Whole Wheat Cardamom Cookies | Atta Elaichi Cookies

It has been raining for the last fifteen days. The streams and brooks have become gushing torrents. The tree trunks and the ground have become carpets of moss. Most of the rivers are in a spate and the causeways are flooded. 

Tree ferns hanging from every branch are a feast for the eyes and a sure stress buster. 

Mushrooms of intriguing shapes and colours are peeping from behind the rocks.
Rain has restricted us indoors. 
To beat the monsoon blues, we baked some rustic whole grain cookies with cardamom. If you love buttery cookies, use butter or, else, coconut oil also works well. The cookies are healthy, hearty and delicious. They are best enjoyed with hot ginger tea. You’ll love the aroma that wafts through when these are baking.

Whole Wheat Cardamom Cookies | Atta Elaichi Cookies


  • 1 ½ cups whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoon cardamom powder
  • ½ cup unrefined cane sugar
  • ½ cup coconut oil or butter
  • 6 tablespoons milk


  1. Whisk together first five ingredients in a large bowl.
  2. In another bowl, mix coconut oil/butter and sugar  till light and creamy. If you are using coconut oil, it may not fluff up like butter.
  3. Add dry ingredients. Mix well.
  4. Add one tablespoon milk at a time. Mix with hands to get the mixture together into a soft dough. It should not be sticky.
  5. Preheat oven to 170 degrees C.
  6. Cover the baking tray with a parchment sheet.
  7. Make small balls of dough and flatten them. Cut into the desired shape with a cookie cutter.
  8. Place the prepared dough on the tray keeping enough distance between them
  9. Bake for 12-15 minutes or until the edges turn brown.
  10. Remove from the tray and cool on the rack. Hot cookies are very soft and need to be handled carefully.
  11. Once cold, the cookies will be crisp.
  12. Store in an airtight container.

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  1. Hi. These look great. The measurement of your measuring cup is 240 ml or 250ml?

    1. Hello! I use the standard 240 ml measuring cup for my recipes.

  2. Dear Namita ji,

    I'd like to thank you for this easy and quick recipe. It was a pleasure baking the biscuits and savoring them right after while still warm from the oven. This was my first baking biscuits and I'm glad that this recipe of yours worked out so well!