Coconut Cookies
These coconut cookies are a light crisp cookie loaded with the delicious flavour of coconut. The recipe meets many dietary needs: GF and Vegan while being delicious and enjoyed by everyone!
Why This Recipe Works
- Crisp crunchy on the outside with a little chewy bit in the centre cookie loaded with coconut flavor
- Vegan
- Gluten-free, Dairy-Free, Egg-Free, Tree-nut and Peanut free.
Ingredients you will need
To make my gluten free coconut cookies you will need:
- unsweetened coconut chips
- gluten-free flour
- baking powder
- (optional) xanthan gum
- caster sugar
- salt
- coconut oil
- coconut condensed milk
- vanilla extract
Ingredients Notes & Substitutions
- Coconut chips: If your coconut flakes are already toasted you can skip the toasting step at the start of the recipe. Coconut chips are delicious in baking, I would try to find them rather than substitute with shredded coconut or desiccated coconut.
- Gluten-free flour: The flour I used is a mix of Maize, Tapioca, and Rice flours and also contains xanthan gum. If your gluten-free flour does not contain xanthan gum I would recommend adding it. If gluten-free is not necessary you can use plain all purpose flour.
- Xanthan gum: Add if your gluten-free flour does not already contain it.
- Coconut condensed milk: Coconut condensed milk acts as an egg replacer in this recipe. You can find coconut condensed milk in the long-life milk section of your supermarket.
- Caster sugar: I find these cookies work best with fine granulated sugar like caster sugar or soft brown sugar.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used coconut oil, toasted coconut chips and vanilla extract from their range in this recipe.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my gluten-free coconut cookie recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 160 degrees Celsius (320 F). Melt your coconut oil, allow it to cool but not solidify. (this can be done in the microwave)
Step one: You will only need to complete this step if your coconut chips are not already toasted. Line a baking sheet with parchment paper or a tray liner, spread the coconut flakes out on the lined tray and toast for 5 minutes or until the flakes begin to brown on the edges. Remove from the oven and cool.
Step two: In a large mixing bowl add all the dry ingredients except the Coconut chips: GF flour, Caster sugar, baking powder and salt. Combine with a whisk or fork.
Step three: Add the coconut chips and stir to combine
Step four: Add the melted coconut oil, coconut condensed milk and vanilla extract to the dry ingredients, mix until combined and you have a slightly crumbly coconut cookie dough, that will come together into a ball when pressed.
Step five: Scoop tablespoonful sizes of the dough, and place on lined baking sheets.
Step six: Press the dough balls with your hand to gently flatten them.
Step six: Bake in your preheated 160-degree C (320 F) oven for 12-15 minutes until the cookies are lightly golden.
Step seven: Allow to cool on the baking tray, then transfer to an airtight container.
Enjoy!
Top Tips
Here is how you can make these gluten-free coconut cookies perfectly every time!
- Fresh coconut chips! Coconut really does lose its flavour and can become a little rancid if it is very old, so make sure your coconut chips are fresh.
- It is easiest to form these cookies while the dough is still a little warm, ie when it is freshly made. The dough does not do well if refrigerated as it will be very crumbly.
- The cookies will be very soft when they come out of the oven, but they will become firmer as they cool.
- Cooking time will influence texture, for a chewy cookie bake until blond, if a crunchy texture allow to bake until lightly golden.
FAQs
Stores these coconut cookies in an airtight container in a cool dry place (pantry not fridge), they will remain crisp for up to seven days.
Coconut Cookies
RATE THIS RECIPE
Ingredients
- 1 ¼ cups coconut chips 70 grams
- 1 ½ cups gluten-free flour 225 grams
- 1 teaspoon baking powder
- ¾ cup caster sugar 160 grams
- 1 pinch salt
- 125 grams coconut oil two thirds of a cup
- 3 Tablespoons coconut condensed milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 160 degrees Celsius (320 F).
- You will only need to complete this step if your coconut chips are not already toasted. Line a baking sheet, spread the coconut flakes out on the lined tray and toast for 5 minutes or until the flakes begin to brown on the edges.
- Melt your coconut oil, allow it to cool but not solidify. (this can be done in the microwave).
- Remove from the oven and cool.
- In a large mixing bowl add all the dry ingredients: Coconut chips, GF flour, caster sugar, baking powder and salt. Combine with a whisk or fork.
- Add the melted coconut oil, coconut condensed milk and vanilla extract to the dry ingredients, mix until combined and you have a slightly crumbly coconut cookie dough, that will come together into a ball when pressed.
- Scoop tablespoonful sizes of the dough, and place on lined baking sheets
- Gently press the doughballs with your hand to flatten them into discs.
- Bake in your preheated 160 degree C (320 F) oven for 12-15 minutes until the cookies are lightly golden.
- Allow to cool on the baking trays, then transfer to an airtight container.
Notes
- Fresh coconut chips! Coconut really does lose its flavour and can become a little rancid if it is very old, so make sure your coconut chips are fresh.
- It is easiest to form these cookies while the dough is still a little warm, ie when it is freshly made. The dough does not do well if refrigerated as it will be very crumbly.
- The cookies will be very soft when they come out of the oven, but they will become firmer as they cool.
- Cooking time will influence texture, for a chewy cookie bake until blond, if a crunchy texture allow to bake until lightly golden.
- Stores these coconut cookies in an airtight container in a cool dry place (pantry not fridge), they will remain crisp for up to seven days.
- Coconut chips: If your coconut flakes are already toasted you can skip the toasting step at the start of the recipe. Coconut chips are delicious in baking, I would try to find them rather than substitute with shredded coconut or desiccated coconut.
- Gluten-free flour: The flour I used is a mix of Maize, Tapioca, and Rice flours and also contains xanthan gum. If your gluten-free flour does not contain xanthan gum I would recommend adding it. If gluten-free is not necessary you can use plain all purpose flour.
- Xanthan gum: Add if your gluten-free flour does not already contain it.
- Coconut condensed milk: Coconut condensed milk acts as an egg replacer in this recipe. You can find coconut condensed milk in the long-life milk section of your supermarket.
- Caster sugar: I find these cookies work best with fine granulated sugar like caster sugar or soft brown sugar.
Nutrition
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Thank you for sharing this cookie recipe. I think it'll be easy enough for my Year 7 students to make. Healthy too! Cheers.