Healthy Peanut Jaggery Coconut Cookies (No Refined Sugar)
25 minutes
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About Healthy Peanut Jaggery Coconut Cookies (No Refined Sugar)
Indulge in a guilt-free treat that's both wholesome and delicious! These Peanut Jaggery Coconut Cookies offer a uniquely earthy sweetness, perfect for satisfying your sweet cravings without any refined sugar.Made with simple ingredients like whole wheat flour, crunchy peanuts, chewy desiccated coconut, and naturally sweet jaggery, these cookies are surprisingly easy to whip up. They're a healthy and satisfying addition to any lunchbox or afternoon snack.The delightful combination of textures and flavors makes these cookies a guaranteed crowd-pleaser for both kids and adults. Get ready to experience a taste sensation!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 60 gm Whole Wheat Flour organic, whole
- 40 gm Peanuts
- 20 gm Desiccated Coconut
- 50 gm Jaggery grated, organic
- 2 Cardamom Pods seeds only
Wet Ingredients
- 40 gm Butter softened
- 1 Large Egg
- 1 tsp Vanilla Extract
Instructions
- In a food processor or mortar and pestle, coarsely grind the peanuts and cardamom seeds. A little texture from the peanuts adds to the final cookie.
- In a mixing bowl, cream together the softened butter and grated jaggery until light and fluffy. This should take about 5 minutes with an electric mixer.
- Beat in the egg and vanilla extract until well combined.
- Add the desiccated coconut and ground peanut mixture to the wet ingredients. Mix thoroughly.
- Gradually add the whole wheat flour, mixing until a dough forms. The dough will be slightly sticky. If it's too sticky, add a tablespoon more flour at a time until manageable.
- Wrap the dough tightly in cling wrap and refrigerate for at least 1 hour to allow it to firm up. Chilling prevents the cookies from spreading too much during baking.
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- Pinch off small portions of the chilled dough and flatten slightly between your palms. Place the cookies onto the prepared baking tray, leaving some space between them.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Remove the tray from the oven and let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up.
- Once cooled, store the cookies in an airtight container to maintain their freshness.
Recipe Notes
Good To Know
- Baking time and temperature may vary depending on your oven.
- For an eggless version, substitute the eggs with milk or a flaxseed meal slurry.
- Vanilla extract is not necessary in the eggless version.
- You can create any pattern or design on the cookies.
Expert Tips
- For a deeper, caramel-like flavor, use dark jagerry.
- If you prefer a chewier cookie, slightly underbake them.
- Adding a pinch of salt enhances the sweetness of the jagerry.
Storage Instructions
- Store cookies in an airtight container.
- Place a small piece of parchment paper between layers to prevent sticking.
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Recipe Nutrition
Calories: 7494kcalCarbohydrates: 542gProtein: 147gFat: 547gSaturated Fat: 194gPolyunsaturated Fat: 105.9gMonounsaturated Fat: 211.8gCholesterol: 40mgFiber: 44gSugar: 21g
Priyanjali Joardar
Articles: 36
5 Comments
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Looks so incredible! Thank you for sharing.
Looks incredible! Thanks for the details.
This looks fantastic! Appreciate the share.
Such a delicious dish! Thank you.
Such an enticing dish! Thanks for the recipe.