Eggless Coconut Cookies Recipe | Whole Wheat Coconut Cookies

Eggless Coconut Cookies Recipe This is a healthy cookie recipe which you can easily make and store for a month. The best part of this recipe is, it is vegan as I am not adding egg in it. They are crispy and flaky and delicious in taste. So let’s know how to make it.

Ingredients Required For Eggless Coconut Cookies

  • Wheat flour = 1.5 cup
  • Soft butter = 3/4 cup
  • Powdered Sugar = 3/4 cup or as per taste
  • Baking powder = 1 tsp
  • Vanilla essence (optional) = 1 tsp
  • Desiccated coconut = 1.5 cup
  • Milk = 4 tbsp
  • Salt = 1/4 tsp
  • Baking soda = 1/4 tsp

Instructions For Making It

Step 1

Firstly in a mixing bowl, add powdered sugar and soft butter in it. Whisk both the ingredients until they turn creamy.

Step 2

In a separate bowl, sieve wheat flour, baking powder, baking soda and salt. Mix all ingredients well and then add desiccated coconut in it. Mix well.

Step 3

Furthermore, add butter and sugar mixture in the flour and mix well.

Step 4

Now add milk and vanilla essence in it and knead a smooth dough from the mixture. Add more milk if required for kneading the dough.

Step 5

Keep this dough in refrigerator for 30 minutes.

Step 6

If you wanna bake these cookies in pan or pressure cooker, then place a stand in pan and cover the lid.  Let it pre heat for 20 to 25 minutes on a low flame. In oven, pre heat the oven at 180 degree celsius for 15 minutes.

Step 7

Now take a baking tray or plate, grease it with butter or simply add butter paper.

Step 8

Pinch a small ball from the dough and roll over your palms.

Step 9

Flatten them slightly and place them in greased tray. Make all the cookies with the similar process.

Step 10

Place tray on the stand in pre heated oven or cooker or pan and again cover the lid. Let them bake for 15 to 18 minutes.

Step 11

Open the lid and check if they turn golden in color or not. If not, then bake them once again for 5 more minutes.

Finally, your delicious eggless coconut cookies are now ready to serve. Serve them after cooling, store them in a container for 4 to 5 weeks and enjoy.

Also Read

Recipe Source: Hebbar’s kitchen

Image Source: Yummy food recipes