coconut cookies recipe
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4.84 from 12 votes

Coconut Cookies

Easy vegan coconut cookies made with whole wheat flour, jaggery and coconut oil.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: snacks
Cuisine: world
Servings: 12 cookies
Author: Dassana Amit


  • 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


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.


  • You can also double the recipe.