Cakey Fruit & Nut Wheat Cookies | An eggless version of Super yummy Cakey Cookies

Is this a Cake or Cookie? LOL 😍😍 This is a cookie giving cakey feel while munching. These cakey cookies unlike usual cookies are not very crisp and yes, not very soft! The cake-like texture of the cookies makes us feel like floating in heaven, at least for a while. The hint of tutti frutti and nuts on every bite is a 'no word to explain' feeling.

This super yummy version of cookies would disappear in a fraction of seconds without even getting time to get cooled in a cooling rack. The highlight in these cookies is that when we cool the cookies, the outer part would turn slightly crisp and the inside part would remain cakey to give a Cakey feel to the cookies.

Learn the Cookie Science behind these Cakey Cookies:
How come the cookies would become soft and cakey? 🤔 This question should arise within you, isn't it? There is a cookie science behind these soft and cakey cookies. If you are the regular reader of my cookie posts, you could gotta know how important each ingredient is in playing the texture game. The cookies could be thin and crisp, or thick and soft, or chewy or cakey which is completely dependent on what ingredients we use and how much quantity we use for making the cookies.

Though flour and white sugar are the anchor players in the texture game of the cookies, I always stick to wheat flour and brown sugar or jaggery powder for my cookies as I'm highly health-conscious. The truth is that even without white sugar crispy cookies can be made possible.

If you are new to my blog, check my cookie posts:
Fresh-Fig wheat cookies - Crispy version
Bajra Butter Cookies - Thin & Crispy version

When it comes to soft cookies, brown sugar helps a lot as it holds moisture content. The eggs used should be more in the soft & cakey version than in the thin & crisp version. For instance, one egg in crisp cookies should be replaced by two in the case of soft cookies, which in turn means, more eggs you add, much softer the cookies would be. But you know a thing? This is an eggless cakey cookie.

What else can make the cookies Soft and Cakey if there is no egg used in the recipe?
  • The cornstarch would help make the cookies go soft. I have used custard powder which uses cornstarch as the base. If you don't own custard powder, simply substitute with cornstarch and vanilla powder, or only cornstarch as we use vanilla extract in the recipe.
  • Adding milk gives a soft and cakey texture to the cookies. More milk we add, much softer the cookies would be. And yes, we use milk in the recipe. Milk powder could also be used in the place of milk.
Melted butter:
  • Melted butter is another factor that yields softness to the cookies. So, skip butter at the room temperature for this recipe.
Sugar Ratio:
  • White sugar and Brown sugar is used usually in the ratio 1:1/4 or 1:1/2 to get the perfectly soft and cakey cookies. I skip both and use Jaggery powder for the cookies which helps to retain moisture within the cookies and hence gives a winning situation in getting perfectly soft and cakey cookies.

What's Special in my Cakey Cookies?
  • As most cakey cookies use extra eggs for the cakiness, I make this cookie an eggless version.
  • Milk along with the saffron strands is what I use to make the cookies extra flavourful and perfectly cakey.
  • For health sake, whole wheat flour is used in the recipe.
  • Again for health sake, Jaggery powder is used in the recipe which helps in giving the softness that we want in this recipe.
  • Like Karachi cookies, I add custard powder and tutti-frutti to the cookies to make them fruity and flavoursome.
  • Additionally, I add chopped nuts to make the cookies nutty!

These fruity and nutty cookies with the perfect cakey texture are prepared with Whole wheat flour and Jaggery powder keeping no eggs in the recipe. What else could we need than this to pair with a hot cup of coffee? Get ready to fill your snacks jar with this lovely, healthy, eggless fruit & nut cakey cookies.

⏲ Preparation Time: 30 minutes
⏲ Freezing Time: 2 to 4 hours
⏱ Baking Time: 15 minutes per batch (approx)
🍪 Yields: 35 to 40 cookies

Cakey Fruit & Nut Wheat Cookies

The fruity, nutty, soft & super-yummy cakey eggless cookies prepared with whole wheat flour and jaggery powder.

What to Use?
  • Whole wheat flour - 2 cups (or 240gms approx)
  • Custard powder - 1/2 cup (or 60 gms approx)
  • Jaggery powder (or Naatu Sakkarai) - 1 & 1/2 cups (or 180 gms approx)
  • Salt - a pinch
  • Baking soda - 1/4 tsp
  • Tutti-Frutti - 1/4 cup (or 30 gms approx)
  • Chopped nuts (cashew, almond, pistachio) - 1/4 cup (30 gms approx)
  • Milk - 50 ml 
  • Saffron Strands - 1/4 tsp
  • Melted Butter - 100 ml
Steps Involved: 
  • Take whole wheat flour, custard powder, powdered jaggery, salt and baking soda in a mixing bowl.
  • Add in the tutti-frutti and chopped nuts and mix well all the dry ingredients.
  • Add saffron strands to the milk, mix, and add to the dry ingredients flour mix.
  • Add in the melted butter and vanilla extract and start to mix until it forms a soft dough.
  • Transfer the cookie dough to a lined air-tight container or plastic wrap.
  • Freeze the cookie dough for at least 2 hours to make the cookie batter better hold the shape.
  • Detach the cookie batter from the container and cut into pieces.
  • Bake them in the microwave or stove-top for not more than 15 minutes.

Visual Treat: 

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For comforting the easy understandability of the recipe, the step by step detailed procedure along with the picture is shown below:

Step-by-Step Procedure with Pictures

How to Make?

  • Take whole wheat flour in a mixing bowl. If you want to sift the flour, you can do.

  • Add in the custard powder. I add custard powder which uses cornstarch as the base. If you don't have custard powder, substitute with cornstarch which should work for this recipe.

  • Add jaggery powder to the mixing bowl. Sifting through a sieve is suggested if the powdered jaggery looks lumpy. The jaggery powder could be substituted with 1 cup white sugar and 1/2 cup brown sugar.
  • Add a pinch of salt. I use sea salt for this recipe.
  • Get the magical ingredient 'baking soda' into the mixing bowl. Adding a little more baking soda than the amount added for crisp cookies may help to get the soft texture in the cookies.
  • Add tutti-frutti which blows your mind to heaven on every bite once it is done. You could add any chopped dry fruits.
  • Add chopped cashews, almonds and pistachios to make the cookies nuttier!
  • Mix all the dry ingredients slowly and evenly.  
  • Add saffron strands to the milk. Doing so is an optional step. But, I suggest adding Kesar to elevate the taste of fruit and nut cookies.
  • Mix saffron with milk and add it to the dry ingredients mix. 50 ml of milk is enough for the recipe. By any chance, if the cookie batter looks dry, few tablespoons of extra milk could be added to smoothen out the batter.
  • Add melted butter to the bowl. Don't add more than 100ml of butter for this recipe. Less butter paves the way for cakey cookies.
  • Add in a few drops of vanilla extract.
  • Now, time to dig in your hands. Gently mix the ingredients, slowly and carefully to make a soft dough. Few tablespoons of milk could be added at this time if the dough is not soft.
  • Cookie dough is now ready!
  • Line an air-tight container with butter paper. You could shape the dough into square cylinders and wrap them in a plastic wrap instead.
  • Transfer the cookie dough to the air-tight container. Make sure there are no gaps while filling the container.
  • Freeze the dough for about 4 hours. To better hold the shape, the dough should at least be frozen for 2 hours.
  • Take the frozen dough out from the container. In case of plastic wrap, unwrap the sheet and cut into pieces.
  • Cut into thin rectangles. Make this when the dough is cold enough. The dough would loose to hold the shape once it comes to room temperature.
  • Cut the rectangles into squares making square cookies. 35 to 40 cookies are possible with the mentioned quantity.

Microwave Baking:
  • Preheat the oven for 10 minutes at 180-degree Celcius and bake the cookies for 12 to 15 minutes at the same temperature. As each oven is different, keep an eye on the cookies and bake until the bottom side starts to turn brown in colour.
Stove-top Baking:
  • Preheat sand or salt in a heavy-bottomed vessel for 10 minutes on medium flame.
  • Place the cookies on a greased plate or the plate lined with butter paper.
  • Bake the cookies for 10 to 12 minutes on medium flame or until the bottom side starts to show off brown colour.
  • Once done, allow the cakey cookies to get cooled in a cooling rack. 

Visual Treat:
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Tips & Tricks:
  • Less butter that too melted butter, more milk and a little cornstarch would do the magic of cakiness in the cookies.
  • If the cookies don't hold shape properly, freeze it for some more time and cut into pieces.
  • Milk could be substituted with 2 large eggs in case you want to skip the eggless version. 
Let the snacks jar get filled up with this Succulent Cakey Wheat Cookies!
It's Fruity, Nutty & Super Yummy! 🥰