Eggless Coconut Cookies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 tablespoons salted butter (softened)
- 1/3 cup powdered sugar
- 5 cardamom pods (peeled and seeds crushed)
- 1/8 teaspoon nutmeg powder and more to sprinkle
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon coconut extract
- 1/2 cup + 3 tablespoons desiccated coconut, unsweetened (divided)
- 1/2 cup +1 teaspoon atta (also known as whole wheat flour)
Method
- Cream butter and powdered sugar together till well combined.
- Add cardamom powder and 1/8 teaspoon nutmeg powder and mix.
- Add vanilla extract, coconut extract and mix till well combined.
- Add 1/2 cup coconut powder and mix. I used flaked coconut and crushed it using my food processor.
- Add atta and mix.
- Mix to form a dough, you may use your hands here [I did!]
- Make small balls out of the dough and press to flatten it. You will get 10-12 cookies depending on how big or small you make your cookies.
- After you have shaped the cookies, roll each in the remaining 3 tablespoons coconut powder.
- Place the cookies on a baking tray lined with parchment paper. Sprinkle nutmeg powder on top of each.
- Bake at 350 F degrees for 18-20 minutes or till golden brown and crispy.
- Let the cookies cool down completely and then store in an airtight container and enjoy with your chai!