Crispy Healthier Good Day Biscuits

If you love classic Good Day biscuits, this homemade version will feel both familiar and special. These eggless wholewheat biscuits are crisp, buttery, and filled with cashews. They are made with jaggery instead of refined sugar, which adds a deeper flavor and gives them a more wholesome touch.

These biscuits are inspired by classic bakery-style cookies but made with a more wholesome twist. If you enjoy recipes like atta biscuits, jaggery biscuits, or cashew cookies, you will love this version too. They pair perfectly with a cup of chai and are easy to make at home with simple ingredients.

Let’s look at the main ingredients!

Wholewheat flour (Atta)
Wholewheat flour adds fiber and makes these biscuits more wholesome than refined flour versions. It gives structure and a slightly nutty flavor to these atta biscuits.

Cashews
Cashews add healthy fats and a rich, creamy taste. When ground, they help create a softer texture, and when chopped, they add crunch to these cashew cookies.

Baking powder & Baking soda
These help the biscuits rise slightly and create a light texture. They also help achieve that classic crisp bite.

Unsalted butter (soft)
Butter gives these biscuits their rich flavor and crisp texture. It also helps in creating that melt-in-the-mouth feel.

Powdered jaggery or raw sugar
Jaggery adds a deeper caramel-like sweetness and makes these jaggery biscuits more flavorful. It also blends well into the dough when powdered.

Vanilla extract
Vanilla enhances the overall flavor and adds warmth to the biscuits.

Salt
A small pinch balances the sweetness and brings out all the flavors.

Milk
Milk helps bring the dough together and adds moisture. It also helps create a soft dough that is easy to roll.

Finely chopped cashews
These are added at the end for texture. They give a signature crunch in every bite.

If you love making classic biscuits at home, you may like my Nice Time Biscuit and Hide & Seek Biscuit recipes.

A playlist with all my cookie recipes is here.

Why You Will Love This Recipe

• Eggless and easy to make
• Made with wholewheat flour (no maida)
• Uses jaggery for a richer taste
• Crisp, buttery texture just like bakery biscuits
• Perfect tea-time snack
• Stores well for up to 3 weeks
• Great for kids and adults alike
• A more wholesome take on classic Good Day biscuits

These eggless wholewheat biscuits are a simple way to recreate a nostalgic favorite with a more wholesome twist. With the richness of cashews and the depth of jaggery, they bring together the best of what you might enjoy in atta biscuits, jaggery biscuits, and cashew cookies.

They turn out crisp, flavorful, and perfect for everyday snacking. Pair them with your evening chai, share them with family, or store a batch for later—either way, they’re the kind of homemade treat you’ll keep coming back to.

Eggless Wholewheat Jaggery Good Day Biscuits

Serves: 15-18 cookies Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1.5 cups (200g) - Wholewheat flour/White Wholewheat Flour

1/4 cup (30g) - Cashews

1/2 tsp - Baking Powder

1/2 tsp - Baking Soda

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

1/2 cup (80g) - Powdered Jaggery/Raw Sugar

1 tsp (5ml) - Vanilla Extract

1/4 tsp  - Salt

2 tbsp (30 ml) - Milk

3 tbsp (22g) - Chopped Cashews

1 tbsp (15ml) more Milk (if needed)

Instructions

Step 1:
Add wholewheat flour, cashews, baking powder, and baking soda to a blender jar. Grind into a fine powder and set aside.

Step 2:
Take soft butter and powdered jaggery in a bowl. Whisk well until the mixture looks smooth and combined.

Step 3:
Add vanilla extract, salt, and milk to the bowl. Mix again until everything is well combined.

Step 4:
Add the prepared dry ingredients and chopped cashews. Mix to form a soft dough and add 1–2 tbsp more milk if needed.

Step 5:
Chill the dough for some time. This makes it easier to roll and shape.

Step 6:
Roll the dough between two sheets of parchment paper to 3–4 mm thickness. Cut into circles and mark lines using a skewer.

Step 7:
Place the biscuits on a lined baking tray. Bake at 170°C for 20–25 minutes until golden and firm on top.

Step 8:
Let the biscuits cool completely. Store them in an airtight container for up to 3 weeks.

Notes

• Always grind the flour and cashews finely for a better texture
• Use soft butter or cold ghee (not firm, not liquid) for easy creaming
• Do not skip chilling the dough
• Roll evenly for uniform baking
• Adjust milk slightly depending on dough consistency
• Let them cool completely before storing to maintain crispness
• Bake them at 160C for 5-7 more minutes if they don't crisp up.

Did You Make This Recipe?

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