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eggless butter cookies recipe, tasty whole wheat butter cookies recipe

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eggless whole wheat butter cookies
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eggless butter cookies recipe with step by step photos – crisp and tasty butter cookies made from whole wheat flour.

i made these butter cookies for christmas this year along with the eggles christmas fruit cake. i have made these cookies before too.

we are fond of cookies. thats true. whenever we go to any big store or a shopping mall, we always look out for the cookie shops or the cookie section. usually i end up buying healthy cookies made with whole wheat or multi grain flour or millet flours. surprisingly and on the contrary, there are very few cookie recipes posted on the blog. since i often bake cookies without taking pics. in fact i have one big book dedicated to only making cookies.

wholewheat butter cookies

these cookies have the buttery taste & flavor and are also crisp. they make for a nice festive gift. these also go very well with a cup of milk or tea/coffee. usually in the morning, when i don’t have time to make an elaborate breakfast, i serve cookies with milk or tea.

for the sugar in cookies, i always powder organic unrefined cane sugar or raw sugar. unrefined cane sugar is much better than bleached white sugar. these cookies just have the right amount of sweetness. they are not sweet like sugar cookies. i do try to bake cookies and biscuits with whole wheat flour. but at times depending on the recipe, i do add all purpose flour.

serve these butter cookies plain or with milk or hot chocolate or tea/coffee. they also go well as a side sweet snack in tiffins.

with this post, here’s wishing all who celebrate a merry christmas.

if you are looking for similar recipes then do check eggless cheese biscuits, eggless chocolate chip cookies, nankhatai, cheese straws and butter murruku recipe.

eggless butter cookies recipe below:

4.5 from 28 votes
eggless butter cookies recipe
print
eggless butter cookies recipe
prep time
40 mins
cook time
25 mins
total time
1 hr 5 mins
 

eggless butter cookies recipe - crisp butter cookies made with whole wheat flour and butter.

course: desserts, snacks
cuisine: world
servings: 52 to 54 small cookies
calories: 38 kcal
author: dassana
ingredients (1 cup = 250 ml)
  • 2 cups whole wheat flour (atta) or 240 grams atta
  • 4 to 5 green cardamoms (choti elaichi) - seeds kept and husks removed
  • 100 grams chilled cold unsalted butter - about 7 to 8 tablespoon butter
  • ½ teaspoon baking powder or ½ teaspoon baking soda
  • ¼ teaspoon nutmeg powder (jaiphal powder)
  • 2 to 3 tablespoon milk - add more milk if required
  • 3 tablespoon curd (dahi or yogurt)
  • ½ cup organic unrefined cane sugar Or regular sugar Or ¾ cup powdered sugar Or 125 grams of powdered sugar
how to make recipe
making butter cookies dough:
  1. in a blender or grinder, add 1/2 cup sugar and seeds of 4 to 5 green cardamoms.
  2. grind to a fine powder. keep aside. you can also use 3/4 cup powdered sugar instead of grinding the sugar.

  3. in a mixing bowl, take 2 cups whole wheat flour (240 grams) and ½ tsp baking soda or ½ tsp baking powder.

  4. with a spoon or spatula mix everything well.
  5. add 100 grams chilled butter. with your fingertips break the butter and mix with the flour. you can cut the butter with two knives too. this can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again..
  6. mix till you get a bread crumb like texture in the mixture.
  7. add powdered sugar and 1/4 tsp nutmeg powder. mix well with a spoon or spatula.
  8. add 3 tbsp yogurt. lightly mix and then add 2 to 3 tbsp milk.
  9. mix and gather the entire mixture together to a dough. don't knead.
  10. keep the cookie dough covered in a bowl, in the fridge for 30 minutes.
baking eggless butter cookies:
  1. before baking and cutting the cookies, pre heat the oven at 180 degrees celsius/356 degrees fahrenheit.
  2. remove the dough and spread some flour on the work surface as well as on the dough.
  3. with a rolling pin, roll the dough. this rolling takes quite an effort. roll the dough to a thickness of 0.50 to 0.75 cms.
  4. with cookie cutters, cut the dough. gather the remaining dough and again roll. cut with the cookie cutters and repeat the process.

  5. then place the butter cookies in a baking tray with an inch gap between them. bake butter cookies in a preheated oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 25 minutes or more till the cookies are light golden or golden.

  6. once baked, remove when still hot and place them on a wired tray or rack. so that the butter cookies cool down.

  7. once they cool down at room temperature, place them immediately in an air tight jar or box.

  8. serve eggless butter cookies plain or with milk or tea.

recipe notes

this approximate nutrition info is per butter cookie:

Nutrition Facts
eggless butter cookies recipe
Amount Per Serving
Calories 38 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 1mg 0%
Potassium 24mg 1%
Total Carbohydrates 5g 2%
Sugars 2g
Vitamin A 1%
Calcium 0.6%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.


step by step eggless butter cookies recipe:

1. in a blender or grinder, add ½ cup sugar and seeds of 4 to 5 green cardamoms.

sugar for butter cookies

2. grind to a fine powder. keep aside. you can also use ¾ cup powdered sugar instead of grinding the sugar.

powdered sugar for butter cookies recipe

3. in a mixing bowl, take 2 cups whole wheat flour (240 grams) and ½ tsp baking soda or baking powder. you can add either baking soda or baking powder in this recipe. baking soda gives a softer texture whereas baking powder gives a crisp texture.

flour for butter cookies recipe

4.with a spoon or spatula mix everything well.

mix flour to make butter cookies recipe

5. add 100 grams (about 7 to 8 tbsp) chilled butter. cut the butter into cubes or sticks and then add.

add butter

6. with your fingertips break the butter and mix with the flour. you can cut the butter in the flour with two knives too. this can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again.

mix butter and flour

7. mix till you get a bread crumb like texture in the mixture.

butter cookies mixture

8. add powdered sugar and ¼ tsp nutmeg powder.

add sugar to butter cookies mixture

9. mix well with a spoon or spatula.

mix butter cookies mixture

10. add 3 tbsp yogurt.

yogurt for eggless butter cookies recipe

11. lightly mix and then add 2 to 3 tbsp milk.

milk for butter cookies recipe

12. mix and gather the entire mixture together to a dough. don’t knead.

eggless butter cookies dough

two methods to make cookies:

a) easy and quick method

1. now make a log or roll of the dough. cover with a cling film or place the rolled dough log covered in a bowl. refrigerate the cookie dough for 30 minutes.

eggless butter cookies dough

2. after 30 minutes, remove and then slice the dough in 0.75 cm to 1.25 cm cookies. preheat the oven to 180 degrees celsius before you bake these cookies.

slicing the chilled butter cookies dough

 

3. place the cookies in a baking tray with an inch gap between them. you can also press some dry fruits in the center.

bake butter cookies

4. bake in a preheated oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 25 minutes or more till the cookies are light golden or golden. temperatures vary from oven to oven, so do keep a check whilst the cookies are baking. for slight moist and crumbly taste, don’t brown the cookies. for a crisp texture, brown the cookies lightly. depending on the size of the cookies, it may take more or less time for the cookies to bake. keep the cookie tray in the center rack if using an OTG. don’t keep it on the tray touching the bottom heating rods. or else the cookies burn from the base.

baking butter cookies

5. once baked, remove when still hot and place them on a wired tray or rack. so that the cookies cool. down.

baked eggless butter cookies

elaborate method to make cookies:

1. chill the dough without rolling in a log. remove the cookies dough and spread some flour on the work surface as well as on the dough.

rolling butter cookies dough

2. with a rolling pin, roll the dough. this rolling takes quite an effort. roll the dough to a thickness of 0.50 to 0.75 cms.

rolling butter cookies dough

3. with cookie cutters, cut the dough. gather the remaing dough and again roll. cut with the cookie cutters and repeat the process.

cutting butter cookies from dough

4. then place the butter cookies in a baking tray with an inch gap between them. bake in a preheated oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden. these cookies can also be baked in the convection mode of microwave oven with the same temperature. you can also bake the butter cookies in batches, if you have a small  oven. just place the cookies in the fridge before you bake them in batches.

baking eggless butter cookies

5. the baked butter cookies once out of the oven.

baked eggless butter cookies

6. once baked, immediately remove them when still hot and place them on a wired tray or rack. so that the cookies cool down.

baked eggless butter cookies

7. once they cool down at room temperature, place them immediately in an air tight jar or box. serve eggless butter cookies plain or with milk or tea.

wholewheat butter cookies




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Reader Interactions

{ 176 Responses }

  1. Amit..very nice recipes..but need clarity on the baking soda or baking powder. But you also are adding yogurt as an ingredient. What us better…B soda or B powder please?

    • baking soda is pure sodium bicarbonate. baking powder is a mixture of sodium bicarbonate when moistened releases carbon dioxide which helps in rising of baked stuff. baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is three times more stronger than baking powder. yogurt is added as it is an acidic agent and when it reacts with an alkaline substance like baking soda or baking powder, it releases carbon dioxide. depending on the recipe and other ingredients used, you can decide what to add.

  3. Can I use All Purpose flour instead of whole wheat flour in your butter cookie recipe and keep all other ingredients the same.

  4. I am a huge fan of your recipes. I have tried a lot and they all come out so awesome. Trust me, I have tried many recipes but yours are the only one who are full proof and never fails.
    I recently started baking and tried your nankhatai, banana cake and both were too good.
    The best part is your choice of healthy ingredients. I don’t buy maida and you never post any baking recipe with it. Thanks for that. You are amazing!
    Just one request, could you add more cookies recipe. I am finding them tough. I would love to see ragi cookies, semolina cookies etc.
    Also some savory baking recipes would be great.
    I am sorry if that is too much to ask for.
    Bless you!

    • thank you garima for these words. i have some recipes with maida, but as far as possible i do avoid baking with it. i do want to add more cookie recipes. in fact i had developed a batch of oats cookies recipe recently and they were awesome. did not take pics, but yes i will add the recipe in some time. and yes ragi cookies have been asked by many readers. just that i have not tried making cookies with it. so i will need to develop a good fool proof recipe with ragi. even rava cookies have been requested. so will try to add them.

      you are not asking too much and please don’t be sorry. i can understand as good eggless baked recipes are sometimes difficult to get in media like internet or books. i have myself tried eggless baking recipes from books and at times the recipes have failed miserably. also i am working on a butter cake recipe with whole wheat flour. both times the texture of cake did not come out as expected. so eventually after trying and testing, i will add these eggless cake and cookie recipes.

  5. Hi Amit
    Thanks for writing nice and easy receipies.
    I have three question regarding this receipe

    I do not have nutmug powder.Can we skip it?
    Can I bakr cookies in cake tray as I could not find cookies baking tray?
    Also till what time i should preheat oven at 180 drgree??
    Thanks

  6. Hi my cooking Guru made these biscuits today with my 3 year old OMG it was awesome I have no words and good thing Is she can have without any regrets thats loads of sugar is going in her body……

    For me you are my sakshat Ma Anapurna……I just cannot think to cook without you.

    thank you so much…..I am so confident with coo8now that my fear is completely gone Al long as you and your recipes are there…

    I love you ! I really like to meet you one day to say thank you for this wonderful job

    lots of hugs

    Urvashi shah

    • if you are keeping the cookies immediately in the oven after removing the first batch, then no need to preheat. but if you give an interval of some time eg 15 or 30 minutes, then you will have to preheat the oven again.

  11. I made cookies but they were burnt from bottom and very soft from top. Which mode to use for baking this? Both top and bottom heat mode or only bottom heat mode? I am using 18litre other

    • sai, you can use both top and bottom heating modes. also keep the tray in the center rack of the oven. if you keep it close to the bottom heating rod, the cookies will get burnt.

  12. 20 minutes back I had a plate full of butter cookies. Not one in sight now. 😊

  14. Hi,
    I want to use OTG to bake these cookies, can you help me with the mode, temperature for preheat & bake and Time to bake these cookies.
    Also it would be great if you can help in selecting the tray to be used for baking and the shelf of OTG (upper, middle, lower) to be used.

    • i have also used an OTG to bake these cookies. preheat for 15 minutes. use the same preheat and bake temp (180 degrees celsius) as mentioned in the recipe. timing for baking will vary with the size, watts and make of the oven. so it can take 12 to 15 minutes or even 25 to 30 minutes. so do keep a check.

      i always use an aluminium baking tray and keep the tray in the middle rack for even baking, with both the top and bottom heating elements on.

  16. Hi dassana
    Your recipes are awesome.
    I have tried many recipes and all these were really good. I really appreciate your hard work.
    I have one question about these cookies.
    Why should we add baking powder and curd in the cookies dough?
    There are some recipes of whole wheat cookies on the internet in which no baking powder or curd is added.
    Will it make any difference if we do not add baking powder in it?

    • Thanks Shilpa for your kind words. Each recipe is different. It all depends upon the combination of ingredients and their proportion. Addition of curd and baking powder makes the cookies soft.

  17. Hi, i am a big fan of ur cooking. U r always choose the healthy way and my family likes healthy dishes..
    This cookies are awesome…☺
    Thank you

    • Welcome Knj. Thanks for sharing positive feedback on cookies and for your kind words. I try to make the recipe more healthier, wherever possible.

  18. Hi Dasanna

    I tried this cookie recipe. The cookies were crispy but the it wasn’t melting in mouth. Also, sugar was less. I followed as per the instructions. I see in your instruction that 1 cup = 250 ml. And 2 cups / 240 gm of atta. If it’s 2 cups, then shouldn’t it be 500 grams? Pls correct me if I am wrong.

    Thank you!

    • ramya, did you use cup measure or weight measure. 2 cups of atta is 240 grams. the 1 cup measure weighs liquids as 250 ml. grams is different than ml. when 1 cup of atta is measured in a weighing scale, it weighs around 120 to 125 grams depending on its flour texture. different ingredients weigh differently. eg 1 cup rice weighs 200 to 215 grams depending on the quality of rice. hope this helps.

  19. I have tried this cookies, taste wise they are good but their texture was not crisp… I followed all the instructions carefully, used same measurements.. Don’t know what went wrong… I backed them in Gas oven… Guess this could be reason for soft texture…

  20. Hi dassana,

    I have always found your recipes to be as good as it is described.I’m new to baking and have tried this cookies.I baked under180c as told by u in convection mode.but the cookies turned to b very hard as it cooled down.how to overcome this.should i take it out before golden brown.

    • arya, oven temperature varies from oven to oven. so could be that the cookies were baked too much. usually in convection ovens baking is fast. to test if the cookies are done, they should be golden from the base and you can press a spoon or fork on them. if there is an impression of the fork or spoon on the cookie, than they need to be baked. hope this helps.

  21. Hi…
    Wanted to try this recipe… I have a measuring cup that says 250ml… is this the same quantity cup that is mentioned in the recipe… please advice if not
    Preeti

  24. Made these yesterday.. Halved the recipe.. The dough had more moisture and was sticky.. I used 1.5 tbsp of curd n 1.5 tbsp of milk.. May be I should have used 1 each.. When cutting the log it was difficult to make evenly thick slices.. With all these defects the cookies were pretty good.. My only query is that the cookie slices kept at the nearest n farthest rows from the oven door were good n crisp though black at the base.. The centre row cookies were soft in the centre..
    Should I remove the outer ones two minutes earlier n let the centre ones cook for a few more minutes?

    • aarti, depending on the type and quality of flour, less or more liquid can be added. at times certain wheat flours absorb a lot of liquids and at times less liquids. by nearest and farthest rows do you also mean the cookies were kept near or close to the lower heating element. generally cookies turn black at the base when they are kept near the bottom heating element. also do you have fan in the oven. if there is a fan, then cookies close to the fan will get browned and crisp faster than the cookies far away from the fan. i have an OTG with a fan on the right hand side. so for anything be it pizzas or cookies, i have to turn the tray after some time for even baking. yes you can remove the cookies which are done before and let the ones which are not completely done stay in the oven.

  25. made these cookies yesterday. they were very soft and inside texture was like sponge cake. Please advice what went wrong

  26. Made these cookies yesterday. I halved the recipe and it was super duper awesome?Cookies Got over before they cooled down! Thanks for the lovely recipe that encourages novices like us to bake..

  27. Just curious.. What is the purpose of making the flour look like bread crumb like? Some recipes call for melted butter or ghee.. What would be the outcome like?

    • ashrita, there are basically five methods to make cookies. the rubbing method shown here is one of them. with melted ghee or butter, the cookies turn out softer. with rubbing method, the cookies turn out crisp and flaky.

  28. hi this might seems naive, but where you get unsalted butter in India, i usually heat the butter and remove the white foam to get unsalted butter.else i use white home made butter for any recipe. kindly guide if there is any other process to do that.

    • i buy from a local super store or at times i make at home. even amul has white butter. there are only two ways white butter can be made. one is through churning of cream and other is through churning of curd. the third one i just came to know from your comment of removing the white foam. i was not aware about this one 🙂

  29. Hello. Can I halve the recepie. any changes in timings or temperature for baking to be done? Thanks.

  30. They look great and i tried them out but didnt come nice. Not sure what went wrong ,i used baking soda as i wanted a soft texture for cookies,baked them for 17 minutes at 350F and had to take them out as they got dark brown from underneath . Cooled them and now they look undercooked from inside. Can you tell me what weng wrong and where so that i can make correct ones next time. Thanks!!

    • did you keep the baking tray close to the bottom heating element? i suspect they have baked well. they may look under cooked from the center, but once they cool down, the tetxure will be fine. if the tray is kept near or close to the bottom heating element, than the cookies do get too much browned from the bottom. while baking cookies, unless the recipe specifies, its better to bake them in the center rack of the oven with both the top and bottom heating elements on. this aids in even baking.

  31. thank u, my otg is 28 , previously i bake a cakes sometimes it is un cooked in the middle.

  32. hai, iam using morphy richards otg, how long we will bake biscuits, and cakes also. please give some give some suggestions.

    • i do not know how much time it will take in a morphy richards otg. oven timings vary with the size, capacity and make of the oven. so no two ovens will take the same time for baking a recipe. the time also varies with the recipe of the cake or cookies. sometimes some cakes take a lot of time to bake. from what i have seen with the bakes i make, i usually take an average time of 35 minutes to bake cakes and 25 minutes for cookies at a temperature of 180 degrees celsius. you will have to try some recipes in your oven and then you will get an idea how much time does it take to bake.

  33. hi amit i am great fan of yours because of i have so many excellant dishes and i start loving cooking so much.

    your work is an inspirations for all the ladies who have talent and can do something good with it.

    i just have one question that
    can you help with microwave functions like how much temprature for these cookies recepie i would really love to try it

    • thank you parul. are you talking about the convection mode of microwave oven or the microwave mode? in the convection mode of microwave oven, you can bake at 170 degrees celsius. in the microwave mode this recipe will not work.

      • Hi,
        I tried in 170deg only but still the middle part was uncooked.. what to do? I have Ifb oven with 20lt capacity.. I baked for 20mins.. outer part started getting overcooked so I had to stop the baking process.. pls suggest

        • in convection ovens the top does get baked faster. just cover with a aluminium foil and continue to bake. the top won’t get browned more.

  34. Hi I loved this simple recipe but have two queries if u can answer me please, my dough wasn’t coming together after adding recommended yogurt and milk, I added more milk and extra tsp yogurt.. have kept in fridge for chilling now, fingers crossed..
    so first query- where I went wrong why I needed more of milk and yogurt?
    2nd query- can I use egg instead if so how much and what to substitute with (milk&yogurt )

    Thank u so much
    I am great fan of ur recipes

    • thank you teja. the quality of flour determines how much liquids need to be added. sometimes whole wheat flour depending on their ground texture, bran etc need more liquids. if there is too much bran also, there more liquids are needed. with egg i am not sure as the recipe may change. you can give a try though. i think 1 egg should be fine.

  36. My daughter, 11 year old loves to bake. She is a frequent visitor to your blog, checks the recipes frequently and bakes. She finds that all your recipes have come out really well.

    I enjoy browsing your blog and have used it for many dishes.

    Thanks
    Veena

  37. Hi.
    I was searching online for some homemade snacks for my baby 14 months old.
    She is a fussy eater.
    I found this recipe. Pretty interesting.

    I would like to ask you can i use homemade butter ? The butter we use to make ghee. Can i use that butter?

  39. Excellent recipe, I just baked this recipe. And it was the first time I ever baked anything, it came out super yummm. Thank you

  40. Thanks for detailing process of baking eggless cake and cookies
    Mam i take a small electronic oven for bakery
    Start my bussiness
    we all are vegetarians
    So how i make delicious cake to serve my locals
    How i learn

    • all the best for your business. i would suggest you to experiment with a eggless recipes and if they come out good, then make on a medium to large scale. you can also invest in some baking books, especially eggless baking. plus there is a lot of info on the internet too.

  41. Hi, can we bake these cookies in microwave plus convection mode? As I have only microwave oven, am confused in which way to bake them, pls suggest!

  43. Thanks for the recipe. I made these today, it came out very good.
    There were approx 45 cookies using above measurements ( I use medium size ginger man cookie cutter).

  47. Hi, can we replace the whole wheat flour with multigrain flour? Or is there any adjustments that should be done? Thanks 🙂

  51. Hi Dassana
    Yesterday i made it and it turn out very good.My kid and husband love this.
    Keep it up

  52. I tried these biscuits today, really yummy n tasty.. your site is very helpfull for the beginners like me.

  53. Hi,

    So today I was having some free time and just surfing the net and somehow I landed on your page. I do admit that I was thinking of baking something for some time and it seems to be cosmic indication I landed at the cookie recipe page.

    I have never baked earlier and this is my first time, and I must say due to your very simple detailed steps, I am able to bake 10-12 cookies by taking the ingredients proportionally. They turn out to be amazing with sweetness on the lower side but its amazing for the first try.

    Thanks for the wonderful recipe.

    • thanks a lot vineet. nice to know. baking is very good, creative and therapeutic too. so do try baking more. you will amazed the way you can create different varieties of breads, cakes and cookies at home. these cookies are not overtly sweet as i have kept it that way.

  54. Hi,

    It is a wonderful recipe, simple and delicious !
    My first baking experience and Thanks you for sharing it

  55. hi dassana,
    i always try your recipes .they are superb…..
    but here i dont have microwave oven so please suggest me any other method

    • thanks pranit. you can make skillet or pan cookies. drizzle 1 to 2 tbsp of olive oil or add butter on a pan. on a low flame, place the cookies. cover and let them cook. when the base is browned, turn over and again cover and cook. depending on the heat source and the thickness of the pan, the cookies can cook faster or slower. the texture of cookies made this way will be different than the baked ones. these will have a softer texture.

  56. Hi, Ur blog is just awesome with all details for a new person to start baking. I love this site 🙂
    I tried this cookie last night and it didn’t turn up like urs:( . I always fail in cookies which am trying hard, i am not getting the wholesome brown color like urs.
    I baked at 180 in top tray (usually my cookies bottom gets burnt if i keep in mid rack so trying in top tray which doesnt happen in top tray) , cookies are little hard not much hard, color is slight brown in bottom and I could sense the slight raw smell of wheat 🙁 . Almost till the time i took out from fridge it was same like ur pics. What would be my mistake? Als pls tell me how do we get even browning? pls help me

    • thanks kruba. these cookies are a bit dense due to whole wheat. raw smell should not be there. which means they should have been baked for a few more minutes. for even browning, i don’t do anything different. in my oven i have an issue where one side gets browned faster than the other side. so i rotate the tray to get an even color. for a nice golden color, you can also brush the cookies lightly with some milk or beaten eggs, if you use them.

  57. Hi Dassana, can I use Ragi flour in place of whole wheat flour and follow the same steps?

  58. Cookies look just the perfect. I have one question. . why the butter should be slightly cold. .and why should we not use the creaming method here with butter n sugar

    • thanks pooja. cookies can be made both with creaming method and this method. the texture and taste depends upon the method used. you can make these cookies with creaming method also.

  59. Hello

    I am regular follower of your website. Want to know can we keep these cookies in air tight jar for 15-20 days. And which other cookies we can keep for longer period.

    • anu, yes you can store these cookies for 15-20 days. cookies which have milk or curd can not be stored for longer time at room temperature, unless kept in fridge.

  60. Hi, I am new to your site and have spent some time browsing through your recipes. What strikes me is how you have tried to simplify the recipes by detailed photos and listing even the little but important steps. Today I tried this recipe and it came out very well. I liked that its not very sweet and I feel good about feeding my children healthier cookies. You dont miss the eggs at all. They rise well depite the absence of eggs and presence of wholewheat flour. This one’s a keeper for sure!! Next I want to play around with the flavors. Have you tried any? Thanks for such a simple but excellent recipe.

    • thanks a lot trupti. i agree that we should give our family healthy and wholesome food. i have not yet added any flavors. but was thinking of adding some orange juice and zest for an orangish flavor. you can also try adding some cocoa powder for a chocolate cookie.

  62. Hi dassana.
    Can i use jaggery powder( we call it khand in hindi)instead of white sugar?i mostly use khand in all my sweet recipes n used it in ur banana n apple cake recipe too so was wondering if i can use it here too:)

  63. Hi Dassana,
    Tried this recipe today…. Cookies turned golden brown from bottom…. But the taste was good…. My husband and daughter like it very much….

  64. Hi dasanna,
    Loved ur recipe. Please can u tell me whether yogurt n milk has to be at room temp or cold? Defintly gonna give it a try.

  65. Hi dasanna I have ifb convection oven and I made the cookies today, first I set it for 20mins it came out very hard and with the remaining dough I set for 15mins I felt it has not baked well. Wat is the mistake pls let me know.i am a big fan of ur blog and I hv tried many curries and it has cm very well thank u for sharing with us ur amazing recipes

  66. Hi Dassana,

    I tried making this today!! Eventhough it turned golden brown; after cooling, the inner side was soft and moist.. I baked them again for few minutes.. Again the same result..
    Will they become hard the next day? As of now they are soft and crunchy..
    I used baking powder..

    • hi deepa, i think the temperature in the oven is low and thats why the cookies are soft. yes they will become a bit dense after cooling completely. to know if the cookies are done, they should turn light golden.

      • They turned golden brown and then only I removed them. Not sure what went wrong.. But the next day it was not very hard as I thought 🙂 and the cookies are over..

  68. Hi dassana…

    I want to know in this recipe and also in cheddar cheese biscuits recipe,can i use ghee in place of butter?

  69. Hi Dassana,

    I have been visiting you site since last month..& I have tried many recipes from your site…all came out very well…thanks for all the recipe.

    Yesterday, I have tried Butter Cookies…but it did not came well…it was hard. I have used Microwave convection mode…Is it because of that ?….Kindly reply

    • hardness can be due to many reasons. the mixing of butter with the flour or the dough or baking temperature and time. so cannot pinpoint. also these cookies are not light like the maida/all purpose flour ones. a bit of denseness is there due to them being made from whole wheat flour. but they are not hard.

      • Hi Dassana,

        Today, I have tried this recipe again. & this time I have used food processor. It came out very well…I think mixing was not done properly last time…Thanks a lot…I am also going to try the chocolate coookies…:-)

  73. Hi dassana.awesome cookies.allah bless u.may I know hw to make namkeen version of this eggless cookies.

  74. Hi Dassana, your receips r just faboulos. I used to prrpare all receips from your site.
    Thank u sooo much for sharing such a nice n easy receips

  75. Hey dassana…..tried UP style dum aloo….dey wer yummylicious. …..now gonna try dese cookies….
    Juss wanted to ask can I used homemade makhkan instead of readymade butter….what difference ll it make….?

  76. Hi,

    Love your website, great collection of Veg recipes 🙂 Just wanted to check if instead of an OTG can i use an air fryer? If yes at what temp & for what time can I cook them?

    Thanks!

  77. Hi dassana !!tried it yesterday turned out great .pls tell me know how long can it be stored in fridge and room temp ..thanks:)

  78. Hi Dassana,
    I had subscribed to the blog via email. Somehow the mails aren’t coming anymore. I mostly use mobile for browsing. I can’t seem to subscribe again. Please help me

    • nancy, we have discontinued the weekly recipes newsletter service. please subscribe to social media updates via facebook or twitter or google plus to stay updated. you can also visit the homepage of website to check new recipes posted.

    • thanks khanjan. you can use ghee but then beat or cream the ghee and sugar together. then add the flour, baking powder and spice powders. gather into a dough. ghee has to be in semi solid consistency.