Hide & Seek Biscuit is a crisp, chocolate-studded cookies made using Maida . But this healthier version is made using atta (whole wheat flour) instead of maida. Perfectly baked and packed with the goodness of wheat, these cookies are a guilt-free treat for all ages. If you’ve grown up loving those tiny chocolate-speckled Hide & Seek biscuit, you’re not alone! Now imagine making them fresh in your kitchen — with whole wheat flour (atta), real chocolate chips, and no preservatives. These homemade whole wheat Hide & Seek biscuits bring back the classic flavour and crunch, but in a healthier, more wholesome way. Perfect for kids, grown-ups, and anyone who loves a crispy, chocolate-loaded treat with a nostalgic twist!
Love the nostalgic crunch of Hide & Seek biscuits? Now enjoy a healthier homemade version made with 100% whole wheat flour and real chocolate chips! These eggless Hide & Seek-style biscuits offer all the goodness of your favourite childhood treat — minus the refined flour and additives.
Why Homemade Hide & Seek Biscuit is special
Whether you’re packing a school snack box or looking for an evening treat with your chai, these biscuits are a hit with both kids and adults. They’re:
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Low in refined sugar (can be customized with jaggery or cane sugar)
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Eggless – suitable for vegetarians
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Customizable – add nuts or change the chocolate type
Easy & Wholesome – Bake at Home
These homemade Hide & Seek biscuits are incredibly easy to make and require just a handful of pantry staples. Freshly baked, they stay crisp for days when stored in an airtight container.
Homemade Goodness with a Chocolatey Twist
These biscuits have the same signature specks of chocolate you know and love, scattered throughout the crunchy cookie. Whether you’re recreating a nostalgic snack or introducing it to your kids, this healthy chocolate chip biscuit will become a family favourite.
Why Homemade Hide & Seek Biscuits Better Than Store-Bought?
These aren’t just any chocolate chip cookies. They’re:
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Made with whole wheat flour, which adds natural fiber and a mildly nutty flavour
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Eggless and vegetarian, making them ideal for festive bakes or everyday snacks
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Free from maida (refined flour), artificial flavours, and preservatives
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Just sweet enough, so you can enjoy them without guilt
You get the iconic texture and look of Hide & Seek biscuits — thin, crisp, and dotted with chocolate — but baked fresh at home with clean ingredients.
Chocolate Chips in Every Bite
The best part? Each bite is loaded with melty, rich chocolate chips! Whether you use dark, semi-sweet, or milk chocolate, the chips spread perfectly throughout the biscuit, giving you the signature “hide and seek” effect that makes these cookies so addictive.
Hide & Seek Biscuit
Equipment
- 1 OTG
- 1 Rolling Pin
Ingredients
- 112 gram Wheat flour
- 62 gram Butter
- 62 gram Powdered Sugar
- 1 gram Baking powder 1/2 tsp
- 1/2 gram Salt 1/4 tsp
- 12.5 gram Cocoa powder
- 25 ml Milk
- 1/2 tsp Caramel optional
- 12 gram Choco chips
Instructions
Prepare the Wet Mix
- In a mixing bowl, combine powdered sugar and softened butter. Mix well until smooth. Add milk and blend everything together until light and creamy.
Add Dry Ingredients
- Sift in cocoa powder, baking powder, and a pinch of salt. Mix gently to incorporate.
Add the Wheat Flour
- Weigh the required amount of whole wheat flour and add it to the bowl. Use the cut-and-fold method to combine — do not overmix.
Fold in Chocolate Chips
- Weigh the choco chips and gently fold half of them into the dough. Bring the mixture together to form a stiff cookie dough.
Roll and Shape the Dough
- Place the dough on a silicone baking mat. Roll it out evenly. Trim the edges with a knife to form a neat square. Spread remaining choco chips on the rolled out dough.
Create the Signature Look
- Use a knife or skewer to make striped impressions, mimicking the classic Hide & Seek biscuit pattern. Then cut the dough into small rectangular pieces.
Prepare for Baking
- Line a baking tray with parchment paper. Carefully transfer the cut biscuits onto the tray, spacing them slightly apart.
Bake the Biscuits
- Preheat the oven at 200°C for 3 minutes. Then bake the biscuits at 170–180°C for 30 to 35 minutes. (Baking time and temperature may vary depending on your oven.)
Cool and Store
- Once baked, remove the tray from the oven. The biscuits will be soft initially — let them cool completely on the tray before removing.
- Store in an airtight container to retain crispness.
Notes
INSTRUCTIONS
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Prepare the Wet Mix
In a mixing bowl, combine powdered sugar and softened butter. Mix well until smooth. Add milk and blend everything together until light and creamy.
-
Add Dry Ingredients
Sift in cocoa powder, baking powder, and a pinch of salt. Mix gently to incorporate.
-
Add the Wheat Flour
Weigh the required amount of whole wheat flour and add it to the bowl. Use the cut-and-fold method to combine — do not overmix.
-
Fold in Chocolate Chips
Weigh the choco chips and gently fold half of them into the dough. Bring the mixture together to form a stiff cookie dough.
-
Roll and Shape the Dough
Place the dough on a silicone baking mat. Roll it out evenly. Trim the edges with a knife to form a neat square. Spread the remaining choco chips on the dough.
-
Create the Signature Look
Use a knife or skewer to make striped impressions, mimicking the classic Hide & Seek biscuit pattern. Then cut the dough into small rectangular pieces.
-
Prepare for Baking
Line a baking tray with parchment paper. Carefully transfer the cut biscuits onto the tray, spacing them slightly apart.
-
Bake the Biscuits
Preheat the oven at 200°C for 3 minutes. Then bake the biscuits at 170–180°C for 30 to 35 minutes. (Baking time and temperature may vary depending on your oven.)
-
Cool and Store
Once baked, remove the tray from the oven. The biscuits will be soft initially — let them cool completely on the tray before removing. -
Store in an airtight container to retain crispness.
Notes
- Adjust the amount of cocoa powder according to your taste.
- Add 5 more gram of butter if the dough is dry.
- If using Maida, add 125 gram of butter.
