How to Make Chewy Vegan Coconut Cookies

These vegan coconut cookies are soft, chewy, and packed with tropical flavor. With just the right amount of sweetness and a golden toasted edge, they’re the perfect treat for coconut lovers. Made without eggs or dairy, this one-bowl recipe comes together quickly and bakes in under 15 minutes.

Quick Look

Why You’ll Love This Recipe

• Naturally dairy-free and egg-free
• Crisp edges with a soft, chewy center
• Perfect for coconut fans
• No chill time required

Ingredients

• 1/2 cup coconut oil (solid, not melted) or vegan butter
• 3/4 cup brown sugar (packed)
• 1/4 cup non-dairy milk (like almond, oat, or soy)
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups unsweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat together the coconut oil (or vegan butter) and brown sugar until creamy.
3. Add the non-dairy milk and vanilla extract. Mix until smooth and fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Fold in the shredded coconut evenly.
7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten slightly with the palm of your hand or the back of a spoon.
9. Bake for 10–12 minutes, or until the edges are golden brown.
10. Let cookies cool on the sheet for 2–3 minutes before transferring to a wire rack.

How to Make Chewy Vegan Coconut Cookies

Recipe by The Slow Table TeamCourse: DessertDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

150

kcal

Ingredients

• 1/2 cup coconut oil (solid, not melted) or vegan butter

• 3/4 cup brown sugar (packed)

• 1/4 cup non-dairy milk (like almond, oat, or soy)

• 1 tsp vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/2 cups unsweetened shredded coconut

Directions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, beat together the coconut oil (or vegan butter) and brown sugar until creamy.
• Add the non-dairy milk and vanilla extract. Mix until smooth and fully combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
• Fold in the shredded coconut evenly.
• Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
• Flatten slightly with the palm of your hand or the back of a spoon.
• Bake for 10–12 minutes, or until the edges are golden brown.
• Let cookies cool on the sheet for 2–3 minutes before transferring to a wire rack.

Tips & Variations

• Add a handful of vegan chocolate chips for coconut-chocolate cookies
• Use toasted coconut for extra flavor
• Sprinkle with sea salt before baking for a sweet-salty twist
• Make sandwich cookies by filling two with vegan chocolate spread or jam

How to Serve

• Pair with hot coffee or a chilled glass of non-dairy milk
• Enjoy as a light dessert after dinner
• Great for lunchboxes, parties, or gifting

Storage

• Store in an airtight container at room temperature for up to 5 days
• Freeze for up to 2 months; defrost at room temperature