
Whole Wheat Coconut Cookies
A cookie needs to be lip-smacking delicious! But can it be healthy too?
The “combo” cookie recipe you’re about to read comes with much love and a lot of ambitious experimentation, straight from my heart to your tummy! I hope it tickles your taste buds just right.
Ingredients
Whole wheat flour 120 Gms
Castor sugar 60 Gms
Coconut sugar 40 Gms
Desiccated coconut 30 Gms
Baking powder 1 tsp
Baking soda (optional) ½ tsp
Clarified butter 80 Gms
Milk 50 gms or as required
INSTRUCTIONS
- Preheat the oven to 180 degrees Celsius.
- Start by blending castor sugar and coconut sugar in a mixer to a fine consistency.
- In a bowl, add clarified ghee in a semi-solid state with the powdered sugar and beat until light and creamy.
- Start forming a dough by adding some milk, a little at a time. Add the flour, desiccated coconut and baking powder, and soda. You can skip the baking soda if you do not like the cracks on the cookies.
- Once you have a soft dough, make small balls to shape the cookies. Roll the balls in milk, and then add the desiccated coconut before putting them on a greased tray with some parchment paper.
- Bake the cookies for 15-18 minutes or until golden brown. Once baked, transfer the cookies to a cooling rack to cool completely and enjoy!
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