If you love chocolate cookies but want something healthier and nourishing, this recipe is just for you. These Eggless Wholewheat Double Chocolate Oatmeal Cookies are crispy and packed with wholesome goodness from oats, jaggery, and flaxseeds. They are made without refined sugar or eggs, yet taste as indulgent as classic bakery-style cookies. Perfect with a cup of tea, for kids’ snack boxes, or as a quick after-dinner dessert, these cookies are a simple treat that you can feel good about baking and sharing.
Let’s Look at the Main Ingredients!
Wholewheat Flour
Wholewheat flour adds a nutty flavor and makes these cookies more filling than regular refined flour. It contains fiber, vitamins, and minerals that help with digestion and provide longer-lasting energy. Using wholewheat flour also gives the cookies a hearty texture.
Rolled or Instant Oats
Oats add chewiness and a rustic bite to these cookies. They are rich in fiber and plant-based protein, making them a healthier addition to everyday baking. Oats also keep you fuller for longer and balance the richness of the chocolate.
Jaggery
Instead of refined sugar, this recipe uses jaggery for natural sweetness. Jaggery retains minerals like iron and magnesium, making it a better choice for healthier desserts. It gives the cookies a rich, caramel-like depth of flavor.
Cocoa Powder
Cocoa brings in that rich double chocolate flavor. It’s also packed with antioxidants and adds a deep, intense chocolate taste without adding extra sugar.
Dark Chocolate Chunks or Chips
Dark chocolate not only makes the cookies gooey and indulgent but also provides antioxidants and a touch of bitterness that balances the sweetness. Use a good-quality chocolate with at least 55–70% cocoa for best results.
Flax Egg (Flaxseed + Water)
Flaxseed is a wonderful egg replacer in eggless baking. When mixed with water, it forms a gel-like mixture called flax egg. It binds the dough just like a regular egg and also adds omega-3 fatty acids and dietary fiber.
Butter
Butter provides richness and tenderness to the cookies. It helps create a soft yet slightly crisp texture on the outside while keeping the inside chewy.
Cinnamon
A touch of cinnamon complements the chocolate flavour beautifully. It adds warmth and enhances the overall taste profile of these cookies.
If you like baking healthier and wholesome cookies at home, you may like these recipes!
Here is my YouTube Playlist of all eggless, wholewheat oat cookies that you can also check.
Why You Will Love These Cookies
- Healthier Ingredients: Made with wholewheat flour, oats, and jaggery instead of refined ingredients.
- Naturally Eggless: Flax egg makes this recipe completely egg-free while adding nutrition.
- Double Chocolate Goodness: Cocoa plus dark chocolate chunks for rich, fudgy bites.
- Perfect Texture: Wether you prefer your cookies crispy or, crispy on the outside, soft and chewy inside, it can be both.
- Easy to Bake: Simple steps, no fancy equipment, and ready in under 30 minutes.
- Kid & Family Friendly: A wholesome treat that’s indulgent yet nourishing.
These Eggless Wholewheat Double Chocolate Oatmeal Cookies strike the perfect balance between indulgence and nourishment. With the goodness of oats, jaggery, flaxseeds, and dark chocolate, they’re a healthier way to enjoy a chocolate-loaded cookie without compromising on taste. Whether you bake them for kids, for festive treats, or just to satisfy your sweet cravings, this recipe is one you’ll come back to again and again.
1 tbsp (6 g) - Flaxseed 2 tbsp (30 ml) - Water 1/2 cup (100 g) - Butter 3/4 cup (100 g) - Powdered Jaggery/Raw Sugar 1/2 tsp - Baking Powder 1/4 tsp - Baking Soda 1/8 - 1/4 tsp - Salt 1 tsp (5 ml) - Vanilla Extract 1/2 tsp - Cinnamon 1 cup (130 g) - Wholewheat flour 1 cup (110 g) - Oats 1/4 cup (20 g) - Cocoa Powder 50g - Chocolate chips or chunks 1/4 cup (30 g) - Chopped Walnuts Prepare the Flax Egg: Cream Butter and Jaggery: Add Flavourings and Leavening Agents: Incorporate the Dry Ingredients: Add Chocolate Chunks & Walnuts: Shape the Cookies: Bake: Cool and Serve:
Ingredients
Instructions
In a small bowl, mix flaxseed powder with water. Stir and let it rest for 10 minutes until it becomes thick and gel-like. This will act as the egg substitute in our recipe.
In a large mixing bowl, add softened butter and jaggery. Using a whisk or hand mixer, beat until the mixture turns pale, fluffy, and well combined. This step is important for creating lightness in the cookies.
To the butter mixture, add baking powder, baking soda, a pinch of salt, cinnamon powder, and vanilla extract. Mix everything until combined.
Sift in the wholewheat flour and cocoa powder. Add oats and the prepared flax egg. Gently fold everything together to form a soft dough. Do not over mix, as this can make the cookies dense.
Fold in dark chocolate chunks or chips and chopped walnuts. Mix until everything is evenly combined through the dough.
Line a baking tray with parchment paper. Place a round cookie cutter on the tray, fill it with dough, and press it down into an even layer. Lift the cutter and repeat for all cookies. This helps in making evenly shaped cookies.
Preheat the oven to 180°C (350°F). Bake the cookies for 15–20 minutes until the top is firm to touch. They will continue to firm up as they cool.
Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack. Serve warm with a glass of milk or store in an airtight container once cooled, for upto 2 weeks.Notes
