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Whole Wheat Cookie Bars
Prep Time
25 mins
Baking Time
25 mins
 
Course: Dessert
Cuisine: American
Servings: 25 Bars
Author: Sangeetha Priya
Ingredients
  • Whole Grain Wheat Flour - 2 Cups
  • Eggs - 2 Numbers
  • Brown Sugar - 1/4 Cup
  • Oil + Melted Butter Ghee - 1/2 Cup (1/4 Cup each)
  • Baking Powder - 1tsp
  • Baking Soda - 1/4tsp
  • M&M - 1/2 Cup Replace with Chocolate Chips
  • Chocolate Chips - 1/2 Cup
  • Salt - 1/2tsp
  • Vanilla Extract - 1tsp
  • Unflavored Yogurt/ Curd - 2 Tbsp
Instructions
  1. Add butter in a sauce pan, allow to melt and you can use ghee/clarified butter as well, to make such do refer the video tutorial HERE.
  2. Pour the melted butter in a wide mixing bowl.
  3. Add few drops of melted butter on edges of the rectangle cake pan and stick parchment paper over it (Pic 1), you no need butter for aluminum foil.
  4. Do overhang enough parchment paper on sides to help you lift from the pan when they are done.
  5. Keep the parchment or foil laid pan aside.
  6. Pre heat the oven to 350° F / 180° C.
  7. In another wide bowl add 2 cups of whole wheat flour (Pic 2).
  8. Take a batch of flour and lumpy brown sugar or jaggery powder grind to fine texture to break the lumps in sugar ( refer video tutorial).
  9. Add the powdered sugar flour mixture back to the flour bowl.
  10. Whisk flour, baking powder, soda and salt together (Pic 3), set aside .
  11. Now add the melted butter bowl and start preparing the cookie dough.
  12. Add Oil (Pic 4) and one egg at a time (pic 5), whisk until combined.
  13. After the second egg do add vanilla extract (Pic 6) and whisk until combined.
  14. Add yogurt (Pic 7, also reserve 1 tbsp to add if needed at the end), and mix well.
  15. Fold the dry ingredients (Pic 8) into yogurt mixture until just combined, do not over mix (Pic 9).
  16. If needed and you see traces of dry flour do add the reserved yogurt and bring to consistency like shown in Pic 10.
  17. Whole wheat flour needs more yogurt compared to regular baking flour.
  18. Now add chocolate chips (Pic 11, I usually chill chips and cadies for 30 minutes in refrigerator to get crunchy bars), fold gently using rubber spatula.
  19. Evenly place the batter into prepared 10X10 inch (pic 12) or 13 X 9 inch cookie pan also smooth the top.
  20. Take care of the edges too, press them gently all over the sides (pic 13).
  21. Now place M&M candies here and there over the cookie dough and press slightly (Pic 14).
  22. Bake in preheated oven @350F/180C until top is cracked, and light golden brown, 22 to 25 minutes (Pic 15).
  23. The cookie bars looks soft and gooey once they are out from the oven but when cooled completely they turn crisp and perfect.
  24. Cool on wire rack to room temperature, I left it as it is for an hour.
  25. Gently remove the baked bars from the pan by using the overhang foil and also place hand underneath while lifting up.
  26. Transfer to cutting board and cut into 25 decent bars (pic 16).

  27. Once cooled completely store in an air tight container.

Recipe Video