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    Recipes » Recipes » Baking & Desserts

    Coconut Flour Cookies (Vegan + GF)

    Last updated - July 11, 2021; Published - September 10, 2019 By Rhian Williams 5 Comments

    Jump to Recipe Jump to Video Print Recipe
    Six round cookies with pecan nuts against a marble background scattered with rose petals

    These Coconut Flour Cookies are crisp and crunchy, richly "buttery", and studded with toasty pecans! They're nutty and fragrant, perfectly sweet and come together in one bowl. They're also vegan, gluten-free and refined sugar free.

    Six round coconut flour cookies with pecan nuts against a marble background scattered with rose petals

    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.

    How to make this recipe

    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.
    Coconut flour cookie dough with pecan nuts 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.
    Coconut flour cookie dough with pecan nuts rolled out on a sheet of brown baking paper with a red circular cookie cutter cutting out a cookie
    • 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.

    Nine raw coconut flour cookies with pecan nuts on a sheet of brown baking paper
    • 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.
    Nine coconut flour cookies with pecan nuts against a sheet of baking paper
    • Leave to cool completely before eating as they crisp up as they cool.

    How long do these 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

    • 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 replaced with white rice flour or any other gluten-free flour - brown rice flour creates the best texture here!

    Four circular coconut flour cookies with pecan nuts stacked up on a marble slab against a grey background scattered with rose petals

    More gluten-free vegan cookie recipes

    • Chocolate Chip Cookies
    • Oatmeal Raisin Cookies
    • Pumpkin Sugar Cookies
    • Blueberry Breakfast Cookies
    • Peanut Butter Cookies
    • Snickerdoodles
    • Sugar Cookies
    • Chocolate Cookies
    • Carrot Cake Cookies
    • Lemon Cookies
    • Orange Cookies
    • Homemade Oreos

    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.

    Watch how to make it

    Six round coconut flour cookies with pecan nuts against a marble background scattered with rose petals

    Coconut Flour Cookies (Vegan + GF)

    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.
    4.75 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: coconut flour cookies, gluten-free cookies, vegan cookies
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 9 cookies
    Calories: 188kcal
    Author: Rhian Williams

    Ingredients

    • 30 g (⅛ cup) coconut oil  (or sub coconut butter)
    • 10 tablespoons maple syrup  (or sub any other similar sweetener)
    • Pinch salt
    • 30 g (⅓ cup) coconut flour
    • 150 g (1 cup) brown rice flour *
    • 30 g (¼ cup) pecan nuts , finely chopped (or sub any other nuts
    • 5 tablespoons unsweetened almond milk (or any other plant-based milk)

    Instructions

    • 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 ½ 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).

    Video

    Notes

    *You MUST use brown rice flour - white rice flour won't create a nice texture.
    Nutrition Facts
    Coconut Flour Cookies (Vegan + GF)
    Amount Per Serving
    Calories 188 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g20%
    Sodium 21mg1%
    Potassium 112mg3%
    Carbohydrates 30g10%
    Fiber 2g8%
    Sugar 14g16%
    Protein 2g4%
    Calcium 38mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Sliced Baked Apples (Vegan + GF)
    No-Bake Vegan Pumpkin Pie (Gluten-Free) »
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    Comments

    1. Melinda Rogers

      December 26, 2019 at 7:53 pm

      What is a serving size fore the coconut flour gluten free cookies?

      [email protected]

      My grandson has urea cycle disorder and can only have 13 grams of protein per day.

      Reply
      • Rhian Williams

        December 27, 2019 at 3:12 am

        The serving size is one cookie!

    2. Anonymous

      December 28, 2019 at 3:35 am

      Thanks!

      Reply
    3. Gina

      February 12, 2021 at 9:20 pm

      So disappointed that all of your "coconut flour" recipes use grain flours 🙁

      Reply
      • Rhian Williams

        February 12, 2021 at 9:56 pm

        Sorry to hear that - I have tried many times to make a coconut flour recipe without grain flours, but it seems to be impossible to make a vegan one like this! Would love to hear if you have any ideas!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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