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.
Now add in chopped cold butter to this. Rub butter into flour using fingertips till it resembles coarse sand .
Add in nuts/ choco chips/ choppped chocolate. This is optional and one can skip this altogether.
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.
Form dough without kneading . Cover and refrigerate for half an hour or place in freezer for 15 to 20 minutes.
Preheat oven in convection mode/ both rods on at 180 degree for 15 minutes
Take dough out and make small balls and place on parchment paper lined baking tray.
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.
Flatten the balls a bit and bake in preheated oven at 180 degree for 20 to 25 minutes . The edges will turn golden brown .
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.
Store in air tight container once these are cooled.
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.