Indians particularly love teatime, where they can sip on hot chai and have light hearted conversations. It’s that time of the day when you take a break from work and feel relaxed. What makes it even better are the tea time cookies. If you have been trying to balance your cookie cravings with healthier options then we have the perfect recipes for you. While you have time on hand, bake fresh batches of these yummy and healthy whole wheat cookies that everyone at home will absolutely like. What makes them even better? They are made with basic ingredients, easier to make and can be indulged in guilt-free.

Whole wheat choco chip cookies

1 cup granulated sugar
¾ cup packed brown sugar (optional)
1 cup butter
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips

  • Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Image and recipe by Betty Crocker

Easy whole wheat cookies

Whole Wheat Flour / Atta – 1/2 cup / 60 grams
Sugar – 1/2 cup Powdered (powder first then measure it)
Baking Soda / Cooking Soda – 1/4 tsp
Salt – a pinch
Vanilla Essence – 1/2 tsp
Oil – 1/4 cup / 60 ml
Milk – 2 to 3 tsp
Cherry for topping

  • Preheat oven to 180 degree C. Line a baking tray with parchment paper and set aside.
  • Take oil, sugar, vanilla in a bowl and mix well.
  • Now add in flour, baking soda, salt and mix well. If the mix looks too crumbly, add in spoonful of milk in and knead it well to a dough.
  • Take small portion and roll it out and flatten it out. Place a cherry on top.
  • Arrange it on a baking tray and bake for 10 to 12 mins depending on the size of the cookies.
  • Remove it from oven and cool it down for 10 mins. Now remove this to a cooling rack and cool it down.
  • Store it in air tight container and enjoy.

Image and recipe by Yummy Tummy

Whole wheat & oats jaggery cookie

1 cup wheat flour, 130 grams, durum whole wheat flour
1 cup rolled oats, old fashioned, 100 grams
3/4 teaspoon baking powder
3/4 teaspoon cardamom
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, 113 grams, at room temperature
3/4 cup jaggery powder, 96 grams, measured after sifting the jaggery powder
2-3 tablespoons milk, 30-45 ml
1/4 cup chopped nuts, I used chopped cashews and almonds

  • Pre-heat oven to 350 F degrees. Line a large baking sheet with parchment paper and set aside.
  • To a large bowl, add wheat flour, rolled oats, baking powder, cardamom powder, cinnamon powder and salt. Mix until everything is well combined. Set this aside.
  • To your hand mixer, add room temperature butter and powdered sifted jaggery.
  • Beat the butter and jaggery until well combined and creamy, for 2 to 3 minutes.Add milk and mix until combined.
  • Add in the flour-oats mixture. Mix until it all combines together. Then add in the nuts and mix well to form the dough.
  • Take a small portion from the dough, around 35-40 grams. Roll to form a round shape. Then press it between your palms to flatten it and make a circle of around 2.5 inch diameter. Repeat with remaining dough and make all the cookies similarly. You will get 13 to 14 cookies.
  • Arrange all the cookies on the prepared baking sheet. Bake at 350 F degrees for 18 to 20 minutes.
  • Remove the cookies from the baking sheet and place them on a wire rack to cool completely.
  • Once cooled, store them in an airtight container. Enjoy with a glass of milk or coffee or chai!

Image and recipe by Cooking With Manali

Wheat chocolate fudge cookies

1 cup (2 sticks) butter
1 cup granulated sugar
1/2 cup dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1/2 cup unsweetened cocoa powder
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

  • Place one stick of butter on the kitchen counter to soften. Place the other stick of butter in a microwave safe bowl and melt completely in the microwave. Allow the butter to cool to a semisoft texture either on the counter or in the refrigerator, about 30 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, microwaved butter, and both sugars until fluffy. Add vanilla and eggs and mix briefly until just incorporated.
  • In a separate bowl, whisk together cocoa powder, flour, baking soda, and salt. Add the flour mixture to the butter mixture and combine until you cannot see any more dry flour. The dough should be sticky but you should be able to touch it with your hands without it being too messy. Stir in chocolate chips.
  • Cover the top of the bowl tightly with plastic wrap and allow the dough to rest in the refrigerator for 30 minutes or up to 2 days.
  • When you’re ready to bake the cookies, preheat the oven to 350ºF. Roll the dough into balls slightly larger than a golf ball and place two inches apart on a baking sheet lined with parchment paper or a Silpat. Bake 8-9 minutes, depending on how cold your dough is. The cookies should be puffy and soft. Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely (or be devoured).

Image and recipe by The Live-In Kitchen

Peanut butter whole wheat cookies
1 cup peanut butter (natural and normal will both work, smooth or creamy)
1 cup honey (I like to buy local, it seems less bitter than cheap store honey)
1 large egg
1½ teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
2 cups whole wheat flour
½ to 1 cup good quality dark chocolate chips

  • Preheat oven to 350 degrees and line a baking sheet with parchment or a baking mat. In a large bowl or the bowl of your stand mixer, combine the peanut butter and honey and beat until totally incorporated. Stir in egg and vanilla. Add the salt, soda, and flour, and mix until it comes together to form a dough. Shape dough into small balls (about 1 tablespoon of dough each) and place on the prepared sheet. Use fork to lightly press each dough ball down. Press a few chocolate chips on the top of each dough ball.
  • Bake for 10-12 minutes, until cookies become slightly golden brown. (Note: Be careful to not overbake! Honey burns much more easily than sugar). Remove from the oven and place the cookies on a wire rack to cool.

Image and recipe by Bless This Mess Cover Photo by Marta Dzedyshko from Canva