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Eggless Whole Wheat coconut cookies
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Eggless Whole Wheat coconut cookies recipe

Enjoy these easy, crispy whole wheat coconut cookies made without eggs. This healthy, eggless recipe uses simple ingredients and is perfect for snacks, tea time, or gifting. Packed with wholesome whole wheat and flavorful coconut, these cookies are a delicious, guilt-free treat everyone will love!
Course snacks, sweet snacks
Cuisine fusion, Indian
Diet Vegan,
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 92kcal
Author Spicy Veg Recipes

Ingredients

  • 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.