Eggless Wheat Urad Chocolate Cookies

Preparation time
15 mins
Cooking time
12 mins
10 people
Meal course
Posted on
3/4 cup
Wheat Flour
1/2 cup
1/4 cup
Country Sugar
1 1/2 tblspn
Cocoa powder
2 tblspn
Milk powder/Dairy Whitener
1 tspn
Vanilla essence
2 tblspn
Black urad dal
1/2 tspn
Baking powder
2 tblspn
Eggless Wheat Urad Chocolate Cookies

Eggless wheat Urad Chocolate cookie is a healthy cookie that looks similar to shortbread cookies, more on the crispier side. It has whole wheat, black gram rich in calcium for an earthy taste and goodness, cocoa and can be made with or without the minimal baking powder used.


  1. Dry roast 2 tblspn of Black gram/Urad/Orid dal/Ulunthu until it is crispy in medium flame. It takes around 3-5 min. Do not brown it. Cool and grind it to fine powder.
  2. Soften half cup unsalted butter to room temperature. Beat it well with 1/4 cup country sugar or powdered brown sugar. Increase sugar to 1/2 cup if you need more sweetness. Mix it well till it is fluffy and creamy for around 2-3 min at least.
  3. Make a dry mixture with 3/4 cup whole wheat flour, sifted fine Urad powder,1.5 tblspn cocoa powder,2 tblpsn milk powder for richness,1 tsp vanilla essence,1/2 tsp baking powder. Mix it well.
  4. Add this to the sugar-butter mixture and make a dough. Add 1-2 tblspn milk slowly if needed.
  5. Preheat oven to 180 degrees in convection mode for 10 min. Meanwhile keep the dough closed in the refrigerator.
  6. Make the dough into thicker cookies. If you have cookie cutters, you can make different shapes . I used Christmas theme cookie shapes.
  7. Depending on the size of the cookies, you can easily make 10-15 cookies.
  8. Line the baking tray with parchment paper. If it is nonsticky tray, you can place cookies directly too. Arrange cookies with some space in between each.
  9. Decorate with nuts and bake the cookies for 10-12 min. It may finish soon or later 2-3 min depending on the microwave oven used. Keep checking after 10 min.
  10. I made it in 2 batches (10-12 min each) based on the cookies and tray size.
  11. Since we use cocoa powder, you can stop baking if the bottom is slightly brown around edges and makes a stiff sound on putting it on a plate. Since we use minimal (no baking powder also gives good result), it will not leaven much and stay crispier. The cookies might look soft when hot and harden up a bit after cooling.
  12. Cool to room temperature and store it in a proper air tight box. It can stay good for 5-7 days in my personal experience.

Serve it as a healthy snack to kids or a tea-time guilt-free snack.

  1. You can adjust the baking powder level upto 3/4th-1 tsp for an airy cookie. Avoid it as such for crispy biscuit texture. Do not thin out cookie size anyways.
  2. Use nuts powder(almonds,cashew or mixed nuts of your choice) instead of milk powder. It gives a rich flavour.
  3. You can use thickened ghee instead of butter but the shelf life will be less to maintain the same freshness.
  4. You can add dry ginger powder also to get gingerbread cookies flavour.

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