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Chocos Multigrain Cookies
Lunch • India
How to Make Chocos Multigrain Cookies (Traditional & Healthy Version)
Chocos Multigrain Cookies are a delightful fusion of wholesome grains and traditional Indian flavors, perfect for a light lunch or an anytime snack. These cookies blend the goodness of multigrain atta (whole wheat flour, oats, ragi, and bajra) with the irresistible taste of chocos, making them a favorite among children and adults alike. Rooted in modern Indian kitchens, these cookies offer a nutritious twist to classic Indian snacks, using minimal ghee and jaggery for sweetness instead of refined sugar. Baked to crunchy perfection, Chocos Multigrain Cookies are often enjoyed with a cup of masala chai or a glass of warm milk. They’re especially popular during festive seasons such as Diwali and Raksha Bandhan, when homemade treats are gifted and shared with loved ones. Their unique taste and health benefits make them a popular choice among health-conscious families, bringing together the nostalgia of homemade cookies with the nutrition of Indian grains. Whether you’re looking for a lunchbox filler, a post-meal treat, or a festive offering, these cookies are versatile, easy to prepare, and packed with the flavors and traditions of India.
Ingredients(for 2 medium-sized cookies)
- 1/2 cup Multigrain atta (mix of whole wheat, oats, ragi, bajra)
- 1/3 cup Chocos cereal (crushed)
- 1/4 cup Jaggery powder (gur)
- 2 tbsp Ghee (clarified butter)
- 1/2 tsp Baking powder
- 2-3 tbsp Low-fat milk (doodh)
- 1/4 tsp Cardamom powder (elaichi)
- 2 tbsp Chopped nuts (almonds, walnuts, optional) - optional
- 1 tbsp Flaxseed powder (alsi) - optional
Instructions
- 1
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.
5 minutes
Ensure the oven is preheated for even baking.
- 2
In a mixing bowl, combine multigrain atta, crushed chocos cereal, baking powder, cardamom powder, and flaxseed powder (if using).
3 minutes
Mix dry ingredients thoroughly for uniform flavor.
- 3
Add jaggery powder and ghee to the dry mix. Rub together with your fingertips until the mixture resembles coarse crumbs.
3 minutes
Use room-temperature ghee for best texture.
- 4
Gradually add low-fat milk, one tablespoon at a time, kneading gently to form a soft dough. Do not over-mix.
2 minutes
Add milk only as needed to bind the dough.
Why This Dish is Healthy
This recipe is a healthier alternative to regular cookies because it uses multigrain atta for complex carbohydrates, jaggery for natural sweetness, and minimal ghee. The combination of grains and seeds offers a balanced profile of macros and micronutrients. These cookies are baked, not fried, making them lower in fat and calories—perfect for weight management and balanced lunch options.
Chocos Multigrain Cookies are packed with dietary fiber from multigrain atta, oats, and flaxseed, helping with digestion and satiety. The use of jaggery instead of refined sugar adds iron and minerals, and ghee in moderation provides healthy fats and fat-soluble vitamins. Nuts add protein and omega-3 fatty acids, while low-fat milk boosts calcium. These cookies are a nutrient-dense snack, supporting overall wellness for all age groups.
Pro Tips
- 💡Tip 1: Crush chocos cereal coarsely for added crunch.
- 💡Tip 2: Use freshly ground cardamom for aromatic flavor.
- 💡Tip 3: If dough is too sticky, add a spoonful of atta.
Storage & Serving
Store cooled cookies in an airtight container at room temperature for up to one week. Avoid moisture to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
