Whole Wheat Coconut Cookies 


Merry Christmas to everyone. May the light of Christmas give you peace and happiness.



Eggless whole wheat flour coconut cookies.

Traditionally Christmas cookies are sugar cookies. I wish I could share a traditional sugar cookies. But I am outstation for a long time. So this time sharing the recipe from my archive.
Sending this post to the 124th #Foodiemonday bloghop #Christmas recipe theme.

You can get some more eggless cookies recipes here.

Finger millet oats chocolate cookies

Choco chips cookies with coconut oil

Pearl millet cashew almond honey cookies 

Cocoa almond cookies

Oats almond jaggery cookies

Red velvet choco chips cookies

Date palm jaggery oats dry fruits cookies

Pearl millet sesame oats cookies

Finger millet chocolate crinkle cookies

Orange crinkle cookies

Vanilla chocolate chips cookies

Sugarless dates and oats cookies 

Choco chips cookies

Malai or milk topping cookies

Pinwheel cookies

Nankhatai or shortbread cookies

Coconut cookies

 

I have used cardamom in this coconut cookies , if you don’t like cardamom you can use vanilla or any flavour of your choice.


Recipe


Whole Wheat flour or atta – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Dessicated coconut – 1/2 cup

Powdered sugar – 1/3 cup

Coconut oil or Ghee/clarified butter or butter – 1/2 cup

Milk – 4-5 teaspoon

Method


Preheat the oven at 180°.

Grease a baking tray or line with parchment paper or aluminium foil.

Spread some dessicated coconut on a plate.

In a bowl sift flour, baking powder, soda and cardamom powder. Mix dessicated coconut in it.

In a bowl cream powdered sugar and coconut oil or ghee/clarified butter or butter. I have used coconut oil. Whisk well.

Add all the dry ingredients. Mix well.

Add milk gradually to make a smooth dough.

Make small balls. Roll on the dessicated coconut. You can press gently. If you want flat cookies.

Arrange the cookies on the baking tray.

Bake at 180° for 12 – 15 minutes or until the cookies become light golden brown.

Let the cookies cool down completely before serving.

Serve with tea or coffee. Or store in airtight container for later use.

Enjoy…..

Happy baking 😊

Notes


1. If you don’t like cardamom flavour, you can use vanilla or any flavour of your choice.
2. You can use refined flour or maida instead of whole wheat flour. Or use 1/2 cup whole wheat flour and 1/2 cup refined flour.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

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