Oatmeal Jaggery cookies | How to make Oatmeal Jaggery cookies

By Poornima Hegde  |  12th Jan 2016  |  
5.0 from 1 review Rate It!
  • Oatmeal Jaggery cookies, How to make Oatmeal Jaggery cookies
Oatmeal Jaggery cookiesby Poornima Hegde
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About Oatmeal Jaggery cookies Recipe

Extremely tasty, these healthy cookies are a perfect tea time snack. With these cookies made of Oatmeal and jaggery, you will have a guilt free and a delicious treat.

Oatmeal Jaggery cookies

Ingredients to make Oatmeal Jaggery cookies

  • Whole wheat flour 3/4 cup
  • Oatmeal 1/2 cup
  • jaggery grated/powdered 2 tablespoons
  • Vanilla essence 1 teaspoon
  • ghee 1 tablespoon
  • Baking powder 1 teaspoon
  • salt a pinch
  • Chocochips a handful

How to make Oatmeal Jaggery cookies

  1. Preheat oven to 180 degrees. Sift together wheat flour, baking powder and salt. Add oatmeal and mix well.
  2. Melt jaggery with ghee, add vanilla essence and whisk for few minutes till they are combined well.
  3. Add dry ingredients to the wet ingredients and form a dough. If the dough is too dry, add a teaspoon of milk. Sprinkle the chocochips and knead the dough. Make sure you do not knead it too much.
  4. Flatten the cookies into shape and arrange them on a lined baking tray. Bake on the preheated oven for 20 minutes or till the cookies turn brown.
  5. Make sure the cookies are still soft to touch when you remove from oven since cookies get hard after cooling.
  6. Let the cookies cool on tray for about 10 minutes. Transfer cookies to wire rack and store in air tight container once cooled completely.

My Tip:

* You can replace ghee for butter or oil. Also, increase the amount of fat for softer cookies. * Melting jaggery is a must since chunks of jaggery left will melt out of dough while baking, making cookies very sticky. * You can also add eggs if you wish for more flaky version.

Reviews for Oatmeal Jaggery cookies (1)

Deviyani Srivastava2 years ago

Hi Poornima, I have always been skeptical of trying whole wheat recipes as I feel they won't be as soft as refined flour. How was your experience?