These eggless Oatmeal Whole Wheat Cookies have a irresistible crunchy edge and a soft, chewy centre. They’re made with whole wheat flour, oats, chopped mixed nuts and finished off with an extra sprinkling of nuts.

whole wheat cookies placed in a container. - 1
  • Ingredients
  • How to make Whole Wheat Cookies
  • Pro Tips
  • Serving Suggestion
  • Storage
  • Other Eggless Cookie recipes

My love for cookie recipes is next level! There’s just something so comforting about the smell of cookies baking in the oven, right? And don’t even get me started on the joy of sinking your teeth into a warm, gooey cookie fresh out of the oven. It’s pure bliss!

These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect example and make perfect breakfast cookies!

I wanted to make a cookie recipe the other day but realised I’d run out of plain flour. Luckily, thanks to our love for whole wheat roti , we have a large supply of whole wheat flour!

I used that to make these whole wheat cookies and added in some oats and nuts for good measure.

Picture this: hearty whole wheat flour, wholesome oats, and crunchy mixed nuts all coming together in one perfectly chewy cookie. It’s like a little bite of happiness in every bite.

It is all prepped in a single bowl so there is less clean up after.

Ingredients

There’s a good chance you’ve got these ingredients on hand, but if you don’t, a quick visit to your local grocery store solves that.

Whole wheat flour – look out for packaging that says wholemeal flour in the baking aisle. You can also use chapati flour, aka aata.

Oats – I used porridge oats but rolled oats work just as well

Mixed nuts – cashew nuts, almonds, pistachios. Basically whichever nuts you fancy

Sugar – I’ve gone for white granulated sugar. You can use brown sugar also.

Butter – I’ve used unsalted butter that is softened at room temperature

Milk – any fat content milk works as you only need a bit to bind the dough.

Cardamom powder – optional but gives a delicious flavour.

Half eggless whole wheat cookie placed in a tray with more cookies. - 2

How to make Whole Wheat Cookies

Preheat your oven to Gas mark 5/190C/375F

Step 1

Place whole wheat flour, oats, sugar, nuts, baking powder and cardamom powder (dry ingredients) in a large mixing bowl. Mix together.

Step 2

Add in the softened butter and a little milk at a time to make a soft dough.

wholemeal cookies ingredients such as flour, sugar and nuts in a clear bowl. - 3 Butter added to the flour and sugar mixture into the bowl to make whole wheat cookies recipe. - 4 Little milk added to the cookie dough mixture in a bowl. - 5 wholemeal cookie recipe dough in a clear mixing bowl on the table. - 6

Step 3

Divide the dough into equal parts and roll into small balls.

Place the cookie dough balls on a baking sheet leaving a gap between each ball to allow for spread.

Step 4

Bake cookies approximately 15-18 minutes or until golden brown.

Remove the baking tray from the oven and allow the cookies to cool a little before handling.

Sprinkle over extra finely chopped nuts if you wish.

You can enjoy them whilst they are warm or let them cool completely and store away.

12 round balls of raw cookie dough placed on a baking tray. - 7 12 Baked whole wheat cookies cooling on a tray. - 8 Six whole wheat cookies on a parchment paper on the baking tray. - 9

Pro Tips

You can easily make a double batch by doubling the recipe.

Depending on the flour and oats you use, you may need to adjust the amount of milk you add.

Add a dash of vanilla extract for warm flavours.

Chill the cookie balls in the fridge for around 30 minutes before baking. The cookies will spread less.

Line a baking sheet with parchment paper if it is not non stick.

If you prefer crispy cookies over chewy cookies, cook for a little longer.

You can experiment with glazes if you wish. Dunk half of a cooled cookie into melted chocolate or drizzle over a simple icing sugar glaze.

Serving Suggestion

Whole wheat cookies are best enjoyed with a cuppa. My personal favourite is masala chai or karak chai but you can always pair it with a milky English tea.

You might prefer these refreshing coffee recipes: Coconut Milk Coffee , Pistachio Latte or Iced Coffee with Ice Cream .

Kiddies can enjoy these cookies with a glass of milk or this Badam Milk which has the added benefits of crushed almonds.

Storage

Store whole wheat cookies in an airtight container as soon as they cool to room temperature. They are best eaten with 2 days as they may go stale any longer than that.

You can freeze them. Simply flash freeze the baked cookies in the baking tray and then store in freezer safe bags or containers for up to 3 months. Allow to thaw at room temperature before serving.

Six no egg wheat cookies placed in a serving tray next to chai cup. - 10

Cashew and Amaranth Cookies

Nankhatai (Indian style shortbread cookies)

Air Fryer Funfetti Nankhatai

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Six no egg wheat cookies placed in a serving tray next to chai cup. - 11

Oatmeal Whole Wheat Cookies

Equipment

  • 1 Mixing bowl
  • 1 oven
  • 1 Baking tray

Ingredients

  • 2 cup whole wheat flour
  • ¼ cup oats
  • ½ cup nuts optionally reserve a spoon for garnishing
  • 1 cup sugar
  • ½ teaspoon baking powder
  • 1 cup unsalted butter softened at room temperature
  • ¼ cup milk see Tips
  • ½ teaspoon cardamom powder optional

Instructions

  • Preheat your oven to Gas mark 5.
  • Place whole wheat flour, oats, sugar, nuts, baking powder and cardamom powder (dry ingredients) in a large mixing bowl. Mix together.
  • Add in the softened butter and a little milk at a time to make a soft dough.
  • Divide the dough into equal parts and roll into small balls.
  • Place the cookie dough balls on a baking sheet leaving a gap between each ball to allow for spread.
  • Bake cookies approximately 15-18 minutes or until golden brown.
  • Remove the baking tray from the oven and allow the cookies to cool a little before handling.
  • Sprinkle over extra finely chopped nuts if you wish.
  • You can enjoy them whilst they are warm or let them cool completely and store away.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe was first published in July 2012. This post has since been updated with helpful content and new images. The recipe remains the same.

Six no egg wheat cookies placed in a serving tray next to chai cup. - 12

Oatmeal Whole Wheat Cookies

Equipment

  • 1 Mixing bowl
  • 1 oven
  • 1 Baking tray

Ingredients

  • 2 cup whole wheat flour
  • ¼ cup oats
  • ½ cup nuts optionally reserve a spoon for garnishing
  • 1 cup sugar
  • ½ teaspoon baking powder
  • 1 cup unsalted butter softened at room temperature
  • ¼ cup milk see Tips
  • ½ teaspoon cardamom powder optional

Instructions

  • Preheat your oven to Gas mark 5.
  • Place whole wheat flour, oats, sugar, nuts, baking powder and cardamom powder (dry ingredients) in a large mixing bowl. Mix together.
  • Add in the softened butter and a little milk at a time to make a soft dough.
  • Divide the dough into equal parts and roll into small balls.
  • Place the cookie dough balls on a baking sheet leaving a gap between each ball to allow for spread.
  • Bake cookies approximately 15-18 minutes or until golden brown.
  • Remove the baking tray from the oven and allow the cookies to cool a little before handling.
  • Sprinkle over extra finely chopped nuts if you wish.
  • You can enjoy them whilst they are warm or let them cool completely and store away.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Padvali Roti, also known as Be Padi Rotli, is a Gujarati specialty. It is a very thin double layered roti that is best enjoyed with fresh Gujarati Keri no Ras .

Four padwali roti placed in a brass thali next to keri no ras bowl. - 13
  • About
  • Ingredients
  • How to make Padvali Roti
  • Pro Tips
  • Other Indian bread Recipes

About

Padvali rotli is similar to normal roti except 2 rotlis are rolled out on top of each other very thinly, cooked on the tawa and then separated into 2.

“Be” means 2 and “pad” means layer in Gujarati. This recipe is also known as Padvari Rotli, Dupadi, Dosti or Dopadi.

The rotli are super soft and thin and are finished with plenty of ghee then dunked into bowls of chilled ras.

Padwali roti is immensely popular in the summer months as you only need to roll out the roti once to make two rotlis! You save time, energy and effort in front of a hot stove.

My Mum makes bepadi roti every year during the mango season and during the (couple) of hot days we get in the UK.

The flatbread was perfect part of our Gujarati Thali with karela nu saak , kadhi , basmati rice , mag ni chutti dal and a basic salad.

Gujarati poori or Gujarati rotli is another incredible alternative with aam ras and Aloo methi curry

Ingredients

  • Chapati aata
  • Lukewarm water
  • Rice flour – for dusting
  • Oil
  • Ghee – to spread on cooked rotli
Padwari rotli placed in a tray next ghee bowl with a spoon. - 14

How to make Padvali Roti

Making the dough

In a wide bowl, add the chapati atta and the lukewarm water to knead a soft pliable dough.

It should not be too hard or very sticky. Set aside for 10 minutes if you have the time.

whole wheat flour aka chapati flour in a stainless steel plate. - 15 Water added to the flour in a plate. - 16 kneaded dough in a plate. - 17 Roti dough in a plate covered with damp cloth. - 18

Roll out the rotli

Make small lime sized balls of the dough.

Take two balls and coat them in the rice flour.

Apply a dab of oil on the top sides of both the circles.

two small dough balls in a dry flour container. - 19 a woman hand is applying oil on to the dough balls. - 20 two dough balls placed on each other. - 21 rolled round roti on a wooden board. - 22

Layer one circle on top of the other with the oiled sides in the middle touching.

Roll out the rotli fully to achieve one large circle. Use extra dusting of rice flour to help you roll it out.

Roll with a rolling pin till you get thinner roti.

Cook the padvali roti

Heat a tawa then roast the double layered rotli on both sides until you see it puff up. The rotli should remain soft.

Remove the rotli from the tawa and immediately pull apart. Be aware that hot steam may release from the air pockets.

Apply good amount of ghee on both rotlis.

thin double layered roti on a hot tawa on a stovetop. - 23 roti is cooking on a hot tawa. - 24 a woman hand is seperating a one layere of roti. - 25 a stack of two layered rotis or chapati on a kitchen napkin. - 26 A stack of bepadi rotli in a thali next to a small bowl of ghee and a kitchen napkin. - 27

Pro Tips

  • You need a soft dough like a chapati dough rather than a hard puri dough. Add water a bit at a time to prevent the dough from becoming too wet.
  • You must add oil and flour between the two balls to make it possible to peel apart after cooking.
  • Using rice flour to roll out instead of normal chapati atta helps you to roll out a very thin rotli but you can skip it if you do not have it.
  • Do not press too firmly when rolling out the dough to make the layers easier to separate.
  • Peel the two layers apart as soon as the roti is removed from the pan.
  • To make it easier to peel apart, use a clean kitchen towel to scrunch the rotli. This will separate the layers. (see video for visual instructions).

Other Indian bread Recipes

Whole wheat roti

Plain whole wheat paratha

Ajwain paratha

Peshwari naan

Dal paratha

Besan roti

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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padvali roti placed in a tray next to aam ras bowl. - 28

Gujarati Padvali Rotli (Bepadi Roti)

Equipment

  • Wide plate
  • tawa griddle
  • Rolling Pin

Ingredients

  • 2 cup chapati flour roti aata
  • 2 tablespoon oil
  • 2 tablespoon ghee
  • ¼ cup rice flour optional

Instructions

Making the dough

  • In a wide bowl, add the chapati atta and the lukewarm water to knead a soft pliable dough.
  • It should not be too hard or very sticky. Set aside for 10 minutes if you have the time.

Roll out the rotli

  • Make small lime sized balls of the dough.
  • Take two balls and coat evenly in rice flour.
  • Apply a dab of oil on the top sides of both the circles.
  • Layer one circle on top of the other with the oiled sides in the middle touching.
  • Roll out the rotli fully to achieve one large circle. Use extra dusting of rice flour to help you roll it out.
  • Roll with a rolling pin till you get thinner roti.

Cook the padvali roti

  • Heat a tawa then roast the double layered rotli on both sides until you see it puff up. The rotli should remain soft.
  • Remove the rotli from the tawa and immediately pull apart. Be aware that hot steam may release from the air pockets.
  • Apply good amount of ghee on both rotlis.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe was first published in May 2012. This post has since been updated with helpful content and new images. The recipe remains the same.