Coconut Oat Crunchies

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Total Time:
Serves:3-4
Rated 3 based on 100 votes
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Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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Ingredients

  • 1.5 cups - white flour
  • 1 cup - Sugar
  • 3/4 cup - unsalted Butter / margarine
  • 1/2 cup desiccated Coconut
  • 1/4 cup - Oats
  • 1/2 cup - warm Milk
  • 1.5 tsp - sodium bi-carbonate (baking soda)
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  • For the Topping: 
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  • 2 tsp - Oats
  • 2 tsp - desiccated Coconut

How to Make Coconut Oat Crunchies

  • Mix the unsalted butter/margarine and sugar to make an even mixture. 
  • Add the white flour, baking soda, dessicated coconut and oats and mix evenly. Set aside for at least 30 mins.
  • Make 20 balls from the dough and then flattened into cookies, using your palms.
  • Sprinkle the oats and desiccated coconut. You can first brush the cookies with a little cold milk so the topping sticks easily.
  • Arrange the cookies (leaving 1cm between), in a greased baking tray.
  • Pre-heat the oven to 200 C.
  • Bake the cookies at 140 C for 20 mins till they turn light brown.
  • Remove from the oven and allow the cookies to cool to get a crunchy texture. It’s advisable to store the cookies in an air-tight container.
  • This special treat is the perfect, crunchy surprise for all seasons.
  • Nutrition Note [1 serving]: 
  • Energy: 703 Cal, Total fat: 37.1 gms, Saturated fat: 21.9 gms, Polyunsaturated fat: 1.6 gms, Monounsaturated fat: 10.2 gms, Cholesterol: 93.8 mgms, Sodium : 82.7 mgms, Potassium: 115.9 mgms, Total carbohydrate: 91.4 gms, Dietary fiber: 2.1 gms, Sugar: 51.7 gms, Protein: 7.1 gms
  • This delicious recipe is from the book 'The Magical Tiffin Box' by our expert chef Sweta Chakraborty. You can get the book from here and here.