Eggless Wholewheat and Custard Powder Coconut Cookies
Introduction
Indulge in the delightful combination of coconut, custard powder, and wholesome whole wheat flour in these Eggless Wholewheat and Custard Powder Coconut Cookies. These cookies are perfect for those who are looking for a delicious yet healthier alternative to regular cookies. The earthy flavor of whole wheat flour paired with the rich, creamy notes from the custard powder creates a melt-in-your-mouth experience. Best of all, they’re eggless and super easy to prepare, making them a perfect choice for your next tea-time gathering or snack.
Pair these delightful cookies with a cup of Masala Chai or a Grilled Spicy Potato Sandwich for a complete, satisfying treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 ½ cups |
| Custard Powder | 3 tablespoons |
| Sunflower Oil | ⅓ cup |
| Desiccated Coconut | 3 tablespoons |
| Vanilla Extract | ½ tablespoon |
| Brown Sugar (Demerara) | ½ cup, powdered |
| Salt | A pinch |
| Baking Soda | ¼ teaspoon |
| Baking Powder | ¾ teaspoon |
| Milk | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 28g |
| Protein | 3g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 10g |
| Sodium | 80mg |
Instructions
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Prepare the Dry Ingredients:
Begin by sieving together the whole wheat flour, custard powder, salt, baking soda, and baking powder in a large mixing bowl. Sifting ensures that all the dry ingredients are evenly distributed and helps in achieving a smooth dough. Once sifted, add the desiccated coconut to the dry mix and stir to combine. -
Form the Dough:
Next, incorporate the powdered brown sugar into the dry mix. Pour in the sunflower oil and vanilla extract, stirring until everything comes together to form a smooth dough. It is important not to knead the dough at this stage; simply mix it enough to combine all the ingredients. -
Add Milk for Binding:
Once the dough has been combined, add a tablespoon of milk to bind it properly. If needed, add an extra teaspoon of milk to ensure the dough is smooth and pliable. Cover the dough with a cloth or plastic wrap and let it rest for about 5 minutes. This resting time allows the flour to absorb the liquids, which helps to create a more cohesive dough. -
Shape the Cookies:
After the dough has rested, begin forming small round balls (about the size of a walnut) from the dough. Flatten each ball slightly with the back of a fork to create a traditional cookie shape with ridges. Line a baking tray with parchment paper and place the shaped cookies on it, leaving some space between each one. -
Bake the Cookies:
Preheat your oven to 350°F (180°C). Place the tray with the shaped cookies in the preheated oven and bake for 12-15 minutes, or until the edges start to turn golden and crinkled. Keep an eye on the cookies to ensure they don’t overbake, as they will continue to harden after being removed from the oven. -
Cool and Store:
Once baked, remove the cookies from the oven. They may feel slightly soft to the touch, but they will harden as they cool. Let the cookies rest on the baking tray for 5-10 minutes, then transfer them to a cooling rack to cool completely. Once cooled, store the cookies in an airtight container to maintain their crisp texture and coconut aroma.
Serving Suggestions
Serve these delightful Eggless Wholewheat and Custard Powder Coconut Cookies with a warm cup of Masala Chai for a cozy, comforting tea-time snack. If you’re hosting a tea party, pair them with Grilled Spicy Potato Sandwiches to elevate your table spread. These cookies are not only delicious but also make for a healthier alternative to traditional butter-laden cookies. Enjoy the subtle sweetness and crunch of coconut in every bite!
Tips for Perfect Cookies
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Customize the Sweetness: If you prefer a sweeter cookie, you can increase the quantity of brown sugar to ¾ cup. For those who like a less sweet treat, stick to the original ½ cup measurement.
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Texture Variations: If you love a chewy texture, add a tablespoon of honey or agave syrup to the dough. It will add a little moisture and provide a chewier consistency.
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Healthier Fats: You can substitute sunflower oil with coconut oil for a more intense coconut flavor and added health benefits.
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Storing the Dough: You can prepare the dough in advance and refrigerate it for up to 24 hours. Just bring it back to room temperature before baking to ensure even cooking.
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Avoid Overbaking: Since these cookies are eggless, they tend to firm up more as they cool. Be careful not to overbake them, as they will continue to harden after being removed from the oven.
Variations
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Chocolate Chip Twist: For a more indulgent version, you can add ¼ cup of chocolate chips to the dough. The combination of coconut and chocolate is a match made in heaven!
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Almond Delight: Add a handful of chopped almonds or almond flour to the cookie dough for a nutty, rich flavor. It pairs wonderfully with the coconut.
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Spiced Cookies: Elevate the flavor profile by adding a pinch of ground cinnamon or cardamom to the dry ingredients. This brings warmth to the cookies and makes them perfect for the holiday season.
Why These Cookies Are Special
These Eggless Wholewheat and Custard Powder Coconut Cookies are a fantastic example of how simple ingredients can create a delightful and nutritious snack. The whole wheat flour offers more fiber and nutrients than regular all-purpose flour, while the custard powder gives the cookies a light, creamy flavor without the need for eggs. The use of brown sugar provides a caramel-like sweetness that complements the rich coconut undertones.
Whether you’re serving them at a party or simply enjoying them as a mid-day snack, these cookies are sure to impress. Best of all, they are eggless, making them an excellent choice for anyone with dietary restrictions.
Enjoy your freshly baked Eggless Wholewheat and Custard Powder Coconut Cookies!
