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
- 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)
- 1 tbsp Flaxseed powder (alsi)
Step-by-step instructions
Step 1 · Preheat your oven to 170°C (340°F)
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.
Step 2 · In a mixing bowl
In a mixing bowl, combine multigrain atta, crushed chocos cereal, baking powder, cardamom powder, and flaxseed powder (if using).
Step 3 · Add jaggery powder and ghee to the dry mix
Add jaggery powder and ghee to the dry mix. Rub together with your fingertips until the mixture resembles coarse crumbs.
Step 4 · Gradually add low-fat milk
Gradually add low-fat milk, one tablespoon at a time, kneading gently to form a soft dough. Do not over-mix.
Step 5 · Fold in chopped nuts if desired
Fold in chopped nuts if desired. Divide the dough into small lemon-sized balls and flatten each into a cookie shape.
Step 6 · Place cookies on the prepared tray
Place cookies on the prepared tray, leaving space between each. Bake for 15-18 minutes or until golden brown at the edges.
Step 7 · Cool the cookies completely on a wire rack before storing or serving
Cool the cookies completely on a wire rack before storing or serving.
Why this recipe 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.
A note on tradition
Cookies like these have become popular in Indian households, especially as nutritious alternatives to traditional mithai during festivals like Diwali and Holi. The use of multigrain atta and jaggery reflects a modern shift toward health-focused Indian cooking while retaining familiar flavors. These cookies are popular in urban centers and are often sent in tiffins or served as a wholesome snack with chai in the afternoons.