Skip to main content

Eggless Mixed Flours Coconut Cookies

eggless multiflour coconut cookies
Eggless Coconut cookies with multi flours - whole wheat flour, chickpea flour, corn meal and all purpose flour.

Ingredients:
Whole Wheat Flour - 1/2 cup
All Purpose Flour - 1/4 cup
Chickpea Flour/Gram Flour/Besan - 1/4 cup
Corn Meal or Corn Flour - 1/4 cup
Walnuts/Akrot or any other nuts - 1/4 cup
Dessicated (Dry) Coconut - 1/4 cup
Light Brown Sugar - 1 cup
Unsalted Butter - 1/4 pound
Milk - about 2 tbsp (optional)
Whole Almonds or Pistachios (optional)
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands
Baking Soda - 1/4 tsp
Baking Powder - 1/4 tsp

How to bake Eggless Coconut Cookies:
1. Microwave butter in a microwave safe big bowl for about 2 minutes.  Let the melted butter cool slightly.
2. Crush cardamom seeds and saffron in a mortar pestle to a fine powder.
3. Grind corn meal and walnuts in a blender/mixer to a fine powder. 
4. In a mixing bowl, add all the dry ingredients - whole wheat flour, all purpose flour, chickpea flour, powdered corn meal and walnuts, dessicated coconut, cardamom and saffron powder, baking soda, baking powder.  Mix all the ingredients well with a spoon.
5. Add sugar to the melted butter.  Mix well with a spoon till the sugar dissolves.  Now add the mixed dry ingredients in 2 or 3 batches.  Mix all the ingredients well.  Let the cookie dough rest for about 15 minutes.  Make round balls of the cookie dough and place them on a baking sheet each one few inches apart.  Top the dough balls with whole nuts or roughly chopped nuts of your choice.
healthy coconut cookies
6. Preheat the oven at 350 deg. F.  Bake the cookies for 10 - 12 minutes.  Let the cookies cool completely.  Bake the cookies longer if you want the cookies to be more crisp and not soft.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more