Can I make these cookies without butter?

Yes! You can replace butter with coconut oil or ghee (in a semi-solid state) for a slightly different texture and flavor. Coconut oil will make them crispier, while ghee gives a rich, nutty taste.

What can I use instead of jaggery powder?

You can swap jaggery powder with coconut sugar, date sugar, or brown sugar. If you prefer a mild sweetness, honey or maple syrup can also work, but you may need to adjust the flour slightly.

Can I make these cookies gluten-free?

Absolutely! Swap wheat flour with almond flour, oat flour, or a gluten-free flour blend. The texture may change slightly, but they'll still be delicious.

How do I store these cookies?

Store them in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, refrigerate them or freeze the cookie dough for up to a month.

Why are my cookies not crispy?

If your cookies turn out soft, it could be due to extra moisture. Try baking them a little longer at a lower temperature or using coconut oil instead of butter for a crisper texture.

Can I use fresh coconut instead of desiccated coconut?

Yes, but fresh coconut has more moisture, so you may need to slightly reduce the milk to get the right dough consistency.

Healthy Eggless Gluten Free Coconut Cookies Recipe

Name: Healthy Eggless Gluten Free Coconut Cookies Recipe
Ingredients: ½ cup Butter (softened); ½ cup Jaggery Powder; 1 cup Wheat Flour; ½ cup Desiccated Coconut Flakes; ½ teaspoon Baking Powder; ½ teaspoon Vanilla Essence; 2-3 tablespoons Milk (as needed)

Homemade cookies have their own magic—the aroma fills the kitchen, they are warm and fresh from the oven, and the joy of sharing them with the ones you love! Now, what if you could have a cookie that is incredibly tasty and has all the healthy ingredients? These Eggless Coconut Cookies are that—perfectly balanced with taste and nutrition. Made with wheat flour, jaggery powder, butter, and coconut flakes, they don’t use processed sugar or artificial additives. Natural sweetness from jaggery, the crunch of coconut, and the richness of butter makes for irresistible yet wholesome cookies. Whether you’ll be enjoying them with a warm cup of tea, sending them in your kid’s lunchbox, or grabbing one each time for a small energy boost, these cookies are going to win hearts at home!

Tips for Cookies :

Ghee: Do not use melted ghee; simply use it semi-solid. Coconut oil cookies will be softer and crispier.
Cookie dough can be stored in plastic wrap. You can freeze your cookie dough for a month.
Forming the dough: When the dough is ready, form it like a log and wrap it in parchment paper; then refrigerate it. That way the cookies will hold their shape well.
Greasing the trays: Always see to the cookie sheets being either greased or lined with parchment paper during baking. This ensures that the dough will not stick to it and eggless coconut cookies will slide off nicely.
Enjoy these lovely cookies with your evening tea or as a wholesome bite! 🍪🥥💛For a more coconut flavor, use coconut sugar, coconut extract, and coconut milk to make these cookies.
7.A little pinch of cinnamon or cardamom gives it a warm flavor.

Homemade Gluten Free Coconut Cookies Recipe

Print Recipe

Healthy Eggless Gluten Free Coconut Cookies Recipe

Author: Urvi Gajjar

Eggless Gluten Free Coconut Cookies Recipe

Scale

½ cup Butter (softened) (Adds richness and texture)

½ cup Jaggery Powder (Natural sweetener with iron & minerals)

1 cup Wheat Flour (A healthier alternative to refined flour)

½ cup Desiccated Coconut Flakes (Boosts fiber and gives a delicious nutty taste)

½ teaspoon Baking Powder (Helps cookies rise slightly)

½ teaspoon Vanilla Essence (Enhances flavor)

2-3 tablespoons Milk (as needed) (Binds the dough)

Instructions

Prepare the oven: preheat to 160°C/320°F.
Prepare the wet mix: in a bowl, beat together butter and jaggery powder until soft. Add vanilla essence.
Combine the dry ingredients: in another bowl, combine wheat flour with baking powder and coconut flakes.
Prepare the dough: add dry ingredients slowly to the wet mixture. Add some milk as needed to prepare a soft dough.
Shape the cookies: take small portions, roll them into balls, and somewhat flatten each ball.
Bake: transfer onto a baking tray and bake for 12-15 minutes or until lightly golden brown.
Cool and enjoy: let cool completely before storing them in an airtight container.