Healthy Eggless Coconut Cookies
These cookies are made with a handful of simple ingredients. They are crispy and delicious. Made with wholewheat flour and no refined sugar, these coconut cookies will definitely hit the right spot.
Every child loves cookies! When you think of a homemade cookie, you may think that it is a long tedious process. Well, let me tell you it is not! Not with this recipe!
They are so easy to make and are so delicious that you would want to bake them again and again. Preparing the cookie dough will hardly take you 15 minutes.
Homemade cookies are much healthier for your kids than commercial ones. You know what you are adding in it. There are no preservatives, emulsifiers, artificial flavours and all that crap that you get in commercial bakery cookies. It is just a simple clean healthy homemade cookie prepared with love for your little one and your family.
About Coconut Cookies
This coconut cookie recipe is a fool proof recipe. It is made using wholewheat flour with no trace of all purpose flour or maida. As a matter of fact, I like the taste of wholewheat flour in these cookies because gives a nice nutty and earthy taste.
Instead of processed table sugar, I experimented baking these cookies with unprocessed cane sugar and they turned out perfect. I have used unsalted butter for this recipe, however if you want to make these vegan then you can totally use coconut oil for this recipe. I have baked these with coconut oil as well and they turned out pretty great too.
Warning!! This cookies are highly addictive. You might want to make a bigger batch.
With this recipe you will be able to bake about 10 cookies. You can easily double or triple the recipe. In fact, I like to make the dough in bulk. You can freeze the leftover dough for about a month. When you want to bake it, simply thaw the dough and bake as mentioned in the recipe.
Coconut just makes everything so delicious. Given my love for fruit, you might also want to try these Healthy Coconut Oil Brownies. Your child and your family are totally going to fall in love with these.
Step by Step Instructions
For detailed recipe, please jump to the recipe card below
Prepare the Dough
1. First of all, all the ingredients that you will be using for this recipe has to be at room temperature. Room temperature ingredients are able to bond and blend together easily, resulting in a smooth homogenous batter with no lumps.
2. In a large bowl, add butter and powdered sugar and whip them together using an electric beater or a manual whisker till the mixture becomes pale and fluffy. This should take you about 3 minutes if using an electric beater.
3. Now add desiccated coconut and vanilla extract. Mix till everything incorporates well.
4. In a separate bowl add wholewheat flour, baking soda and some salt. Sieve this 3-4 times. This is because wholewheat flour is more dense than APF, so sieving it a few times will help to incorporate more air which will result in more airy and light cookies.
5. Add the flour to prepared mix and gently bring everything together. Do not apply too much pressure. Do not knead the dough.
6. At this point the dough will be crumbly loose mixture. Now add milk, one tbsp at a time. Use your hands to get the ingredients together and form a dough. Again do not apply pressure or knead the dough. Just gently bring everything together.
7. Once you have a soft dough ready, cover and refrigerate it for 30 minutes.
Shape and Bake the Cookies
1. Preheat the oven at 170 C or 340 F. Line baking tray with a parchment/butter paper. Grease it with butter. I prefer using a silicon cookie mat.
2. Take the dough out of refrigerator and make small balls. Flatten it a little with your palm. Use a scooper to get even size balls.
4. In a bowl add few tbsps of desiccated coconut on a plate. Put the flattened cookie dough in the bowl.
5. Spread each cookie on the baking tray. Coconut side up.
6. Bake at 170 C for 18-20 minutes or till the cookies get a light golden colour. Since oven temperatures vary, it may take less or more time. So, keep a check.
7. Once off, let the cookies rest in the heated oven for 3 to 4 minutes before you take them out. It’ll turn even more crisp. Cookies are done when the edges and the bottom gets a golden brown colour.
8. Take the cookies out on a wired rack. Allow it to cool before you gobble these. Store this cookies in an airtight jar. They will last you 10 days but trust me these will be gone in no time. 🙂
Expert Tips
- Desiccated coconut in this coconut cookies recipe can be replaced by fresh grated coconut. Roast/toast the freshly grated coconut to reduce moisture before using it in the recipe. This should take you 7-8 minutes.
- To make these cookies vegan, you can totally replace butter with coconut oil and milk with coconut milk. If using coconut oil for this recipe, make sure the oil is nice and soft and not completed melted.
- If you are using butter, make sure the butter is nice and soft. You should be able to run your finger through the butter without any resistance. You can soften the butter in the microwave. You’ll need to experiment a bit with your microwave though, as they’re all different. You can start with 20-30 seconds and increase as required.
Troubleshooting
- Hard Cookies: The cookies might turn hard due to overbaking. Try baking another batch for less time on lesser temperature. Another reason for hard cookies is when the cookie dough is mixed too much. When mixing the flour into cookie dough only mix the dough until no streaks of flour are visible.
- Dry Cookies: The most common reason why cookies are dry is too much flour. If you scoop your measuring cup down into the flour container to measure, odds are you are using too much flour. The correct way to measure the flour is by weight or the spoon and sweep method.
- Bottoms of my cookies too brown: If cookies are baked perfectly except the bottom are overly brown, the most likely reason is the baking pan. A dark pan absorbs more heat and will bake the bottoms of the cookie faster. Use a thick silicon mat instead of parchment paper to bake the cookies.
- Cookies spread too much: Spreading can be due to excessive greasing of the baking pan or placing cookie dough on warm pan. Another possible reason is that the butter was too soft when it was beaten.
Wholewheat Flour Coconut Cookies- Eggless
Ingredients
- 30 grams Unsalted Butter (room temperature)
- 40 grams Unprocessed Powder you can blend unprocessed to get powdered sugar
- 70 (1/2) grams (cup) Wholewheat Flour
- 1/2 cup Desiccated Coconut
- 3-4 tbsps Milk or Coconut Milk
- 1/8 tbsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1/4th tsp Salt
Instructions
Prepare the Cookie Dough
- Beat together butter and sugar with electric beater or manually with wire whisker till it looks pale and fluffy. It should take roughly 3 minutes.
- Then add desiccated coconut. Mix well. Add vanilla extract. Mix. Now sieve flour and baking soda together.
- In a separate bowl sieve wholewheat flour, baking soda and salt 3-4 times. This will help to make the batter airy and light.
- Now add the flour mix to the prepared mix and bring everything together. Do not apply too much pressure.
- At this point the dough will be crumbly loose mixture. Now add milk, one tbsp at a time. Use your hands to get the ingredients together and form a dough. Again do not apply pressure or knead the dough. Just gently bring everything together.
- Once you have a soft dough ready, refrigerate it for 30 minutes.
Shape and Bake Cookies
- Preheat the oven at 170 C or 340 F.
- Line baking tray with a parchment/butter paper. Grease it with butter. I prefer using a silicon cookie mat.
- Take the dough out of refrigerator and make small balls. Flatten it a little with your palm. Use a scooper to get even size balls.
- In a bowl add few tbsps of desiccated coconut on a plate. Put the flattened cookie dough in the bowl.
- Spread each cookie on the baking tray. Coconut side up.
- Bake at 170 C for 18-20 minutes or till the cookies get a light golden colour. Since oven temperatures vary, it may take less or more time. So, keep a check.
- Once off, let the cookies rest in the heated oven for 3 to 4 minutes before you take them out. It'll turn even more crisp.
- Take the cookies out on a wired rack. Allow it to cool before you gobble these. Store this cookies in an airtight jar. They will last you 10 days
Notes
- You can choose to add type of milk. Coconut, almond, oats milk all works great.
- For vegan cookies, you can use coconut oil instead of butter.
- You can easily double or triple this recipe for a bigger batch.
- The leftover cookie dough can be kept in the freezer for about a month. Just thaw the dough before baking and bake as usual.
- You can use fresh grated coconut for this recipe if you prefer. Just roast on a pan till the moisture evaporates completely.
Give this recipe a try and let me know what you think in the comments—I’d love to hear how your cookies turned out! 🍪😊
