Wholewheat Coconut Raisin Cookies | Eggless Cookie Recipes

Eggless wholewheat coconut raisin cookies recipe with step by step photos.I have posted coconut cookies recipe few weeks before and the coconut cookies are always a hit with my friends and family.The crunch of dessicated coconut in every bite of the cookie is so delicious that it is quite addictive and loved by adults mostly.

As I bake the coconut cookies often I prefer to use the wheat flour instead of all purpose flour for my home purpose.I also add raisins or dried cranberries to these whole wheat coconut cookies and they complement the coconut taste very nicely.This recipe is very much similar to my Coconut cookies recipe with few changes.I have started baking even the cakes with wheat flour and hopefully I should blog them some time in near future.

Cookies make a good snack on the go especially while travelling and I always pack few home made snacks like cookies,cereal bars,dried nuts and few tetra packs of juices or flavored milk which can be handy for the kids as well as adults and keep them full for at least a couple of hours.
Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless whole wheat coconut raisin cookies recipe with step by step photos:

Eggless Whole wheat Coconut Raisin Cookies Recipe:

yields 12 big cookies

Prep time: 20 mins | Baking time: 20 mins | Total time: 40 mins

Cuisine: Indian | Category: Cookies

Ingredients:

1/2 cup Wheat flour

1/4 tsp Baking Soda

3 tbsp Dessicated coconut

3 tbsp Butter, at room temperature

3 tbsp Sugar,powdered
3-4 tbsp Raisins

1/2 tsp Vanilla Essence

2-3 tsp Milk

1-2 tbsp Dessicated coconut,for topping

Method:

• Cream the butter with powdered sugar until creamy and pale and then add vanilla essence and beat again.

• Add wheat flour,baking soda and dessicated coconut(1/3 cup) and mix until the mixture resembles the crumbs.Now add raisins and add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.

• Place a parchment paper on the cookie tray and keep it ready.
• Spread 2 tbsp dessicated coconut in a plate.
• Make small balls out of the dough and roll the balls on one side in the dessicated coconut and place the doughy side does(coconut side up) on the tray and gently press it. Repeat the same and prepare all the cookies and place them at a distance giving them enough space to raise while baking.
• Preheat the oven at 180 deg C/350 def F for 10-12 mins.
• I do not like if the cookies spread more and hence I usually refrigerate the cookie tray until the oven gets preheated,but this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough in the refrigerator,this avoids the cookies get spread more while baking.

• Bake it in the oven at 170 deg C for 15-18 mins, keep an eye on the cookies after 12 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
• The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.

Serve them with a glass of milk or as a snack.

Notes:

1. Replace wheat flour with all purpose flour for white looking cookies.
2. You can even add dried canberries instead of raisins to the cookie dough, they add nice bite to the cookies.
3. You can sieve the flour with the baking powder before adding to the wet ingredients.
4. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
5. The amount of sugar mentioned is perfect for us as I like my cookies slightly less sweetened.But if you want them sweet you can increase sugar upto 1/4 cup.
6. You can increase the butter quantity to 1/4 cup for buttery cookies but this quantity is right enough for us.

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