RITIKA NARULA

Coconut Cookies with Oats & Whole Wheat flour

No matter how many recipes you try and create , there are some recipes that stay with you and become a staple in your house. The cookie recipe that i am sharing today is one such recipe. I have lost count of the times i have used the recipe to create wonderful and crispy cookies.

The best part is the flavour comes naturally from the coconut so you do not have to think much about masking the strong flavour of whole grains. Plus this is fiber rich having goodness of oats and whole wheat flour . And like most of my bakes goods it is free from refined sugar.

But let me tell you that the cookie recipe is not originally mine. I found the basic recipe online many years ago before i started trying my own recipes. I just made these healthier by swapping the refined flour with oats and whole wheat flour and refined sugar with non refined ones. I made a few more adjustments as per the taste buds of my family.

The coconut rich cookies are a hit in my family particularly with my father in law who loves coconut flavour and it is ritual to bake these for him everytime he visits us. So i had made these for him last week when he was here to see us and as usual they were gone in less than 24 hours!

I also resort to this recipe whenever I want to bake something quick . These are just one bowl, hassle free, no waiting time kind of cookies as you do not have to worry about butter being soft or not. Also the technique involved is very easy and beginner friendly. If you are new to baking then do give it a try . Just a few things to remember though. Use good quality ingredients which here is butter and desiccated coconut. I have used regular salted Amul Butter which was nice and cold.

Next,. it is better to underbake them at first , let them cool then check for the required crispiness. If they are soft in the middle then pop then again in OTG and bake for additional five minutes. These cookies are very forgiving in this matter. Dont be tempted to overbake them. They will be very soft when they will be out of oven and crisp up only after cooling. Another good part about this recipe is once you start baking them you wont have to open the page again for the recipe since most of the ingredients are in the ratio of 1/2. Hence oats flour and whole wheat flour , coconut is 1/2 cup each , baking powder is 1/2 tsp and butter is 1/2 cup as well. Only for coating the balls you would require a tbsp or 2 more of desiccated coconut. Since you need cold butter and we keep our butter in refrigerator there is no need to wait till it gets soft. Also the resting time of cookie dough is very less which is 1/2 hour in fridge or 15 to 20 minutes in freezer. In my case i didnt refrigerate much as i live at high altitude and did not add much of liquids. However it is good for the flavour and structure to refrigerate the dough before you bake. I generally do not bake with all the dough in one go. I bake some one day and rest of the dough is used the following day for more freshly baked cookies. So let us start with the recipe.

AuthorRitika NarulaCategory, , , DifficultyBeginner

Yields15 Servings
Prep Time12 minsCook Time20 minsTotal Time38 mins

 ½ cup oats flour (grind oats in a blender and make a coarse powder)
 ½ cup whole wheat flour
 ½ cup khandsari sugar (see notes)
 ½ cup and 2 tbsp desiccated coconut
 ½ tsp baking powder
 ½ cup or 100 grams butter(cold and diced)
 ½ tsp vanilla extract or a few drops of essence
 2 tbsp milk
 2 tbsp choco chips/ nuts chopped/ chopped chocolate-optional

1

Take coarse powdered oats , whole wheat flour, coconut (1/2 cup desiccated coconut; keep 2 tbsp aside for coating the cookies later before baking) , sweetener, baking powder in a bowl and mix everything well using a fork.

2

Now add in chopped cold butter to this. Rub butter into flour using fingertips till it resembles coarse sand .

3

Add in nuts/ choco chips/ choppped chocolate. This is optional and one can skip this altogether.

4

Add in vanilla extract and cold milk one tbsp at a time to this and bring everything together. You may require 2 to 3 tbsp of milk for binding.

5

Form dough without kneading . Cover and refrigerate for half an hour or place in freezer for 15 to 20 minutes.

6

Preheat oven in convection mode/ both rods on at 180 degree for 15 minutes

7

Take dough out and make small balls and place on parchment paper lined baking tray.

8

Coat each ball with the desiccated coconut on both sides. You can put two tbsp of coconut on a wide place and roll the ball both sides in it.

9

Flatten the balls a bit and bake in preheated oven at 180 degree for 20 to 25 minutes . The edges will turn golden brown .

10

Take the tray out and let cool on a baking tray . The cookies will be very soft to touch. Let them cool fully and then check if they are still soft in the middle , put the tray back in oven and bake for additional 5 minutes and cool again.

11

Store in air tight container once these are cooled.

Notes:-
12

You can use coconut sugar/ powdered brown sugar in the recipe in place of khandsari sugar.
Butter should be nice and cold .
Resting time will prevent overspreading of the cookies.

Ingredients

 ½ cup oats flour (grind oats in a blender and make a coarse powder)
 ½ cup whole wheat flour
 ½ cup khandsari sugar (see notes)
 ½ cup and 2 tbsp desiccated coconut
 ½ tsp baking powder
 ½ cup or 100 grams butter(cold and diced)
 ½ tsp vanilla extract or a few drops of essence
 2 tbsp milk
 2 tbsp choco chips/ nuts chopped/ chopped chocolate-optional

Directions

1

Take coarse powdered oats , whole wheat flour, coconut (1/2 cup desiccated coconut; keep 2 tbsp aside for coating the cookies later before baking) , sweetener, baking powder in a bowl and mix everything well using a fork.

2

Now add in chopped cold butter to this. Rub butter into flour using fingertips till it resembles coarse sand .

3

Add in nuts/ choco chips/ choppped chocolate. This is optional and one can skip this altogether.

4

Add in vanilla extract and cold milk one tbsp at a time to this and bring everything together. You may require 2 to 3 tbsp of milk for binding.

5

Form dough without kneading . Cover and refrigerate for half an hour or place in freezer for 15 to 20 minutes.

6

Preheat oven in convection mode/ both rods on at 180 degree for 15 minutes

7

Take dough out and make small balls and place on parchment paper lined baking tray.

8

Coat each ball with the desiccated coconut on both sides. You can put two tbsp of coconut on a wide place and roll the ball both sides in it.

9

Flatten the balls a bit and bake in preheated oven at 180 degree for 20 to 25 minutes . The edges will turn golden brown .

10

Take the tray out and let cool on a baking tray . The cookies will be very soft to touch. Let them cool fully and then check if they are still soft in the middle , put the tray back in oven and bake for additional 5 minutes and cool again.

11

Store in air tight container once these are cooled.

Notes:-
12

You can use coconut sugar/ powdered brown sugar in the recipe in place of khandsari sugar.
Butter should be nice and cold .
Resting time will prevent overspreading of the cookies.

Coconut Cookies

1 thought on “Coconut Cookies with Oats & Whole Wheat flour”

  1. Hi Ritika, totally loved the recipe. Wanted to try it. Can I use coconut oil which is chilled and firm instead of butter?
    Thanks jn advance,
    Priya

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