If you’ve grown up dunking crispy Nice biscuits in chai, you already know how special they are. These Eggless Wholewheat Nice Biscuits bring back that same nostalgic crunch, but with a healthier twist using wholewheat flour and jaggery.
What makes this recipe truly unique is that it uses no baking powder and no baking soda, yet the biscuits turn out perfectly crisp, light, and coconutty. They are easy to make, require simple pantry ingredients, and are perfect for everyday tea-time snacking.
Let’s look at the main Ingredients!
Butter
Butter adds richness and helps create that crispy, melt-in-the-mouth texture. It also contributes to the golden edges of the biscuits.
Powdered Jaggery
Jaggery adds a deep, caramel-like sweetness and contains trace minerals like iron. It also gives the biscuits a slightly earthy flavour.
Vanilla Extract
Vanilla enhances the overall flavour and balances the nuttiness of wholewheat flour. It adds warmth and aroma.
Salt
Salt balances the sweetness and enhances all the flavours. Even a small pinch makes a noticeable difference.
Milk
Milk helps bring the dough together and adds a bit of softness. It also supports even baking.
Wholewheat Flour
Wholewheat flour adds fibre and makes the biscuits more wholesome. It gives a slightly nutty flavour and structure.
Desiccated Coconut
Coconut is the star ingredient. It gives the biscuits their signature Nice biscuit flavour and texture while adding healthy fats and fibre.
Granulated Sugar (for topping)
This creates the classic sparkly, crunchy top layer. It also adds a light sweetness contrast.
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Why You’ll Love This Recipe
- Made without baking powder or baking soda
- Eggless and beginner-friendly
- Uses wholewheat flour and jaggery
- Perfectly crispy and crunchy texture
- Classic coconut Nice biscuit flavour
- Simple pantry ingredients
- Great for tea-time or snack boxes
- Can be made ahead and stored
These Eggless Wholewheat Nice Biscuits come together with simple ingredients and deliver that perfect crisp texture without using any baking powder or baking soda. With their light coconut flavour, gentle jaggery sweetness, and crunchy bite, they make a comforting treat for everyday tea-time.
They are also a great cookie option for kids — simple, homemade, and easy to enjoy as an after-school snack or in their snack boxes. Bake a batch, store them in a jar, and you’ll always have something delicious and wholesome ready to share.
1/2 cup (100g) - Soft Unsalted Butter 1/2 cup (80g) - Powdered Jaggery 1 tsp (5ml) - Vanilla Extract 1/8 tsp Salt or 1/4 tsp Pink Salt 2 tbsp (30ml) - Milk 1.5 cups (200g) - Wholewheat Flour 1/2 cup (25g) - Desiccated Coconut Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Chill the dough before rolling. This prevents sticking and helps maintain clean shapes. Roll the dough thin, into a 2-3mm thickness. Thin dough gives you that signature crispy texture. Use parchment paper while rolling. This avoids the dough from sticking or adding extra flour and keeps the dough even. Do not skip poking holes. This helps the biscuits bake evenly and gives the classic look. Bake until lightly golden. Overbaking can make them too hard, while underbaking makes them soft. Cool completely before storing. The biscuits crisp up further as they cool. If they don't crisp up, let them cool on the oven tray with the oven door half open, or bake the cookies at 160C for 5 more mins.
Ingredients
Instructions
Add soft butter and powdered jaggery to a bowl. Mix well until smooth and combined.
Add vanilla, salt, and milk. Mix again until the mixture looks creamy and uniform.
Add wholewheat flour and desiccated coconut. Mix gently to form a soft dough.
Cover the dough and chill it for 20–30 minutes. This makes it easier to handle and shape.
Place the dough between two sheets of parchment paper. Roll it into a thin, even sheet.
Cut into small rectangles using a knife or cutter. Transfer them carefully onto a lined baking tray.
Poke small holes on each biscuit using a fork or skewer. Sprinkle granulated sugar on top.
Bake at 170°C for 20-25 minutes until light golden and the top is firm to touch. Let them cool completely before serving. Store them in an airtight container for upto 3 weeks.Notes
