Name: Pineapple Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup crushed pineapple (drained, juice reserved); 1/2 cup unsalted butter, softened; 3/4 cup cane sugar or coconut sugar; 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water); 1 tsp vanilla extract; 1 3/4 cups all-purpose flour (or gluten-free all-purpose blend); 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp cinnamon (optional); 1/2 cup shredded coconut (optional)

Soft, chewy, and bursting with tropical flavor, these Pineapple Cookies are a delightful twist on the classic cookie. Made with crushed pineapple, a touch of cinnamon, and optional shredded coconut, they offer a sweet escape to a sunny paradise in every bite. Whether I’m baking for a summer picnic or craving a fruity dessert any time of year, these cookies never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup crushed pineapple (drained, juice reserved)

1/2 cup unsalted butter, softened

1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)

3/4 cup cane sugar or coconut sugar

1 tsp vanilla extract

1 3/4 cups all-purpose flour (or gluten-free all-purpose blend)

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon (optional)

1/2 cup shredded coconut (optional, for extra tropical flavor)

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a small bowl, I combine flaxseed meal and water to make a flax egg, letting it sit for 5 minutes to thicken.

In a large bowl, I cream together the softened butter and sugar until the mixture is light and fluffy.

I mix in the flax egg and vanilla extract until smooth.

Then, I stir in the drained crushed pineapple until well combined.

In another bowl, I whisk together the flour, baking soda, salt, and optional cinnamon.

I gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. If I’m using shredded coconut, I fold it in at this stage.

Using a tablespoon, I scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.

I bake them for 10 to 12 minutes, until the edges are lightly golden and the centers are set.

Once baked, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 20 cookies.

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Calories per cookie: About 145 kcal

Variations

Add white chocolate chips: I sometimes add a handful of white chocolate chips for a creamy contrast.

Pineapple-cherry combo: I chop some maraschino cherries and fold them into the dough for a tropical fruit mix.

Use almond extract: For a different flavor note, I swap out the vanilla for almond extract.

Make sandwich cookies: I like to sandwich two cookies with a dollop of pineapple jam or coconut cream for a special treat.

Gluten-free version: I use a 1:1 gluten-free flour blend to make these cookies celiac-friendly without compromising on texture.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, I place a slice of bread in the container. For longer storage, I freeze them in a single layer, then transfer to a freezer bag for up to 2 months. I let them thaw at room temperature or gently warm them in the microwave for 10–15 seconds if I want that freshly baked feel again.

FAQs

How do I keep pineapple cookies from becoming soggy?

I make sure to drain the crushed pineapple thoroughly. If there’s too much liquid, the dough can become overly wet and result in soggy cookies. Letting the pineapple sit in a sieve for a few minutes helps remove excess juice.

Can I use fresh pineapple instead of canned?

Yes, I chop fresh pineapple finely and pulse it briefly in a food processor if needed. I still drain the excess juice to maintain the right consistency in the dough.

Can I substitute the flax egg with a regular egg?

Absolutely. If I’m not keeping it vegan, I simply use one regular egg in place of the flax egg for the same binding effect.

Why are my cookies spreading too much?

Too much moisture or too little flour can cause spreading. I double-check that my pineapple is well-drained and that I’m measuring flour correctly (spooned and leveled, not packed).

Do I need to chill the dough?

For this recipe, chilling isn’t necessary. But if the dough feels too soft or sticky to scoop, I chill it for 15–20 minutes to help it firm up.

Conclusion

These Pineapple Cookies are a sunny, chewy treat that I find myself reaching for time and time again. They’re easy to whip up, full of flavor, and adaptable for different tastes and diets. Whether I’m serving them to guests or keeping a stash on hand for myself, they always bring a taste of the tropics to the table.

Recipe:

Pineapple Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 22 minutes
Yield: 20 cookies
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft and chewy Pineapple Cookies bursting with tropical flavor from crushed pineapple and optional shredded coconut. Naturally egg-free and easy to make gluten-free, these cookies are perfect for any occasion.