Jaggery Chip Coconut Cookies

I am happy to announce the launch of my travel article apps on GPSmyCity and an app giveaway of one of my articles, valid this week only until August 7th. Please download the GPSmyCity master app first to access the free upgrade for my article and check out what additional features GPSmyCity offers to what is already out there.

To celebrate this launch, I am sharing a delightful cookie recipe of my mother – her delicious jaggery chip coconut cookies. So, do try out this cookie while you check out GPSmyCity and the free travel article app.

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Bringing these cookies over to Fiesta Friday #131, co-hosted by Su and Laura.

Jaggery Chip Coconut Cookies

  • Servings: 6
  • Difficulty: easy
  • Print


  • Jaggery chips – ¼ cup
  • Coconut – ¼ cup, freshly scraped and toasted
  • Flour – ½ cup
  • Butter – ¼ cup
  • Vanilla essence


  1. Mix the flour and butter.
  2. Add the jaggery chips, toasted coconut and vanilla.
  3. Chill the dough for 15 to 30 mins.
  4. Slice dough and bake at 180C for around 15 – 20 mins.
  5. Serve with a cup of Sri Lankan tea.

Recipe source: Raji Thillainathan.


Date and Walnut Cookies

Today, I would like to share my mother’s recipe for date and walnut cookies. She often substitutes cashew nuts for the walnuts when we run out of walnuts.

I also wanted to mention a start-up that came to my attention recently and thought it might be of interest to those planning travels around Asia. Withlocals.com is a venture, currently covering 7 countries including Sri Lanka, initiated by a group of self-labelled ‘digital geeks with a combined passion for travelling, food and people.’ The interesting part of their services is ‘Eat with locals,’ where local hosts register to offer home-cooked meals. I might take up the offer of Martin (a staff at Withlocals.com) to try one of the eating experiences listed, next time a non-Sri Lankan friend visits me, provided the host is willing to share one of the recipes on this blog.

In the meantime, do enjoy these delicious date and nut cookies! 🙂
Date and Walnut cookies

Date and Walnut Cookies

  • Servings: 40
  • Difficulty: easy
  • Print


  • Dates – ¼ cup, chopped
  • Walnut or cashew nut – ¼ cup, chopped
  • Roasted gram/ Pottu kadalai flour –  ¼ cup
  • All-purpose flour -1 cup
  • Baking powder – 1 tsp
  • Oats – ¼ cup
  • Sugar – 2 tbsp
  • Cinnamon powder – pinch
  • Rose water – 1 tsp
  • Margarine – ¼ cup


  1. Mix all the ingredients. Add a little water if the mixture is too dry.
  2. Place the cookie dough on a lightly greased tray tablespoon at a time leaving an inch of space between them.
  3. Bake for about 20 mins at 170⁰C/338⁰F.
  4. Store in an air-tight container.

Recipe source: Raji Thillainathan

Raisins and Walnut cookies

Since there were still some fresh walnuts left at home, my mother decided to bake some of her heart healthy cookies. So, here’s the recipe for her raisins and walnut cookies.

Raisins and Walnuts cookies

Time taken: 35 mins

Makes 22

Walnut cookiesIngredients:

  • Multi-purpose flour – 1 ¼ cups
  • Oats – ½ cup
  • Raisins – 1 tbsp
  • Walnuts – 1 tbsp, chopped
  • Vegetable margarine – ¾ cup
  • Sugar – 2 tbsp
  • Milk or Water – ¼ cup
  • Baking powder – 1 tsp
  • Vanilla essence – 1 tsp


  1. Heat the margarine and sugar in a saucepan over low heat and melt the margarine.
  2. Add ¼ cup of milk or water to the sauce pan and stir well.
  3. Remove from stove and cool.
  4. Add 1 tsp baking powder to the flour and oats. Mix.
  5. Add the flour and oats mix, vanilla essence, raisins and chopped walnuts to the slightly cooled melted margarine sauce. Mix well to ensure that the mixture comes together as cookie dough. Add a little more flour, if the batter is still slightly watery.
  6. Divide the dough into 22 balls and flatten slightly before placing on baking tray.
  7. Bake at 220⁰C/428⁰F for 20 mins.
  8. Cool before serving.

Recipe source: Raji Thillainathan.

Peanut cookies

Another cookie recipe, of my mother, for those looking for diabetic friendly snacks.

Peanut cookies

Time taken: 40 mins

Makes 28

Peanut cookiesIngredients:

  • Peanuts – ½ cup, coarsely ground
  • Multi-purpose flour – 1 ½ cups
  • Oats – ¼ cup
  • Cocoa powder – 1 tbsp
  • Sugar – 3 tbsp
  • Vegetable margarine – ¾ cup
  • Baking powder – 1 ½ tsp
  • Vanilla essence – few drops


  1. Heat the margarine and sugar in a saucepan till the margarine melts and the mixture thickens. Remove saucepan from stove.
  2. Stir in the oats and coarsely ground peanuts into the sugar and margarine mixture in the saucepan. Add a few drops of vanilla essence.
  3. Sift the flour with baking powder and cocoa powder. Add the flour to the rest of the ingredients. Add a little water so that it is easier to bring the cookie dough together.
  4. Divide the dough into 28 balls.
  5. Bake at 220⁰C/428⁰F for 15 mins.
  6. Cool before serving.

Recipe source: Raji Thillainathan.

Chocolate chip and cashew nut cookies

Given that lots of people in my family have diabetes, my mother has taken to making her own sugar-free cookies or cookies with minimum sugar. Today’s recipe is her recipe for chocolate chip and cashew nut cookies.

Chocolate chip and cashew nut cookies

Time taken: 35 – 40 mins

Makes 12

Chocolate cookiesIngredients:

  • Oats – ½ cup
  • Wheat flour – 1 cup
  • Margarine – ½ cup
  • Milk – ½ cup (dairy or coconut milk)
  • Cashew nuts – ¼ cup, roasted and chopped
  • Chocolate chips – ¼ cup
  • Brown sugar – ¼ cup
  • Baking powder – ½ tsp
  • Baking soda – 1 tsp


  1. Whisk the brown sugar and margarine till it is creamy and smooth.
  2. Add the oats to the creamed sugar and margarine and mix.
  3. Sift the wheat flour together with the baking powder and soda and add to the cookie mix.
  4. Add the milk gradually, kneading the cookie mix into a slightly batter-like dough, not too firm and easy to mold into little balls.
  5. Fold in the chocolate chips and chopped cashew nuts.
  6. Divide the dough into little balls and leave them on the baking tray, for about 5 – 10 mins, before putting them in the oven.
  7. Bake the cookies for about 15 – 20 mins at 220⁰C/ 428⁰F.
  8. Remove the baking tray from oven when the cookies are golden brown and let them cool before serving.

Recipe source: Raji Thillainathan.