Peanut–Dry Fruit Jaggery Cookies Recipe

These Peanut–Dry Fruit Jaggery Cookies are rich, nutty, and perfectly sweet without using refined sugar. Roasted peanuts, chopped dry fruits, and warm cardamom come together with earthy jaggery to create cookies that are crisp at the edges and slightly chewy in the middle. They feel like a cross between a biscuit and an energy bite, making them ideal for tea time, tiffin boxes, or festive gifting. Every bite has a mellow caramel note from jaggery and a satisfying crunch from nuts and fruits, making these cookies both comforting and nourishing.

These cookies are perfect for days when you want something sweet but also wholesome. They pair beautifully with chai, coffee, or warm milk, and they pack well in lunchboxes or travel tins. You can play with the mix-ins too: swap cashews for almonds, add seeds, or use whatever dry fruits you have on hand. Slightly warm cookies taste amazing, but they’re just as good at room temperature, making them a great make-ahead treat for festivals or gatherings.

Ingredients

These cookies use simple pantry staples with jaggery as the main sweetener and a generous mix of nuts and dry fruits for texture and flavor.

• Whole wheat flour – 1 cup (120 g)
• Rolled oats (optional, for extra texture) – ¼ cup (25 g)
• Roasted peanuts, coarsely chopped – ½ cup (70 g)
• Mixed dry fruits, finely chopped (raisins, dates, apricots, figs, etc.) – ½ cup (70 g)
• Jaggery powder (or grated jaggery) – ¾ cup (120 g), packed
• Ghee or unsalted butter, melted and cooled – ½ cup (120 ml)
• Milk – 3–4 tablespoons (as needed to bind)
• Baking powder – ½ teaspoon
• Baking soda – ¼ teaspoon
• Ground cardamom – ½ teaspoon
• A pinch of salt
• Vanilla extract – 1 teaspoon (optional but nice)

Servings

This recipe makes about 16–18 medium cookies, depending on size. It comfortably serves 6–8 people as a tea-time snack or 4–5 people if they’re cookie lovers who like generous portions.

How to Make It

Prep and preheat

Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or lightly grease it. Chop peanuts and dry fruits into small pieces so they distribute evenly in the dough.

Mix the dry ingredients

In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, cardamom, and salt. Make sure everything is well combined and there are no lumps.

Combine jaggery and fat

In another bowl, add jaggery powder and melted, cooled ghee or butter. Whisk until the mixture looks slightly creamy and the jaggery is well moistened. Stir in the vanilla extract, if using.

Form the cookie dough

Pour the jaggery mixture into the dry ingredients. Fold gently. Add chopped peanuts and dry fruits. Sprinkle in 2–3 tablespoons of milk, little by little, just until a soft, slightly sticky dough forms that holds together when pressed.

Shape the cookies

Scoop small portions of dough (about 1½ tablespoons each), roll into balls, and place on the tray, leaving space between them. Gently flatten each ball with your fingers or the back of a spoon to form thick discs.

Bake and cool

Bake for 12–15 minutes until the edges are set and lightly golden. The centers may look slightly soft; they firm up as they cool. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tip

For crisp edges and chewy centers, do not overbake. Remove cookies when the edges are just golden and let them cool fully; they firm up as they rest.

FAQs

Q1. Can I use all-purpose flour instead of whole wheat flour?
A1. Yes, you can use all-purpose flour. The cookies will be slightly lighter and less nutty in flavor, but still delicious.

Q2. What can I use instead of ghee or butter?
A2. You can use neutral vegetable oil, but the flavor will be slightly different. Ghee gives the richest aroma and traditional taste.

Q3. Can I make these cookies vegan?
A3. Yes. Use oil or vegan butter instead of ghee and plant-based milk instead of dairy milk. Check that your jaggery is vegan-friendly.

Q4. How do I store these cookies and how long do they last?
A4. Once cooled, store in an airtight container at room temperature for up to 5–7 days. Keep them away from moisture to maintain crunch.

Q5. Can I make the dough ahead of time?
A5. Yes. Refrigerate the dough, covered, for up to 24 hours. Let it sit at room temperature for a few minutes until scoopable, then shape and bake.

Q6. Why are my cookies too hard or dry?
A6. They may have been overbaked or the dough was too dry. Next time, bake just until edges are golden and add an extra spoon of milk if needed.