If you love giant cookies, Nutella, and easy baking, this Eggless Wholewheat Jaggery Cookie Cake is about to become your new favourite bake. It has all the comfort of a classic chocolate chip cookie, but with a delicious twist — a gooey Nutella layer in the centre, inspired by Stuffed Cookies.
This small-batch 6-inch cookie cake uses wholewheat flour, jaggery, and simple pantry ingredients, making it a slightly healthier indulgence without compromising on taste. Crisp edges, soft centre, melty chocolate, and that gorgeous Nutella layer… this one is pure joy in every slice.

Let’s look at the main ingredients!

Unsalted Butter

Butter gives the cookie cake its rich flavour and classic cookie-style texture. It also helps create those crisp edges that contrast beautifully with the soft center.

Powdered Jaggery

Jaggery adds a deep caramel-like flavour and a more nutrient-rich alternative to refined sugar. It keeps the cookie cake moist and chewy while giving a warmer sweetness.

Vanilla Extract

Vanilla enhances aroma and rounds out the flavours of chocolate, jaggery, and Nutella. It’s a small ingredient that makes a big difference.

Salt

Salt balances the sweetness and brings out the flavours of chocolate, butter, and jaggery.

Baking Soda

This is what helps the cookie cake rise and stay soft. It reacts with jaggery and the little milk added, giving a lighter crumb.

Wholewheat Flour

Wholewheat flour adds structure and a slightly healthier touch compared to all-purpose flour. It makes the cookie cake more satisfying and adds a subtle nutty flavour.

Milk

Just a splash of milk helps bring the dough together and keeps the cookie cake soft and tender.

Chocolate Chunks or Chocolate Chips

These melt into pools of chocolate throughout the cookie cake, giving texture, richness, and that classic cookie flavour.

Nutella

The star of the recipe! Nutella creates the molten centre, making this feel like a giant Stuffed Cookie in cake form. That layer of creamy chocolate-hazelnut spread turns each slice into a decadent treat.

If you love baking decadent cookies at home, you may like these recipes.

A playlist with all my Cookie Recipes is linked here.

Why You Will Love This Recipe

• Uses wholewheat flour and jaggery for a slightly healthier twist
• Requires simple ingredients and minimal prep
• The Nutella centre feels like biting into a stuffed cookie
• Perfect for celebrations, gifting, or weekend treats
• Gives clean slices with a gorgeous Nutella layer in the middle

This Eggless Wholewheat Jaggery Cookie Cake is everything you love about cookies, cakes, and Stuffed Cookies rolled into one irresistible dessert. It’s indulgent yet slightly healthier, easy to make, and guaranteed to impress anyone you serve it to.
Whether it’s for celebrations or a simple weekend bake, this Nutella-stuffed treat is simply unforgettable.

Eggless Wholewheat Stuffed Cookie Cake

Serves: 8 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

1 cup (130g) - Wholewheat Flour/White Wholewheat Flour

1/2 cup (100g) - Unsalted Butter/Ghee

1/3 cup (50g) - Powdered Jaggery

1/8 tsp - Salt or 1/4 tsp - Pink Salt

1/4 tsp - Baking Soda

1 tsp (5ml) - Vanilla Extract

2 tbsp (30ml) - Milk

50g - Chocolate Chunks/Chips

100g - Nutella

Instructions

 

1. Whisk soft unsalted butter and powdered jaggery until light and fluffy.

2. Add flavour & leavening: Mix in vanilla extract, salt, and baking soda.

3. Add the wholewheat flour and milk, and mix until a soft cookie dough forms. Fold in chocolate chunks or chips.

4. Layer the cookie dough: Divide the dough into two equal portions.
Line the base of a 6-inch round pan with parchment and press in the first portion of dough. Lift out and set aside. Line the base with another piece of parchment, then press the second portion of dough over the base and slightly up the sides.

5. Add the Nutella filling: Spread Nutella into a thin, even layer.

6. Seal the cookie cake: Place the first dough layer on top and gently press the edges to seal.

7. Refrigerate this  for around 1 hour.

8. Bake at 180°C for 20–30 minutes —
• 20 mins for a gooey centre
• 25–30 mins for a firmer cookie cake

9. Cool completely on a wire rack. Pipe chocolate frosting if desired. Store any leftover cookie in an airtight container for upto 2 weeks.

Notes

• If you don't want to make a stuffed cookie cake, you can increase the amount of of Jaggery by 2 tbsp and add a total of 100g of chopped chocolate chunks or chocolate chips.
• For a more gooey texture, you can add upto a total of 1/4 cup milk.
• Bake it for 20 mins for a gooey centre and 25–30 mins for a firmer cookie cake

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.