Eggless whole wheat chocolate chip cookies are healthy and delightful treats for evening tea. . . . Ingredients required Ghee/Butter – ½ cup Jaggery / Coconut Sugar – ½ cup Vanilla Essence – 1 tsp Whole Wheat Flour – 1 cup Corn starch – 1 tbsp Baking Soda – ½ tsp Salt – a pinch Milk – ¼ cup (only if needed to bind together) Chocolate Chips / Chocolate chunks – 2-3 tbsp How to make eggless wholewheat chocolate chips cookies 1. Preheat the oven to 180C. Line a baking tray with parchment paper. 2. Cream together the butter, sugar/jaggery and vanilla essence till it all incorporates well. 3. To this add the flour, corn starch, salt and baking soda and mix well. 4. Add milk if the dough looks dry. However, if it all comes together as a nice and soft dough, then there is no need to add any milk. 5. Add the chocolate chips/chunks into the cookie dough and mix well. Make small balls of these and slightly press and place them on the prepared baking tray. 6. You can also refrigerate the dough for 10-15 min and then roll it out. Use a cookie cutter to cut cookies into different shapes and place them on the baking tray. 7. Bake the cookies for about 10 min till the bottom turns light brown. 8. Remove it from the oven and let it cool completely before storing it in an airtight container.