Eggless Whole Wheat Coconut Cookies
These Whole Wheat Eggless Coconut Cookies are an absolute delight to have as a snack and goes best with a cup of afternoon tea or coffee. They are vegan, healthy and a better alternative to the regular cookies.
- 1/2 cup Wheat Flour
- 1/4 cup Sugar
- 1/4 cup Unsweetened Dessicated Coconut
- 1/4 cup Unsalted Butter, softened
- A pinch of Salt
- 1/2 tsp Vanilla Essence
- 1 tbsp Milk or as needed
- 1.5 tbsp Unsweetened Dessicated Coconut for garnish
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Grind the sugar into a fine powder and set aside.
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Preheat the oven to 180 degree C.
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In a mixing bowl, add the butter and powdered sugar and mix it until light and creamy.
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Add the vanilla and salt and combine.
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Now add the wheat flour and coconut to it and mix everything.
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Then sprinkle the milk little by little over it and mix well to make smooth dough.
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The dough should be very soft.
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Divide the cookie dough into 10 – 12 round balls and flatten them with your palms to shape the cookies.
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Dip the top side of the cookies into the coconut and place them on a baking tray spacing about 1 inch apart.
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Bake the cookies in the preheated oven for 18 minutes at 180 degree C.
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Remove them from the oven and let them cool down for 2 – 3 minutes.
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Place them on a wire rack and allow them to cool.
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They will be soft when taken out, but will firm up once they cool.
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Store in an airtight container.
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