilling time20 minutes mins

Course: Baking

Cuisine: Indian fusion

Servings: 15 Cookies

Author: Lata Lala

Ingredients

• 1 +1/4 cup wheat flour
• 1/2 cup jaggery Powder
• 1/2 cup ghee/Clarified butter
• 1/4 cup mawa/Khoya
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2-3 tbsp milk
• 2-3 cardamom pods powdered
• 1/2 tsp grated nutmeg
• 8 cashew pieces halved

Instructions

• To begin with Preheat oven @180°C for 10 minutes.

Dry ingredients

• In a large bowl mix together atta (whole wheat flour), baking powder, baking soda, cardamom powder, cinnamon powder, nutmeg powder and salt.
• Whisk to combine. Next add  mawa/khoya and mix with your fingers to incorporate well.

Wet Ingredients

• In another large bowl add jaggery powder and ghee. Whisk it to combine well.
• These steps can be done in stand mixer also.
• Now to make a dough mix wet ingredients to dry ingredients in small batches. Add milk.
• Combine it well using your hands or in a stand mixer, until it comes together nicely. If required,  you may add 1 tsp of milk more.
• Keep the dough covered in the refrigerator for 20 minutes before baking.
• Then roll the dough between two sheets of butter paper using a rolling pin.
• Shape them with cookie cutter like I have done or simply make round cookies around 1/4 inch thick.
• Stick cashew half on top of  each cookie and press gently.
• Lay a parchment paper over baking tray. Place cookies on tray with a spatula, keeping 1 inch distance between each as it will expand while they are baking.
• Bake for 12-15 minutes in a preheated oven or until crisp and golden brown in color.
• Let cookies cool completely on a wire rack and then store in an airtight container

Notes

1. Try to roll the cookie dough to even thickness. If the thickness is not same, they won’t bake properly in oven.

2. Always use a spatula to handle the cut out cookies. It is easier to pick and place on tray.

3. I make sure to rotate the tray midway while baking cookies (for even baking), as the ovens always have hotspots.

4. While the cookies come out of oven, they will be soft to touch. But once they cool down they will be perfect.

5. Make sure not to over bake as they may turn hard.

6. These cookies stay good at room temperature. So no need to refrigerate.

Step by step instructions and pictorial presentation to make Whole Wheat Mawa Jaggery Cookies

To begin with Preheat oven @180°C for 10 minutes.

Mix dry ingredients

In a large bowl mix together atta (whole wheat flour), baking powder, baking soda, cardamom powder, cinnamon powder, nutmeg powder and salt.

Whisk to combine. Next add  mawa/khoya and mix with your fingers to incorporate well.

Mix wet Ingredients

In another large bowl add jaggery powder and ghee. Whisk it to combine well.

These steps can be done in stand mixer also.

Now to make a dough mix wet ingredients to dry ingredients in small batches. Add milk.

Combine it well using your hands or in a stand mixer, until it comes together nicely. If required,  you may add 1 tsp of milk more.

Keep the dough covered in the refrigerator for 20 minutes before baking.

Then roll the dough between two sheets of butter paper using a rolling pin.

Shape them with cookie cutter like I have done or simply make round cookies around 1/4 inch thick.

Stick cashew half on top of  each cookie and press gently.

Lay a parchment paper over baking tray. Place cookies on tray using a spatula, keeping 1 inch distance between each as it will expand while they are baking.

Bake for 12-15 minutes in a preheated oven or until crisp and golden brown in color.

Let cookies cool completely on a wire rack and then store in an airtight container.

How to store these cookies?

Once they are baked, cool them completely and store in an airtight container for upto 3 weeks at the room temperature.

Notes

1. Try to roll the cookie dough to even thickness. If the thickness is not same, they won’t bake properly in oven.

2. Always use a spatula to handle the cut out cookies. It is easier to pick and place on tray.

3. I make sure to rotate the tray midway while baking cookies (for even baking), as the ovens always have hotspots.

4. While the cookies come out of oven, they will be soft to touch. But once they cool down they will be perfect.

5. Make sure not to over bake as they may turn hard.

6. These cookies stay good at room temperature. So no need to refrigerate.

If you’ve tried this recipe or any other recipe on Yummytalesoftummy, don’t forget to rate the recipe and leave me a comment below!

I would love to hear your thoughts, variations and feedback. And if you took some pictures of it, share it with me on Instagram, so I can re-share on my post and stories!

Pin it for future reference 🔽