• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

THE E COOK BOOK

  • Home
  • About me
  • RECIPES
  • CONTACT

Oats Coconut Cookies

September 15, 2020 by Neeru Gulati 3 Comments

Spread the love

These are the best cookies I have ever baked. The appearance and the crunch were unbeatable.

Have used regular oats,wheat flour, desiccated coconut and almond meal. You can dry roast fresh coconut and use that. Almond meal can be made at home by grinding the almonds in a mixer grinder.

Grind half a kg almonds and store the almond meal in an airtight container. Use it in any recipe, be it a cake or cookies. This will increase the nutrition quotient of your recipe. And thats why we bake at home.

Jaggery can be ground to a fine powder and used. You can use any other sugar you have. Just powder it before using.

I have added roasted water melon seeds. Dry roasting and storing in air tight containers is the best way to avoid worm infestation during the rainy season. Or you can store them in the freezer.

 

Oats Coconut Cookies

A super easy and super healthy anytime cookies recipe
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Breakfast, Snack
Cuisine American, Indian
Servings 16 cookies

Ingredients
  

  • 1 cup Oats
  • 1/2 cup Wheat flour
  • 2 tbsp Desiccated coconut
  • 4 tbsp Almond meal
  • 1/4 cup Ghee or Clarified butter
  • 1/2 cup Powdered jaggery
  • 2 tbsp Watermelon seeds
  • 1 tbsp Milk
  • 1 tsp Vanilla extract

Instructions
 

  • Take ghee and powdered jaggery in a big bowl. Cream together until the mixture is fluffy and white.
  • Add vanilla extract and mix again.
  • In another bowl, take oats,wheat flour,almond meal and desiccated coconut. Mix them thoroughly with a spatula.
  • Now add dry ingredients to the wet ingredients. Bring the dough together with hands. If required, add 1-2 tsp of milk. Avoid kneading the dough.
  • Mix in water melon seeds or any other seeds of your choice.
  • Refrigerate the dough for 15-20 minutes.
  • Line a baking tray with parchment paper.
  • Preheat the oven at 160 C for 10 minutes.
  • Take out the cookie dough and divide it into 16 parts. Use a big spoon to take out the dough. Place the dough balls on the baking tray and press with your fingers.
  • Bake at 160 C for 18-20 minutes or until the edges are brown.
  • Cool them on a wire rack and store in an airtight container.

Notes

Grind the jaggery if it has lumps and sift it. You can use any other sugar too.
Add half a tsp of baking powder for crunchier cookies. I try to bake without leavening agents.
If the cookies dough isn't refrerigerated,it may take less time to bake.
Baking time may vary depending upon your oven's temperature settings.

Filed Under: All, Cookies, Recipes Tagged With: Almond meal, Desiccated coconut, Oats, Whole wheat flour

Previous Post: « Easy Burger Buns
Next Post: Almond Meal Brookies »

Reader Interactions

Comments

  1. Preeti

    September 18, 2020 at 7:07 am

    Will definitely try.

    Reply
  2. Preeti

    September 19, 2020 at 5:30 pm

    Hi. Thanks for the recipe! Would like to try this, can I make this in cooker as I don’t have an oven! Can you please suggest an OTG to buy. TIA

    Reply
    • Neeru Gulati

      September 21, 2020 at 10:25 am

      Hi, Thanks. Yes, you can bake on a gas stove. I think Morphy is good.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

LOOKING FOR A RECIPE?

DON’T MISS A RECIPE ENTER YOUR E-MAIL
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to MailChimp ( more information )
We respect your privacy

JOIN ME ON

New Recipe

  • No Knead Focaccia
  • Sourdough Zingy Parcel
  • Strawberry Cake
  • Oats Jaggery Biscuits

Tags

All purpose flour Almond flour Almond meal Amaranth flour Bananas Beetroot Brown sugar Carrots Chia seeds Chocolate Chocolate chips Cocoa Cocoa powder Custard powder Desiccated coconut Dessicated coconut Eggless Eggs Finger millet flour Flaxseeds Ghee/clarified butter Gluten Free Gram flour Gramflour Jaggery Jowar flour Khandsari sugar Khnadsari sugar Multi millet flour Oatmeal Oats Potatoes Pumpkin puree Pumpkin seeds quinoa Ragi Flour Rice flour Semolina Sorghum flour Soya granules Tangzhong method Tapioca flour wheat flour Whole Wheat Whole wheat flour

Copyright © 2021 · The Ecook Book