Coconut Butter Cookies Vegan or Not
Indulge in the tropical charm of Coconut Butter Cookies, a versatile treat perfect for vegan and non-vegan bakers alike. These delightfully crisp yet tender cookies feature a harmonious blend of shredded coconut, creamy coconut oil (or butter), and a hint of vanilla to remind you of sunny, breezy days. With just 15 minutes of prep time, they’re easy to whip up and customizable to suit plant-based or traditional diets. Whether paired with coconut milk for a vegan option or classic butter and milk, these cookies boast a lightly sweet, nutty flavor and golden edges that will keep everyone coming back for more. Perfect for snack time, gifting, or an indulgent dessert, this easy recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Unsweetened shredded coconut
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil (solid, not melted) or unsalted butter (softened)
- 0.75 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 tablespoons Coconut milk (or regular milk)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric hand mixer or a whisk to cream together the coconut oil (or softened butter) and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and coconut milk (or regular milk) to the wet mixture, and mix until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Avoid overmixing.
Scoop about 1 tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Flatten each ball slightly with the back of a fork or your fingertips.
Bake in the preheated oven for 9-11 minutes, or until the edges turn golden brown. The centers will appear slightly soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 140.4 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 155.8 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
