These vegan chewy coconut cookies are everything a cookie should be — soft, rich, buttery (without the butter), and packed with toasted coconut flavor. They come together quickly, bake beautifully, and deliver that irresistible chewy center with lightly crisp edges. Perfect for gifting, snacking, or serving alongside coffee or tea.
Why You’ll Love These Vegan Coconut Cookies
✔️ Extra Chewy – Soft centers with perfectly golden edges.
✔️ Completely Vegan – No dairy, no eggs, all flavor.
✔️ Coconut Lover’s Dream – Toasted coconut throughout every bite.
✔️ One-Bowl Easy – Simple, quick cleanup, and no mixer required.
Chewy Vegan Coconut Cookies
Ingredients:
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1 ¼ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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½ cup melted coconut oil
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¾ cup brown sugar
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2 tbsp plant milk (almond, oat, soy)
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1 tsp vanilla extract
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1 cup shredded coconut (toasted or regular)
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Optional mix-ins: dairy-free chocolate chips, chopped almonds, or dried pineapple
Instructions:
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, whisk flour, baking soda, and salt.
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In a separate bowl, mix melted coconut oil, brown sugar, plant milk, and vanilla until smooth.
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Add dry ingredients to wet and mix until just combined.
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Fold in shredded coconut and any optional mix-ins.
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Scoop dough into balls (about 2 tbsp each) and place on the baking sheet.
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Bake 10–12 minutes, or until edges are lightly golden but centers still soft.
- Cool on the tray for 5 minutes before transferring to a rack.
Flavor Variations
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Tropical Twist: Add dried pineapple and lime zest.
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Chocolate Coconut: Fold in vegan chocolate chips.
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Almond Joy Vibes: Add toasted almonds and chocolate chunks.
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Coconut Caramel: Swirl in a spoonful of vegan caramel before baking.
Pro Tip: Perfectly Portion Cookies Every Time
Use a stainless-steel cookie scoop for uniform cookie sizes — it ensures even baking, perfect shape, and that signature chewy texture in every batch.
Explore our selection of cookie scoops here.
