My love for cookie recipes is next level! There’s just something so comforting about the smell of cookies baking in the oven, right? And don’t even get me started on the joy of sinking your teeth into a warm, gooey cookie fresh out of the oven. It’s pure bliss! These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect example and make perfect breakfast cookies! I wanted to make a cookie recipe the other day but realised I’d run out of plain flour. Luckily, thanks to our love for whole wheat roti, we have a large supply of whole wheat flour! I used that to make these whole wheat cookies and added in some oats and nuts for good measure. Picture this: hearty whole wheat flour, wholesome oats, and crunchy mixed nuts all coming together in one perfectly chewy cookie. It’s like a little bite of happiness in every bite. It is all prepped in a single bowl so there is less clean up after.
Ingredients
There’s a good chance you’ve got these ingredients on hand, but if you don’t, a quick visit to your local grocery store solves that. Whole wheat flour – look out for packaging that says wholemeal flour in the baking aisle. You can also use chapati flour, aka aata. Oats – I used porridge oats but rolled oats work just as well Mixed nuts – cashew nuts, almonds, pistachios. Basically whichever nuts you fancy Sugar – I’ve gone for white granulated sugar. You can use brown sugar also. Butter – I’ve used unsalted butter that is softened at room temperature Milk – any fat content milk works as you only need a bit to bind the dough. Cardamom powder – optional but gives a delicious flavour.
How to make Whole Wheat Cookies
Preheat your oven to Gas mark 5/190C/375F Step 1 Place whole wheat flour, oats, sugar, nuts, baking powder and cardamom powder (dry ingredients) in a large mixing bowl. Mix together. Step 2 Add in the softened butter and a little milk at a time to make a soft dough. Step 3 Divide the dough into equal parts and roll into small balls. Place the cookie dough balls on a baking sheet leaving a gap between each ball to allow for spread. Step 4 Bake cookies approximately 15-18 minutes or until golden brown. Remove the baking tray from the oven and allow the cookies to cool a little before handling. Sprinkle over extra finely chopped nuts if you wish. You can enjoy them whilst they are warm or let them cool completely and store away.
Pro Tips
You can easily make a double batch by doubling the recipe. Depending on the flour and oats you use, you may need to adjust the amount of milk you add. Add a dash of vanilla extract for warm flavours. Chill the cookie balls in the fridge for around 30 minutes before baking. The cookies will spread less. Line a baking sheet with parchment paper if it is not non stick. If you prefer crispy cookies over chewy cookies, cook for a little longer. You can experiment with glazes if you wish. Dunk half of a cooled cookie into melted chocolate or drizzle over a simple icing sugar glaze.
Serving Suggestion
Whole wheat cookies are best enjoyed with a cuppa. My personal favourite is masala chai or karak chai but you can always pair it with a milky English tea. You might prefer these refreshing coffee recipes: Coconut Milk Coffee, Pistachio Latte or Iced Coffee with Ice Cream. Kiddies can enjoy these cookies with a glass of milk or this Badam Milk which has the added benefits of crushed almonds.
Storage
Store whole wheat cookies in an airtight container as soon as they cool to room temperature. They are best eaten with 2 days as they may go stale any longer than that. You can freeze them. Simply flash freeze the baked cookies in the baking tray and then store in freezer safe bags or containers for up to 3 months. Allow to thaw at room temperature before serving.
Other Eggless Cookie recipes
Cashew and Amaranth Cookies Nankhatai (Indian style shortbread cookies) Air Fryer Funfetti Nankhatai As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe was first published in July 2012. This post has since been updated with helpful content and new images. The recipe remains the same.
