Coconut Cookies

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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!

12 golden cookies on creased baking paper with a pink tea towel beside it

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
All the ingredients to make the Gluten Free Coconut Cookies on the bench top

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.

Toasted coconut spread out on a lined baking dish

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.

Dry ingredients in a bowl with a whisk sitting on the bench

Step three: Add the coconut chips and stir to combine

Dry ingredients including the toasted coconut in a bowl with a whisk sitting on the bench

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.

All the ingredients in a bowl with a spatula on the bench
Mixed cookie dough in a bowl on the bench with a spatula

Step five: Scoop tablespoonful sizes of the dough, and place on lined baking sheets.

Cookie dough in a bowl on the bench with one scooped cookie portion

Step six: Press the dough balls with your hand to gently flatten them.

Cookies portioned on a lined baking paper with one hand pressing one cookie

Step six: Bake in your preheated 160-degree C (320 F) oven for 12-15 minutes until the cookies are lightly golden.

Lined tray sitting on the bench with 12 cookies pressed down

Step seven: Allow to cool on the baking tray, then transfer to an airtight container.

Lined tray with 12 baked golden brown Gluten Free Coconut Cookies sitting on a marble bench

Enjoy!


Lined tray with 12 baked golden brown Gluten Free Coconut Cookies and a hand holding 1 cookie

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.
Baked Gluten Free Coconut Cookies sitting on crinkled baking paper on the bench

FAQs

How to store your coconut cookies?

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.

A cookie broken in half on a sheet of crinkled baking paper
Crinkled baking paper with golden brown Gluten Free Coconut Cookies with a hand holding 1 cookie

If you made my gluten-free coconut cookies  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.

12 golden cookies on creased baking paper with a pink tea towel beside it

Coconut Cookies

These easy coconut cookies are a vegan and gluten-free recipe. They are loaded with coconut flavour, light and crisp with a chewy centre.
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: gluten free coconut cookies, vegan coconut cookies, coconut cookie recipe
Diet: Dairy Free, Gluten free, Vegan
Servings: 30 cookies
Calories: 104kcal

RATE THIS RECIPE

5 from 2 votes

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

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.4mg

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One Comment

  1. 5 stars
    Thank you for sharing this cookie recipe. I think it'll be easy enough for my Year 7 students to make. Healthy too! Cheers.