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Homemade Oatmeal Recipe With Coconut: Crunchy Healthy Cookies With Oats

oats coconut cookies
By now each one of you know I am cookie lover. Yes, my tea time is not complete without cookies. But I am always looking to make biscuits with a healthy twist - no all-purpose flour, of course.
Oats is a must-include ingredient in most of my cookie recipes.

My cookie recipes use less butter; rather, I prefer to substitute butter with oil, which is little healthier than clarified butter. Milk and curd make great binding agents. Curd is a perfect substitute to eggs.

This time, this fiber-rich cereal grain has made a direct entry in my cookie recipe - yea, it is the main ingredient. Crispy, crunchy, and so coconutty!!! I am loving this batch of coconut cookies more than my previous recipes using coconut. Here are a few versions with a slight change of ingredients -
oats coconut cookies, wheat coconut cookies, and atta coconut cookies.

Ingredients
coconut oats cookies

 1 cup- powdered oats
1 cup- dry coconut powder
1/2 cup- atta (wheat flour)
1/4 cup- suji (semolina)
1/4 cup- besan (gram flour/chickpea flour)
1 tbsp- curd
2 tbsp- ghee
1 tbsp-oil
1 tsp- baking powder (I used 1/2 tsp- baking soda instead)
1 tbsp- milk (or more if the dough feels dry)


Procedure

  1. Add oats, coconut powder, atta, suji, besan, and baking powder to the grinder.
  2. Run the processor so that baking powder mixes well.
  3. Add ghee, curd, oil and run the processor again.
  4. Take out the mixture in a plate/bowl.
  5. Add milk if the dough feels dry.
  6. Should be a soft dough -though not too soft.
  7. Preheat oven (mw convection) at 180 degrees for 8-10 mts.
  8. Roll out into shapes of your choice.
  9. Bake for 15 mts at 180 degrees.
  10. Take out on a cooling rack. ENjoy!
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