Coconut Whole-wheat Cookies

Lack of inspiration in the kitchen makes me lose inspiration in life, and vice-versa. Last 20 days were filled with my Mum visiting us, making quite a lot of festival special food with her (her recipes), and spending some quality time with her. But that lasted for about 15 days. The next 5 days were quite uninspirational and very vague. All we wanted was to do just nothing.

As usual, my uninspirational phase generally ends with a something special that I make in the kitchen. This time, these cookies. The base for these is this. But I altered it quite a lot to suit my palate. I wanted to make cookies that were crumbly and very light. So I introduced an egg-white; we do not use butter or white flour in the household, so I replaced them both too. And I upped the amount of fresh coconut. The result was cookies that were light, healthy, and crumbly.

But someday, definitely, I would like to make a vegan version of these.

1. 290 gm whole wheat flour

2. 2 tspns of baking powder (double action)

3. 100 gm fresh desiccated coconut (half a coconut)

4. 60 gm dark brown sugar

5. 1oo ml extra virgin olive oil

6. 85 ml vegetable oil

7. 1 egg, and 1 egg-white

Preheat the oven to 175 C

–        In a large mixing bowl, place the flour, sugar and baking powder, and combine well.

–        In another bowl, mix in the wet ingredients (oil and the egg)

–        Whisk the egg-white till soft peaks are formed, and set aside

–        Combine the wet and dry ingredients, and then the egg white. Fold gently at first, and then combine well.

–        Next, add the desiccated coconut and mix well. Get in your hands, and bring everything together to form a dough. The dough should be such that you can make balls of it.

–        Make balls of about a small lime’s size, flatten them out in the palm of your hand and place them gently on the cookie sheet/tray (greased and lined).

–        Bake them for 28-35 min, till the tops are brown, and the cookies are almost firm (98%).

–        Let them cool, and then store them at room temp, in air-tight containers.