These Coconut Flour Cookies are crisp and crunchy, richly “buttery”, and studded with toasty pecans! They’re also vegan, gluten-free and refined sugar free.
I experimented with so many different ways to make coconut flour cookies, using a mixture of different types of flours, but it was so hard to get the right texture.
I was eventually inspired by my Gluten-Free Vegan Shortbread recipe to create a shortbread-like cookie that has a melt-in-your-mouth “buttery” taste and a crispy, crunchy texture. The pecan nuts add a wonderful toasty crunch.
For the best texture, you need to use brown rice flour, not white rice flour, for these cookies.
Where can I buy brown rice flour?
If you can’t find brown rice flour in your local supermarket, you’ll be able to find it in local health stores or online.
Why you’ll love these Coconut Flour Cookies:
- they’re undetectably vegan and gluten-free
- they’re crunchy and crisp
- they’re crumbly and “buttery”
- they’re perfectly sweet
- they’re easy to make
- they’re nutty and fragrant
- they’re refined sugar free
- they’re made in one bowl!
How to make these Coconut Flour Cookies
Scroll down to the bottom of the post for the full recipe.
- Mix together the ingredients for the cookie dough in a glass mixing bowl.
- Lay out a sheet of greaseproof baking paper on a counter.
- Use a rolling pin to roll out the dough until about 1 cm/1/2 inch thick.
- Use a circular cookie cutter to cut shapes out of the dough – you will probably have to roll the dough a few times until you use it all up.
Tip: You can use any other shape if you don’t want to use a circular one.
- Transfer the cookies onto a rectangular baking tray.
Tip: Line the baking tray with greased baking paper to make sure the cookies don’t stick.
- Bake in oven for 20-25 minutes until golden brown and firm to the touch – bear in mind that they will firm up more once cooled and out of the oven.
- Leave to cool completely before eating as they crisp up as they cool.
How long do these Coconut Flour Cookies keep for?
These Cookies taste best eaten within the day but keep in an airtight container at room temperature for up to a few days – they do become softer the longer you leave them, though.
Substitutions you can make to this recipe:
- you can replace the coconut oil with coconut butter
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can replace the pecan nuts with any other nuts: macadamia nuts, pistachio nuts, walnuts, Brazil nuts etc
- for a nut-free version, you can omit the pecan nuts or replace with sunflower seeds and use a nut-free plant-based milk.
Tip: The brown rice flour CANNOT be substituted with white rice flour or any other gluten-free flour – brown rice flour creates the best texture here!
More gluten-free vegan cookie recipes:
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Pumpkin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Sugar Cookies
- Double Chocolate Chip Cookies
- Carrot Cake Cookies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Coconut Flour Cookies (Vegan + GF)
- 30 g (1/8 cup) coconut oil (or sub coconut butter)
- 10 tablespoons maple syrup (or sub any other similar sweetener)
- Pinch salt
- 30 g (1/3 cup) coconut flour
- 150 g (1 cup) brown rice flour *
- 30 g (1/4 cup) pecan nuts , finely chopped (or sub any other nuts
- 5 tablespoons unsweetened almond milk (or any other plant-based milk)
- Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
- Add the maple syrup, salt, coconut flour, brown rice flour and pecan nuts
- Mix well, adding the milk a little at a time until you get a firm but easily mouldable dough – add a bit extra milk if necessary
- Lay out a sheet of greaseproof baking paper on a counter and roll out the dough until about 1cm or 1/2 inch thick
- Use a circular cookie cutter to cut shapes out of the dough – you will probably have to roll the dough a few times until you use it all up (you can use any other shape if you don't want to use a circular one)
- Transfer the cookies onto a baking tray lined with greased baking paper
- Bake in oven for 20-25 minutes until firm to the touch – bear in mind that they will firm up more once cooled and out of the oven)
- Best left to cool completely before eating as they crisp up as they cool
- Leave to cool completely before putting away to store
- Taste best eaten within the day but keep in an airtight container at room temperature for up to a few days (they do become softer the longer you leave them)
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