a hand holing a plate filled with Eggless Whole Wheat Ghee Cookies
Print Pin
4.63 from 8 votes

Eggless Whole Wheat Ghee Cookies

Try this delicious 4 ingredient cookies recipe today! This melt in the mouth kind of no egg cookies is perfect for any day & is made with ghee & wheat flour.
Course bake, Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 cookies
Calories 132.96kcal
Author Priya Lakshminarayan


  • 1 cup whole wheat flour
  • 1/2 cup ghee melted
  • 1/2 cup castor sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • In a mixing bowl, add sieved whole wheat flour, vanilla extract, and melted ghee.
  • Then add castor sugar and salt.
  • Mix everything together and form a soft dough.
  • Now using a measuring spoon (tablespoon), scoop out the dough and place it on the baking tray that is lined with parchment paper.
  • Continue the same process for the remaining dough.
  • There is no need to flatten the balls.
  • Preheat the oven at 360 degrees F.
  • Bake these cookies for about 18-20 mins or until the base of the cookies starts to brown.
  • The baking time may vary from oven to oven so keep checking after 10 mins.
  • Take it out and allow it to cool down before consuming these Indian biscuits.


  • Preferably use organic ghee. The best is to make it at home. I will do a tutorial soon.
  • If wheat flour is not available to you, use any self-raising flour or maida.
  • Always use castor sugar in baking. If you don't have, then simply grind the regular sugar in a blender and make your own powdered sugar.
  • You can also use brown sugar here. Powder it before adding.
  • Do not skip adding salt. Salt subtly enhances the flavor of all the ingredients. It also strengthens the protein in the dough, making cookies chewier.
  • The cookie dough should not be very crumbly, should look moist and stick together well.
  • If your batter seems dry, add a little water until you get the desired consistency.
  • I use a tablespoon to scoop out the dough. You can also shape them with your hands or use an ice cream scoop.
  • There is no need to flatten the balls.
  • The baking time may vary from oven to oven so keep checking after 10 mins. Take them out when the base starts to brown. Do not overbake!
  • Allow it to cool completely before consuming it.
  • Store in airtight containers at room temperature. They stay good for 2 weeks.


Calories: 132.96kcal | Carbohydrates: 15.57g | Protein: 1.34g | Fat: 7.71g | Saturated Fat: 4.69g | Cholesterol: 19.2mg | Sodium: 48.91mg | Potassium: 36.3mg | Fiber: 1.07g | Sugar: 8.4g | Calcium: 3.4mg | Iron: 0.36mg