Healthy Eggless Coconut Cookies (Aata & Desi Ghee + Classic Bakery Style)

• 5 tbsp of Desi Ghee/Butter (in solid form)
• 4/5 cup of Powdered sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 small pinch of salt
• 1.5 cups of Desiccated coconut
• 1/2 tsp of Green cardamom powder
• 4-5 drops of vanilla essence
• 3-4 tablespoons of regular milk

1. To make Coconut Cookies, take 5 tbsp of Desi Ghee/Butter (in solid form) in a large bowl. It should not be in liquid form. Add 4/5 cup of Powdered sugar to the bowl.

2. Now, use a hand whisk or an electric beater to mix until you achieve a creamy texture. Collect it together.

3. Place a strainer over the bowl. Add 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1 small pinch of salt. Sieve the mixture to remove any impurities.

4. Add 1 cup of Desiccated coconut to the bowl. Add 1/2 tsp of Green cardamom powder and 4-5 drops of vanilla essence. Mix well.

5. Add 3-4 tablespoons of regular milk to the bowl and mix everything well. Remember to add milk in moderation to not overdoing it.

6. Mix and prepare a dry and not too soft dough.

7. Take a full scoop of the dough. Use the same spoon to make evenly sized cookies.

8. Place on your palms, and press it to give a proper shape. You can also use cookie cutters to make different shapes and sizes.

9. Coat the cookies with the desiccated coconut.

10. Place a butter paper on a plate and place the cookies on it. Keep some distance between the cookies.

11. To bake the cookies without an oven, heat salt in a Kadai on a high flame for 10 minutes, and place a bowl in between.

12. Place the plate on the bowl, and close with a lid. Let it bake for 15-20 minutes on a low to medium flame.

13. Look, my first batch of cookies came out perfect, but got stuck together as I placed them close to one another. You can cut them out and leave them for 2 minutes on the same plate to let them cool off.

14. In the second batch, I’ll place fewer cookies at a greater distance.

15. The second batch came out perfect.

16. Let them also cool off.

17. After cooling off, the cookies will get a nice color, and you can also see that they have the perfect texture from inside.

18. The homemade Coconut cookies are ready to be served. Enjoy!

Why You Will Love This Healthy Version

• 100% Maida-Free & Butter-Free: Uses whole wheat flour and pure desi ghee for a rich, traditional taste.
• Refined Sugar Options: Flexible sweetener options—you can use powdered sugar, brown sugar, or rock sugar (mishri) powder.
• Air Fryer & Stovetop-Friendly: Perfect results in an Air Fryer, plus an easy Kadhai (stovetop) alternative.
• Long Shelf Life: Stays perfectly crisp for up to 2 to 3 months in an airtight container.

Whole Wheat Coconut Cookie Recipe Video

Ingredients for Healthy Aata Cookies

• 2 tbsp Milk (room temperature, used if needed for binding)
• 1 cup Whole Wheat Flour (Aata / 120g)
• 1/2 cup Clarified Butter (Desi Ghee, semi-solid / 100g)
• 1/2 cup Powdered Sugar (or Brown Sugar / Mishri powder / 100g)
• 1/2 cup Desiccated Coconut (50g)
• 3 tbsp Extra Desiccated Coconut (for outer coating)
• 1 tsp Baking Powder
• 1 tsp Vanilla Essence
• 1 pinch Salt

How to Make Healthy Coconut Cookies in an Air Fryer & Kadhai

Make the Dough

1. In a mixing bowl, take your choice of sweetener (powdered sugar, brown sugar, or mishri powder).

2. Add the semi-solid Ghee, mix a little, and if the mixture seems too dry, add a splash of milk.

3. Whisk together until smooth and creamy.

4. Gently fold in the whole wheat flour (aata), desiccated coconut, pinch of salt, vanilla essence, and 1 tsp baking powder.

5. Mix gently to form a soft dough.

Shape & Coat

6. Scoop small portions of dough and roll them into smooth, flat round discs.

7. Press the top of each cookie into some extra desiccated coconut so it gets a nice crunchy crust once baked.

Bake (Choose your method)

I’m using the Air Fryer Method:

8. Preheat your air fryer or in an Oven at 160°C for 5 minutes. Line the basket with baking paper, and arrange the cookies at some distance from one another as they tend to expand.

9. Bake at 160°C – 165°C (325°F) for 15 minutes until golden brown.

If you’re using the Stovetop (Kadhai) Method, then preheat a heavy-bottomed kadhai on high heat for 5 minutes. Place the cookies on a baking plate inside the kadhai, cover, and bake on low-to-medium heat for 15 to 20 minutes.

10. They are ready now; see how well they have baked in the Air Fryer.

Cool & Store

Let the cookies cool completely on a wire rack—they will crisp up as they cool down.

Store them in an airtight glass or stainless steel jar to keep them fresh and crunchy.

Healthy Coconut Cookies Recipe

Healthy Eggless Coconut Cookies (Whole Wheat & Desi Ghee)

Juhi

Crispy, golden eggless coconut cookies made without all-purpose flour (maida) or processed butter! Made with wholesome whole wheat flour (aata), pure clarified butter (desi ghee), and desiccated coconut. Perfectly baked in an Air Fryer or Stovetop (Kadhai).

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Snack, Tea-Time

Cuisine Indian, world

Servings 15

Calories 135 kcal

Ingredients

  

• 1 cup Whole Wheat Flour Aata / 120g
• 1/2 cup Clarified Butter Desi Ghee, semi-solid / 100g
• 1/2 cup Powdered Sugar or Brown Sugar / Mishri powder / 100g
• 1/2 cup Desiccated Coconut 50g
• 3 tbsp Extra Desiccated Coconut for outer coating
• 1 tsp Baking Powder
• 1 tsp Vanilla Essence
• 1 pinch Salt
• 2 tbsp Milk room temperature, used if needed for binding

Instructions

 

• Mix Base: In a mixing bowl, combine semi-solid desi ghee, powdered sugar (or brown sugar/mishri powder), and a splash of milk. Whisk until smooth and light.
• Add Dry Ingredients: Add 1 cup whole wheat flour (aata), ½ cup desiccated coconut, 1 tsp baking powder, a pinch of salt, and 1 tsp vanilla essence.
• Form Dough: Gently bring the mixture together to form a firm dough. Do not over-knead. Add a tablespoon of milk if the mixture feels dry.
• Shape & Coat: Divide the dough into equal portions, roll into balls, and flatten slightly into discs. Press the top face into extra desiccated coconut.
• Air Fryer Method (Primary): Preheat the Air Fryer to 160°C–165°C (325°F). Place cookies in the lined basket, keeping space between them. Air fry for 15 minutes until golden brown.
• Kadhai / Stovetop Method (Alternative): Preheat a covered kadhai on high heat for 5 minutes. Place cookies on a greased baking plate over a stand. Bake on low-to-medium flame for 15–20 minutes.
• Cooling & Storage: Let the cookies cool completely on a wire rack to turn crisp. Transfer to an airtight container; they stay fresh for 2 to 3 months at room temperature.

Video

Notes

Nutrition Breakdown (Per Cookie – Yield: 15 Cookies)

• Calories: 135 kcal
• Carbohydrates: 14 g
• Protein: 1.8 g
• Fat: 8.5 g
• Fiber: 1.5 g
• Sugar: 6.5 g