Eggless Coconut Cookies

4.84 from 6 votes

Indian style crispy and eggless Coconut Cookies are perfect to be enjoyed with a cup of chai. You only need 10 minutes to make these!

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Indian style crispy Eggless Coconut Cookies are so good with a cup of chai. You only need 10 minutes to make these!

Eggless Coconut Cookies

This recipe has been in the making for long! I remember the first time I made coconut cookies was probably 3 years back but somehow I didn’t get around posting it and it wasn’t Indian style coconut cookies. I have had few requests from my readers to post recipe for Indian style Eggless Coconut Cookies (or Coconut Biscuits as well call them!) and I am sorry that it took me so long. I have been meaning to make these for months now but anyway better late than never. These are Indian style biscuits, crispy and perfect to be dunk in chai. And you guys know the best part? These are made with atta (durum wheat) so you don’t have to get any fancy flour for these. Just very basic ingredients and some seriously delicious cookies ready in no time!

Eggless Coconut Cookies Recipe

The first thing you need to make these cookies is good quality coconut powder. I had unsweetened coconut flakes from Trader Joe’s. I ran it in my food processor to make a powder of it. You can use a good quality coconut powder right away. And rest of the ingredients are really simple – powdered sugar, butter, some vanilla extract, atta (wheat flour), cardamom powder and my 2 secret ingredients – imitation coconut extract and nutmeg powder. Both these ingredients really add to the flavors, you can skip them but I highly recommend them. Especially I think the nutmeg went so well in these cookies! I hope you guys give these eggless coconut cookies a try and if you do please don’t forget to share a picture with me! I know you guys love all my Indian style cookie recipes so I am hoping you would love these too. ?

Whole Wheat Eggless Coconut Cookies

Crispy Coconut Cookies

Method

Cream butter and powdered sugar together till well combined. Add cardamom powder and 1/8 teaspoon nutmeg powder and mix.

Add vanilla extract, coconut extract and mix till well combined.

Add 1/2 cup coconut powder and mix. I used flaked coconut and crushed it using my food processor.

Eggless Coconut Cookies Recipe-Step-1

Add atta and mix.

Mix to form a dough, you may use your hands here [I did!]

Make small balls out of the dough and press to flatten it. You will get 10-12 cookies depending on how big or small you make your cookies.
Eggless Coconut Cookies Recipe-Step-2

After you have shaped the cookies, roll each in the remaining 3 tablespoons coconut powder.

Place the cookies on a baking tray lined with parchment paper. Sprinkle nutmeg powder on top of each.

Bake at 350 F degrees for 18-20 minutes or till golden brown and crispy.

Eggless Coconut Cookies Recipe-Step-3

Let the cookies cool down completely and then store in an airtight container and enjoy with your chai!

Indian style Coconut Cookies

* Atta is Indian Whole Wheat, what we use to make our everyday breads like roti and paratha. In case you can’t find it use white whole wheat flour.

* You may use unsalted butter but in that case make sure to add little, around 1/4 teaspoon of salt to the dough.

Eggless Coconut Cookies

4.84 from 6 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 cookies
Indian style crispy and eggless Coconut Cookies are perfect to be enjoyed with a cup of chai. You only need 10 minutes to make these!

Ingredients 

  • 6 tablespoons salted butter softened
  • 1/3 cup powdered sugar
  • 5 cardamom pods peeled and seeds crushed
  • 1/8 teaspoon nutmeg powder and more to sprinkle
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coconut extract
  • 1/2 cup + 3 tablespoons desiccated coconut, unsweetened divided
  • 1/2 cup +1 teaspoon atta also known as whole wheat flour

Instructions 

  • Cream butter and powdered sugar together till well combined.
  • Add cardamom powder and 1/8 teaspoon nutmeg powder and mix.
  • Add vanilla extract, coconut extract and mix till well combined.
  • Add 1/2 cup coconut powder and mix. I used flaked coconut and crushed it using my food processor.
  • Add atta and mix.
  • Mix to form a dough, you may use your hands here [I did!]
  • Make small balls out of the dough and press to flatten it. You will get 10-12 cookies depending on how big or small you make your cookies.
  • After you have shaped the cookies, roll each in the remaining 3 tablespoons coconut powder.
  • Place the cookies on a baking tray lined with parchment paper. Sprinkle nutmeg powder on top of each.
  • Bake at 350 F degrees for 18-20 minutes or till golden brown and crispy.
  • Let the cookies cool down completely and then store in an airtight container and enjoy with your chai!

Nutrition

Calories: 152kcal, Carbohydrates: 10g, Protein: 1g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 15mg, Sodium: 70mg, Potassium: 23mg, Sugar: 4g, Vitamin A: 175IU, Vitamin C: 0.2mg, Calcium: 8mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies
Cuisine: World
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Eggless Coconut Cookies

Eggless Coconut Cookies Collage


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


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Recipe Rating




79 Comments

  1. 5 stars
    Hi manali..

    Cookies came out really well..I replaced sugar with powder jaggery…
    However I have a query…quantity of butter i.e. 6 tbsp..can you put this in cup for me..

    Thanks a ton..

  2. Hi Manali,
    I tried your cookies today. They turned out delicious and I really liked elaichi & Nutmeg flavour with coconut. Very Unique & πŸ˜‹
    Even I tried your ajwain cookies. My family loved them ❀
    Thanks for sharing such wonderful recipes. GREAT JOB πŸ‘

  3. 5 stars
    It’s a very good recipe !
    Have you tried to substitute coconut oil fir butter ? What do you think how will it taste?

    1. I have not, using oil will change the ratio of wet to dry ingredients and you will probably need to add more flour to make up for it

  4. Hi Manali
    These cookies look fabulous. Your biscuits look as if you’ve garnished them with toasted almonds. If I try that will the almonds burn while baking?

    1. No that’s desiccated coconut powder. I have rolled the cookies into the desiccated coconut as mentioned in the recipe. It doesn’t burn.

  5. Hello Manali… I am from Mauritius and i was looking for a cookie recipe since long. I just tried yours for Diwali and it turned out great. I just love them.

  6. 4 stars
    Hi Manali,

    I made these cookies. I felt the dough was quite soft. I rolled them into balls and pressed them on the baking tray. The cookies tasted great and were crispy on the first day.after 2 – 3 days they became very soft and started crumbling. Do we need to store them in fridge ?

    1. We need to store them in an airtight container and if you do that, they should remain crispy throughout. Not sure why they became soft if you did that.

    1. Hi Ivy! you may use fresh coconut powder, just make sure it’s completely dry. Yeah you may need to roast it a little to make sure there isn’t any moisture before using it in the recipe!

  7. Just tried these Cookies πŸ™‚ they tasted great but didn’t turn that crispy instead were softer …. Expected them to b more crispier… What would have went wrong??Will the little more quantity of butter make them softer?? I think my spoon was a little
    larger….

    1. Hello Prajakta! If you followed the recipe correctly, then the cookies should be quite crisp. All I can think right now is that your oven settings might be off. Get an oven thermometer and see if your oven temperature is off by few degrees – it can make a lot of difference. Next time bake them at higher temperature, did they get too brown from the bottom? If not, you should have baked them little longer. Use exact amount of butter mentioned in the recipe, it can affect the texture of the cookies. Hope this helps.

  8. Hi Manali..the cookies look perfect. I’m trying them right now..but it looks like they have become runny. The butter seems to have melted and the cookies are gone for a toss although it smells good. What can be the possible reason and how can I correct them.
    Looking forward to your reply.
    Thanks,
    Rekha

    1. Hi Rekha, I think your butter was too soft. It should only be at room temperature but still little firm to press. Too soft butter can ruin the recipe. Now that you have prepared the dough, I suggest chilling it for 3-4 hours and then bake. I hope that works!

  9. I tried these last night. They came out yummmmm! Almost like the Indian NICE biscuit. I sprinkled them with turbinado sugar. We loved them! The only thing I skipped is coconut extract, because I didn’t have any….Your recipe is a winner. Thanks Manali. Btw, you know me from the I-F eons ago πŸ™‚

    1. LadyM! That’s you right? Oh so good to see you here! Been ages! Glad you liked the cookies, thanks for trying πŸ™‚

      1. You are right! That’s me πŸ™‚

        I love baking, but I flopped at making cookies – either they came out too soft/runny or were too crisp/hard. When Goldilocks blessed these cookies last night, I was jumping with glee like a teenager who got her first kiss. You had me at whole wheat & coconut… yum again & thank you for the perfect recipe! Now, I’ll try baking some more cookies with my new founded confidence πŸ˜‰

      2. I am glad this recipe worked for you! I didn’t know you follow my blog, was a pleasant surprise! πŸ™‚ Yeah keep baking!!

  10. Never made cookies without eggs before – definitely curious to know what these taste like.

  11. Love these eggless coconut cookies (love that they are eggless!) and the VIDEO!!!! Hooray!