Coconut Cranberry Cookies
Here's an #eggless recipe I developed - Coconut Cranberry Cookies. While the name suggests just two ingredients, there's lots more in it. Apart from the sugar, everything else is healthy. Might I warn you, these have to be eaten the same day and warm as it does contain a bit of moisture from the coconut and almond flour! The best part about making these? It's a 1 bowl, fuss-free method and is a small batch that yields 8-9 cookies.
1/2 cup Jowar flour
1/2 cup Almond flour
5 tsps Brown Sugar
1/4th cup desiccated Coconut
1/4th tsp Baking powder
1/4th tsp Baking soda
1/4th tsp each Cinnamon powder, Cardamom powder, Dry Ginger powder
A pinch of Salt
1/3rd cup Coconut Oil
1 tbsp Almond milk/ regular milk
1/3rd cup water
Fistful of dried Cranberries (Brand used - Nutty Gritties)
Flour: Sift the flour and add it. You don't want unwanted particles in there.
Spice powders: Feel free to use 1/3rd tsp of the spice powders if you prefer a warm flavour.
Desiccated Coconut: You can increase this to 1/3rd cup if you want more of a coconut flavour.
Water: Once you mix all the dry ingredients and oil, use the water sparingly enough to bind it into a dough. We don't want sticky and gooey. We want shiny, non-sticky and smooth.
Sugar: I suggest you taste a small piece of your raw dough to gauge how sweet you'd like it. Do keep in mind - dried cranberries do lend a half sweet, half tart taste.
Want a Slightly Crunchy Cookie? Like I've mentioned earlier, these cookies don't have a shelf life. You have to eat them the same day as the almond flour, brown sugar and coconut lend moisture (See pic above. It's baked all through yet soft inside, like a marzipan texture). If you prefer them slightly crunchy, you can lightly roast ONLY the Jowar flour for a couple of minutes. Do not brown it. Let it cool and then use.
Pre-heating Time: Pre-heat your oven for a minimum 10 minutes before you put the cookies in to bake.
- Mix all ingredients in exact order except water and cranberries.
- Gradually put in only as much water needed. (Read Tips 👆🏽)
- Add the dried Cranberries in and mix well.
- Roll into cookie dough balls and flatten slightly.
- Line a baking tray with parchment and bake at 170°C for 20 - 25 minutes.
- Shelf life - Same day, best eaten warm.
- Happy Baking!