Chewy Vegan Coconut Cookies With Crisp Toasted Edges

I baked these vegan coconut cookies for my family’s beach picnic last weekend. The coconut made the cookies chewy, and my dad said they were the best beach snack he had ever had.

Delicious Vegan Coconut Cookies Recipe

These cookies feature a chewy texture and a wonderful coconut flavor. The recipe takes about 25 minutes from start to finish and yields about 12 cookies, making it a perfect batch for sharing or enjoying at home.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup almond milk (or any plant-based milk)
• 1/2 cup vegan chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, shredded coconut, baking soda, and salt until combined.
3. Combine Wet Ingredients: In another bowl, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract. Mix until smooth, then add almond milk and stir until well combined.
4. Combine Mixtures: Slowly add the dry mixture to the wet ingredients, stirring until just combined. If using, fold in the vegan chocolate chips.
5. Scoop Cookies: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake for 10-12 minutes, or until the edges are golden brown. The centers will look slightly undercooked but will firm up as they cool.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutrition Information

• Servings: 12 cookies
• Calories: 150kcal
• Fat: 8g
• Protein: 2g
• Carbohydrates: 18g

I store the cookies in an airtight container at room temperature for up to five days. The edges stay crisp, and I let cookies come to room temperature before serving.