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A white plate is full of thin round cookies placed placed on top of each other. Some cookies are partly covered in chocolate, some cookies are drizzled with chocolate so brown stripes can be seen.
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Vegan Coconut Cookies (3 WAYS!)

They are melt-in-the-mouth buttery treats for Christmas or any other occasion. To make these crispy vegan coconut cookies, you only need seven staple pantry ingredients and five minutes to mix the dough. We show you three ways to enjoy them: 1) plain and simple, 2) topped with toasted coconut, or 3) dipped in chocolate.
Course Dessert
Cuisine Dairy-free, Egg-free, European, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword coconut chocolate cookies, eggless coconut cookies, gluten-free coconut cookies, vegan coconut cookies
Prep Time 15 minutes
Baking time 10 minutes
Total Time 25 minutes
Servings 40 thin round cookies
Calories 61kcal

Ingredients

Topping

Instructions

Making basic coconut cookies

  • Preheat oven to 390 Fahrenheit (ca. 199 °C).
  • Add all ingredients (rice flour, buckwheat flour, coconut, corn starch, sugar, butter, and salt) to a food processor and pulse until you get a crumb-like texture.
  • Take a large bowl and add the dough from the food processor. Knead it with your hands for 2 minutes to form a ball. If the ball is dry and crumbles after 2-3 minutes, add 1-3 teaspoons of water, one teaspoon at a time. The dough should not stick to your fingers.
  • Grab your rolling mat and lightly flour it. Roll the cookie dough thin, about 4 mm (approx. ¼-inch). 
  • We choose a round cookie cutter, but you can get more creative and use any themed ones. Cut out as many cookies as you can.
  • Bake them on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them around 8-10 minutes. If it starts to brown, then it is too far gone. 

Making toasted coconut cookies

  • Take a shallow bowl and add ¼ or ½ cup of shredded coconut. Take the cut-out cookies. Place the cookies in one by one, gently pat them and flip and pat them again.
  • Bake them on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them around 8-10 minutes. If it starts to brown, then it is too far gone. 

Making chocolate coconut cookies

  • Use chocolate chips or break/cut a chocolate bar into smaller pieces. I use this double-boiler melting pot* over a saucepan with boiling water to melt chocolate.
  • Boil water in a kettle. Add the water to a saucepan and keep it boiling on the stovetop.
  • Place the double-boiler melting pot on top and add the chocolate pieces.
  • When the chocolate starts melting, stir it with a spatula several times. It is ready when you have entirely melted the chocolate.
  • Wait for the cookies to cool down before decorating them with chocolate
  • Dipped the baked cookies in melted chocolate halfway and then place them on a cooling rack, or leave the cookies on parchment paper; take a spoon and drizzle the melted chocolate on top of them. A quick tip: If the chocolate is too thick to drizzle, add 1-2 teaspoons of coconut oil to it and mix thoroughly.

Video

Notes

  • Flour your surface – I like using rice flour to dust my rolling mat. Rice flour seems to have a non-stick grainy consistency, making working with any dough easier. The dough rolls all over it, literally.
  • Use a saran wrap or cling foil – I also use a wrap on the top to avoid sticking the dough to the rolling pin. 
  • Parchment paper instead of a baking sheet – I recommend using parchment paper instead of a baking sheet, especially if you make multiple batches. You can take out the parchment paper from the sheet pan and bake the next round while the first round can cool down on its own. They will likely break if you try to move them while they are hot off a baking sheet. 
  • Place them close – As there is no baking powder, baking soda, or any other type of leavening, they will not rise significantly. You can place them relatively close to each other.
  • When are they ready? – If they start to brown on the edges, you are too late. Cookies with rice flour are likely not to get brown compared to cookies with all-purpose flour. 

Nutrition

Serving: 1cookie without decoration | Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg