Whole Wheat Coconut Cookies
Savor the wholesome goodness of these Whole Wheat Coconut Cookies, a delightful blend of nutty whole wheat flour and naturally sweet unsweetened shredded coconut. Perfectly crispy on the edges and soft in the center, these cookies offer a healthier twist on traditional treats without compromising on flavor. With the rich creaminess of browned butter, a hint of vanilla, and an optional splash of milk for the perfect dough texture, these cookies are not only incredibly satisfying but also easy to prepare in under 30 minutes. Ideal for snack time or as a sweet complement to your morning coffee, these cookies are a must-try for coconut lovers and anyone seeking a more nutritious take on dessert. Bake a batch today and enjoy them fresh or store them for a week of guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.75 cups Unsweetened shredded coconut
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the whole wheat flour, shredded coconut, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer until light and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If the dough seems too dry, add the tablespoon of milk and mix until incorporated.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball slightly with your palm or the back of a spoon to form cookie shapes.
Bake in the preheated oven for 9-12 minutes, or until the edges are lightly golden. The centers may still look soft, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade whole wheat coconut cookies, or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 127.4 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
