Atta Biscuits or Eggless Wholewheat Cookies are an ode to the old-fashioned Indian bakery cookies. They evoke  nostalgia of the times when we’d get tins of warm freshly baked cookies at home from the local bakery and eat them dipped in cups of hot tea. What a treat that was!


These Atta Biscuits are as close in taste as I could get to the bakery style ones. Just simple crispy cookies, flavoured with butter and a hint of cardamom. They really do make the perfectly delightful tea time accompaniment.

Atta Biscuits or Eggless Wholewheat Cookies vegetarian tea time snacks

They don’t need many ingredients and are quite fuss free to make. These biscuits are typically made in ghee though I’ve used butter here. The dough comes together in one bowl and needs to rest for about 30 minutes in the refrigerator so its pliable enough to be rolled out. Since there isn’t any egg in this recipe, I’ve added some milk powder just to give the cookies a tender crumb.

Atta Biscuits or Eggless Wholewheat Cookies vegetarian tea time snacks

Cardamom powder is a popular flavouring in these biscuits, but you could certainly use some cinnamon, powdered fennel seeds, ginger powder or maybe even a small splash of rose-water. While these are absolutely lovely plain and simple, go ahead add in some nuts, seeds, chocolate chips etc, if you like.

Atta Biscuits or Eggless Wholewheat Cookies vegetarian tea time snacks

I hope you all enjoy these wonderful homey Atta Biscuits as much as we do! I’d love to hear from youPlease do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST and  FACEBOOK for more fabulous recipes!


Atta Biscuits

Servings: 25 cookies
Author: Natasha Minocha


  • 200 gms Butter, softened 1 cup
  • 150 gms icing sugar 1 cup
  • 50 gms Milk powder 1/3 cup
  • 300 gms Wholewheat flour 2 1/4 cup
  • 1/2 tsp Cardamom powder


  • Beat the softened butter and icing sugar in a large bowl until fluffy.
  • Stir in the wholewheat flour, milk powder and cardamom powder with a wooden spoon. Use your hands to bring this together to form a dough. Divide into 2 halves. Cover the dough halves in plastic wrap or aluminium foil. Refrigerate for 30 minutes.
  • Preheat the oven to 170C. Cover your baking tray with silpat or parchment paper.
  • Working with one dough half at a time, roll out the dough to about 1/2" thickness. Using a cookie cutter, cut out the cookies. Use a fork to prick some design on top. Sprinkle some crushed pistachio on top ( optional).
  • Bake for 10-12 minutes or until the cookies are light golden brown. Cool on a cooling rack. The cookies will get crisper as they cool.


  • The cookies I made, were done in 12 minutes. As your oven temperature maybe different, do keep an eye on the cookies so they don't get overdone or stay undercooked.