Easy Healthier Brown Butter Skillet Cookies

There’s something incredibly comforting about a warm cookie served straight from a skillet. This Eggless Wholewheat Jaggery Skillet Cookie is crisp around the edges, soft and melty in the center, and made with better ingredients that make it a more mindful indulgence. Sweetened with jaggery, made with wholewheat flour, and packed with chocolate chunks and nuts, this cookie is perfect for cozy evenings, family desserts, or when cookie cravings strike suddenly.

What makes this recipe extra special is that it can be made with paneer for a higher protein version, or without it if you prefer a more classic texture. Plus, you don’t even need an oven—this skillet cookie can be made easily on the stovetop too.

Let’s look at the main ingredients!

Butter

Butter is gently browned to add a deep, nutty flavor that elevates this cookie from simple to indulgent. Browning also enhances aroma and richness, making fewer ingredients taste more complex.

Jaggery Powder

Jaggery provides natural sweetness along with trace minerals like iron. It adds a warm, caramel-like flavor that pairs beautifully with chocolate and wholewheat flour.

Wholewheat Flour

Wholewheat flour brings more fiber and nutrients compared to refined flour. It gives structure to the cookie while keeping it hearty and satisfying.

Paneer/Drained Ricotta (Optional)

Paneer or Drained (whole milk) Ricotta adds a protein boost, making this skillet cookie more filling and nourishing. It also contributes moisture, resulting in a softer, richer texture. The recipe works beautifully even without paneer if you want a richer cookie.

Milk

Milk helps bind the dough and keeps the cookie soft. It can be adjusted depending on whether you’re using paneer or not.

Chocolate Chunks or Chips

Chocolate adds indulgence and richness. Using chunks instead of chips creates pools of melted chocolate throughout the cookie.

Nuts (Hazelnuts or Any Nuts of Choice)

Nuts add crunch, healthy fats, and extra flavor. Hazelnuts work especially well with chocolate and jaggery.

Vanilla Extract

Vanilla enhances the overall flavor and balances the deeper notes of jaggery and browned butter.

Cinnamon

Cinnamon adds warmth and subtle spice, making the cookie feel cozy and comforting.

Baking Powder

This helps the cookie rise slightly, preventing it from becoming dense.

Salt

Salt balances sweetness and intensifies chocolate flavor. Flaked salt on top is optional but highly recommended.

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

A link of my Cookies Reimagined series playlist is here.

Why You’ll Love This Recipe

• Eggless and easy to make
• Made with wholewheat flour and jaggery
• Can be higher in protein with added paneer
• Can be made with or without paneer
• Works in the oven and on the stovetop
• One-pan dessert with minimal cleanup

This Eggless Wholewheat Jaggery Skillet Cookie is proof that desserts can be comforting, indulgent, and still made with better choices. Whether you add paneer for a protein-rich version or keep it classic, and whether you bake it in an oven or cook it on the stovetop, this recipe adapts beautifully to your kitchen and lifestyle. Serve it warm with a scoop of ice cream, or enjoy it just as it is—straight from the skillet.

Eggless Wholewheat Brown Butter Skillet Cookies

Serves: 8 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

1/3 cup (70g) to 1/2 cup (100g) - Unsalted Butter (see instructions)

1/2 cup (75g) - Powdered Jaggery

1/4 cup (60g) - Soft Paneer/Drained Ricotta

1 tsp (5ml) - Vanilla Extract

1/4 tsp - Cinnamon

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

1/4 tsp - Baking Powder

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

1/2 cup (120g) - Chopped Chocolate

1/4 cup (30g) - Chopped Nuts

1/4 cup (60ml/55g) - Milk

Instructions

 

1.  Brown the Butter- Place the butter in a small saucepan or skillet and melt it on low to medium heat. Let it cook gently until it turns a light golden brown and smells nutty. Stir occasionally to prevent burning. Once browned, remove from heat and allow it to cool until completely. This step adds deep flavour to the cookie, so don’t skip it.
2. If you want to use Paneer in the recipe, use 70g butter. To make it without panner, use 100g butter.
3. Transfer the cooled browned butter to a mixing bowl. Add the powdered jaggery and whisk well until it is evenly mixed in with the butter.
4. Add the soft paneer or ricotta and whisk until it is mixed and turns slightly fluffy. If you are using store bought paneer, grind it with 2 tbsp of milk into a paste and then add in this step.
5. Add vanilla extract, cinnamon, salt, and baking powder to the bowl. Whisk again until everything is well combined.

6. Add the wholewheat flour and mix gently using a spatula. Gradually add milk, one tablespoon at a time, until a soft, slightly sticky dough forms.

7. Fold in the chocolate chunks or chips and chopped hazelnuts, ensuring they are evenly distributed.

8. Grease an oven-proof skillet or mini skillets lightly with butter. Transfer the dough into the skillet and spread it evenly using the back of a spoon or spatula.
   Top with extra chocolate chunks and nuts for a bakery-style finish.
9. Preheat the oven to 180°C (350°F).
   Bake the skillet cookie for 20–30 minutes, depending on the size of your skillet. The edges should look set and lightly golden, while the center remains soft and slightly gooey.
   Remove from the oven and sprinkle flaked salt on top if using.
10. To make it in a cooker or kadhai, fill the base with a layer of salt, place an inverted plate or stand, cover the lid and preheat the pan on low-medium heat for 10 mins. Then place the baking pan or plate inside carefully and cover the lid. Bake at low heat for around 30 mins.
11. Enjoy it warm or top it with some ice cream.

Notes

• Brown the butter slowly: Keep the heat low and stir often. Butter can go from nutty to burnt very quickly. Once it turns golden and smells toasty, remove it from heat immediately. If you want to use Paneer in the recipe, use 70g butter. To make it without panner, use 100g butter.

• Cool the butter before adding jaggery: Hot butter can cause jaggery to clump or melt unevenly. Let it cool until just warm for a smooth, glossy mixture.

• Powder the jaggery finely: This helps it dissolve better into the butter and gives a softer, more even texture to the cookie.

• Paneer texture matters: Use fresh, soft paneer. If you are using store bought paneer, grind it with 2 tbsp of milk into a paste and then use in the recipe.

• Do not overmix the dough: Mix just until combined. Overmixing wholewheat flour can make the cookie dense.

• Adjust milk gradually: Wholewheat flour absorbs liquid differently. Add milk one tablespoon at a time to achieve a soft, spreadable dough.

• Skillet size affects baking time: Mini skillets bake faster (around 18–22 minutes), while a larger skillet may take closer to 30 minutes.

• Slightly underbake for gooey center: The cookie continues to cook as it cools. Remove it when the center still looks soft for the best texture.

• You can also make higher protein, brown butter chocolate chunk cookies from this cookie dough.

• Storage Instructions

  • At room temperature:
    Once completely cooled, cover the skillet tightly or transfer leftovers to an airtight container. Store at room temperature for up to a week.

  • If you have baked them to be firmer, you can store them upto 2-3 weeks in an airtight container.

  • Reheating:
    Warm individual portions in the microwave for 15–20 seconds or reheat in a covered pan on low heat until soft and gooey again.

  • Freezing (Optional):

    • You can portion and flatten the prepared cookie dough, place them on a tray, and freeze until firm. Once frozen, transfer the portions to an airtight container or zip-lock bag.

Did You Make This Recipe?

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