Sweet, inviting, and made for sharing, Eggless Coconut Cookies is a vegetarian World cookies made with salted butter, powdered sugar, and cardamom pods in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 12 cookies
- Category: Cookies
- Cuisine: World
Ingredients
- 6 tablespoons salted butter (softened)
- 1/3 cup powdered sugar
- 5 cardamom pods (peeled and seeds crushed)
- 1/8 teaspoon nutmeg powder and more to sprinkle
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon coconut extract
- 1/2 cup + 3 tablespoons desiccated coconut, unsweetened (divided)
- 1/2 cup +1 teaspoon atta (also known as whole wheat flour)
Method
- Cream butter and powdered sugar together till well combined.
- Add cardamom powder and 1/8 teaspoon nutmeg powder and mix.
- Add vanilla extract, coconut extract and mix till well combined.
- Add 1/2 cup coconut powder and mix. I used flaked coconut and crushed it using my food processor.
- Add atta and mix.
- Mix to form a dough, you may use your hands here [I did!]
- Make small balls out of the dough and press to flatten it. You will get 10-12 cookies depending on how big or small you make your cookies.
- After you have shaped the cookies, roll each in the remaining 3 tablespoons coconut powder.
- Place the cookies on a baking tray lined with parchment paper. Sprinkle nutmeg powder on top of each.
- Bake at 350 F degrees for 18-20 minutes or till golden brown and crispy.
- Let the cookies cool down completely and then store in an airtight container and enjoy with your chai!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
