Recipe for One Bowl Healthy Coconut Cookies
I'm a bigger fan of coconut cookies, than I am of chocolate cookies. Blame it on the South Indian gene in me or the fact that coconut has such a full bodied flavour that stands head and shoulders above chocolate. Okay, chocolate lovers, this is not your cue to lynch me.
I usually make these cookies by using one part desiccated coconut and one part all purpose flour. This time, I tried substituting 2/3rd of the all purpose flour with alternate flours and it worked out beautifully. The desiccated coconut and the jowar flour gives it a lightness and crumbliness. I used sugar here because I didn't have powdered jaggery on hand. But feel free to try the same with jaggery (may be reduce the quantity a little) and do let me know how they turned out. Also, for those who keep asking me to post eggless recipes, this eggless coconut cookie recipe is for you.
If you are a coconut cookie lover, you'll LOVE the taste of this one so much that you need a restraining order, not to finish all of them at one go. I have meticulously calculated the calories of all the ingredients used, so for the calorie counting people, it comes to 88 calories per cookie, if you follow the recipe to the T and make 20 portions out of this.
Recipe for Healthy Coconut Cookies (EGGLESS)
Prep time: 15 minutes
Baking time: less than 20 minutes
Makes 20 cookies
88 calories per cookie / 1764 calories for the whole batch
- Preheat the oven at 180°C.
- Prepare a baking sheet by lining with baking paper and keep aside.
- In a large bowl, mix the desiccated coconut and the flours.
- Add the baking powder, sugar and mix the dry ingredients well with a whisk or fork.
- Add the ghee. At room temperature, the ghee was kind of soft but not melted to a liquid. [You can also use butter straight from the fridge, cut into small cubes. You can even use coconut oil keep at room temperature or refrigerated until slightly solidified. This will give a more pronounced coconut flavour.
- With finger tips, mix in the ghee into the rest of the ingredients, until you get a sandy / bread crumbs texture.
- Add the vanilla or cardamom powder. Mix well with fingers.
- To this add the milk, one tablespoon at a time, and try to bring together into a dough. Make sure it is soft and comes together into a ball but not too sticky.
- Divide into 20 portions, each roughly the size of a tablespoon.
- Roll between palms, lightly flatten and place on prepared baking sheet.
- Bake in two batches if your baking sheet will not accommodate 20 cookies.
- Bake at 180°C for 15-17 minutes, until the edges turn golden brown.
- Remove the tray from the oven and let it cool for 5 minutes.
- Remove the cookies from the tray and place on a cooling rack for 10 minutes. They will crisp up further on cooling
- Store in airtight container.
I baked them for a little longer such that the whole cookie gets a uniform browning. This makes it crisper and sturdier to be dunked into tea or coffee, which is my favourite way to eat a cookie.