Healthy Eggless Coconut Cookies (Whole Wheat & Desi Ghee)
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).
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