These Whole Wheat Mini Chocos are soft, chocolaty, and perfectly bite-sized β made without eggs and using whole wheat flour for a healthier twist. Lightly crisp on the outside and tender inside, theyβre ideal for tea-time snacking, kidsβ tiffin boxes, or gifting in jars.
π§Ύ Ingredients
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Butter β 50 g (softened)
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Sugar β 60 g
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Vanilla essence β ΒΎ tsp
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Condensed milk β 90 ml
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Whole wheat flour β 80 g
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Cocoa powder β 10 g
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Baking powder β Β½ tsp g
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Cocoa powder β 10 g
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Baking powder β Β½ tsp
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Salt β a pinch
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Milk β 3β4 tbsp (as needed, for consistency)
π©βπ³ Method
Step 1: Prepare the Dry Ingredients
Sieve together whole wheat flour, cocoa powder, baking powder, and salt. Keep aside.
Step 2: Cream the Butter & Sugar
In a mixing bowl, whisk the butter and sugar until smooth and well combined.
Step 3: Add the Wet Ingredients
Add condensed milk, vanilla essence, and 3 tablespoons of milk. Mix until the mixture is smooth and creamy.
Step 4: Make the Dough
Gently fold in the dry ingredients to form a soft, smooth, pipeable dough.
If the dough feels thick, add the remaining milk little by little until the right consistency is achieved.
Step 5: Pipe the Cookies
Transfer the dough into a piping bag fitted with a star or round nozzle. Pipe small mini choco shapes onto a parchment-lined baking tray.
Step 6: Bake
Bake in a preheated oven at 160Β°C for 12β15 minutes, or until the cookies are set and lightly firm to touch.
Step 7: Cool & Store
Allow the cookies to cool completely before storing.
πͺ Yield
Mini bite-sized cookies
π¦ Storage
Store in an airtight container at room temperature for up to 5 days.
π‘ Tips
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Do not overbake β these cookies firm up more as they cool.
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You can add mini chocolate chips for extra indulgence.
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For a dairy-free version, replace butter with plant-based butter and use coconut condensed milk.
