Wholewheat Flour Coconut Cookies- Eggless
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.
Servings 10 cookies
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.