Skip to main content

Crispy Oatmeal Coconut Cookies

oats coconut cookies
Coconut cookies are tasty and full of flavors. Agree?

When health is a priority but cookies are your must-have tea time accompaniment, you have got to include ingredients that can give you little healthier biscuits. This is exactly what I keep trying, since I can't have my cup of tea without cookies (though I take only one cookie with my cuppa tea).

Let's see what all I have included in this eggless coconut cookie recipe, which is full of flavors:





Coconut Cookie Ingredients
oats wheat coconut cookies

Dry coconut powder- 1 cup
Oats (powdered)- 1 cup
Wheat flour - 1 cup
Baking powder- 1 tsp
Ghee/butter- 2 tbsp
Oil- 2 tbsp (you may need 1/2 tbsp more)
Milk- 2 tbsp
Sugar- 2 tbsp (you may need more, as I take less sugar)
Salt- pinch
cardamom (elaichi)
saunf (fennel)- optional

Crunchy Oatmeal Cookies Procedure
coconut cookies


  1. Sieve wheat flour and baking powder.
  2. Add oat meal and coconut powder.
  3. Mix well.
  4. Take a grinder. Add all the dry ingredients. Now add wet ingredients as well.
  5. Give two-three churns.
  6. Take out everything in a bowl.
  7. Collect and give the shape of logs.
  8. Cover with a butter paper or aluminum foil.
  9. Refrigerate for half an hour. I did not have time to bake the same day, so refrigerated these overnight.
  10. Preheat oven at 180 degrees for 8-10 minutes (microwave convection).
  11. Take out the logs and cut into desired shapes.
  12. Bake for 15 minutes at 180 degrees. (May take more - but mine were done in 15-16 mins)
  13. Enjoy oats coconut cookies with a hot cup of tea.
If you want to check the whole wheat coconut cookies recipe that tastes absolutely like the coconut biscuits available in the bakery, click here. Here is another coconut cookies recipe.


Comments

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body. Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets.  How long should millet be soaked before cooking? Soaking the millets overnight is a safe practice. Soaking breaks down the phytic acid in millets or for that matter grains and nuts. Phytic acid hinders the absorption of minerals and nutrients in food, including calcium, iron, and zinc. How? Phytates bind to minerals and nutrients and make their absorption difficult in the gut. Your tummy finds it tough to digest millets in that case. So soaking millets and draining off that soaked water makes it easier on your tummy.  Are millets safe for thyroid? Does

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate