coconut cookies

coconut cookies recipe with step by step photos – easy and tasty eggless coconut cookies made with whole wheat flour, jaggery and desiccated coconut.

coconut cookies recipe

sharing a super yum recipe of vegan coconut cookies for diwali. these can be made in a jiffy and the only time taking part is the baking time.

these cookies are slightly chewy from outside with a soft texture from within. desiccated coconut, jaggery and whole wheat combine to give an aromatic, earthy and oh so good cookies with hints of cardamom and ginger flavor. they are just sweet and not overly sweet.

the recipe makes for 12 cookies. you can also double the recipe.

serve these coconut cookies as diwali sweet snack to your family or guests.

more snacks recipes

how to make coconut cookies

1. first take 1 cup whole wheat flour, 120 grams and ¼ tsp baking soda in a mixing bowl.

flour for coconut cookies recipe

2. with a spoon or spatula mix very well. also, preheat your oven to 180 degrees celsius/356 degrees fahrenheit. the oven should be preheated 15 minutes before baking.

flour for coconut cookies recipe

3. add 4 tbsp coconut oil. you can also add 3 tbsp coconut oil.

coconut oil for coconut cookies recipe

4. lightly mix the oil with the flour. instead of coconut oil, you can also use 4 tbsp butter or ghee.

making eggless coconut cookies recipe

5. then add ¼ cup desiccated coconut, 1 tbsp fine sooji/semolina (optional), ½ tsp cardamom powder and ¼ tsp dry ginger powder (optional).

sooji for eggless coconut cookies recipe

6. add ½ cup powdered or grated jaggery, 85 grams.

jaggery for eggless coconut cookies recipe

7. mix everything well with your fingertips.

making whole wheat coconut cookies recipe

8. add 2 to 3 tbsp water. add the water in parts and start mixing with the dough. depending on the quality of flour, you may add less or even more water. the mixture should be able to come together and hold easily. i added 3 tbsp water. you can also use coconut milk instead of water.

making whole wheat coconut cookies recipe

9. just mix together with your hands and gather to a dough.

dough for whole wheat coconut cookies recipe

10. grease a tray or pan very well with 1 teaspoon coconut oil.

tray for eggless coconut cookies recipe

11. don’t knead. lightly mix and form into a dough ball.

dough for whole wheat coconut cookies recipe

making coconut cookies

12. pinch small to medium sized balls from the dough and place on the greased tray.

dough for whole wheat coconut cookies recipe

13. press one cashew or almond on each cookie and slightly flatten them while pressing the cashews.

eggless whole wheat coconut cookies recipe

14. don’t flatten too much. you can even skip the dry fruits and just flatten directly.

eggless whole wheat coconut cookies recipe

15. bake the cookies in the preheated oven at 180 degrees C/356 degrees fahrenheit for 20-25 mins till the tops become light golden. the cashews on the top will also become faintly golden. since oven temperatures vary, it may take less or more time. so do keep a check. for convection ovens use the preheating and baking temperature of 160 degrees celsius/320 degrees fahrenheit.

eggless whole wheat coconut cookies recipe

16. once baked, after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling. use a flat spatula for removing the cookies from the tray. you may see some jaggery melted and browned at the base of some cookies. not to worry. just lift the coconut cookies with a flat spatula.

eggless whole wheat coconut cookies recipe

17. when cooled at room temperature, store them in an air tight jar. serve eggless coconut cookies as a tea time cookie.

eggless coconut cookies

Coconut Cookies

4.84 from 12 votes
easy vegan coconut cookies made with whole wheat flour, jaggery and coconut oil.
coconut cookies recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:snacks
Cuisine:world
Servings (change the number to scale):12 cookies
(1 CUP = 250 ML)

INGREDIENTS

  • 1 cup whole wheat flour or 120 grams whole wheat flour
  • ¼ cup desiccated coconut
  • ¼ teaspoon baking soda or baking powder
  • 4 tablespoon coconut oil, you can also use 3 tablespoon coconut oil
  • 1 tablespoon fine sooji (rava or cream of wheat) - optional
  • ½ teaspoon cardamom powder or 4 to 5 green cardamoms - crushed in mortar-pestle
  • ¼ teaspoon dry ginger powder - optional
  • ½ cup organic powdered or grated jaggery or 85 grams jaggery
  • 2 to 3 tablespoon water or coconut milk - add as required

INSTRUCTIONS

making cookies dough

  • first take 1 cup whole wheat flour, 120 grams and 1/4 tsp baking soda in a mixing bowl.
  • with a spoon or spatula mix very well. also preheat your oven to 180 degrees celsius/356 degrees fahrenheit.
  • add 4 tbsp coconut oil. you can also add 3 tbsp coconut oil.
  • lightly mix the oil with the flour. instead of coconut oil, you can also use 4 tbsp butter or ghee.
  • then add 1 tbsp fine sooji (optional), 1/2 tsp cardamom powder and 1/4 tsp dry ginger powder (optional).
  • add 1/2 cup powdered or grated jaggery, 85 grams.
  • mix everything well with your fingertips.
  • add 2 to 3 tbsp water. add the water in parts and start mixing with the dough. depending on the type of flour, you may add less or even more water. i added 3 tbsp water. you can also use coconut milk instead of water.
  • just mix together with your hands and gather to a dough. don't knead. lightly mix and form into a dough ball.

making coconut cookies

  • pinch small to medium sized balls from the dough and place on a greased tray.
  • press one cashew half or almond on each cookie and slightly flatten them while pressing the cashews. don't flatten too much. you can even skip the dry fruits and just flatten directly.
  • bake the cookies in the preheated oven at 180 degrees C/356 degrees fahrenheit for 20-25 mins till the tops become light golden. the cashews on the top will also become faintly golden. 
  • since oven temperatures vary, it may takes less or more time. so do keep a check. for convection ovens use the pre heating and baking temperature of 160 degrees celsius/320 degrees fahrenheit.
  • once baked, after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling. use a flat spatula for removing the cookies from the tray.
  • when cooled at room temperature, store them in an air tight jar. serve eggless coconut cookies as a tea time cookie.

NOTES

  • you can also double the recipe.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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78 comments/reviews

  1. hi..
    i tried these cookies.. although taste wise these were good..but they turned so hard..

    • these cookies have a soft texture. hardness could be as the cookies have got overdone or overbaked. next time try baking them for less time or a slightly lower temperature. hope this helps.

  2. Hi,
    Happy Navratri
    Need your help again, currently I don’t have my microwave with me,but I have gas tandor/bati maker,can I bake biscuits n cake in that, if yes what’s the process for both?

    • happy navratri vibha. you can use bati maker. i think it should work. process i do not know as i have never used it. but if you have made bati before in it, then use the same method and make the cookies.

  3. Hi
    Thanks for your recipe. The taste turned out to be great though they were a bit hard.
    Can you please help on this?4 stars

  4. Hey dassana,

    Cookies were awesome, my lo old loved it. Whole wheat n jaggery combo is healthy n tasty too. All ur receipts are fool proof. I have tried many of them.
    I would like to know, how to make them crunchy, so that I can use them like teething biscuits .
    Thanks
    Sushmitha5 stars

    • thanks a lot sushmitha. glad to know that your little one loved it. to make them crunchy, you will need to use butter and the technique will also change. you can either beat butter till smooth or mix it with flour and crumble till you get a bread crumb like texture. if whipping butter, then use softened butter. if mixing with flour, then use chilled butter. then add remaining ingredients. mix gently and bring the mixture together. do not knead. you can use 1/3rd cup butter in this recipe.

  5. I tired this recipe.. and it was a total hit in my family.. I request you to post more baking recipes with wheat and jaggery combat.. Thanks a lot for such a healthy recipe5 stars

  6. Hi!! Am a great fan of your recipes.
    Am using Otg…can you please tell which mode should be used for baking these cookies.5 stars

  7. Hi dassana, I tried most of your recipes . all are just wow. I just want to know can I use parachute coconut oil in this recipe or olive oil or sesame oil. Please let me know . Thanks once again.

    • chiki, do not use parachute coconut oil as it not edible and also not meant for cooking. its a cosmetic product. so there will be some other stuff in it and won’t be pure coconut oil. sesame oil can give a strong aroma which may not go well in these cookies. so you can use olive oil or any other neutral flavored oil like sunflower oil.

  8. Hi Dassanna,
    I had tried this coconut cookies recipe and had almost doubled it. It was simply superb and yummy in taste.?
    My son is longing for more to hog and will hav to repeat again to make few more.I had only got one or two to taste them.?
    The recipe is just perfect and very easy to follow.Thanxs for the recipe and coz of it I baked first time cookies at home.
    Can u pls state some variations instead of desiccated coconut and also upload biscuits for Fasting(Vrat or Upvaas).Looking forward to it.
    Once again thanxs alot and loads of good wishes for sharing ur lovely recipes and experiences too.???5 stars

    • thank you pretti. glad to know that your son liked the cookies. agree its an easy recipe. cookies for fasting i will try to add before the fasting season. in this recipe, instead of coconut, you can also add fresh coconut or dry fruits powder like cashew powder, pista powder or almond meal (powder). you can also add finely chopped dry fruits.

  9. the cookies came out great. Thanks for a lovely recipe.
    i have one query though…. can i make these cookies using maida and regular sugar….if yes then what changes need to be done in the recipe.

  10. hello….i have never used coconut oil for cooking so wanted to know which coconut oil is safe for cooking…can parachute oil be used?

    • avoid parachute coconut oil. its a cosmetic oil meant for hair. for cooking, the oil has to be extra virgin coconut oil. in south india and goa, coconut oil is easily available for cooking in the shops. even online you will get extra virgin oil from organic brands for cooking. just search organic coconut oil and you will get the results. but do make sure the oil is extra virgin and has nothing mixed with it. it should be just pure coconut oil.

  11. Hi dasana I have tried most of your recipes,they were very tasty,thanks for the recipes.I have a request can you please post cool cake recipe with frosting also

  12. Hii.. looks so yummy.. Very simple and easily understandable explanation..
    Can these be made using vegetable oil?
    will it taste good?

  13. Hi,
    Thank you for your wonderful recipes. Your site is my go to place for various recipes from all over India! We’re foodies and love to try out new dishes. I started baking again seeing your recipes (had stopped after many disasters earlier) because I was confident that your recipes never fail!
    I’ve a query about this recipe. Can we use fresh coconut instead of dessicated coconut? If yes what should be the amount?

    • nimitha, thank you much 🙂 fresh coconut can be used. but they need to be slightly roasted so that their moisture dries a bit. just roast them in a pan till they kind of become loose and dry. no need to brown them. use 1/3rd cup grated coconut. by the time you roast them, the quantity will reduce to 1/4th cup or a little more than 1/4th cup.

    • vibha, trays or pans meant for baking can handle high temperatures, which are essential while baking. the steel that we use for everyday serving or cooking may or may not be able to handle such a high temperature. usually steel plates cannot handle high heat that is there in an oven. so i would not suggest to use steel plate. if you plan to do more baking, then i would suggest you to buy a baking safe aluminium tray or a plate. you will be able to get them online as well as in shop in your city, which sells baking stuff.

  14. Hi
    I m interested in making the coconut macroon n coconut cookies for my 4 yr old daughter. But unfortunately don’t own any sort of oven. So how can I try these.

    • you will need an oven to make these macaroons. without an oven these would be difficult to make in a pan, as they might get burnt quickly from the base.

  15. Hi Dasana,
    The cookies came out great!..love all your recipes..I have tried so many of your recipes and it always comes out great ?…5 stars

  16. Loved it! Was skeptical about using wheat flour. But it did turn out very good. Taste was awesome..5 stars

  17. HI Mam

    All your recipes are simple and turn out great .
    In these days , when our mom’s tell us ….. U look up a recipe on the Internet ! I can’t tell u !
    Ur site is a huge huge help…… In fact I’ve started suggesting recipes from your site to my mother and she loves them all too !!
    Many thanks !

    I tried this recipe ….. Everything was perfect but my cookies after cooling became very hard 🙁
    Is it because I baked them 10-15 mins more than the suggested time as I realized that they were taking time in my oven 🙁

    Pls lemme know why so I can bake the perfect cookies next time and my husband who thought they were hard praises me :):)

    Warm Regards
    Aditi

    • thanks a lot aditi and please convey my thanks and regards to your mom too.

      the cookies were overbaked. whenever cookies are over baked, they become hard. you may feel that they are taking time in the oven, but actually they are not 🙂 you can try this test. just press the cookie with a small spoon or dessert. if there spoon creates an impression on the cookie, that means they need to be baked more. when the spoon does not create an impression, it means the cookies are done. you can also try this method with finger tips, but one has to take care as the cookies are very hot.

    • add around 1 cup of salt or sand in the cooker. keep on sim. place a heat proof rack inside the cooker. grease a baking pan/tray well with oil or butter. place the cookies on the pan. keep the pan on top of the rack inside the cooker. remove the gasket/rubber ring from the cooker’s lid. also remove the whistle from the lid. close the cooker tightly with the lid. cook on sim or low till the cookies are done. the same salt or sand can be used again while baking something else in the cooker.

      i cannot tell the time as you will have to keep a check. but i think it should be done in 20 minutes. please use a 5 to 6 litre thick bottomed steel or aluminium cooker. please don’t use a nonstick one. and once you use the cooker for baking, only use it for baking. avoid using it for steaming or pressure cooking any thing else like rice, dal or veggies. you can even bake cakes and breads in cooker this way. i have also made pav in the cooker. will share the method in some time.

      • O thank u very muchhh a big explanation for a new baking person like me. I ll try. Again thank u once…

        • Mam I m interested in baking because of u great guru. Can u pls let me know which oven can buy and can u say model which is gd fr health . bcos sum people say tat microwave is nt gd fr health so pls guide me mam

        • thanks a lot loge. for baking a regular oven, which we call as OTG in india is good. the baking is more even in an OTG. i was using a philips oven and it was good. but this model is no longer available. i have not used any other brand, so cannot say how they are. you can check online reviews on OTG and then consider what suits your budget and then buy.

  18. It came out super….Thanks very much for this recipe. ..I don’t have a oven at home..I tried it in cooker. It came out very well…5 stars

  19. Hi dassana,
    I am a big fan of your blog. You have a very inspiring method of cooking. I am planning to add an oven to my kitchen. Could you please suggest the best oven for baking.5 stars

    • the best oven for baking is an OTG. don’t buy convection ovens. convection ovens have fans inside, which makes the baking speed up. OTG is best for even baking. i use philips oven. the model which i have is no longer in stock. i have not used any other oven, so cannot say which oven is good. you can read online reviews and buy the oven.

  20. Can you substitute brown sugar for jaggery? If so, how much brown sugar to the 1/2 cup of jaggery?

    • yes brown sugar can be used. you will need to add a bit more of water or coconut milk to bind, since jaggery has more moisture content than brown sugar. 1/3 cup of brown sugar will make them just about sweet and 1/2 cup can make slightly more sweet. so you can add between 1/3 to 1/2 cup of brown sugar.

  21. First of all dassana, thanks a lot.. I have tried many of your recipes and all have come out well so far..just to add I was a pathetic cook..your blog has given me confidence that I can cook…Thank a Lott!…Some of my fav are methi paratha, nankhatai, banana bread, orange cookies…planning to try this one…Can I use coconut flour instead of Ww flour?If yes, would anything need changing like temperature or baking time?
    Also to add your step by step recipe is really helpful.. You are a saviour for me…

    Thanks again 😉

    • welcome saumiya. thank you much 🙂 no one is a pathetic cook. we all learn over a period of time.

      i feel you can try the cookies with coconut flour. recently i made macaroons with desiccated coconut and condensed milk and they turned out very good. in this recipe, you will have add some more coconut milk or water to get a thick consistency of the mixture made with coconut flour. it can be a dropping consistency also. time will be less and coconut flour will bake faster than whole wheat flour. you can also reduce on the oil. i think just 1 to 2 tbsp of oil should be fine. the same temperature can be used as mentioned in the recipe.

  22. Hi Dassana
    In the introduction part u have mentioned that dessicated coconut will be added recipe. But u didn’t mention dessicated coconut in the recipe box as well as in step by step recipe. In the 5th step I can see dessicated coconut in the picture. Can coconut oil and optional coconut milk give the flavour of coconut to this recipe?5 stars

    • thanks amritha for pointing this out. i have now mentioned the quantity of desiccated coconut in the recipe. both coconut oil and coconut milk give the flavor of coconut.

  23. Hi , I cannot see coconut in the recipe ( may be you forgot coz I can see in the pictures ) …. Can you please mention the quantity of coconut to be used and also can I use the fresh one ? Thank you and Happy Diwali .

    • shamala, i have added the amount of coconut in the post. yes you can use fresh also. but with fresh coconut, you will have to add less water or coconut milk while binding. just add the same amount of fresh coconut.