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.
Servings: 30 cookies
Calories: 104kcal
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