Here are eggless jowar cookies – a gluten free teatime upgrade. Best part, they come together using basic pantry staples—no complex ingredients or hard-to-find substitutes required.
Wholesome Cookies that are Tasty Too!
Lately, I have been looking for wholesome and health-ish dessert recipes that are not too heavy on butter, refined flours or sugar.
But if you’ve ever tried gluten-free or eggless baking, you know the biggest challenge: getting that irresistible, buttery snap without ending up with a dense, tasteless pile of crumbly sand.
Meet Jowar cookies – these golden, melt-in-your-mouth biscuits carry a subtle, nutty depth that pairs effortlessly with warm cardamom without making you feel guilty everytime you pick one.
Happy Cooking!
– Hina
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Why Bake with Jowar (Sorghum) Flour?
Sorghum makes some of the best shortbread-style biscuits you will ever taste. Unlike refined wheat flour (maida), jowar is a complex carbohydrate naturally high in dietary fiber, iron, and key antioxidants.
- Gluten-Free Friendly: Excellent for those managing celiac sensitivity or reducing gluten intake.
- Slow Energy Release: High fiber content helps sustain steady blood sugar levels rather than causing rapid spikes.
- Naturally Earthy Flavor: Offers a sweet, mild grain flavour profile similar to oats or whole wheat, making it ideal for sweet treats.
Ingredients You’ll Need
- Fine Jowar Flour also known as Sorghum flour, an ancient, nutrient-packed millet. You can make gluten free thalipeeth also with jowar flour.
- Ghee is a great subsitute for butter, or solid coconut oil for a vegan option.
- Monk Fruit Sweetener, jaggery powder, coconut sugar, or fine cane sugar to sweeten the cookies.
- Baking Powder as a leavening agent that makes baked goods rise and creates a light, fluffy texture.
- Dessicated Coconut gives a sweet taste to the cookies. Hence, you end up using less sugar.
- Milk to bind the dough. Use plant based milk like almond or coconut for vegan cookies.
- Pinch of Salt (skip if using salted fat)
- Green Cardamom Powder and Vanilla Extract
Optional Toppings: White sesame seeds, chopped pistachios or almonds, or dark chocolate chips.
How To Make Cookies
1) Cream the Fat and Sweetener
- In a deep mixing bowl, add room-temperature, semi solid ghee (not melted or hot) along with powdered jaggery or sugar.
- Whisk using a manual wire whisk or stand mixer on medium speed for 3 to 4 minutes until the mixture turns pale, light, and noticeably fluffy.
- Whisk in the cardamom powder or vanilla extract.
2) Combine Dry Ingredients
- Place a fine sieve over your creamed base.
- Add the jowar flour, baking powder, and salt. Sift the ingredients directly into the bowl to break up any stubborn clumps.
- Add dessicated coconut.
3) Form a Soft Dough
- Using a gentle folding motion, bring the dry and wet ingredients together using one to two tablespoons of milk at a time.
- Avoid heavy kneading; you want to bring the mass together like shortbread dough. If the mixture feels excessively crumbly, add cold milk half a tablespoon at a time until a cohesive dough ball forms.
4) Shape and Chill
- Roll dough into a large sheet of ½ inch thickness on a parchment paper.
- Using a cookie cutter or a round object cut them into discs.
- Arrange them on a baking sheet lined with parchment paper, leaving one inch of space between each cookie.
- Transfer the tray into the refrigerator for 10 minutes, meanwhile preheat your oven. This step is critical—chilling solidifies the fat so the cookies hold their shape while baking.
6) Bake to Perfection
- Preheat your oven to 170°C (320°F). Bake the chilled cookies on the middle rack for 15 to 18 minutes. The cookies are done when the bottoms turn golden brown and the edges feel slightly firm. Remove the tray from the oven.
Allow to cool down and then enjoy them with cup of tea or coffe.
Watch Cookies Video
Troubleshooting Common Issues
- The cookies flattened out too much: The ghee was likely melted rather than softened, or the dough skipped the 15-minute refrigerator rest.
- The texture is overly dry or gritty: Ensure you use fresh, fine-milled jowar flour and enough milk to bind the cookie dough.
- The dough won’t hold together: Since jowar lacks gluten, dry dough happens easily. Sprinkle in cold milk a teaspoon at a time until it holds shape without sticking to your hands.
- Creaming Fat and Sugar: Whipping your ghee with sugar incorporates tiny air pockets. This creates lightness in place of whipped eggs.
- Chilling the Dough: Resting shaped dough in the fridge prevents the fat from melting too quickly in the oven, keeping the cookies structured.
- Soft After Baking: The cookies will feel soft to the touch right away after baking—do not attempt to move them immediately. Let them sit undisturbed on the tray for 10 minutes to set, then transfer them onto a wire cooling rack to cool completely. They will become crisp and snappy as they cool down.
Looking for more such easy baking recipes? Then you must try – Nankhatai (Indian Shortbread Cookies), Almond Cookies, Eggless Mithai Cake, or the Baked Mathri.
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Gluten Free Jowar Cookies Recipe
Here are eggless jowar cookies – a gluten free teatime upgrade. Best part, they come together using basic pantry staples
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Servings: 12 cookies
Calories: 78kcal
- Baking Sheet
Ingredients
- 1 Cup Sorghum flour (jowar atta)
- ¼ Cup monk fruit sweetener
- ¼ Cup ghee, semi solid
- ¼ Cup dessicated coconut
- ½ teaspoon green cardamom powder (elaichi powder)
- ¼ teaspoon baking soda
- ¼ teaspoon vanilla extract
- a pinch of salt
- 3 tablespoon milk, room temperature
Instructions
- In a deep mixing bowl, add room-temperature, semi solid ghee (not melted or hot) along with powdered jaggery or sugar.
- Whisk using a manual wire whisk or stand mixer on medium speed for 3 to 4 minutes until the mixture turns pale, light, and noticeably fluffy.
- Whisk in the cardamom powder or vanilla extract.
- Add the jowar flour, baking powder, and salt. Sift the ingredients directly into the bowl to break up any stubborn clumps. Add dessicated coconut.
- Using a gentle folding motion, bring the dry and wet ingredients together using one to two tablespoons of milk at a time.
- Avoid heavy kneading; you want to bring the mass together like shortbread dough. If the mixture feels excessively crumbly, add cold milk half a tablespoon at a time until a cohesive dough ball forms.
- Roll dough into a large sheet of ½ inch thickness on a parchment paper. Using a cookie cutter or a round object cut them into discs.
- Arrange them on a baking sheet lined with parchment paper, leaving one inch of space between each cookie.
- Transfer the tray into the refrigerator for 10 minutes, meanwhile preheat your oven.
- Preheat your oven to 170°C (320°F). Bake the chilled cookies on the middle rack for 15 to 18 minutes. The cookies are done when the bottoms turn golden brown and the edges feel slightly firm. Remove the tray from the oven.
- Allow Jowar Cookies to cool down and then enjoy them with cup of tea or coffe.
Recipe Notes:
- Storage: Store fully cooled cookies in an airtight container at room temperature. They will stay fresh and crunchy for up to 2 to 3 weeks.
- Chocolate Chip Variation: Fold ¼ cup of dark chocolate chips into the dry mix.
- Nutty Almond Crunch: Swap out 2 tablespoons of jowar flour for fine almond flour to add rich moisture and fat.
Nutrition
Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.4mg
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