Eggless Coconut Cookies | Coconut Cookies | Recipe of eggfree coconut cookies | How to make eggless wholewheat coconut cookies at home | Recipe of coconut cookies without baking soda and baking powder with step by step instructions

Eggless Coconut Cookies | Coconut Cookies are baked, crispy, crunchy, delicious, homemade that are so easy to make with dessicated coconut and some basic ingredients from your kitchen pantry.

In addition to that, these cookies are flavored with cardamom powder and made without using baking soda and baking powder.

To make these cookies I have used combination of wholewheat flour, fine semolina/ sooji/ bareek rava and gram flour (besan).

Moreover this recipe includes brown sugar and clarified butter (pure ghee) and flavored with cardamom powder.

Sounds easy and delicious right? Did you check out my Double chocolate chip cookies? My folks simply loved it. It had double dose of chocolate, kind of chocolate overload.

Eggless Coconut Cookies | Coconut Cookies, serving suggestions

Coming back to eggless coconut cookies, when I saw these cookies, I loved them and how can I not try anything with coconut. Are you a coconut lover like me, then enjoy these cookies with glass of milk or pair it with a cup of hot tea or coffee.

Serve this as a quick snack to your kiddos or to satisfy your sudden sweet cravings.

In conclusion, give it a try and let me know how it turned out for you in the comments section.

If you are looking for more coconut recipes, check out the following on the blog –

Semolina coconut Eggless cake

Coconut and roasted peanut pops

Coconut crust coffee mousse pie

Coconut peda

Mango coconut ladoo

Step by step instructions and pictorial presentation to make coconut Cookies

In a large mixing bowl take ghee or butter and brown sugar. Mix it with wire whisk till sugar dissolves and turns creamy.

Beat for few minutes till it changes its colour.

Into this add wheat flour, gram flour (besan), cardamom powder and salt. Add fine semolina and mix well.

Next add desiccated coconut. Combine everything well.

Cookie dough is ready. Pinch a small ball sized dough and flatten slightly from the top.

Likewise make all cookies from the dough and keep aside.

Spread desiccated coconut in a wide plate and roll the top of the cookies in it.

Cover and keep it in the fridge to chill for 30 minutes.

Line a baking tray with parchment paper. 

Now arrange these chilled cookies in baking tray leaving good space between each of them.

Preheat the oven at 180 degrees for 10 minutes. Bake these cookies at 160 degree celsius for 20 to 25 minutes, or until it gets a light golden colour on the top.

Cool the cookies on a wire rack.

Store the coconut cookies in an airtight container and enjoy it for a week.

Notes

You can not use fresh coconut for making these coconut cookies.

You can always replace brown sugar with powdered sugar.

Do not over mix the dough else these cookies will be hard.

Every oven is different, so temprature may vary, so keep an eye on the cookies couple of minutes before the given time.

To give the baking tray a non stick effect, or when don’t have parchment paper, grease the tray with ghee/butter and dust with refined flour. This will prevent the cookies to stick on the tray.

Recipe card 🔽

Print Recipe

Eggless Coconut Cookies | Coconut Cookies

Eggless Coconut Cookies | Coconut Cookies are baked, crispy, crunchy, delicious, homemade that are so easy to make with dessicated coconut and some basic ingredients from your kitchen pantry.

Prep Time15 minutes mins

Cook Time25 minutes mins

Chilling time30 minutes mins

Course: Cookies

Cuisine: International

Keyword: Coconut cookies, Egg free coconut cookies, Eggless coconut cookies, No baking soda no baking powder cookies, Whole wheat coconut cookies

Servings: 9 Cookies

Author: Lata Lala

Ingredients

• 95 grams (2/5 cup) Butter, softened / ghee (clarified butter) or Unsalted butter (room temperature)
• 95 grams (2/5 cup) brown sugar
• 125 grams (1/2 cup) whole wheat flour / Gehun ka atta
• 63 grams (1/4 cup) fine semolina/ Bareek sooji/rava
• 1 tsp Gram flour/ Besan
• 1/4 tsp salt
• 1/2 tsp Cardamom powder
• 35 grams (1/8 cup) Desiccated coconut
• 3 tbsp Dessicated coconut for coating

Instructions

• In a large mixing bowl take ghee or butter and brown sugar. Mix it with wire whisk till sugar dissolves and turns creamy.
• Beat for few minutes till it changes its colour.
• Into this add wheat flour, gram flour (besan), cardamom powder and salt. Add fine semolina and mix well.
• Next add desiccated coconut. Combine everything well.
• Cookie dough is ready. Pinch a small ball sized dough and flatten slightly from the top.
• Likewise make all cookies from the dough and keep aside.
• Spread desiccated coconut in a wide plate and roll the top of the cookies in it.
• Cover and keep it in the fridge to chill for 30 minutes.
• Line a baking tray with parchment paper.
• Now arrange these chilled cookies in baking tray leaving good space between each of them.
• Preheat the oven at 180 degrees for 10 minutes. Bake these cookies at 160 degree celsius for 20 to 25 minutes, or until it gets a light golden colour on the top.
• Cool the cookies on a wire rack.
• Store the coconut cookies in an airtight container and enjoy it for a week.

Notes

1. You can not use fresh coconut for making these coconut cookies.

2. You can always replace brown sugar with powdered sugar.

3. Do not over mix the dough else these cookies will be hard.

4. Every oven is different, so temprature may vary, so keep an eye on the cookies couple of minutes before the given time.

5. To give the baking tray a non stick effect, or when don't have parchment paper, grease the tray with ghee/butter and dust with refined flour. This will prevent the cookies to stick on the tray.

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