Forget all the whole wheat cookies recipes you have come across, this is the one and only cookies you ever need in your life. Perfectly chewy, moist all you want in a cookie. This chewy whole wheat cookies also known as atta cookies is made with butter, sugar, eggs, baking soda, wheat flour. You can make this from start to finish in less than 30 minutes.
Wheat Cookies (Atta Cookies)
The one cookie recipe that I can always rely on is my perfect chocolate chip cookies recipe. I am actually proud of that recipe, after many many attempts I have landed on the perfect chocolate chip cookies that hits all the point.
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The one question which I get the most in that recipe. Can I make this with whole wheat flour? Many of us started switching to wheat flour instead of plain flour. So I wanted to share a perfect wheat cookies that taste similar to the original. Finally I made it.
About Whole Wheat Cookies (Atta Cookies Recipe)
Whole wheat cookies is one of the most popular and searched cookie recipe in google. This clearly shows people have started using wheat flour in baking than regular flour. I can tell you this recipe is perfect, chewy and best whole wheat cookies you will ever make.
In India, it is called as atta cookies or godhumai cookies. You can even find them in bakeries, but I am not 100% sure if it is made entirely with whole wheat flour. So when I decided to develop a whole wheat cookie recipe, I want it to be entirely made with wheat flour and also the texture should be perfectly chewy and not compromising.
This recipe is modified from my popular chocolate chip cookies. I tweaked the recipe here and there and landed upon this perfect wheat cookies. Guess what, you can make this cookies from start to finish in less than 30 minutes. No refrigeration, no mixers needed, this is made in one bowl using a spatula.
Similar Recipes
But I want to share few of my tips and tricks for you to get the perfect texture. First one is ingredients and temperature. Like all baking recipes, all your ingredients has to be at room temperature.
Once your dough is made, use an ice cream scoop to scoop the batter. So all the cookies are of similar sizes.
Now comes the most important technique. This cookies has to be baked on a baking tray that is not lined with parchment paper. The cookie tray has to be baked on the lower rack of oven. These two are most important to get the prefer spread on the cookies.
If you follow these tips, I am sure you will not face any issues when baking this cookies. Meanwhile check my savoury chickpea crackers and homemade oreos.
Ingredients
- Butter – I always prefer to use unsalted butter for making baked goods so I can control the amount of salt goes in this recipe. The butter has to be room temperature and not melted which is very important for the texture.
- Sugars – this cookie has both granulated sugar and brown sugar. These both gives the cookies the perfect chewy texture.
- Vanilla & Salt – a small amount of vanilla extract and salt totally elevates this cookie to a whole new level.
- Egg – you need eggs for this recipe and it has to be at room temperature. You cannot skip it, if you want to make it eggless, check this eggless wheat cookies recipe.
- Wheat Flour – I used wheat flour for this recipe.
- Baking Soda – this cookies has only baking soda, and the baking soda is mixed with hot water before adding into the dough.
- Toppings – I used chopped chocolate, you can use nuts or dried fruits. Or simply leave out the toppings too.
Step by Step Pictures
1)Preheat oven to 180 degree C (356 degree F). Take soft unsalted butter in a bowl. Add brown sugar, white sugar and vanilla into the butter and mix till creamy.
2)I used my spatula to mix until it is creamy. It will take only 2 minutes.
3)Now add in one room temperature egg and mix well until it is combined into the butter and sugar.
4)Add in salt and mix well.
5)Add 1 tablespoon hot water into ½ teaspoon baking soda and mix well.
6)Pour this into the creamed butter and sugar and mix well
7)I mixed this until it gets super creamy and fluffy.
8)Add in wheat flour and chopped chocolate chunks and mix well.
9)The cookie dough will be sticky.
10)Using an Ice cream scoop to scoop around 1.5 tablespoon of the dough.
11)Place it on a baking tray that is not lined with a parchment paper. You should pop the cookie dough directly on the baking tray.
12)Now pop this in oven on the lowest rack of your oven and bake for 13 to 14 mins.
13)once baked the cookies would be beautifully spread and baked.
14)Remove from oven and top with some more chocolate here and there while the cookie is still hot so the chocolate sticks to the cookie.
15)Now let the cookie cool for 5 minute in the tray before removing this to a cooling rack to cool using a spatula.
16)Store the cookies in an air tight container. Serve with milk.
Expert Tips
- Make sure the butter is softened and not melted. Because it may affect the texture.
- No need to use electric beater to mix the cookie dough, just a spatula is enough.
- Never skip the brown sugar, it helps to keep the cookies chewy and moist even after baking.
- One of the most important tip in this cookie is to bake in the lower rack of oven, also don’t use parchment paper to line the baking tray.
- I used chopped chocolate which was perfect in this recipe, you can use chocolate chips as well.
- The baking soda trick works super well to keep the cookies moist even after few days. So don’t skip that.
Serving and Storage
These wheat cookies can be stored at room temperature for upto 3 to 4 days. You can freeze the cookie dough upto 3 months. Thaw it for few hours before baking. Enjoy chewy wheat cookies warm with a cup of coffee, tea or milk.
FAQ
Q: Can I skip egg in this recipe?
No, you need eggs for this recipe. You cannot skip it, if you want to make it eggless, check this eggless wheat cookies recipe.
Q: Why this cookies is baked without lining the tray with parchment paper and in lower rack?
Good question! the point is the cookies when baked in lower rack, gets direct heat from the bottom making it spread faster and more evenly. Since these cookies are in the oven just for 13 minutes. Also skipping the parchment paper lining helps them spread evenly.
Q: What other ingredient can I use instead of chocolate?
You can use chopped nuts, dried fruits, milk chocolate, white chocolate.
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Whole Wheat Cookies Recipe (Atta Cookies Recipe)
Forget all the whole wheat cookies recipes you have come across, this is the one and only cookies you ever need in your life. Perfectly chewy, moist all you want in a cookie. This chewy whole wheat cookies also known as atta cookies is made with butter, sugar, eggs, baking soda, wheat flour. You can make this from start to finish in less than 30 minutes.
Notes
Read This Before Baking
If you find your cookies are spreading too much – Place the dough in fridge for 15 to 30 mins before baking.
Dough is too runny – Add a tablespoon of flour and place the dough into the fridge for 30 mins before scooping and baking.
Butter is melted – Place the butter in fridge till it firms a little and use.
Always do a Cookie test – I recommend you to bake 2 to 3 cookies first to do a test run and then bake rest.
Bottom rack baking & Small Oven – My oven is bigger in size so the heat is not too intense in the bottom rack. If your oven is small and the cookies looks burnt in the bottom rack, then place the tray in the middle rack when baking.
Nutrition
Nutrition Facts
Whole Wheat Cookies Recipe (Atta Cookies Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
