Chocolate Cashews Cookies

I started with whole wheat flour, a pantry staple that adds a wonderful nutty flavor and wholesome texture. Instead of refined sugar, I used organic jaggery powder, which brought a deep, caramel-like sweetness that perfectly balanced the richness of the cocoa powder. I also added a good handful of roasted cashews — for that irresistible crunch and richness in every bite.

Making these cookies was such a joyful process. The jaggery and butter came together in a smooth, fragrant cream. As I added the cocoa and wheat flour, the dough turned into a chocolatey cloud of goodness — not too sticky, not too dry, just perfect. My daughter helped me fold in the cashews, and I could already see her sneaking in a few extra pieces for herself!

We shaped them into little balls, flattened them slightly, and pressed a cashew on top for a pretty finish. The kitchen filled with a warm, chocolatey aroma as they baked — a sure sign that something special was happening in the oven. In just under 20 minutes, they were done — crisp at the edges, soft in the center, with roasted nutty bits peeking through.

Once cooled, I packed them carefully in an airtight container and slipped them into our travel bag. Little did I know how much these cookies would be cherished on the journey.

The next morning, as our train chugged out of the station, I pulled out the box and offered it to my family. My daughter’s eyes lit up, and even my usually reserved husband smiled as he took a bite. The cookies were a hit! Not too sweet, just the right balance of crunch and softness — perfect with a cup of tea while watching the countryside roll by.

Even our co-passengers asked about them, and I happily shared a few. One aunty even said they reminded her of cookies from her childhood, but with a modern twist. That one compliment made all the effort worthwhile.

Beyond taste, what I loved most about these cookies was how they traveled so well. They didn’t crumble, didn’t go soggy, and stayed fresh for days — making them ideal for road trips, lunchboxes, or even small gifts.

What made them special, though, was the memory they now hold. Every bite brings back images of that train journey — the sea views as we approached Udupi, the temple bells, the laughter in the compartment, and the joy of simple homemade food. In a world that’s always rushing, there’s something so grounding about slowing down and baking something with love.

If you’re looking for a guilt-free chocolate treat that’s easy to make and nourishing to share, I highly recommend these cookies. They don’t need fancy ingredients — just whole wheat flour, jaggery, cocoa, butter (or ghee), and a handful of cashews. No eggs, no refined sugar, no preservatives — just goodness in every bite.

We finished the last cookie on our way back home, somewhere between Udupi and Mangalore, as the sun was setting outside the train window. My daughter looked up at me and said, “Can you make these again for our next trip?”

Yes, I certainly will.