Eggless Whole Wheat Cookies | Atta Biscuits | Wheat Biscuits in oven

     

 I am super excited to share with you the recipe for classic Indian-style whole wheat cookies. These are crispy cookies, without any doubt and you can't go wrong with this simple yet tasty cookie recipe if you follow the instructions step by step. 

   

You can make perfectly baked crisp cookies every time when you make it. It is a perfect evening snack to have with a cup of chai and it's very much better than the store-bought packed biscuits since we freshly bake it at home. You don't need any lavish mixers to make this recipe. A whisk and a spatula can do it.

Eggless Whole Wheat Cookies | Atta Biscuits | Wheat Biscuits in the oven

Recipe cuisine: Indian
Recipe category: Snacks
Author: Abarna Gopinath
Preparation Time: 30 minutes
Baking time: 15 minutes

Crispy homemade whole wheat cookies freshly baked in the oven.

Ingredients

• BUTTER - 1/3 cup
• POWDERED SUGAR - 1/2 cup
• VANILLA EXTRACT - 1/2 teaspoon
• WHOLE WHEAT FLOUR - 3/4 cup
• BAKING POWDER - 1 teaspoon
• BAKING SODA - 1/2 teaspoon
• SALT- 1/4 teaspoon
• MILK - 2 to 3 tablespoons

Instructions

Preheat the oven to 150℃.

In a wide bowl whisk butter and powdered sugar until it becomes fluffy and mixed up well.

Add in the vanilla extract, whole wheat flour, baking powder, baking soda and salt.

Combine all these ingredients with a spatula and once it's well-combined add in your milk.

Combine everything together using your hands.

Wrap the dough in a cling film and keep it refrigerated for 20 minutes.

Roll the dough with a rolling pin.

Using a round-shaped cookie cutter, cut out the cookies and place them on a baking tray lined with parchment paper.

Once it's ready, bake them at 150℃ preheated oven for about 15 minutes.

After baking, let them cool down completely.

Eggless Whole Wheat Cookies - Step-by-step pictures

In a wide bowl, add butter and powdered sugar. 

Whisk both of them really well until it becomes fluffy and mixed up well. Scrape the sides of the bowl, and add the vanilla extract.

Now add the whole wheat flour, baking powder, baking soda and salt. Combine all these ingredients with a spatula and once it's well-combined add in your milk.

Now you can use your hands to make a dough out of it. Don't over-knead it, you just have to combine everything together. The dough should be of brittle consistency. If it needs some more milk you can add it. Wrap the dough in a cling film and keep it refrigerated for 20 minutes, this will make your dough easier for you to roll out and the cookies will maintain their shapes better while baking. After refrigeration, dust the surface with some flour and start rolling the dough with a rolling pin.

Using a round-shaped cookie cutter, cut out the cookies and place them on a baking tray lined with parchment paper. Once it's ready, bake them at 150℃ preheated oven for 15 minutes or until the cookie turns golden brown throughout. Don't overbake these cookies, that makes these cookies hard.

After baking, let them cool down completely before serving since they need some time to get a perfectly crisp texture. Store them at room temperature in an airtight container for up to 4 days.