EGGLESS WHOLEWHEAT COOKIE CUPS

Cookie cups are a delightful way to enjoy cookies in a fun and creative form. Whether you fill them with chocolate ganache, fresh fruits, or creamy fillings, their versatility makes them perfect for parties, festive occasions, or even as a special treat for yourself. Over the years, I’ve experimented with cookie cups and developed two scrumptious versions that were instant hits with family and friends. One featured a classic buttery base, while the other was a decadent chocolate version that brought a rich, indulgent twist to the concept. Both were delicious, but I couldn’t help but think about creating a healthier version that still captured the same joy and flavor.

This time, I took a more wholesome approach, using jaggery powder as a natural sweetener and whole wheat flour to replace refined flour. These two key ingredients not only enhance the nutritional profile of the cookie cups but also bring unique flavors. Jaggery adds a warm, caramel-like sweetness that pairs beautifully with the earthy undertones of whole wheat flour.

In this recipe, I’ve balanced the richness of the filling with the hearty texture of the cookie shell. Whether you’re looking for a guilt-free indulgence or a snack that’s a bit kinder to your body, these cookie cups are here to impress. They maintain a perfect balance between indulgence and nutrition, proving that healthier treats don’t have to compromise on taste or appeal. Let’s dive into the process of making these wholesome cookie cups and explore their potential as the next crowd-pleasing dessert!

WHAT YOU’LL LOVE ABOUT THIS

• Healthier Ingredients
• Versatile Filling Options
• Perfectly Portion-Controlled
• Easy and fun to make

Ingredients used in making wholewheat cookie cups

• BUTTER

Butter is the key ingredient that gives these cookie cups their signature richness and a tender, melt-in-your-mouth texture. It coats the flour particles, preventing too much gluten development, which keeps the cookie cups from becoming too dense or tough. Additionally, butter adds a slight crispness to the edges while keeping the interior soft and chewy. In this recipe, using good-quality butter is crucial, as it forms the base flavor of the cookie dough.

• JAGGERY POWDER

Jaggery powder acts as the sweetener in these cookie cups but offers more than just sweetness. Unlike refined sugar, jaggery retains molasses, giving it a deeper, more complex flavor with warm caramel notes. It also brings added health benefits, such as being rich in iron and minerals. When creamed with butter, jaggery adds moisture to the dough, helping achieve a soft and slightly chewy texture.

• VANILLA EXTRACT

Vanilla extract is a small but essential addition to the recipe. It enhances all the other flavors by adding a warm, aromatic note that balances the richness of the butter and the caramel-like sweetness of the jaggery. Without vanilla, the cookie cups might taste flat. Always opt for pure vanilla extract instead of synthetic essence for the best flavor.

• WHOLEWHEAT FLOUR

Whole wheat flour is what sets these cookie cups apart from traditional versions. It’s more nutritious than refined flour, as it contains bran, germ, and endosperm, making it higher in fiber, vitamins, and minerals. Whole wheat flour imparts a subtle nutty flavor and gives the cookie cups a slightly heartier texture. Since it absorbs more moisture than all-purpose flour, the dough may feel a little thicker, if it feels too dry add 1/2-1 tbsp to the dough. Using whole wheat flour also makes these cookie cups a healthier choice, without compromising on taste or satisfaction.

EQUIPMENTS USED IN MAKING WHOLEWHEAT COOKIE CUPS

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A mini muffin baking tray to make the cookie cups

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1. SPICED COOKIE CUPS

2. CHOCOLATE COOKIE CUPS

3. Christmas shortbread cookies

TIPS FOR MAKING WHOLEWHEAT COOKIE CUPS

1. Always chill the cookie cups for an 5-10 minutes , before baking. As they will hold the shape then and will come out pretty cute!
2. Coat the insides of the baked cookie cup with a nice layer of good quality dark chocolate, as it will help the milk to stay in for longer period of time and it the cookie cups won’t become soggy.
3. You can simply line the tray of cookie cups and keep it in the freezer for about a month and bake them, if guests are coming out of a sudden! These can be perfect for a dessert or even a cute little hot beverage!
4. Use your fingers to shape the ball of the spiced cookie dough in the small muffin pan or even by the back of a tablespoon.
5. After they are baked and as they are hot, it is very important to shape them if your cookie dough puffs up! As at that time, it is very easy to mould the cookie cups into a properly shaped cup and once it is cooled, it cannot be further shaped.

WHOLEWHEAT COOKIE CUPS

 

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Ingredients

• ½ cup (113g) butter, melted
• ¼ cup jaggery powder
• 1 tsp vanilla extract
• 1 cup wholewheat flour

Instructions

1. ⁠ ⁠In a bowl, add melted butter jaggery powder and vanilla extract. Mix it well
2. ⁠ ⁠⁠Now add wholewheat flour and combine it to form a smooth dough. If the dough feels dry add ½-1 tbsp milk in it.
3. ⁠ ⁠⁠This dough made 12 cups for me, it can make more or less for you according to the size of your muffin mould. I am using a mini muffin tray here and weighed the dough into 12, 20g balls. You can use an ice-cream scooper or eye-ball it.
4. ⁠ ⁠⁠Place one ball of cookie dough in the bottom of each mini muffin baking tray. Using your fingers gently press the dough up and along the sides of the pan to make a cup shape. You can even use the back of a tablespoon.
5. ⁠ ⁠⁠Refreshing the cups for 5-10 minutes and then bake it in a preheated oven at 180 degrees celsius for 12-15 minutes.
6. ⁠ ⁠⁠Remove from the oven and let it cool completely. Once cooled, use the end of the knife to gently pop out the cookie cups.
7. ⁠ ⁠⁠Melt some dark chocolate and coat the insides of each cup with the help of the back of a teaspoon.
8. ⁠ ⁠⁠Add some milk and serve.

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If you like my wholewheat cookie cups recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!