Wholewheat Pistachio Coconut Cookies Recipe – Easy Baking

Last Updated on 4 months by Neha Deshmukh

Wholewheat Pistachio Coconut Cookies Recipe – Easy Baking

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I’m so excited to share this recipe for Wholewheat Pistachio Coconut Cookies with you – they’re a little bit wholesome, a whole lot delicious, and surprisingly easy to make. I first stumbled upon a version of these at a local bakery, and knew I had to recreate them at home. This recipe is my take, and I think you’ll absolutely love it!

Why You’ll Love This Recipe

These aren’t your average cookies. They’ve got a lovely, slightly nutty flavour from the wholewheat flour and wheat germ, balanced beautifully by the sweetness of coconut and the richness of pistachios. Plus, using wholewheat makes them a little bit healthier, so you can enjoy them guilt-free (or at least, with a little less guilt!). They’re perfect for an afternoon tea, a little treat with your evening chai, or even as a homemade gift.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 100gm butter, softened
• ½ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup wholewheat flour
• ¾ cup wheat germ
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup grated coconut
• ¼ cup chopped pistachios

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Wholewheat Flour: Don’t be scared of wholewheat! It adds a lovely depth of flavour and a slightly chewy texture. It’s also packed with fibre, making these cookies a little more nourishing.
• Wheat Germ: This is the embryo of the wheat kernel, and it’s a nutritional powerhouse! It adds a subtle nutty flavour and a bit of texture. You can usually find it in the baking aisle of most supermarkets.
• Pistachios & Coconut: This combination is divine. Pistachios have a unique, slightly sweet and earthy flavour that pairs perfectly with the tropical sweetness of coconut. It’s a flavour profile you see a lot in Indian sweets, and it translates beautifully to cookies. In some parts of India, you’ll find similar cookies using cashews instead of pistachios – feel free to experiment!
• Brown Sugar: I prefer brown sugar for these cookies as it gives them a lovely chewy texture and a caramel-like flavour. You can use granulated sugar if you prefer, but the texture will be slightly different.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This usually takes a few minutes with an electric mixer, or a little elbow grease if you’re doing it by hand!
3. Add the egg and vanilla extract to the butter mixture and beat until everything is well combined.
4. In a separate bowl, whisk together the wholewheat flour, wheat germ, baking soda, and salt. This ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Don’t overmix – just until everything comes together.
6. Now for the good stuff! Fold in the grated coconut and chopped pistachios.
7. Drop tablespoon-sized portions of dough onto the prepared baking tray, leaving about 1 inch between each cookie. Gently flatten each cookie with the back of a spoon.
8. Bake for 10-12 minutes for smaller cookies, or 15 minutes for larger ones, until the edges are golden brown. Keep a close eye on them – ovens vary!
9. Let the cookies cool on the tray for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.

Expert Tips

• Softened Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugar.
• Don’t Overbake: Overbaked cookies are dry and crumbly. Keep a close eye on them and take them out when the edges are golden.
• Cool Completely: Resist the urge to eat them straight away! They taste even better once they’ve cooled completely.

Variations

• Vegan Adaptation: Swap the butter for a vegan butter alternative and the egg for a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level: Feeling adventurous? Add ¼ tsp of cardamom powder or a pinch of nutmeg to the dry ingredients for a warm, aromatic flavour. My grandmother always added a touch of cardamom to her cookies!
• Chocolate Chips: My kids love it when I add a handful of chocolate chips to the dough. It’s a simple way to make them even more irresistible.

Festival Adaptations

These cookies are perfect for gifting during festivals like Diwali! Package them up in pretty boxes or tins and tie with a ribbon. They’re a thoughtful and delicious homemade gift that everyone will appreciate.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a dessert platter.

Storage Instructions

• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Freezing: For longer storage, freeze in an airtight container for up to 2 months.

FAQs

What is the best way to store these cookies to keep them fresh?

An airtight container is your best friend! This will prevent them from drying out.

Can I use almond flour instead of wholewheat flour?

You can, but it will change the flavour and texture. Almond flour will make the cookies more delicate and slightly sweeter.

Can I make these cookies ahead of time?

Absolutely! You can bake them a day or two in advance and store them in an airtight container.

What is wheat germ and where can I find it?

Wheat germ is the embryo of the wheat kernel, and it’s packed with nutrients. You can usually find it in the baking aisle of most supermarkets.

Can I add chocolate chips to this recipe?

Definitely! About ½ cup of chocolate chips would be perfect.