Whole Wheat Coconut Cookies | Easy Eggless Coconut Biscuits Recipe
Looking for a delicious, healthy, and eggless cookie recipe? These whole wheat coconut cookies are the perfect treat! Made with simple ingredients, they are crispy, flavorful, and easy to bake. It’s Perfect for tea time, snacks, or whenever you crave something sweet and wholesome.
Why Whole Wheat Coconut Cookies?
Whole wheat flour adds fibre and nutrients, making these cookies healthier than regular ones. Coconut adds a natural sweetness and a delightful texture. This recipe is eggless, perfect for vegans or anyone avoiding eggs.
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Essential Ingredients for Whole Wheat Coconut Cookies
Whole-wheat flour (atta): Adds fibre, nutty flavour, and structure. Sift once to lighten the texture.
Desiccated coconut (unsweetened, fine): Signature coconut taste, extra crunch, natural sweetness. Lightly toast for a deeper flavour.
Fat – softened butter or neutral coconut oil: Creates tenderness, carries flavour, and helps browning.
Butter = richer taste; coconut oil = vegan and extra coconut note.
Sweetener – raw sugar or jaggery powder: aids crisp edges. Jaggery gives a caramel hue and an iron boost.
Baking powder: Light lift and slight spread; keeps cookies from being dense. Check freshness (< 6 months old).
Milk (dairy or plant): Moistens and binds dough, adjust for desired softness.
Vanilla extract (optional): Rounds out flavours, complements coconut.
| Pinch of salt: Balances sweetness, sharpens coconut flavour. |
How to Make Whole Wheat Coconut Cookies
Preparation:
Preheat your oven to 180°C (350°F).
Method
Sieve all the whole wheat flour, salt and baking powder.
Add the dedicated coconut and mix it all.
Take butter, vanilla extract, and sugar in another mixing bowl; whisk them with a beater until smooth and light.
Add softened butter/oil and mix well until crumbly.
Add the dry mixture to the butter mixture and mix well. Keep this aside.
Gradually add milk and vanilla extract to form a soft dough.
**If the dough looks soft or sticky, cover the dough with plastic wrap or keep it in a bowl and cover with a lid and keep it in the refrigerator for 20 minutes.
Shape the dough into small cookie rounds and place them on a baking tray
Roll the tops and sides of the dough balls in the reserved coconut.
Place on the prepared sheet pans with 2 inches between each one.
Bake for 12-15 minutes or until golden brown.
Cool on a wire rack and enjoy!
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Tips for Perfect Whole Wheat Coconut Cookies
- Because there are no eggs to push expansion, press each ball to about ½-inch thick so they bake evenly and crisp throughout.
- Dark trays brown bottoms too fast; parchment ensures easy release and uniform color.
- Residual heat finishes the middle; overbaking turns the natural sugars bitter.
- Air circulating underneath transforms soft-warm cookies into the signature crunchy texture.
FAQS- Whole Wheat Coconut Cookies
Can I substitute jaggery for white sugar?
Yes. Use an equal weight of powdered jaggery. Sieve out lumps and cream it with the butter just like sugar. Expect a slightly deeper caramel colour and a mild molasses note.
Will the recipe work with gluten-free flour?
You’ll get the best texture with a 1:1 gluten-free baking blend that already contains xanthan gum. Pure rice or millet flours alone make the cookies sandy and prone to crumbling.
Why did my cookies turn out hard?
Common causes are over-baking, too little fat/liquid, or oven temperature running high. Pull the tray as soon as the edges are light golden; they crisp further on the rack.
Can I skip toasting the coconut?
You can, but a quick toast intensifies flavour and reduces chewiness. If using untoasted coconut, add 1 minute to the bake time for even drying.
Can I freeze the dough?
Absolutely. Roll into balls, flash-freeze on a tray, then store in a zip bag up to 2 months. Bake from frozen, adding ~2 minutes to the oven time.
🥣 Storing Suggestions
Cool Completely: Let the cookies cool to room temperature before storing—warm cookies release steam that turns them soft.
Airtight Container: Transfer them to an airtight tin or glass jar. Add a small sheet of parchment between layers to prevent sticking.
Room-Temperature Shelf Life: They stay crisp for 10-12 days in a cool, dry cupboard.
Freezer Friendly: For longer keeping, place cooled cookies in a zip-top freezer bag, squeeze out excess air, and freeze for up to 2 months. Thaw at room temp for 15 minutes; re-crisp in a 150 °C (300 °F) oven for 3-4 minutes if desired.
Avoid Moisture Sources: Keep them away from stovetops or humid spots; moisture is the enemy of crunch!
Serving Suggestions
Tea-Time Treat: Pair two cookies with a hot masala chai or ginger tea for a cosy evening snack.
Coffee Companion: Their gentle coconut sweetness balances perfectly with a strong espresso or cappuccino.
Yoghurt Parfait Crunch: Crumble cookies over Greek yoghurt with a drizzle of honey for a speedy breakfast parfait.
Festive Gifts: Tie a ribbon around a stack, pop into cellophane bags or mason jars, and gift during holidays or housewarmings.
Ice-Cream Sandwiches: Slip a scoop of vanilla—or tender coconut—ice cream between two cookies for a fuss-free summer dessert.
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🧾Recipe Card
Eggless Whole Wheat coconut cookies recipe
Materials
- 1 cup Whole Wheat Flour
- 1/2 cup Powder Sugar
- 1/2 cup Unsweetened Desiccated Coconut
- 1/2 cup Butter softened
- A pinch of Salt
- 1/4 teaspoon Vanilla Essence
- 2-4 tablespoon Milk or as needed
- 1/2 teaspoon Baking Powder
- 4-5 tablespoon Unsweetened Desiccated Coconut for garnish
Instructions
- In a mixing bowl, sieve whole wheat flour, salt and baking powder, and coconut.
- Add coconut and mix them together to ensure even mixing. Keep this aside.
- Take butter, vanilla extract, and powdered sugar in another mixing bowl; whisk them with beater until smooth and light.
- Add dry mixture to the butter mixture and mix well.
- Add a little milk to make Dough should be very soft.**If the dough looks soft or sticky, Cover the dough with plastic wrap or keep in bowl and cover with a lid and keep in the refrigerator for 20 minutes.
- Divide the cookie dough equal parts and make them into round balls and flatten them with your palms to shape the cookies.
- Dip the top side of the cookies into the coconut.
- Place the dough balls on a greased cookie sheet about an inch apart.
- Place the baking tray in preheated oven and bake at 180-degree centigrade for around 15 minutes or until cookie starts to turn little dark in colour.
- Eggless Whole Wheat coconut cookies are ready to serve
Notes
- Transfer baked cookies over a cooling rack to prevent further cooking.
- cookies will be soft when you remove from oven let them cool at room temperature.
- They will turn crispy and chewy after cooling the store then in an airtight container at room temperature.
- If you are using salted butter, do not add extra salt.
- You can use either cardamom powder or vanilla essence as per your choice.
Note: The time required for baking the cookies may vary because of the different sizes and settings of the oven.
💭 Final Thoughts
These whole-wheat, egg-free coconut cookies prove that healthier ingredients never have to mean sacrificing flavour or crunch. With a pantry-friendly list of staples, simple steps, and versatile serving ideas, they’re a baker’s dream for busy weekdays, festive gifting, or guilt-free midnight munching. Bake a batch, store them right, and you’ll always have a golden, coconut-kissed pick-me-up ready to share—or keep all to yourself!
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