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I am not a baker by any means. I always wanted to get into it, and now that I’m a mom, I want to be that mom, you know?

Growing up, my mom cooked great meals, but wasn’t that experienced with baking until much later. As a result, I lacked confidence and I really had to push myself.

I found this recipe last week. It was SO easy, and I happened to have most of the ingredients on hand already. I mean EASY, because I don’t bake AT. ALL.

But I’m going to change that, and hopefully I will be sharing more baking recipes here soon.

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  • 1/2 lb butter
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 cup whole wheat flour


  1. Cream butter and sugar until fluffy.
  2. Add vanilla, flour and water. Blend well.
  3. Drop by spoonfuls onto greased cookie sheet.
  4. Bake at 375° F until light brown.


  • I didn’t have vanilla, so I skipped it and they still came out great!
  • I found that 1/2 cup of sugar still wasn’t that sweet, so I increased the amount to 3/4 cup.
  • The first time I made these cookies, the dough was a bit crumbly. Instead of water, I added 1-2 tablespoons of canola oil.
  • For fun, I added chunks of Ghirardelli squares, adding another layer of flavor.

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Recipe adapted from here.



6 thoughts on “easy whole wheat eggless cookies + dark chocolate chunks

    1. Actually, the original recipe just calls for flour, but since whole wheat flour was all I had (for making chapatis), I used that.

      I creamed the butter really well, so I *think* that helped? This cookie certainly has a denser crumb but mine weren’t gritty at all. Have fun 🙂


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