Eggless Whole Wheat Coconut Cookies

Yields: 10 Servings Prep Time: 20 Mins Cook Time: 25 Mins Total Time: 45 Mins

It is that time of the season, where a lot of Baking happens. Cookies and Cakes are a vital part of the holiday season. The flavor of the holiday season sets up with the aroma of vanilla and cinnamon combined with the goodness of butter spreads in the household. Apart from the regular choco-chip cookies,  If you are an ardent coconut fan, then this one is for you. Coconut is rich in manganese, which is very important for bone health.

These coconut cookies are soft yet crunchy and melt in the mouth with loads of coconut in every bite. These cookies are perfect for the holiday season and can be made with love and gifted to loved ones during the holiday gift sharing. These cookies are made with whole wheat flour making them very healthy. You can replace the regular butter with vegan butter and add almond milk in place of regular milk, to make this cookie completely vegan, Do try this cookie and spread the joy in this holiday season.


0/8 Ingredients
Adjust Servings


0/9 Instructions
  • In a bowl add three tablespoons of butter at room temperature and half a cup of sugar. Whisk them together until they turn creamy.
  • Add one cup of wheat flour along with a quarter teaspoon of baking powder and a pinch of baking soda. Sieve them together.
  • Add one-third cup of coconut powder to the flour and mix together.
  • Add the flour to the whisked sugar and butter. Mix them to form a crumble.
  • Sprinkle milk to it and combine them into a soft dough. Keep them refrigerated for 15 mins.
  • Pinch out small balls from it and shape them into cookies in the desired shape.
  • Dip them in milk and cover them in coconut powder.
  • Preheat the oven to 180 degrees Celsius and bake the cookies for 10 - 12 mins.
  • Take them out of the oven and place them on a cooling rack for 20 mins until they are cooled down. Store in an air tight box.


  • I have used whole wheat flour in this recipe. You can also replace it with all-purpose flour.
  • You can replace the coconut sugar that I have used with regular sugar or brown sugar in this recipe.
  • After the cookie is baked, it will be very soft. Once it is cooled down, it will turn crispy.
  • Feel free to shape the cookie in any design that you like. I have used the apple slicer to do this.

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