Soft and chewy at the centre and crisp at the edges, these cookies are quite addictive and absolutely delicious in taste, beside making them is quite simple as we generally do have all these ingredients easily available in our pantry. These are quite tempting in taste as I myself ended up eating half of them as soon as it was done ūüėÄ

The beautiful part is that you can make these cookies vegan easily as these are coconut cookies so the ingredients can be replaced with coconut sugar, coconut milk , nut butter etc. It’s absolutely essential to chill the dough to prevent the cookies from spreading while baking. You can freeze the dough for 2 months

Once cookies are cooled, they firm up hence do not over-bake these cookies else it will be quite crisp and hard, that would ruin the taste. Do not keep opening oven door while it’s baking else it will ruin the texture of the cookies. I do not like large cookies so I made them small to medium size, hence I ended up with 21 cookies so the serving size would change depending on the size of the cookies. Store in air tight container and consume within a week

*Its mandatory to freeze the cookie dough before baking it

**The longer you bake, it will be quite crisp and hard

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 10 mins Baking time: 16 mins Total time: 26 mins

Servings: Around 20-21 cookies

Ingredients

  • 1¬†cups¬†All purpose flour/ Whole wheat flour
  • 1/4¬†teaspoon¬†baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon¬†Salt
  • 3/4 cup¬† desiccated coconut/coconut flakes
  • 110 g soft unsalted¬†Butter
  • 1/2 cup caster¬†Sugar/ grated organic jaggery/coconut sugar
  • 3¬†teaspoon¬†Milk
  • 1/4 -1/2 teaspoon¬†Vanilla essence

Steps to prepare

  • In a bowl, blend butter for 40 seconds. Add sugar and blend for 6-7 minutes
  • Add desiccated coconut and blend until well combined
  • Add milk and vanilla essence and blend well
  • Sieve flour, baking soda, baking powder and salt in a bowl.
  • Add the dry ingredients to coconut miture
  • Mix well to form smooth dough. Cover the dough in cling wrap
  • Chill for 40-50 minutes. You can freeze this for 2 months
  • Remove the wrap and shape the cookies as desired
  • Place them on baking tray leaving gap between them
  • Bake for 15-18 minutes in preheated oven at 150 deg cel
  • Allow to cool for 10 minutes on the tray, cool on the wire rack completely
  • Store in air tight container and munch as desired
Coconut Cookies – Eggless
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

3 replies on “Coconut Cookies – Eggless

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