Cranberry and White chocolate cookies:

It is an easy, eggless, one bowl recipe. No baking powder or soda in it. To increase the protein quotient, I have added little moong ( green gram dal) flour as well. These white chocolate cranberry soft, chewy , flavourful cookies are so simple and so addictive! 😀

Cranberries and white chocolate make the best Christmas coloured cookie. You can see one more green gram flour/ gluten free cookie over here .


All-purpose flour – 3/4cup

Green gram/ Moong dal flour – ¼ cup

Butter – 100 grams

Sugar – ½ cup (powdered)

Dried cranberry – ¼ cup

White chocolate chips – ¼ cup


-Mix All purpose flour and moong dal flour and keep it ready.

-Beat butter and sugar until fluffy and soft, either by using hand or food processor.

-Now add flour and mix until u gets uniform mass. Add in white chocolate chips and dried cranberries and make a dough.

-Now take one cling film sheet and keep this dough over it, on a flat surface and make squarish or round log, maintain uniform shape and cover with wrapping. Keep it under refrigeration for an hour.

-Now take your baking tray and line with a butter paper.

-After one hour, remove this dough from the fridge and unwrap the Clingfilm cover, make slices of ½” thickness and arrange these pieces in a lined baking tray.

-Bake in a pre-heated oven at 170°C for 14 to 18 minutes.

-Cool this on a wire rack and store this in an airtight container.

-My family just loved it and hope you also like it as much as we did.

Whole wheat Jaggery Tea Cake:

It is a “Hot milk cake” which I have tried by adding Whole wheat, Jaggery powder, dried blackberries (optional) with added cardamom flavour. It turned out to be really soft, mild in sweet and was perfect with a hot cup of coffee or tea. It is a perfect choice for kids snack boxes or as a healthy eggless bake.

How I made-


Whole wheat flour – 1 cup

Cardamom powder – ½ tsp

Baking powder – 1 tsp

Salt – ¼ tsp

Dried Black currant – 2 tablespoons (optional)

Milk – ½ litre

Jaggery powder – ¾ to 1 cup ( I have added ¾ cup)

Butter – 50 grams


-Heat milk and reduce into almost half by boiling it in a low flame.

-When it is done, remove from the flame, add in butter.

-When butter melts, add in jaggery powder and mix thoroughly and keep aside. It is our wet mixture.

-Now, take one dry bowl, mix all the dry ingredients- whole wheat flour, salt, baking powder, cardamom powder, and dry whisk by using whisker or sieve couple of times.

-To this dry flour, add in dried black berries and mix. Add this dry ingredient to wet mixture and fold everything well and bake in a pre-heated oven at 180°C for 30 to 40 minutes or until done.



Chocolate chip Cookies:

Who doesn’t like Choco chip cookie? Let alone like, it is very difficult to resist. If it is guilt free, it is an added boon to relish these beauties. I usually don’t encourage my kids to have non-healthy stuff. It is the main reason I developed this recipe with lot of care.

It is a crunchy from the outside and soft from the inside kind of cookie. It has a whole wheat as well as protein rich Roasted gram powder, which is very nutritious and known as Sattu in India. Sattu is a powder form of roasted gram or Bengal gram or hurigadale in kannada. Added to this, I have added clarified butter/ ghee and ghee residue as well. To give more chocolatey appearance, added Choco chunks as well as chopped cooking chocolate.

How I proceeded is –


Whole wheat flour – 1 cup

Roasted gram flour/ Sattu – ½ cup

Baking soda –  1 tea spoon

Sea salt – ½ tea spoon

Choco chip – ½ cup

Chopped chocolates – ½ cup

Ghee – ½ cup

Ghee residue – 2 table spoon (optional)

White sugar – ½ cup

Brown sugar – ½ cup

Eggs – 2

Vanilla extract – 1 tea spoon

Instant coffee powder – 1tea spoon


-Pre heat Oven at 180 °C, Line the baking tray with the butter paper.

-Take one bowl, dry whisk all the dry ingredients starting from Whole wheat flour, Sattu flour, Baking soda, sea salt, and Choco chips and chunks.

-In a Food processor or in another bowl, beat sugar, ghee and ghee residue first.

– Add in egg, vanilla, coffee and beat until it is frothy.

-Now pour this liquid over dry ingredient and mix by using spatula or clean hand.

– Scoop out the dough and place over the lined cookie sheet.

-Bake this in a pre-heated oven for 15 minutes or until done.

-When it is done, take out, cool a little and then store this in an air tight container.

-This yielded 18 big size cookies for me.


-Alternatively you can use only All purpose flour or whole wheat flour as well.

-Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.