This Whole Wheat Coconut Cookie is the best coconut cookie you can have. This pairs best with a hot cup of tea or your kiddo’s snack box.
Whole Wheat Coconut Cookies
Kids are going back to school this week. So who is feeling low? Me…definetly. No matter how long my kids started going to school ( my little one is just in Kinder and my elder in third), I still cried on the first day of school. I just want to keep them home. I still remember how my elder one cried when I dropped her in Pre-K. My little one is already so eager to go to school. I’m sure he will cope with the new wake-up time and will make new friends.
So as a Mom, my job is to give them healthy and same time, kid-approved lunches and snacks. For lunch, I usually give them Carrot Chapathi, Palak Chapathi, Cilantro Chapathi, Aloo Paratha, and Sooji Upma. For snacks, I give them some crackers, Whole Wheat Butter Cookies. I already made a big batch of Cake Rusk for my son to have along with morning milk. To add to that list, I made these Whole Wheat Coconut Cookies. This became an instant hit with my kids. They were asking for more. It has a perfect coconut flavor and crunch. It’s crispy outside and soft chewy inside. The best part is no rolling, no cooling time. Just drop it and bake it.
How to make Whole Wheat Coconut Cookies
When I was looking for some snack options as kids’ school days started, I bumped into this site. When I saw coconut, I didn’t think much as we all love Coconut a lot. I do have lots of coconut-related snacks like Alle Belle, Magic Cookie Bars, Coconut filled Mango Crepes. But I want something they can take to school without getting ooey gooey. When I made this for the first time, I knew that this was the best as it had all the original flavors of coconut.
The original recipe used all-purpose flour and sweetened coconut flakes. But in my recipe, I used whole wheat flour and frozen coconut. I just thawed it before adding it to the batter. I loved the fact that coconut oil is used instead of butter. It truly enhances the flavor of the cookies. I added chocolate chips in this recipe but next time I think I will avoid them. But you can still add if you like it. I love to add fresh grated coconut next time though I liked the frozen coconut too. Bake for your desired crispness. I used this baking tray which I love the most. It’s so easy to clean and the baked dishes don’t stick to it. It stays good for more than a week at room temperature if stored in an airtight container.
Other baked goodies for you
3 Ingredients Baked Pineapple Burfi
2 Ingredients Cinnamon Sugar Twists
Whole wheat coconut cookie recipe
INGREDIENTS
Whole Wheat Flour – 1 Cup
Organic Sugar – 1 Cup
Grated Coconut – 1 Cup ( I used frozen and thawed)
Coconut Oil – 1/2 Cup
Egg – 1
Vanilla Extract – 1 Tsp
Baking Powder – 1/2 Tsp
Salt – 1/4 Tsp
Chocolate Chips – As required ( Optional)
METHOD
- Preheat the oven to 325 Deg F. Line the tray with parchment paper or foil.
- Mix together the coconut oil and sugar in a bowl using an electric mixer. Mix in egg and Vanilla extract.
- In another bowl, whisk the flour, baking powder, and salt.
- Add this flour mixer to the coconut oil mixer slowly and mix till the flour is blended together.
- Add grated coconut and chocolate chips.
- Drop a tablespoon of the cookie batter in the cookie tray with 1/2 inch intervals.
- Bake in the preheated oven for 12 – 15 minutes.
- Store it in an air-tight container after completely cooling.
- It stays more than a week at room temperature if stored properly.
NOTES
- Instead of frozen coconut, you can use sweetened or unsweetened coconut flakes. If using sweetened, then reduce the sugar by 1/4 cup.
- Using chocolate chips is optional. You can avoid it.
- The cookies will spread a little while baking. So leave a 1/2 inch gap while placing the cookie dough.
Whole Wheat Coconut Cookies
Ingredients
- 1 Cup Whole Wheat Flour
- 1 Cup Organic Sugar
- 1 Cup Grated Coconut Frozen or Fresh
- 1/2 Cup Coconut Oil
- 1 No Egg
- 1 Tsp Vanilla Extract
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- Chocolate Chips Optional As Required
Instructions
- Pre heat the oven to 325 Deg F. Line the tray with parchment paper. ( I didn’t do)
- Mix together the coconut oil and sugar in a bowl using electric mixer. Mix in egg and Vanilla extract.
- In another bowl, whisk the flour,baking powder and salt.
- Add this flour mixer in the coconut oil mixer slowly and mix till the flour is blend together.
- Add grated coconut and chocolate chips.
- Drop a tablespoon of the cookie batter in the cookie tray with 1/2 inch intervals.
- Bake in the pre heated oven for 12 – 15 minutes.
- Store it in the air tight container after completely cooling.
- It stays more than a week in the room temperature if stored properly.
Notes
- Instead of frozen coconut , you can use sweetened or unsweetened coconut flakes. If using sweetened, then reduce the sugar by 1/4 cup.
- Using chocolate chips is optional. You can avoid it.
- The cookies will spread a little while baking. So leave 1/2 inch gap while placing the cookie dough.
Nutrition
Pin this to your favorite board
Sending this recipe to Fiesta Friday this week co hosted by Jhuls and Diann.
Can I use brown sugar instead of sugar?
Yes, you can definitely use brown sugar. The texture of the cookies might slightly change. Let me know how it turned out.
Is it possible to use canned coconut milk instead of coconut oil?
I don’t think of using coconut milk as it would make the dough moister. You can add butter or olive oil instead of coconut oil. Please let me know if you have any questions. Thank you
Excellent reciepe.followed everything the same with same quantity of ingredients and product came out excellent.instead of dried coconut,used fresh as my family needed chewy cookie style and it came as expected.wow.thankyou for the excellent reciepe
Thank you. So glad you tried this recipe and loved to hear your feedback.
Hi .. very well explain.. would love to bake..but instead of egg what we can add for coconut cookies please tell
You can add flax seeds powder instead of eggs. 1 Tbsp ground flax with 3 Tbsp of water equals 1 egg. Please let me know your feedback when you try.
You sure can
Thank you
Thank you for the recipe. It turned out very well.
Thank you so much for trying this recipe. Glad you liked it.
This was my first cookie trial and it came perfect..if u like less sweet cookies you may have to adjust the sugar accordingly.
Looking for more whole wheat cookie recipies from lathuskitchen,
Thankyou so much for sharing
Sharanya
Thank you so much for trying and sharing your feedback. Glad you loved it.
What is the replacement for the egg ? We don’t eat nonveg this month and I badly want to make this cookie from the time I saw them.
I’m so glad that you liked the cookie and love to bake. Regarding egg substitute, for 1 egg substitute with 1 tbsp ground flax seeds + 3 tbsp water or 1/4 cup sweetened condensed milk. Make sure to reduce the quantity of sugar if you are using sweetened condensed milk as egg substitute. Let me know if you have any questions. Waiting for your feedback. Happy baking.
Hi did this but it was soft
I used fresh coconut
Taste was awesome
Thanx a lot for the recipe
Thank you so much for trying this cookie and sharing your feedback. This cookie is soft and chewy.
I used dessicated sweetened coconut. I buy a huge bag at Costco
Oh ok,I think that made the cookies crumbly as dessicated coconut are more towards dry side. I used frozen and thawed coconut which made it chewy. But I’m so glad that you tried my recipe and took effort to let me know. I really appreciate and hope you try more of my recipes. Thank you so much and let me know if you have any questions or suggestions.
You’re welcome. I actually think it may have been the Stevia. It’s very different than using sugar. I find all my recipes have a different texture because I use Stevia.
Oh ok. Thank you for letting me know.
Can I use stevia in place of sugar as my husband is diabetic?
What is No Egg? The recipe ingredients shows 1 No Egg
Can’t wait to try them. I usually make him coconut drops but it’s alot of work.
Absolutely, you can use stevia in the place of sugar. Do check the sweetness as the quantity may differ. ‘No egg’ is 1 number egg. I used 1 egg for this recipe. I’m so eager to know your feedback when you try this. Thank you .
I definitely will let you know how they turn out. Thx!
You are welcome 😊
I made them and they taste yummy. However, they’re abit crumbly. My husband doesn’t like them for that reason. Oh well, more for me. ..lol
Thank you so much for your response. Yay for you are happy with the cookies but sad as your husband didn’t like it.May I ask if you use dessicated coconut or grated coconut?