Eggless Chocolate Chip Cookies — No Maida, Whole Wheat, Ready in 12 Minutes
Crispy eggless chocolate chip cookies made with whole wheat atta instead of maida — no eggs, bakery-style texture, ready in just 12 minutes. No one will believe they're the healthier version.
Eggless chocolate chip cookies — crispy, whole wheat, and ready in 12 minutes
Why You'll Love This Recipe
Craving a chocolate chip cookie without reaching for maida or eggs? These biscuits are built entirely on whole wheat atta — the same flour sitting in your kitchen right now — and they still come out crisp, golden, and genuinely bakery-style.
Most no-maida cookie recipes swap in specialty gluten free flours or almond flour, which changes both the cost and the texture. This one keeps things simple: everyday atta, a few pantry staples, and a 12-minute bake.
- ✅ No maida — whole wheat atta only, nothing refined
- ✅ Completely egg free — the dough binds on its own with ghee and butter
- ✅ Ready in 12 minutes — no chilling or resting the dough
- ✅ Genuinely crispy — custard powder and milk powder give a real bakery-style crunch
- ✅ Pantry-friendly — everyday ingredients, no specialty flours
- ✅ Kid-approved — tastes like a treat, made with better-for-you swaps
Note: this recipe still uses powdered sugar and chocolate chips, so it isn't a sugar-free cookie — the win here is swapping out maida and eggs while keeping that classic bakery texture and taste.
Ingredients You'll Need
(Full measurements in the recipe card below)
The Base
- • Whole wheat flour (atta) — replaces maida entirely, giving the cookies a wholesome, hearty base.
- • Custard powder — the secret to that crisp, bakery-style crunch.
- • Milk powder — adds richness and helps the edges turn golden.
Fat and Sweetener
- • Ghee — adds richness and helps the cookies crisp as they cool.
- • Butter, softened — creamed with the ghee and sugar for a light, even dough.
- • Powdered sugar — dissolves smoothly into the dough for an even sweetness.
The Leavening
- • Baking powder and baking soda — give the biscuits the right amount of lift without eggs.
Flavor
- • Salt — balances the sweetness and brings out the chocolate flavor.
- • Chocolate chips — folded through the dough for pockets of melty chocolate.
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| Ghee | Use 140g butter total instead, no ghee, for an all-butter version |
| Milk powder | Can be left out; texture will be slightly less rich, edges a touch less golden |
| Powdered sugar | Blend regular sugar in a grinder until fine if powdered sugar isn't available |
How to Make It — Step by Step
Cream Fat and Sugar
Beat the softened butter, ghee, and powdered sugar together until light, smooth, and well combined.
Add Dry Ingredients
Add the whole wheat flour, custard powder, milk powder, baking powder, baking soda, and salt. Mix until a soft dough comes together.
Fold in Chocolate Chips
Gently fold the chocolate chips through the dough so they're evenly distributed.
Shape the Biscuits
Roll into small balls and flatten slightly on a lined baking tray, spacing them a couple inches apart.
Bake
Bake at [ADD OVEN TEMP °C / °F] for 12 minutes, until the edges turn golden.
Cool for Crisp Texture
Cool completely on the tray. These biscuits crisp up fully as they cool, so don't judge the texture straight out of the oven.
Tips for the Best Result
This is the step doing the work of eggs here. A light, well-creamed mixture gives the biscuits structure and crispness.
Whole wheat dough doesn't spread as much as maida dough. Flatten the balls to your desired thickness before they go in the oven.
These will feel soft right out of the oven. That's normal — they firm up and turn crisp once fully cooled.
Pull the tray as soon as the edges turn golden — whole wheat biscuits can go from perfect to dry quickly.
How to Store
Frequently Asked Questions
No — this recipe uses powdered sugar and chocolate chips, so it isn't sugar free. The main swaps here are no maida and no eggs, while keeping a genuine bakery-style taste and texture.
You can, but you'd lose the whole point of this recipe. Whole wheat atta gives these biscuits their heartier, nuttier flavor while still baking up crisp in 12 minutes.
The creamed butter, ghee, and powdered sugar do the binding work eggs would normally do, so the dough holds together and bakes up light without needing any.
Custard powder is what gives these biscuits their signature crisp, bakery-style bite. Leaving it out will make the cookies softer and less crisp overall.
Stored in an airtight container, they stay crisp for about a week at room temperature, up to 3 weeks refrigerated, and up to 2 months frozen.
Nutrition Per Cookie
| Nutrient | Per Cookie (1 of ~20) |
|---|---|
| Calories | ~126 kcal |
| Protein | ~1.4g |
| Carbohydrates | ~13.8g |
| Fat | ~7.6g |
| Fiber | ~0.9g |
Calculated using the full recipe divided into an estimated 20 cookies. Values are estimates — confirm your actual yield after baking for exact per-cookie numbers.
Ingredients
- → 160g whole wheat flour (atta), about 1⅓ cups
- → 40g custard powder, about 4 tbsp
- → 20g milk powder, about 2 tbsp
- → 1 tsp baking powder
- → ¼ tsp baking soda
- → 2 pinches salt
- → ¼ cup chocolate chips
- → 80g ghee
- → 60g butter, soft (4 tbsp)
- → 90g powdered sugar, about ½ cup
Instructions
- Cream the softened butter, ghee, and powdered sugar together.
- Add whole wheat flour, custard powder, milk powder, baking powder, baking soda, and salt. Mix into a soft dough.
- Fold in the chocolate chips.
- Shape into balls, flatten slightly, and place on a lined tray.
- Bake at TEMP 160 °C / 320 °F] for 12 minutes, until edges are golden.
- Cool completely on the tray before serving — they crisp up as they cool.
▶ Watch Me Make It
See every step in action — creaming the dough, shaping the biscuits, baking tips for that crispy result, and the taste test.
📌 You'll Also Love
→ 4 Ingredient Weight Loss CookiesMasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
Enjoyed this recipe?
Follow me for new healthy baking recipes every week!
Comments
Post a Comment