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Khapli Atta Cookies

To Make At Home When The Craving Strikes

Whether dunked in milk, paired with hot tea, or enjoyed with ice cream, most people enjoy warm, freshly baked cookies. But traditional, store-bought cookies can be highly processed and full of chemical additives. Khapli atta cookies are a wholesome, nutrient-dense alternative to traditional cookies. Not only is the ancient khapli wheat low in gluten, but it’s also fibre-rich with a slightly nutty flavour. When used in a cookie, the result is an earthy flavour with a melt-in-the-mouth texture.

Before you experiment with different flavour variations, it’s important to understand how a khapli atta cookie is made. If you’re familiar with making cookies at home, then this is a fairly straightforward process. Simply mix 1 cup of Aashirvaad Chakki Khapli Atta with ½ cup of grated/powdered jaggery, ¼ cup melted desi ghee, a pinch of salt, and optional flavourings. For crisp cookies, skip the baking powder. For soft, fluffy cookies, add ¼-½ tsp. Mix all ingredients to form a soft dough. Shape into small cookies and place on a lined baking tray. Bake at 170 °C for 15–18 minutes until golden.

Can you even talk about cookies without including chocolate in the mix? There are multiple chocolate varieties to try, but chocolate chip is definitely one of the most popular options out there. The little chips are a delight every time you bite into one. To make these, stick to the standard khapli atta cookie recipe, but add ½ tsp of baking soda, 1 tsp of Vanilla extract, and ⅓ cup of dark chocolate chips to the mix. You can also increase the salt to a generous pinch to balance the chocolate's sweetness. 

Nankhatai, a traditional shortbread commonly found on the streets of India, is typically made with a blend of different flours, with maida as one of the key ingredients. The khapli atta version swaps maida with khapl. It’s best to use a high-quality khapli atta, such as Aashirvaad Chakki Khapli Atta, to help the cookie bind well. You can also add a tbsp of besan for crunch and a tbsp of milk for binding, along with ½ tsp of cardamom powder for aroma. 

A spice-heavy cookie more suited to cold weather, this is gut-friendly, warming, and altogether delicious. It combines ginger (1½ tsp), cinnamon (½ tsp), and nutmeg (¼ tsp) with ½ tsp of baking powder (for leavening). It also requires slightly more khapli atta than a regular cookie – about ½ cup more should do the trick. Also, you can adjust the spice quantities or even experiment with variations, but start with a small batch and taste-test before replicating the results. 

A khapli atta cookie can also be a vegan delight. First and foremost, swap the ghee with coconut oil or vegan butter. Secondly, opt for plant-based milk, such as almond or oat milk, for binding; increase the amount of milk from 1 tbsp to 2-3 tbsp. Lastly, to integrate the cocoa flavour, whisk in ¼ cup of unsweetened cocoa powder. This is likely to have a slightly more crumbly or grainy texture than usual cookies.

For a nutty, crunchy, and delicious affair, khapli atta cookies can also be made with almond and oats. If you simply want the flavour of almonds, use almond flour. But for a crunchier texture, add chopped nuts. The addition of oats (½ cup of rolled oats or instant oats, coarsely blended) with khapli makes for a cookie with slow-release energy that keeps you full longer.

You can pair these cookies with your morning breakfast, evening tea, or even consume them as an after-dinner treat. You can also make a batch of cookies and store the extras at room temperature in an airtight container for 2 to 3 weeks. However, they may turn slightly dry over time. If you’re already familiar with how the atta behaves, incorporating it into wider dishes, from pizza doughs to warm cookies, is not only easier but also opens up room for experimentation. 

Khapli atta cookies prove that wholesome baking need not come at the cost of flavour or variety. From classic chocochip and nankhatai-inspired treats to spiced, vegan, and nutty variations, this ancient grain adapts effortlessly to a wide range of ingredients and preferences. Its naturally nutty flavour, fibre-rich profile, and satisfying texture make it a worthy addition to your baking repertoire.