Eggless Wholewheat Custard Powder Coconut Cookies | Day 6 of Baking Marathon

Sometimes, there comes along a recipe which you want to make, but due to some mental hangups you dont make them : be it for health, family preferences, low calorie, egg based etc. Cookies n biscuits fall into that category : I love gorging virtually on these goodies, but perhaps (read almost) due to the high butter and refined flour I usually give these recipes a skip. 

Till I started clearing my bookmarks for the baking marathon and saw Aarti's recipe. Not only is it eggless, it also was wholewheat and no butter. Guess I couldnt wait any longer... Made some minor changes, and it was a super hit. Generally, sweet bakes are not preferred at home, but these were very well received. Thank you, Aarti. I am sure I shall keep making this. 

Sending this to all the action at Baking Marathon - Fire up your oven. We are on Day 6 today and hope you are enjoying the series till now...

Day 1: Egglesss Wholewheat Orange Cake with Almond Meal

Day 2: Veg Au Gratin

Day 3: Baked Onion Crackers

Day 4: Coriander pesto Pull apart Rolls

Day 5 : Grilled Kabab Platter

Baking Marathon Day 6 : Eggless Wholewheat Custard Powder Coconut Cookies

Recipe Source  : Aarti's recipe

Recipe type : Cookies

Cuisine : American

Makes : 15 medium sized cookies

Prep time: 15 mins | Bake time : 12-14 mins (varies from oven to oven)

#Cookies #Eggless #Wholewheat #Butterless #Snacks #Vegan

What you need:

• Wholewheat flour – 1.25 cups
• Custard Powder – 3 TBSP (about ¼ cup)
• Oil (I used canola) – 1/3 cup
• Dessicated Coconut – 3 TBSP
• Vanilla Essence – ½ TBSP
• Sugar – ½ cup (I used about 1/3 cup of powdered brown sugar)
• Salt – a pinch
• Baking soda – ¼ tsp
• Baking powder – about ¾ tsp
• Milk – needed for binding (I didn’t use)

Method:

1. Sieve the dry ingredients : Wholewheat flour, custard powder, salt, baking soda, baking powder. To this add dessicated coconut and mix well.
2. Add the powdered brown sugar (I used brown sugar cubes and powdered). Now add the oil and vanilla essence and bring it to a smooth dough (don’t knead)
3. If its too try, add a tbsp of milk, and bind it (I didn’t use milk). Preheat the oven to 165 deg C . Rest the dough for 5 mins, covered.
4. Make small roundels of the dough and flatten it with fork, place on lined baking tray. Use the rest of the dough to get similar cookies.
5. Bake for 12-15 mins (mine was done at 14 mins) or when they start to crinkle and done at the edges.
6. They will remain slightly soft when taken out and harden within 10 mins on a cooling rack.
7. Store in a airtight container once completely cooled and serve with milk.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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