Coconut Cookies

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

These easy coconut cookies are a vegan and gluten-free recipe. They are loaded with coconut flavour, light and crisp with a chewy centre.

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Course: Baking

Cuisine: New Zealand

Keyword: gluten free coconut cookies, vegan coconut cookies, coconut cookie recipe

Diet: Dairy Free, Gluten free, Vegan

Servings: cookies

Calories: 104kcal

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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.

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