Eggless Mixed Flours Coconut Cookies

Eggless Coconut cookies with multi flours - whole wheat flour, chickpea flour, corn meal and all purpose flour.

Ingredients:
Whole Wheat Flour - 1/2 cup
All Purpose Flour - 1/4 cup
Chickpea Flour/Gram Flour/Besan - 1/4 cup
Corn Meal or Corn Flour - 1/4 cup
Walnuts/Akrot or any other nuts - 1/4 cup
Dessicated (Dry) Coconut - 1/4 cup
Light Brown Sugar - 1 cup
Unsalted Butter - 1/4 pound
Milk - about 2 tbsp (optional)
Whole Almonds or Pistachios (optional)
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands
Baking Soda - 1/4 tsp
Baking Powder - 1/4 tsp

How to bake Eggless Coconut Cookies:
1. Microwave butter in a microwave safe big bowl for about 2 minutes.  Let the melted butter cool slightly.
2. Crush cardamom seeds and saffron in a mortar pestle to a fine powder.
3. Grind corn meal and walnuts in a blender/mixer to a fine powder. 
4. In a mixing bowl, add all the dry ingredients - whole wheat flour, all purpose flour, chickpea flour, powdered corn meal and walnuts, dessicated coconut, cardamom and saffron powder, baking soda, baking powder.  Mix all the ingredients well with a spoon.
5. Add sugar to the melted butter.  Mix well with a spoon till the sugar dissolves.  Now add the mixed dry ingredients in 2 or 3 batches.  Mix all the ingredients well.  Let the cookie dough rest for about 15 minutes.  Make round balls of the cookie dough and place them on a baking sheet each one few inches apart.  Top the dough balls with whole nuts or roughly chopped nuts of your choice.

6. Preheat the oven at 350 deg. F.  Bake the cookies for 10 - 12 minutes.  Let the cookies cool completely.  Bake the cookies longer if you want the cookies to be more crisp and not soft.