Vegan Whole Wheat Cookies

Here is yet another wednesday and mind you not an ordinary wednesday at that! Today we Blog Hoppers have spread out a virtual feast as part of Blog Hop Wednesdays. So check them out here.

I have been paired with Nayna of Simply.food for the 14th edition. It was lot of fun going through her blog and a difficult choice to pick just one recipe to showcase here! I bookmarked many recipes out of which I decided to go with these Whole Wheat Cookies for now. 

The texture and taste were very good. These cookies reminded me of the 'Good Day' Biscuits. I agree that these cookies were not the melt in your mouth kind but the smell and taste were very similar! The kids had a feast too. 

Please note that there was a difference in temperature settings and baking time and hence a batch of these cookies had slightly burnt under sides.

Ingredients - 

Whole Wheat Flour 1 1/2 cups
Baking Powder 1 tsp
Nuts, Coarsely Powdered 1/3 cup (Walnuts,Almonds, Cashews)
Coconut dessicated 1/4 cup
Salt 1/4 tsp
Apple Sauce 1/2 cup (I used sweetened)
Sugar 2/3 cup (I added brown sugar)
Oil 3 Tbsp
Vanilla Extract 1 tsp
Almonds chopped 3 Tbsp for garnish
Notes - 
The original recipe calls for addition of milk to knead the dough. But I found the dough was a little runny and I had to add 3-4 Tbsp of extra flour to make a stiff dough. So I didn't have to add milk at all.
Also I baked these cookies for 15 min at 400 F but the bottoms very slightly burnt. So I would reduce the temperature to 375 F the next time. 

Method Of Preparation -


In a mixing bowl, add the flour, coconut, salt, baking powder and coarsely powdered nuts and mix well.


In another bowl, add apple sauce, oil, vanilla extract and sugar. Mix well until the sugar melts.

Pour the liquid mixture into the flour mixture and mix well to form a stiff dough. Cling wrap the dough and refrigerate the dough for 30 min. (I refrigerated the dough for about 10 min).

Preheat the oven to 375 F. 


Pinch small portions of the dough and shape them like discs of 1 to 1 1/2  inch diameter. Flatten them further with a fork and garnish with coarsely chopped almonds.


Prepare 2 baking trays by lining them with parchment paper. 


Arrange the cookies in the baking trays at least 1 inch apart and bake them for 15-18 min or until the bottoms turn light brown.


Remove the cookies onto a cooling rack and enjoy!


Store the cookies in a cookie jar and use within a few days.

Linking it to -

Preparation Time 10 min + Baking Time 15 min 
Makes 18 cookies