Whole Wheat Coconut Eggless Cookies Recipe
Indian cookies
Servings: 20 cookies
Ingredients
- Whole wheat flour - ¾ cup
- Besan or gram or chickpea flour - ¼ cup
- Cardamom powder - 1 tsp
- Cane sugar powder - ¾ cup
- Baking soda - a pinch optional
- Salt - ¼ tsp
- Dry copra or kobri or coconut powder - ¼ cup slightly coarse
- Ghee soft grainy - ½ cup
Instructions
- Take whole wheat flour, besan, cardamom powder, cane sugar powder, baking soda, salt and sieve for 3-4 times.
- Add dry kopra powder, mix well. Now add ghee to this and rub with fingers for 5 mins until it resembles like bread crumbs.
- Bring together the flour mixture to form the dough. Do not knead.
- Preheat the oven at 180° C for 10 minutes.
- Rest the dough for 10 minutes. Grease the palm, prepare the cookie balls, press a bit and make markings on top. Keep them on parchment paper lined baking tray.
- Bake in preheated oven at 170° C for 15 to 18 minutes or until the bottom turns slightly golden. Remove the tray and after 2 minutes carefully remove them and cool on wire rack. The cookies will be soft when hot but they become melt in mouth as they cool. Store in airtight containers and remains good for one week.
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Notes
I have used measuring cup of 240ml capacity.
Oven temperature and time of baking depends on individual settings.
I have used soft grainy ghee at room temperature in making these cookies and do not knead the dough. This gives nice texture to the cookies.
Prepared 20 medium sized cookies. The number depends on size of cookies.
If cane sugar is not available can be replaced with white or brown sugar powder and quantity can be adjusted as per taste.
For dry copra or kobri powder, I have grated the dry kopra with skin and powdered it using a mixer jar.
Baking soda is optional, I have added as this gives texture to cookies. This can be skipped.
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