Whole Wheat Coconut Cookies | Eggless Wheat Coconut Cookies | Eggless Whole Wheat Cookies Recipe

We completely stopped buying breads, cookies, crackers from store and rarely fresh breads from bakery. But my kids love breads and cookies a lot, they love bread in any form, simple toast to sandwich, upma anything. Breads are there most favorite food but because of the preservative ingredient we do not buy breads, cookies. So once in 10 days or 2 weeks once I bake it at home. Anything that is homemade is always fresh, good and free from preservatives. And that too our favorite cookies/cake or bread with some healthy ingredients means that is most welcome right? This Whole Wheat Coconut Cookies is one such recipe, delicious and melt in mouth flavorful cookies using whole wheat flour without eggs and less sugar when compared to other cookies. I bookmarked this recipe from Hari Chandana's blog, have tried this Wheat Coconut Cookies couple of times and now it is our family's favorite cookies. This wheat cookies does not involve more fancy ingredients, no egg and just the basic ingredients. It can be made without coconut also for a plain vanilla flavored cookies. This is sure a keeper recipe, do try this cookies for your kids. These are best to serve along with hot chai or coffee for tea time snack.

Eggless Coconut Cookies Recipe

Recipe Source : Blend With Spices

Prep Time : 10 minutes | Cook Time : 18 minutes

Recipe Category : Snack

Makes : 20-22 cookies

Ingredients

1. Whole Wheat Flour   1 cup(I used Nature's Fresh Whole Wheat Atta)
2. Sugar   1/2 cup*
3. Unsweetened Dessicated Coconut   1/4 cup+2 tbsp for garnish
4. Butter, softened   1/2 cup
5. Salt a pinch
6. Vanilla Extract   1/2 tsp
7. Milk   2 tbsp or as nedded

Method

• Preheat oven to 180 C/350 F. Line a baking tray with parchment paper or silicon mat.
• Grind sugar into a fine powder and set aside.
• In a mixing bowl, add butter and powdered sugar and beat until light and creamy. Add vanilla, salt and combine.
• Now add the wheat flour and dessicated coconut and mix everything well.

• Then add milk little by little and mix well to make a smooth and soft dough.
• And then divide the cookie dough into 20-22 small balls and then take one ball and shape into a smooth ball and flatten it(like we do for Pedas)
• Now dip the top of the flattened cookie dough in coconut and arrange it in a parchment lined baking tray.

• Do repeat the same for all dough and place them on a baking tray spacing about 1 inch apart.
• Bake the cookies in preheat oven for 18 minutes.
• Once done remove from the oven and let it cool down for 2-3 minutes.
• Cookies will be very soft now but it turns crisp and crunchy after cooling.
• After 3 minutes transfer the cookies to the wired rack and let it cool down competely.
• Store the cookies in an air tight container.

Notes:
*sugar - 1/2 cup, I reduced 2-3 tbsp sugar from 1/2 cup and that sweetness was perfect to us.
If you are sweet tooth then add 1/2 cup sugar for mild sweet reduce sugar 1-2 tbsp from 1/2 cup.
The original recipe did not say to refrigerate the dough before baking...but I refrigerated the
cookie dough for 10 minutes.
As the dough was very soft and buttery, I don't want my cookies to spread so to be on safer side I refrigerated the dough.
The chilled dough holded the shape well.
You can also skip coconut and bake it as a plain Vanilla cookies.