Coconut Oatmeal Cookies

Here is the recipe..

Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined;Add egg, coconut and crushed cardamom. Beat until well incorporated…

In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form…


Add coconut and chopped cashews. Mix until incorporated…


Spoon 1.5 tablespoons of dough onto a lined baking sheet for each cookie. Bake for 15-18 minutes until cookies start to turn light brown…

Recipe adapted from here

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Coconut Oatmeal Cardamom Cookies

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Course: Snack
Servings: 20 -22
Author: Maria Jose Martin

Ingredients

  • 1/2 cup Unsalted butter (113 gms @ room temp)
  • 1/4 cup Sugar
  • 1/2 cup Brown sugar
  • 1 large Egg
  • 3 pods Cardamom
  • 1 1/4 cup Plain flour (refer notes)
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 3/4 cup Oats (I used quick cooking oats)
  • 1/2 cup Grated Coconut (packed)
  • 3/4 cup Chopped cashew nuts

Instructions

  • Preheat oven to 180 C, 10 mins before baking.
  • Discard the skin of cardamom and crush the pods to a fine powder using mortar and pestle or in a mixie. If using mixie, add a tsp of sugar while grinding it.
  • Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined; 2-3 minutes.
  • Add egg, coconut and crushed cardamom. Beat until well incorporated.
  • In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.
  • Add coconut and chopped cashews. Mix until incorporated. If the dough appears to be too dry or tight add a tbsp of milk and stir well.
  • Spoon 1.5 tablespoons of dough onto a lined baking sheet for each cookie. Bake for 15-18 minutes until cookies start to turn light brown. Remove from oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool.

Notes

I used 1 cup plain flour and 1/4 cup almond flour. The original recipe uses Vanilla extract/essence instead of cardamom. If using vanilla extract/essence use 1 tsp.
The cookies can be stored at room temp in an airtight container for a week. I used fresh grated coconut for this recipe, If using frozen coconut, thaw and use.
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  • Can we substitute 1/4th cup cooking oil instead of the egg? For an eggless version..alot of baking websites on the internet say we can substitute with vegetable oil.. any idea?

  • Hi Maria, I am John. I tried this recipe. it turned out reallly good. Thanks for sharing. I have a recipe request. Can you please share the recipe for making masala biscuit or erivulla biscuit ( round shaped and brown in color) , pineapple biscuit or banana biscuit (shape of a cashew nut and yellow in color). These two are very popular in all the bakeries in kerala.

    • Hi John,

      Thanks a lo for trying out this recipe. Happy to hear that it turned out well.

      I havent tried any of the recipes you’ve mentioned. However if I happen to try them and if it works out well, I’ll share it here :)

      Cheers
      Maria

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