Coconut Pecan Cookies Vegan
Sink your teeth into these heavenly Coconut Pecan Cookies, a vegan treat that’s as indulgent as it is wholesome! These cookies combine the nutty, toasted flavor of shredded coconut with the buttery crunch of chopped pecans, creating a perfect balance of texture and taste. Sweetened with coconut sugar for a natural caramel-like richness, these dairy-free delights are made with plant-based milk and vegan butter, ensuring they're 100% vegan-friendly. Easy to prepare in under 30 minutes, this cookie recipe is perfect for satisfying your sweet tooth while catering to a plant-based lifestyle. Whether you’re serving them as a cozy snack or a party treat, these golden cookies are a guaranteed crowd-pleaser. Plus, they store beautifully, so you can enjoy them all week long!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Shredded unsweetened coconut
- 1 cup Pecans (chopped)
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter (softened)
- 0.75 cups Coconut sugar (or brown sugar)
- 2 tablespoons Plant-based milk (e.g., almond, soy, oat)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, toast the shredded coconut for 2-3 minutes, stirring constantly, until lightly golden. Set aside to cool.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In another bowl, using an electric mixer or whisk, cream together the vegan butter and coconut sugar until light and fluffy (about 1-2 minutes).
Add the plant-based milk and vanilla extract to the wet mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined (do not overmix).
Fold in the toasted coconut and chopped pecans using a spatula or wooden spoon.
Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Gently flatten the cookie dough balls with the palm of your hand, as these cookies won't spread much during baking.
Bake for 10-12 minutes or until the edges are lightly golden. Avoid overbaking as the cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.5 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 69 mg | 1% | |
*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.
