Thursday, July 16, 2015

Whole Wheat Coconut Cookies (Eggless)



Hello to all the readers !! These days I am on a spree to try more and more cookies' recipe. My craze for freshly home baked cookies is increasing day by day. Today I am going to share Whole Wheat Coconut Cookies recipe. This coconut cookies recipe is delicious yet easy to make.

The warm buttery sweet aroma of the cookies filling the kitchen brings a shear smile on everyone's face at home. Today I thought of trying some healthier version of cookies. Of course you cannot minus the butter and sugar from the cookies, but at least replace "Maida" or "All Purpose Flour" by "Whole Wheat Flour" making it more fibrous and less fattening. It earns some more "cookie points" when combined with one or more healthy ingredients like Coconut.

You can have these in your breakfast with glass of milk or even give these to your kids in tiffin as accompaniment. This healthy cookie recipe not only makes a wonderful snack but also satisfies your sweet tooth without making you guilty about consuming "Maida" or APF.

This is a kids friendly recipe as it does not contain any baking powder or soda.

Hope you would like this Whole Wheat Coconut Cookies recipe !!


List Of Ingredients: (Makes 6 medium sized cookies)

  • Whole Wheat Flour-1/2 cup
  • Desiccated Coconut-1/4 cup
  • Unsalted Butter-1/4 cup
  • Powdered Brown Sugar-2 tbsp
  • Powdered White Sugar-2 tbsp
  • Salt- A pinch
  • Milk-1 tbsp

Steps To Prepare:


Step1:
Sieve the flour and salt together. Add desiccated coconut powder to it and mix well. Keep it aside.



Step2:
Bring the butter to the room temperature. Whisk it well with brown sugar and white sugar till it is light or fluffy and soft peaks are formed. If you would like to add vanilla essence, you can add it in this step and mix well. As I like to keep the aroma of coconut dominant in these cookies, I don't add vanilla essence out of my personal choice.



Step3: 
Add the dry ingredients of step1 to the whisked butter and sugar. Start mixing it using your hands or  spatula. Mix it just enough so that all ingredients are mixed properly. Please do not over mix it. Keep this cookie dough in refrigerator for at least 20 minutes. Even if it is sticky, don't worry. It will  be manageable after it stays in refrigerator for sometime. However, if you still find the batter dry you can add 1 tsp more milk for binding.




Step4:
In the meantime, set the microwave oven for preheating at 180 degree celsius in convection mode. Also, line the baking tray with a foil paper.

Step5:
Bring the dough out of refrigerator. Make small balls out of it and press it gently giving it the shape of cookie. Place it on the baking tray on. Repeat for the remaining dough. Make sure you leave gap between the cookies. These cookies will expand slightly while baking.




Bake these cookies at 180 degrees celsius for 15-17 min. Check the cookies after 13 minutes. If the edges have not turned golden brown, let it bake for another 2 minutes. Repeat till cookies are done. Once the cookies are baked, bring them out of the oven and let them cool for sometime.


Yummy-licious, Crunchy Coconut Cookies are waiting for you :)


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