Step 1

First take the whole wheat flour and baking soda in a mixing bowl. Stir to mix evenly.

Step 2

With a spoon or spatula mix very well. Also preheat your oven to 180 degrees C/356 degrees F.

Step 3

Add coconut oil to the flour and baking soda mixture in the bowl.

Step 4

Lightly mix the oil with the flour. Instead of coconut oil, you can also use 4 tablespoons of butter or ghee.

Step 5

Next add fine-textured sooji (optional), cardamom powder and dry ginger powder (optional).

Step 6

Add the powdered or grated jaggery. Instead of jaggery you can also use brown sugar or confectioner's sugar or palm sugar or coconut sugar.

Step 7

Mix everything well with your fingertips.

Step 8

Add 2 to 3 tablespoons water. Add the water in parts and start mixing with the dough. Depending on the type of flour, you may add less or even more water. I added 3 tablespoons of water. You can also use coconut milk instead of water.

Step 9

Just mix the cookie ingredients together with your hands and gather to a dough. Don't knead. Lightly mix and form into a dough ball.

Step 10

Pinch small to medium sized balls from the dough and place on a greased tray.

Step 11

Press one cashew-halve or almond on each cookie and slightly flatten them while pressing the cashews. Don't flatten too much. You can even skip the nuts and simply flatten directly.

Step 12

Bake the cookies in the preheated oven at 180 degrees C/356 degrees F for 20 to 25 mins till the tops become light golden. The cashews on the top will also become faintly golden.

Step 13

Since oven temperatures vary, it may takes less or more time. So do keep a check. For convection ovens use the pre heating and baking temperature of 170 degrees C/338 degrees F.

Step 14

Once baked, after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling. Use a flat spatula for removing the cookies from the tray.

Step 15

When cooled at room temperature, store them in an air-tight jar. Serve eggless coconut cookies as a tea time cookie.