Easy Wholesome Viral Cookie Pie

If you’ve seen the Viral Cookie Pie or the famous Viral Cookie Tin all over social media, this is a version you can feel better about making at home. This eggless cookie pie uses wholewheat flour (atta) and jaggery, while still giving you that soft, gooey, chocolate-filled centre. It looks impressive, tastes indulgent, and is perfect for sharing straight from the pan.

Let’s look at the main ingredients!

Wholewheat flour (Atta)
Adds fibre and makes this bake more wholesome than refined flour. It also gives structure and a slightly nutty flavour to the cookie pie.

Corn flour
Helps soften the texture and keeps the cookie tender. It balances the density of wholewheat flour.

Butter (softened)
Provides richness and that classic cookie flavour. It also helps create a soft, melt-in-the-mouth texture.

Powdered Jaggery
A less refined sweetener that adds depth and a caramel-like flavour. It blends smoothly into the butter and enhances the overall taste.

Milk
Brings the dough together and adds moisture. It ensures the cookie stays soft after baking.

Vanilla Extract
Adds warmth and enhances the chocolate flavour. It rounds out the taste beautifully.

Baking Powder
Gives a slight lift and keeps the cookie from becoming too dense. It helps create a softer bite.

Salt
Balances the sweetness and intensifies the chocolate flavour. Even a small pinch makes a big difference.

Chopped chocolate chunks
The star of the recipe. They melt inside the cookie balls and create that gooey centre everyone loves.

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

Other recipes in my Cookies Reimagined series are in this playlist.

Why You’ll Love This Recipe

• Eggless and easy to make
• Made with atta and jaggery
• Inspired by the Viral Cookie Pie / Viral Cookie Tin trend
• Crispy cookie with gooey, chocolate-filled centres in every scoop
• Perfect for sharing with family or friends
• Looks impressive but is simple to assemble
• Great for kids and adults alike

This eggless wholewheat Viral Cookie Pie brings together everything you love about the Viral Cookie Tin trend, but with more wholesome ingredients. It’s warm, gooey, chocolatey, and perfect for scooping and sharing. Once you try it, it might just become your go-to dessert for special occasions—or even late-night cravings.

Eggless Wholewheat Viral Cookie Pie (Viral Cookie Tin Style)

Serves: 7 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Cookie Dough -

• 1 cup (130g) - Wholewheat Flour
• 1 tbsp (7g) - Corn Flour
• 1/4 tsp - Baking Powder
• 1/2 cup (100g) - Soft Unsalted Butter
• 1/2 cup (75g) - Powdered Jaggery
• 1 tsp (5ml) - Vanilla Extract
• 1/8 tsp Salt or 1/4 tsp Pink Salt
• 2 tbsp (30ml) - Milk
• 50g - 80g Dark Chocolate

For Stuffing Each Cookie -

• 15g Couverture Chocolate Chunk (Total 105g Chocolate) or
• 1 tbsp Frozen Chocolate Ganache or
• 1 tbsp Frozen Nutella or
• 1 tbsp Frozen No Churn Chocolate Ice Cream

 

Instructions

 

Step 1:
Cream soft butter and powdered jaggery in a bowl. Mix until smooth, creamy and light.

Step 2:
Add vanilla extract, salt, and milk to the mixture. Mix well until everything is evenly combines.

Step 3:
In another bowl, mix wholewheat flour, corn flour, and baking powder. Add this to the wet mixture and mix into a soft dough.

Step 4:
Fold in chopped chocolate chunks evenly into the dough. Divide the dough into 8 equal portions.

Step 5:
Press one portion evenly at the base of a round 5.5 or 6 inch pan. This forms the base layer of the cookie pie.

Step 6:
Take the remaining portions, flatten them and place chocolate chunks inside each or 1 tbsp portions of frozen ganache, or frozen nutella or frozen no churn chocolate ice cream. Press and seal the edges, shape them into balls and arrange one in the centre and the rest around it.

Step 7:
Cover and refrigerate for 2–3 hours or overnight. This helps the cookie hold its shape while baking.

Step 8:
Bake at 180°C for 20–25 minutes until the top is golden and firm. Let it rest for 5 minutes before serving.

Step 9:
Store them in the fridge for upto a week. Before serving scoop out portions, warm them and serve.

Notes

• Use soft butter, not melted. It should be creamy when mixed.
• Powder the jaggery finely so it blends smoothly.
• Do not overmix after adding the flour. Mix just until combined.
• Chill the assembled cookie pie well. This helps it hold shape while baking.
• Use good quality couverture chocolate for better melting and flavour.
• You can chill the dough so the cookies hold thier shape.
• Let the cookie pie rest for 5 mins before scooping. This helps the structure set slightly.
• Serve warm for the best gooey texture.

Did You Make This Recipe?

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