Wholegrain Buckwheat Oat Chocolate Chippers 1 1000
BAKING,  COOKIES,  VEGETARIAN

Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies #healthy #glutenfree

2017/04/15 / 19 Comments
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Wholegrain Buckwheat Oat Chocolate Chippers 1 1000“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.
Wholegrain Buckwheat Orange Chocolate Chippers 14
CHIPPERSWholegrain Buckwheat Orange Chocolate Chippers 11
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.
Wholegrain Buckwheat Oat Chocolate Chippers 6 1000
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 #glutenfreeWholegrain Buckwheat Oat Chocolate Chippers 7 1000
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! 
Wholegrain Buckwheat Oat Chocolate Chippers 5 1000That 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.
Wholegrain Buckwheat Oat Chocolate Chippers 1 1000

Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 cookies

Ingredients
  

Dry Mix

  • 75 g quick cooking oats
  • 75 g buckwheat flour {kuttu ka aata}
  • 3/4 tsp baking soda
  • pinch salt
  • 100 g dark chocolate chips

Wet Mix

  • 115 g unsalted butter, room temperature
  • 115 g jaggery granules
  • 15 ml honey
  • 1 tbsp yogurt
  • 1/2 tsp vanilla bean paste {or vanilla extract}

Instructions
 

Dry Mix

  • Place all the dry mix ingredients in a large bowl and stir to mix.

Wet Mix

  • Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
  • Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  • Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  • Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking.
  • 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}
  • 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.
  • 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.

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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19 Comments

  • Ashley

    2017/04/18 at 4:21 pm Reply

    Thanks for sharing such a recipe I am allergic to Gluten.So this recipe is perfect for me.
    Thank you again. 🙂

  • Mehvish

    2017/08/14 at 2:50 pm Reply

    Hello
    I wanted to know if buckwheat flour could be replaced with whole wheat flour here?
    Thank u 🙂

  • Sunita

    2017/11/30 at 2:07 pm Reply

    Hi Deeba,
    I made this today. I substituted Splenda brown sugar blend for the jaggery and honey.
    Added orange zest and a couple tablespoons fresh orange juice. Baked for 17 minutes.
    They have really turned out great. Am so happy that my diabetic, vegetarian hubby can eat these.
    Thanks

  • Suj

    2018/02/19 at 6:34 pm Reply

    Am not sure what went wrong but the dough is liquidy, added more oats and buckwheat flour, but did not make much of a difference. It’s spreading out like snaps rather than cookies.

    • Deeba @ PAB

      2018/02/19 at 6:48 pm Reply

      Hi Sujatha, that’s quite strange. Maybe you measured something incorrectly, or missed an ingredient? Another reader made them {in her comments above} and she said they turned out great.
      I’ll make a batch again soon to check.

      • Suj

        2018/02/23 at 8:50 pm Reply

        Hi Deeba! Forgot to mention that I substituted butter with peanut oil to make this recipe dairy free too! Though the dough spread, it turned out super crisp like snaps and delicious! Thanks a ton for the recipe!

  • Dorothy

    2018/06/26 at 5:59 pm Reply

    Has anyone tried rolling this dough out and creating the beautiful cookies with the designs imprinted as shown ?

  • Neha khanam

    2018/11/23 at 1:22 pm Reply

    Hello,

    I tried the recipe today. They turned out delicious but they all turned out flat too! All the ingredients measured as per the recipe. Not sure what would have gone wrong!

    Thanks.

    • Deeba @ PAB

      2018/11/23 at 4:29 pm Reply

      Hi Neha, Thanks for trying out the recipe and for your feedback. Probably the butter was a little more soft/melted than firm. At times the absorption power of the flour brand used can also be different. Maybe next time chill the cookies on the tray before baking, or, if the cookie dough looks a little ‘loose’, add an extra spoon of flour? Hope this helps

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