These thick, cakey vegan coconut cookies boast the perfect fusion of banana and coconut, offering a subtly sweet treat that pairs perfectly with your morning coffee or serves as an indulgent afternoon snack. Best of all, they're egg, dairy, and nut-free, making them a delectable choice for those with dietary restrictions.
These cookies were inspired by my breakfast oatmeal cookies, which are perfect as a portable baked oatmeal kind of breakfast. These coconut cookies, on the other hand, are just a bit sweeter and a bit more dessert-like, while still very much on the healthy side of treats.
Here’s what you’ll love about them:
- Quick and easy to make
- No cookie dough chilling
- Egg, dairy, nut and soy free
- Freeze beautifully
- Delicious for breakfast, as a snack or even for dessert
Are These Cookies Actually Healthy?
While cookies may not rival the nutritional value of a green smoothie or fresh salad, these vegan coconut cookies offer a healthier alternative to traditional options. Crafted with plant-based ingredients and lower in sugar, fat, and calories, these treats provide a guilt-free indulgence for any occasion.
Ingredients You’ll Need to Make Vegan Coconut Cookies
- Flour - opt for all-purpose flour to achieve soft and cakey cookies.
- Baking soda - enhances the fluffiness and texture of the cookies.
- Salt - elevates the flavour profile by bringing out the natural sweetness.
- Desiccated coconut - infuses the cookies with rich coconut flavour and texture.
- Coconut oil - use non-refined coconut oil for an extra burst of coconut goodness.
- Dark brown sugar - adds subtle caramel undertones to the cookies.
- Granulated sugar - provides additional sweetness to the recipe.
- Vanilla extract - adds a delightful hint of vanilla flavour.
- Mashed bananas - serve as a binding agent while imparting flavour and natural sweetness to the cookies.
How to Make Vegan Coconut Cookies
Combine Dry Ingredients
Mix the flour, baking soda, salt, and desiccated coconut in a large bowl.
Blend Wet Ingredients
In a separate bowl, combine the coconut oil, dark brown sugar, granulated sugar, vanilla extract, and mashed bananas.
Form Cookie Dough
Scoop mounds of cookie dough, approximately ¼ cup each, onto a baking sheet, ensuring they are spaced about 3 inches apart.
Bake to Perfection
Bake the cookies until lightly browned, typically 12 to 14 minutes.
Cool and Enjoy
Allow the cookies to cool completely before savoring their irresistible taste and texture.
Storing Your Vegan Coconut Cookies
Keep your vegan coconut cookies fresh for longer with these storage tips:
- Room Temperature: Store cookies at room temperature for up to 4 days.
- Refrigeration: Extend the shelf life to 1 week by refrigerating the cookies.
- Freezing: For longer storage, freeze the cookies for up to 3 months. Thaw them overnight in the refrigerator and bring them to room temperature before enjoying.
More Vegan Cookies
If you're looking for more healthy-ish vegan cookies, make sure to give these a try:
- Chickpea Flour Cookies
- Steel Cut Oats Cookies
- Chocolate Oatmeal Cookies
- Cranberry Chocolate Oatmeal Cookies
Click here for a complete listing of vegan cookie recipes.
Vegan Coconut Cookies
Ingredients
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ⅓ cup desiccated coconut
- ½ cup coconut oil, melted
- ¼ cup dark brown or muscovado sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 ripe bananas, mashed
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, mix flour, baking soda, salt and desiccated coconut.
- In a smaller bowl, whisk together coconut oil, dark sugar, granulated sugar and vanilla extract. Fold in mashed bananas with a spatula.
- Pour wet ingredients into the dry ingredients and stir well with a spatula or a wooden spoon.
- Scoop mounds of dough, about ¼ cup each, onto baking sheets, about 3 inches apart.
- Bake for 12-14 minutes until lightly browned on the sides.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Recipe Notes
- Storing Instructions: store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freezing Instructions: store in a freezer-friendly container for up to 3 months. Thaw them overnight in the refrigerator and bring to room temperature, if desired, before enjoying.
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