These Vegan Coconut Cookies are super chewy and full of coconut flavor! They are super simple to make, require no chill time and you only need 9 ingredients to make them.
I know coconut is polarizing, but I love it! I love to use a little it as a mix-in for my Oatmeal Coconut Chocolate Chip Cookies, and I love to make coconut the star of the show in my Vegan Coconut Cake. And coconut oil makes my Coconut Oil Chocolate Chip Cookies super delicious!
So today, we're keeping it simple with this Vegan Coconut Cookies recipe. They are super chewy sugar cookie that is full of coconut flakes and has a touch of coconut extract to really amp the flavor up. And they are perfect for beginners!
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Why You'll Love This Recipe
- This recipe is super simple to make, so it's perfect for beginner bakers!
- These cookies are chewy and full of coconut flavor from coconut flakes and a bit of coconut extract.
- This coconut cookies recipe is eggless, dairy-free and completely vegan, so anyone can enjoy them!
- They only require 9 ingredients and absolutely no chill time.
- And most importantly, they are incredibly delicious!
Ingredient Notes
Unsweetened Coconut Flakes: Unsweetened coconut flakes add the perfect chew and big coconut flavor to these vegan coconut cookies. I like to crush mine up before adding them to the cookie batter for even distribution.
Coconut Extract: Coconut extract amps the coconut flavor up even more. I use McCormick's.
Vegan Butter: I always recommend Soy-Free Earth Balance Buttery Sticks or Country Crock Plant Butter.
Instructions
Step 1. In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter and sugar until well combined and fluffy.
Step 2. Add the non-dairy milk, vanilla and coconut extract and mix until well combined.
Step 3. Add the flour, baking soda and salt and just until everything is combined. Then, add the crushed unsweetened coconut flakes and mix to distribute.
Step 4. Then, use a 3 tablespoon cookie scoop to scoop cookie dough balls onto a parchment-lined baking sheet, leaving at least 3 inches of space between each cookie. Top each cookie with coconut flakes, then bake them in a 350* F oven for about 15 minutes or until they are golden brown around the edges.
Recipe FAQs
To store, place the cookies into an airtight container and store them at room temperature for up to 4 days.
Or freeze for up to a month.
It depends on the type of cookie! But, I like unsweetened coconut flakes because they are super chewy and don't make these cookies overly sweet. Sweetened coconut is good for many things, but can make cookies too sweet.
Expert Recipe Tips
Coconut flakes can be quite large, so crush them up before adding them to the cookie batter. This will help to distribute the coconut more evenly and easily.
Looking for More Vegan Cookie Recipes?
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📖 Recipe
Vegan Coconut Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Rubber Spatula
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Vegan Butter, room temperature
- 1 Cup Granulated Sugar
- ¼ Cup Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- ¾ teaspoon Coconut Extract
- 1 ¾ Cup Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 Cup Unsweetened Coconut Flakes, crushed see note
Instructions
- Preheat oven to 350* F. Line a baking sheet with parchment.
- In a large mixing bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment, cream the vegan butter and sugar until well combined and fluffy.8 tablespoon Vegan Butter, room temperature, 1 Cup Granulated Sugar
- Add the non-dairy milk, vanilla and coconut extract and stir to combine.¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract, ¾ teaspoon Coconut Extract
- Add the flour, baking soda and salt and stir until combined. Then add the crushed unsweetened coconut flakes and stir on low until distributed.1 ¾ Cup Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 1 Cup Unsweetened Coconut Flakes, crushed
- Use a 3-tablespoon cookie scoop to scoop cookie dough balls onto a parchment-lined baking sheet, leaving 3 inches of space between each cookie. I like to bake 8 cookies per tray. Top each cookie with a few extra coconut flakes, if desired.
- Bake the cookies in a 350* F oven for 13-16 minutes or until they are golden brown at the edges. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to continue cooling.
- Repeat with the remaining cookie dough.
Nancy Matthews says
I used this recipe as a base, substituting the 8 T (1/2 c) margarine with 6 T banana, 2 T margarine to reduce fat - and they turned into banana/coconut cookies. Soft on inside, crisp on outside. Spouse and I both like them. Thank you for the recipe.
Kate says
Absolutely delicious! I used my coconut pulp from making nut milk and these were just so yummy! Also love your website, finally someone has put the ingredients next to the steps so I didn’t have to keep scrolling back for quantities :-)really enjoyed making these 🙂