Last night I had company: two of my friends came over for a chat and some tea. I made a few snacks and these coconut cookies were one of them. They said the cookies were really good and cannot tell they were gluten-free. I knew it but it made me feel good when they appreciated it. These cookies are the perfect snacking treat when you want something light. If you’re a coconut fan, then you need these cookies in your life! I have shared a video on my YouTube channel. I hope you can check it out.
Crisp on the outside and soft and chewy inside with delicious coconut flavor —this egg-less coconut cookie recipe is the perfect recipe to add to your cookie platter! Simple and super easy to make. Typically, in cookie recipes, eggs bind the ingredients together, creating a soft and moist texture, and they help cookies spread while baking. But in this recipe eggs aren’t necessary. By replacing the regular butter with coconut butter, you can also make them dairy free.
The dough is wonderful to work with just make sure to not use a mixer to mix in the dough or if you do, use the paddle attachment and mix only until incorporated. If your mixture is too wet to form into balls, stir in a little more coconut, one tablespoon at a time until you reach the desired consistency.
They stay crisp and chewy for days and taste as they came from a bakery. Well, not that long of a way considering I made these two days ago and they are gone.
These coconut cookies are egg free and peanut free, and can also be made dairy free for a light treat!
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup oat flour
- 1/2 cup GF all-purpose flour
- 1/2 cup white granulated sugar
- 3/4 cup unsweetened fine coconut (plus more for topping)
- 3/4 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- In a bowl cream butter with sugar. Add vanilla, then sift both the flours, baking powder, and salt on top.
- Mix well. Add unsweetened dried coconut. Gently mix with a spatula until you have a soft dough. Test it. If your mixture is too soft to form into balls, stir in a little more coconut, one tsp at a time until you reach the desired consistency.
- Chill the dough in fridge until firm enough to shape into balls.
- Preheat the oven to 350°F (180°C). Lay a cookie sheet with baking paper. Set aside.
- Place finely shredded coconut on a plate
- Scoop out the dough with a cookie scoop, or with a tbsp. Roll it into a ball with your hands.
- Flatten it slightly. Dip one side of cookie in dried coconut. Place on the baking tray with dipped coconut side up.
- Arrange all the cookies with enough space (2") on the prepared baking sheet.
- Bake the cookies for 14-16 minutes or until the edges are lightly golden. Rotate the tray after 10 minutes.
- Let them cool on the tray for 5 minutes, then transfer the cookies to a cooling rack to cool completely. They will harden when cooling down.
- Store up to 7 days in a cookie jar.
Dolly
Lovely recipe, dear Bal.
Angie@angiesrecipes (@angiesrecipess)
I love anything coconut! These cookies crispy and wonderful.
Judee
such a lovely crispy cookie. We are quite a fan of coconut. so we would probably really like them.
2pots2cook
We both love coconut. This crispy version is on our list!