Crispy Wholesome Hide & Seek Biscuits

If you love classic Hide & Seek biscuits, this homemade version will win you over. These eggless atta biscuits are made with wholewheat flour and sweetened with jaggery. They are crisp, chocolatey, and made with more thoughtful ingredients. These jaggery cookies bring together nostalgia and a better ingredient list. Perfect for tea time, snacking, or when chocolate cravings hit.

Let’s look at the main Ingredients!

Wholewheat Flour (Atta)
Wholewheat flour is rich in fiber and keeps these atta biscuits more wholesome. It gives structure to the cookies and adds a slightly nutty flavour.

Powdered Jaggery
Jaggery is less processed than refined sugar and contains trace minerals. It adds a deep caramel-like sweetness and keeps these jaggery cookies rich in flavour.

Butter (Softened)
Butter adds richness and helps create a crisp yet tender texture. It also enhances the flavour of these chocolate cookies.

Milk
Milk helps bring the dough together and adds slight softness to the biscuits. It balances the dry ingredients.

Cocoa Powder
Cocoa powder gives these biscuits their classic chocolate flavour. It makes them taste similar to store-bought Hide & Seek biscuits.

Chocolate Chips / Chopped Chocolate
These add pockets of melted chocolate in every bite. They make the cookies more indulgent and satisfying.

Vanilla Extract
Vanilla enhances the chocolate flavour and adds warmth to the biscuits.

Salt
A small pinch of salt balances the sweetness and enhances all flavours.

If you love baking cookies at home, you can check out these recipes.

For more chocolatey recipes, you can check my playlist: All Things Chocolate!

Why You Will Love This Recipe

• Made with wholewheat flour (atta)
• Sweetened with jaggery
• Eggless and simple to make
• Crisp, chocolatey, and nostalgic
• Uses basic pantry ingredients
• Perfect tea-time snack
• Can be made ahead and stored for upto 3 weeks

These eggless atta jaggery biscuits are simple, nostalgic, and made with better ingredients. They bring together the comfort of classic chocolate cookies with the richness of jaggery. If you enjoy homemade bakes that feel familiar yet improved, these jaggery cookies are a must-try. Bake a batch and enjoy them with your evening chai or coffee.

Eggless Wholewheat Jaggery Hide & Seek Biscuits

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

Rating: 5.0/5

( 1 voted )

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Ingredients

1/2 cup (100g) - 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

1.25 cup (160g) - Wholewheat Flour

3 tbsp (15g) - Cocoa Powder or 2 tbsp (10g) - Dark Cocoa Powder

80g - Dark Chocolate Chunks or Chips

Instructions

Step 1:
Add soft butter and powdered jaggery to a bowl. Cream them until smooth and slightly fluffy.

Step 2:
Add vanilla extract, salt, and milk. Mix well until combined.

Step 3:
Sift in wholewheat flour and cocoa powder. Mix gently and bring it together into a firm dough.

Step 4:
Add chocolate chips or chopped chocolate. Mix again until evenly distributed.

Step 5:
Cover and chill the dough for 30 minutes. This helps the dough firm up and makes rolling easier.

Step 6:
Place the dough between two sheets of parchment paper. Roll it to about 3 mm thickness.

Step 7:
Cut into a large square first. Then cut into smaller squares of about 1.5 to 2 inches.

Step 8:
Use a skewer to create diagonal ridges on each biscuit. Place them on a lined baking tray.

Step 9:
Bake at 170°C for 20 minutes. Let them cool completely before serving.

Step 10:
Once the cookies have cooled to room temperature, store them in an airtight container for upto 3 weeks.

Notes

• Use soft butter, not melted butter. This helps with proper creaming.
• Powder the jaggery finely to avoid a grainy texture.
• Do not skip chilling. It helps in clean cuts and better texture.
• Roll evenly for uniform baking. Thin dough gives crisp biscuits.
• Do not over bake. The biscuits firm up more as they cool.
• If the cookies don't crisp up, let them cool in the baking tray, inside the oven with the oven door half open.
• Let the cookies cool fully before storing. This keeps them crisp.
• Store in an airtight container for up to 3 weeks.

Did You Make This Recipe?

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