Eggless Whole Wheat Coconut Cookies
Eggless Whole Wheat Coconut Cookies are crispy and crunchy cookies that can be made with easily available ingredients. Whole wheat flour, desiccated coconut, sugar, butter and vanilla flavor is what all goes into it.
Ingredients
- ½ cup whole wheat flour
- ¼ cup powdered sugar
- ¼ cup desiccated coconut
- ¼ cup butter
- a pinch salt if using unsalted butter
- ½ tsp vanilla flavoring either powder, or essence
- 1/8 tsp baking powder
- 1-2 tbsp milk
Instructions
- Firstly, in a mixing bowl take butter at room temperature and add powdered sugar to it.
- Beat butter and sugar till light and creamy. Do not overmix.
- To this add sifted flour, salt, baking powder and vanilla powder.
- Then, add the desiccated coconut. Combine till everything comes together
- Do not knead. Just bring together into a cookie dough.
- Finally, cover with a cling wrap and keep this dough in the refrigerator for 20 minutes
- In the meanwhile preheat oven at 160 degrees Celsius for 10 minutes.
- Line a baking tray with parchment paper.
- After 20 minutes, unwrap the chilled dough and form balls of equal size. Flatten them a bit and dab with desiccated coconut. Place them at equal distance from each other.
- Bake at 160 degrees for 15 to 20 minutes.
- Once baked, allow to cool. Cookies are ready to be served.
How to serve
- Serve coconut cookies with Cardamom Caffe latte or Karak Cha. You could also serve alongside with Crispy Chakli , Roasted Makhana, Carrot Orange Loaf Cake or Chocolate muffins.
Notes
- Do not overmix.
- When the sides of the cookies change color and can slide on the baking tray with a slight nudge, they are done. The cookies may be soft but will set on cooling.
- You may make these cookies with equal amounts of whole wheat flour and refined flour.