Vegan Coconut Cookies: an easy 4-ingredient recipe for crunchy, crispy vegan cookies packed with three forms of coconut.
What’s your favorite holiday dessert? If my mom were here, she’d shout: Coconut Cookies! She’s a true coconut enthusiast—everything from coconut bars to coconut ice cream and coconut macaroons gets her excited.
Her all-time favorite vegan coconut treat is these Vegan Coconut Cookies. While she usually prefers chewy sweets, she also loves a good crunchy cookie, so today I’m sharing her favorite crunchy vegan coconut cookies.
Ready to see what the fuss is about? This recipe is #5 in the 2nd Annual Beaming Baker Vegan Cookie Countdown. There are more vegan cookie recipes coming, but first—let’s make these crunchy coconut cookies!
How to Make Vegan Coconut Cookies with a Crunch
Preheat
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and set it aside.
Blend
Use a food processor for best results. Add the small coconut shreds, coconut flour, coconut oil, and maple syrup to the processor. Blend until the mixture is thick, sticky, and holds together. You should still see some small coconut pieces—this is your cookie dough.
Scoop
Use a small cookie scoop to portion out firmly packed balls of dough onto the prepared baking sheet. Press each ball gently with the palm of your hand to flatten to about 1/3″ thickness. Flatter cookies will be crunchier; just avoid flattening so thin they might burn.
Bake
Bake the cookies for about 17–23 minutes, until they’re dark golden at the edges and very golden on top (about 20 minutes for my oven). Let them cool on the baking sheet for 5–10 minutes, then transfer to a cooling rack to cool completely—about 30 minutes to 1 hour. Once cooled they become crisp and crunchy.
The 4 Ingredients You Need
Small Coconut Shreds
Coconut Flour
Coconut Oil
Pure Maple Syrup
Taste & Texture
Texture
These cookies are crispy and crunchy with just a touch of chew in the center. They’re intentionally on the crunchy side—perfect if you love a snappy bite.
Taste
These cookies deliver concentrated coconut flavor because they combine coconut shreds, coconut flour, and coconut oil. The result is a warm, toasted coconut taste that’s sweet and satisfying.
A super easy recipe for crunchy & crispy vegan coconut cookies—made with just 4 ingredients
Recommended Tools for the Best Vegan Coconut Cookies
- Small Coconut Shreds – Use small shreds (not large flakes). Large flakes cause the cookies to spread too much. Unsweetened, un-oiled shreds give the best texture and flavor.
- Coconut Flour – Adds structure and concentrated coconut flavor while keeping recipes lower in carbs.
- Food Processor – Makes it easy to combine ingredients into a cohesive, sticky dough while keeping some coconut texture.
- Small Cookie Scoop – These cookies are crispiest when made in smaller portions, so use a small scoop to portion them evenly.
Enjoyed learning how to make these crunchy vegan coconut cookies? Put on your favorite holiday playlist and bake a batch. I’d love to hear how they turn out—leave a comment if you make them!
Sending love, xo Demeter
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18 small cookies
4 Ingredient Crunchy Vegan Coconut Cookies
Equipment
- Food processor
- Small coconut shreds (unsweetened)
- Coconut flour
Ingredients
- 1 1/4 cups unsweetened small coconut shreds or flakes (use small shreds)
- 2 tablespoons coconut flour
- 3 tablespoons coconut oil (solid or slightly softened)
- 1/4 cup pure maple syrup
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper or lightly greased foil.
- Add coconut shreds and coconut flour to the food processor, spreading them evenly in the bowl. Use small shreds—large flakes will cause spreading.
- Add solid coconut oil and maple syrup to the food processor.
- Blend until the mixture is thick, sticky, and holds together, with small but noticeable coconut pieces. Scrape down the sides as needed and fold any pooled maple syrup into the dough.
- Use a small cookie scoop to portion firmly packed balls onto the prepared sheet. Flatten each to about 1/3″ thickness. Bake for 17–23 minutes, until dark golden at the edges and very golden on top. Cool on the baking sheet for 5–10 minutes, then transfer to a cooling rack to cool completely (30–60 minutes).
- If you made this recipe, please leave a comment and review — it helps our small business and other readers.
Vegan Coconut Recipes We Love
- 5-ingredient vegan coconut chocolate bars (reference)
- Keto coconut ice cream (reference)
- Paleo coconut macaroons (reference)
Notes
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