Go Back
Vegan coconut cookies in a stack.
Print Recipe
5 from 31 votes

Vegan Coconut Cookies

Soft, moist and buttery vegan coconut cookies packed with coconut flavor and texture! Super easy recipe ready in less than 30 minutes!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Baking, Cookies, Dessert
Cuisine: Vegan
Diet: Vegan
Servings: 20
Calories: 137kcal
Author: Alison Andrews

Ingredients

  • ½ cup Vegan Butter (112g)
  • 1 cup White Granulated Sugar (200g)
  • ½ tsp Vanilla Extract
  • ½ tsp Coconut Extract
  • 1 ¼ cups All Purpose Flour (156g)
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 ⅓ cups Dessicated Coconut (106g) Finely Shredded Coconut*
  • 4 Tbsp Soy Milk or other non-dairy milk*

Instructions

  • Add the vegan butter and sugar to the bowl of a stand mixer and cream together. Add in the vanilla and coconut extract and mix in.
  • Add the flour, baking soda, salt and desssicated coconut to a bowl and mix together and then add all of the dry ingredients in with the butter and sugar mix and mix together by hand (don't use the electric mixer for this part) until crumbly.
  • Add in soy milk and mix together into a thick cookie dough that can easily be rolled into balls.
  • Preheat the oven to 350°F (180°C).
  • Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for 20 cookies.
  • Bake for 12 minutes. The edges will be firm and set but they will still be very soft in the middle. This is fine, they will firm up as they cool.

Video

Notes

  1. Dessicated coconut - is also called finely shredded coconut. 
  2. Soy milk - Depending on the brand of vegan butter you use, it could be that you need a little more or less soy milk so play it by ear, don't add all of it in at once, start with 2 or 3 Tbsp and then add more until you get to a consistency where you can roll the cookie dough into balls. I used 4 Tbsp but you may need more if you use a hard vegan butter (less water content) or possibly less if you're using a vegan buttery spread that has a higher water content than the one I used.
  3. If your cookies don't spread. These cookies usually spread beautifully on their own but in the event that they don't, just flatten them gently with a fork as soon as they come out of the oven still warm and soft. 
  4. Storing: Store them in a sealed container at room temperature where they will stay fresh for up to a week.
  5. Freezing: They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.

Nutrition

Serving: 1Cookie | Calories: 137kcal | Carbohydrates: 17.3g | Protein: 1.2g | Fat: 7.1g | Saturated Fat: 4.7g | Sodium: 85mg | Fiber: 1.1g | Sugar: 10.4g