Description
Soft, chewy, and loaded with rich coconut flavor, these coconut cookies are a delightful treat for anyone with a sweet tooth. Naturally vegan and easily made gluten-free, they are perfect for coconut lovers. With their simple ingredients and easy preparation, these cookies are bound to become a favorite in your baking repertoire.
Ingredients
1 1/2 cups unsweetened shredded coconut
1/2 cup oat flour (or all-purpose flour)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup coconut sugar or brown sugar
1/4 cup coconut oil, melted
1/4 cup milk of choice
1 1/2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the shredded coconut, flour, salt, baking soda, and coconut sugar.
- Add the melted coconut oil, milk, and vanilla extract. Mix until a dough forms.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with your hand or a spoon.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on the baking sheet—they will firm up as they cool.
Notes
If you want to make these cookies gluten-free, swap the oat flour with a gluten-free flour blend or certified gluten-free oat flour.
For extra coconut flavor, consider adding coconut extract or toasted coconut flakes before baking.
If you prefer a spiced flavor, add cinnamon or nutmeg to the dough.
For added texture, you can mix in some chopped nuts like walnuts or pecans.
Store the cookies in an airtight container at room temperature for several days, or freeze them for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
