Go Back
+ servings
Tried this recipe?Please rate the recipe by clicking the stars below

Eggless Coconut Cashew Cookies

Shweta Arora
Crunchy, chewy and addictive Coconut Cashew Cookies
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Dessert, Snack
Cuisine Indian
Servings 15


  • ½ cup whole wheat flour Atta used for making chapati/roti
  • ½ cup desiccated coconut
  • ¼ teaspoon cardamom powder
  • ¼ teaspoon baking powder
  • pinch salt
  • 4 tablespoon coconut oil or butter
  • ½ cup white sugar or brown sugar or coconut palm sugar or ¼ cup each brown and white
  • cup cashews coarsely chopped
  • 2-3 tablespoon water or milk
  • handful of sweetened shredded coconut or desiccated coconut for garnishing.


  • Preheat oven to 350F and line the baking sheet with parchment paper or silicon baking liners and keep aside.
  • In a bowl add all the dry ingredients like whole wheat flour, desiccated coconut, cardamom powder, baking powder, salt, give it a mix and keep aside.
  • In another mixing bowl, add the coconut oil and microwave for 30 seconds until melted and transparent. Now add the sugar to this oil and mix well.
  • Next add the mixed dry ingredients to this oil and sugar mixture and give it a good mix. The mixture will be crumbly at this point which is ok.
  • Add the cashews and a tablespoon of water/milk at a time till the whole batter/dough binds and you are able to form a ball. I've used about 3 tablespoon milk (to make it vegan add water).
  • Scoop out a tablespoon of the cookie batter and place it on the lined baking sheet.
  • Flatten them directly on the cookie sheet or first shape them into balls using your palms and then flatten them. Adjust the sides and shapes as required.
  • If you are using coconut oil, the sides/edges will shape like a flower whereas with butter it may come out perfect smooth.
  • Add some shredded coconut (and cashews - optional) on top and press it in the dough gently. Repeat for the remaining batter.
  • Bake for 10 mins, remove from the oven and let them rest for 5 mins on sheet and carefully transfer them onto a cooling rack using a spatula.
  • The cookies may look soft and uncooked at this point but don't worry they will harden as they cool. For crunchier cookies bake for addition 3-5 mins.
  • Let these cool completely and then transfer them onto a clean dry airtight container and store at room temperature.
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.