If you love Coconut based dishes then you are sure going to love these crunchy and chewy Coconut Cashew Cookies. Even non coconut lovers sure can't resist these delicious cookies. These are very easy to make and (warning!!) super addictive too.
I tried this recipe a number of times with various ingredients and every time it was a success so finally I'm sharing the healthier version of this recipe which uses whole wheat flour (all purpose flour works too), coconut oil (which is better than butter but butter works too) and Sugar. Now with sugar this is the thing - you could use regular white sugar or brown sugar or coconut palm sugar (considered healthier than white sugar). If using brown or coconut sugar your cookies are going to be brown in color and a impart a a nice caramel flavor and that tastes good too. You can do a mix of white and brown sugar too. But I personally like the combination for whole wheat flour, coconut oil and regular white sugar so that's what I'm sharing in this post. Also these cookies eggless and vegan too.
These cookies make excellent snacks, quick breakfast to go with tea, coffee or milk and even dessert. I like to use a tbsp measurement to make these cookies (helps with portion control) but you can make it as big or small you like. These stay good in airtight container for week or so but honestly in my house these don't last that long. So I usually make a double batch so that way we have a snack, dessert ready for the week.
Now to the recipe...
Ingredients: makes 15 cookies (using tbsp measurement)
1/2 cup whole wheat flour (Atta used for making chapati/roti)
1/2 cup desiccated coconut
1/4 tsp of cardamom powder
1/4 tsp baking powder
pinch of salt
1/8 cup coarsely chopped cashews
I tried this recipe a number of times with various ingredients and every time it was a success so finally I'm sharing the healthier version of this recipe which uses whole wheat flour (all purpose flour works too), coconut oil (which is better than butter but butter works too) and Sugar. Now with sugar this is the thing - you could use regular white sugar or brown sugar or coconut palm sugar (considered healthier than white sugar). If using brown or coconut sugar your cookies are going to be brown in color and a impart a a nice caramel flavor and that tastes good too. You can do a mix of white and brown sugar too. But I personally like the combination for whole wheat flour, coconut oil and regular white sugar so that's what I'm sharing in this post. Also these cookies eggless and vegan too.
These cookies make excellent snacks, quick breakfast to go with tea, coffee or milk and even dessert. I like to use a tbsp measurement to make these cookies (helps with portion control) but you can make it as big or small you like. These stay good in airtight container for week or so but honestly in my house these don't last that long. So I usually make a double batch so that way we have a snack, dessert ready for the week.
Now to the recipe...
Ingredients: makes 15 cookies (using tbsp measurement)
1/2 cup whole wheat flour (Atta used for making chapati/roti)
1/2 cup desiccated coconut
1/4 tsp of cardamom powder
1/4 tsp baking powder
pinch of salt
4 tbsp coconut oil or butter
1/2 cup of white sugar (or brown sugar or coconut palm sugar or 1/4 cup each brown and white)1/8 cup coarsely chopped cashews
2-3 tbsp water or milk
handful of sweetened shredded coconut or desiccated coconut for garnishing.
Method:
Preheat oven to 350F and line the baking sheet with parchment paper or silicon baking liners and keep aside.
In a bowl add all the dry ingredients like whole wheat flour, desiccated coconut, cardamom powder, baking powder, salt, give it a mix and keep aside. In another mixing bowl, add the coconut oil and microwave for 30 seconds until melted and transparent. Now add the sugar to this oil and mix well.
Next add the mixed dry ingredients to this oil and sugar mixture and give it a good mix. The mixture will be crumbly at this point which is ok. Add the cashews and a tbsp of water/milk at a time till the whole batter/dough binds and you are able to form a ball. I've used about 3 tbsp milk (to make it vegan add water).
Scoop out a tbsp of the cookie batter and place it on the lined baking sheet. Flatten them directly on the cookie sheet or first shape them into balls using your palms and then flatten them. Adjust the sides and shapes as required. If you are using coconut oil, the sides/edges will shape like a flower whereas with butter it may come out perfect smooth. But I personally like the flower shape as it gives more dimension to the cookie.
Add some shredded coconut (and cashews - optional) on top and press it in the dough gently. Repeat for the remaining batter. Bake for 10 mins, remove from the oven and let them rest for 5 mins on sheet and carefully transfer them onto a cooling rack using a spatula.
The cookies may look soft and uncooked at this point but don't worry they will harden as they cool. For crunchier cookies bake for addition 3-5 mins. Let these cool completely and then transfer them onto a clean dry airtight container and store at room temperature.
That's it, our crunchy and chewy Eggless Coconut Cashew Cookies are ready! Serve them with milk or your favorite tea/coffee. Enjoy!!
Happy Baking!
Shweta
handful of sweetened shredded coconut or desiccated coconut for garnishing.
Method:
Preheat oven to 350F and line the baking sheet with parchment paper or silicon baking liners and keep aside.
In a bowl add all the dry ingredients like whole wheat flour, desiccated coconut, cardamom powder, baking powder, salt, give it a mix and keep aside. In another mixing bowl, add the coconut oil and microwave for 30 seconds until melted and transparent. Now add the sugar to this oil and mix well.
Next add the mixed dry ingredients to this oil and sugar mixture and give it a good mix. The mixture will be crumbly at this point which is ok. Add the cashews and a tbsp of water/milk at a time till the whole batter/dough binds and you are able to form a ball. I've used about 3 tbsp milk (to make it vegan add water).
Scoop out a tbsp of the cookie batter and place it on the lined baking sheet. Flatten them directly on the cookie sheet or first shape them into balls using your palms and then flatten them. Adjust the sides and shapes as required. If you are using coconut oil, the sides/edges will shape like a flower whereas with butter it may come out perfect smooth. But I personally like the flower shape as it gives more dimension to the cookie.
Add some shredded coconut (and cashews - optional) on top and press it in the dough gently. Repeat for the remaining batter. Bake for 10 mins, remove from the oven and let them rest for 5 mins on sheet and carefully transfer them onto a cooling rack using a spatula.
The cookies may look soft and uncooked at this point but don't worry they will harden as they cool. For crunchier cookies bake for addition 3-5 mins. Let these cool completely and then transfer them onto a clean dry airtight container and store at room temperature.
That's it, our crunchy and chewy Eggless Coconut Cashew Cookies are ready! Serve them with milk or your favorite tea/coffee. Enjoy!!
Happy Baking!
Shweta
