Format

unsalted butter, room temperature

“Remember, there are cookies waiting here for you.”
Dean Koontz

Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
You might remember the Wholegrain Buckwheat Orange Chocolate Chippers I made some time go. I shared them on a story on my Instagram handle at Passionate About Baking and they were a huge hit. That story also drew a large number of requests for an eggless version, and that’s how these came about.
While I shared the making of the eggless version in an instastory there the next day, I never really got down to sharing the recipe as I got busy with this & that. To cut a long story short, here you are – Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies! #healthy #indulgent #glutenfree
I love using buckwheat flour or “kuttu ka aata” while baking at home when fresh flour is available in the market. Often when the fasting season is on, the local market is flooded with freshly ground flour. Since buckwheat flour gets rancid easily, especially in warm temperatures, I buy a few bags and keep them in the freezer. A little goes a long way, and it’s always fun to experiment! 
That this experiment also worked out quite well put me in a happy space. In any case, an eggless cookie experiment always behaves better than an eggless cake experiment! Often, using yogurt/dahi or flaxseeds work quite well.
And you also might like these Eggless Wholegrain Chocolate Buckwheat Sablés too. They are some of my favourite cookies as well.
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies
Yum
Print Recipe
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies
Yum
Print Recipe
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Instructions
Dry Mix
  1. Place all the dry mix ingredients in a large bowl and stir to mix.
Wet Mix
  1. Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
  2. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  3. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  4. Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking.
  5. Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
  6. Bake for approximately 15 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}. Watch closely towards the end so they don't get burnt.
  7. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack. Best eaten in a day or two.
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Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies “Empty?! You took all the cookies!”
“They were crying to get out of the jar. Cookies get claustrophobia too, you know!”
Charles M. Schulz

Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies. These are cookies that spell “P U R E  C O M F O R T”. Cookies are often the best bites to happiness, the shortest route to instant gratification. Even better if you bake them at home. These were just that and more. Some afternoons, I want need to just steal into the kitchen and bake myself into oblivion. There are a few hits and misses on days like these.Curry tree blossomsDid I tell you that summer is practically here? Yes we’re on the border where spring meets summer. That means a few days of precious mulberries, curry tree blossoms, lime tree blossoms, kumquats too. Tomatoes that will hopefully ripen to a sun kissed red, then we look at notoriously high temperatures of 45C and above.

Spring

MulberriesMulberriesWith the summer heat increasing, and the mercury literally rising by a degree everyday, summer baking needs to be minimal, quick and very fuss free. These cookies were surprisingly all this and more. They turned out darned delicious too. Inspired and adapted from a popular cookie by Deb @ Smitten Kitchen, I made mine wholegrain.

Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies 4My obsession with the #makehalfyourgrainswhole often works well. With cookies, it’s a near 100% pass rate. I’ve really never understood why brownies or cookies should use refined flour since they taste really great with wholegrain. I recently made wholewheat shortbread too, a recipe I still have to share. That was another winner.Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies These are as simple as can be. Stir a dry mix, whip the wet mix, stir gently to mix the two and you’ve got great tasting cookie dough. If the eggs are pasteurised, you could eat the dough by itself!! It tastes that good! I know because I had a little helper who was stealing away bits of dough!

Wholegrain Oatmeal Cinnamon Chocolate Chip CookiesSo here we go. Get the stand mixer going, and in 2 minutes you have cookie dough. I love the big handy bowl of the KitchenAid. Best design ever. If cookies are comfort food, the KitchenAid is equally comforting, magical too!

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Also find me on The Rabid Baker, The Times of India


Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies
Yum
Print Recipe
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies that come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time Passive Time
15-20 minutes 5 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time Passive Time
15-20 minutes 5 minutes
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies
Yum
Print Recipe
Wholegrain Oatmeal Cinnamon Chocolate Chip Cookies that come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time Passive Time
15-20 minutes 5 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time Passive Time
15-20 minutes 5 minutes
Ingredients
Servings: cookies
Instructions
  1. Place all the dry ingredients in a large bowl and stir to mix.
  2. Place all the wet mix ingredients in bowl of KitchenAid Stand Mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
  3. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  4. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  5. Line 2 baking sheets with parchment.
  6. Place scoops of cookie dough on the parchment, 2 inches apart,12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
  7. Bake for 15-20 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}.
  8. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack.
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