Soft & Chewy Vegan Coconut Cookies

A stack of four coconut cookies with one cookie leaning against the stack, more cookies sit in the background.

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You’re going to fall in love with these soft and chewy vegan coconut cookies! Packed with shredded coconut and bold, nutty flavour, they have crispy edges and a satisfying chew. This easy recipe comes together quickly and is perfect for sharing or enjoying anytime you feel like having a homemade vegan cookie. They’re egg-free, dairy-free, and easy to make gluten-free, too.

Prep Time15

Cook Time10

Total Time25

Servings:

Author: Gwen Leron

Ingredients

1 ½ cups (188g) all-purpose flour **please see important notes about the gluten-free option below**
¾ teaspoon baking soda
¼ teaspoon salt
½ cup / (113g) unsalted vegan butter (softened)
⅔ cup (134g) light brown sugar
⅓ cup (67g) granulated sugar
2 tablespoons unsweetened dairy-free milk (room temperature)
1 teaspoon vanilla extract
½ teaspoon coconut extract
¾ cup (60g) unsweetened shredded coconut

Instructions

Preheat oven to 350°F (177°C).
Line cookie sheet(s) with parchment paper (if needed), set aside.
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
In a large bowl, using an electric hand mixer, beat the butter, brown sugar and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add dairy-free milk, vanilla extract, and coconut extract, blend again for 1 minute.
Add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft dough has formed.
Add shredded coconut and stir until it has combined evenly throughout the dough.
Using a medium-sized cookie scoop (or a tablespoon), scoop the dough and place it on the cookie sheet. If you are using a tablespoon, roll each scoop into a ball. (Don't press the cookie dough balls down, they will flatten as they bake.)
Bake for 10 minutes.
Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will flatten and firm up as they cool.
After the 5 minutes have passed, carefully transfer them to a cooling rack.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
This recipe makes 21 cookies if you use a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons).
IF MAKING THE VEGAN GLUTEN-FREE VERSION: Use 1 ½ cups (222g) Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package. Everything else in the recipe and process remains the same.
If you will be making the vegan gluten-free version, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will vary if you substitute. I have never used any other brand of gluten-free flour to make this recipe, so please know that your results may not be the same as mine if you substitute with another blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
Storing: Keep your cookies for up to seven days in an airtight container at room temperature.
Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container for up to 2 months. Thaw at room temperature.
The nutrition info listed below is based on one cookie with the recipe made as written. The recipe made with Bob's Red Mill Gluten-Free 1 to 1 Baking Flour has a calorie count of 125 per cookie. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.

Nutrition