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.
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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
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Sending this recipe to Fiesta Friday this week co hosted by Jhuls and Diann.
So chewy and the coconut flavor really comes through. Used whole wheat flour and you’d never know it’s healthier. My kids smashed an entire batch. Will be making these again.
Thank you so much. I’m glad you loved it.
These coconut cookies are amazing! They are such a delicious treat to make , my family really enjoyed them.
Thank you
These whole wheat coconut cookies sound simple, wholesome, and perfect with a hot cup of tea. Love that they work just as well for an afternoon snack or a lunchbox treat.
Thank you
These disappeared so fast in my house! The coconut flavor is absolutely delicious, and the texture is perfect , it’s golden and crisp on the outside with a soft, chewy center. I especially love how simple the recipe is. Just mix, scoop, and bake. It doesn’t get any easier than that!
Thank you so much. I’m glad you loved it.