Healthy Coconut Cookies

 Coconut Cookies Recipe

Think of a cookie, think of long, tiring procedures to prepare it which may eventually demoralize you to actually make it at home. Well, not any more, as I’ve got an easy and flavorful Coconut Cookies recipe for you. These tasty Coconut Cookies are healthier too as they are made with whole wheat flour, jaggery, desiccated coconut and a few more ingredients.

About Coconut Cookies

This Coconut Cookies recipe is that fool proof way of preparing a batch of yummy vegan cookies that you can enjoy with your friends and family, just about any day of the year.

These literally get done within minutes, and the only time taking part is when the cookies are getting baked. So, a perfect sweet-snack for your festive occasions too.

Besides the main ingredients, whole wheat flour, desiccated coconut and jaggery, these Coconut Cookies are also aromatic and earthy because of the hints of cardamom and ginger in them. The cookies are slightly chewy from the outside, soft from within and sweet, but not overly.

A Coconut Cookies recipe that’s just about being oh-so-good! With these measurements, you can make about 12 Coconut Cookies. Double it to make more.

Also, given my love for this very versatile fruit called coconut, I’d like you to try more of my coconut recipes by following this collection of Coconut Recipes. It’s surely not going to disappoint you.

Love baking cookies at home? Don’t miss my other eggless favorites like

Butter Cookies,  Oatmeal Cookies, and more from this Cookie Recipes Collection.

How to make Coconut Cookies

Make Cookie Dough

1. First, take 1 cup (120 grams) whole wheat flour and ¼ teaspoon baking soda in a mixing bowl.

2. With a spoon or spatula, mix very well. Also, preheat your oven to 180 degrees C/356 degrees F. The oven should be preheated 15 minutes before baking.

3. Add 4 tablespoons coconut oil. You can also add 3 tablespoons coconut oil.

4. Lightly mix the oil with the flour. Instead of coconut oil, you can also use 4 table spoons butter or ghee.

5. Then, add ¼ cup desiccated coconut, 1 tablespoon fine sooji/semolina (optional), ½ teaspoon cardamom powder and ¼ teaspoon dried ginger powder (optional).

6. Add ½ cup (85 grams) powdered or grated jaggery.

7. Mix everything well with your fingertips.

8. Add 2 to 3 table spoons water. Add the water in parts and start mixing with the dough. Depending on the quality of the flour and the jaggery, you may add less or more water.

The mixture should be able to come together and hold easily. I added 3 table spoons water. You can also use coconut milk instead of water.

9. Just mix together with your hands and gather to  a dough.

10. Don’t knead, lightly mix and form into a dough ball.

11. Grease a tray or pan well with 1 teaspoon coconut oil.

Shape and Bake Coconut Cookies

12. Pinch small to medium sized balls from the dough and place on the greased tray.

13. Press one cashew or almond on each cookie and slightly flatten them while pressing the cashews.

14. Don’t flatten too much. You can even skip the dry fruits and just flatten directly.

15. Bake the cookies in the preheated oven at 180 degrees C/356 degrees F for 20 to 25 minutes or till the tops become light golden. The cashews on the top will also become faintly golden.

Since oven temperatures vary, it may take less or more time. So, keep a check. For convection ovens, use the preheating and baking temperature of 170 degrees C/338 degrees F.

16. Once baked, after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling. Use a flat spatula for removing the cookies from the tray.

You may see some jaggery melted and browned at the base of some cookies. Don’t worry. Just lift the cookies with a flat spatula.

17. When cooled to room temperature, store them in an air tight jar. Serve eggless Coconut Cookies during tea time.

Expert Tips

Desiccated coconut in this Coconut Cookies recipe can be replaced by fresh grated coconut. Roast/toast (don’t brown) to reduce moisture before using it in the recipe.

For the fats, you can use any other odorless and flavorless oil, butter or ghee (clarified butter) instead of coconut oil.

Instead of water, you can use coconut milk or any plant based milk in the cookie dough.

You can skip topping the cookies with cashews or even top with almonds or your choice of nuts.

To bake the cookies in a convection oven, preheat the oven at 170 degrees C/338 degrees F.

After baking, cool the cookies to room temperature and then store in an airtight container or jar.