Coconut Sugar Cookies (Gluten-Free, Vegan, Refined Sugar Free)
These Coconut Sugar Cookies are soft, chewy, and full of delicate coconut flavor. These delicious cookies are loaded with coconut goodness and no refined sugar! They’re gluten-free and vegan too!
Wow, it’s been a while since I posted a recipe! I’m getting nearer and nearer to the end of my time in London, and it’s making me sad! Though I miss my family, friends, and my kitchen immensely, my time abroad has been indescribable, and I’m going to miss it every day.
On the plus side…when I get back, I’ll have tons of new recipes to share with you as my recipe notebook has been growing incredibly rapidly since I’ve been without a kitchen. I’m beyond excited to be able to bake again and create tons of new treats to share with you guys. As much as I’ve loved sharing my travel updates, I miss sharing homemade baked goods a ton.
These coconut sugar cookies are for the true coconut aficionados in your life – they’re made with coconut oil, coconut sugar, coconut flour, and coconut milk. The frosting uses coconut cream, coconut oil, coconut milk, and toasted coconut. That a lot of coconut, but the flavor comes across as more delicate coconut flavor, not the artificial coconut flavor that so many of us are used to. This is a coconut cookie, no doubt about it, but the coconut flavor is very naturally sweet and tastes truly of fresh coconut.
I used coconut sugar in these cookies, which contribute to the dark color of them. If you can’t find coconut sugar or don’t want to buy it just for this recipe, you can use regular granulated sugar instead, and the cookies will be lighter in color and may spread a little bit more. They would still be absolutely delicious though!
I adapted this recipe from Yammie’s Gluten Freedom (one of my favorite GF dessert blogs!), and though I changed her recipe a bit, she discusses a lot of possible substitutions for various fats and flours, so head over to her post if you’re curious about changing some of the ingredients to fit your needs.
I’m going to be gone for the next few weeks (traveling to Marrakech, Madrid, Barcelona, and Florence!) but I have posts scheduled to go up while I’m gone! I hope you’re all enjoying the gorgeous spring weather (as long as your city is lucky enough to be warming up, finally!), and I’ll talk to you all soon! xoxo
Coconut Sugar Cookies (Gluten-Free, Vegan, Refined Sugar-Free)
Ingredients
- 1 cup coconut sugar (or regular sugar if you can’t find coconut sugar)
- ½ cup coconut oil
- ⅓ cup coconut milk (or almond milk)
- 2 teaspoons vanilla extract
- ¾ cup white rice flour
- ⅓ cup coconut flour (or another 3/4 cup more rice flour)
- 2 tablespoons potato starch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
For the glaze
- 1 tablespoon coconut oil (melted and cooled slightly)
- ¼ cup coconut cream (see Notes)
- 2–4 tablespoons honey (sweeten to taste, use maple syrup or agave to keep vegan)
- Coconut milk (if needed)
- Toasted coconut (if desired)
Instructions
- In a large bowl, mix together the sugar and coconut oil. Add the milk and vanilla and mix until well combined. Stir together the dry ingredients in separate bowl and add to the wet ingredients. Stir until combined. Dough should be moist and fluffy.
- Allow to sit on the counter for a few minutes while you preheat the oven to 350ºF.
- Place rounded tablespoonfuls on greased or parchment lined baking sheets and bake for about 10 minutes or until the cookies are set in the middle is reached. Cool completely before frosting.
For the glaze
- Mix together coconut cream and coconut oil. Add in the honey to taste. Whisk together, adding milk until you reach the desired consistency. Spoon glaze over cooled cookies, top with toasted coconut if desired.
Notes
Coconut cream is the creamy top part when you open a can of coconut milk when you haven’t shaken or stirred it yet. Let a can of coconut milk sit in the refrigerator overnight, open the can (without shaking it), and measure out 1/4 cup of the coconut cream from the top.
Recipe adapted from Yammie’s Gluten Freedom
Enjoy this recipe? Check out some of my similar favorites below!
Paleo Almond Coconut Chocolate Chunk Cookies
You might like these recipes too!
So…coconut eh? Haha, love how many types of it you’ve used here, the cookies look absolutely fabulous!
It sounds like you have had a great time here in the UK and I bet you have tons of inspiration to take with you to San Diego :D I moved to Glasgow from Norway about six years ago, and love it here! Of course I miss home from time to time, but isn’t there just so much to get up to over here?! Enjoy the rest of your stay missy, and keep up the great work with your blog, it looks lovely :D x
I’m loving all of this coconut!! These look fantastic. Enjoy every last minute of your time there!!!
I ADORE coconut sugar…and I never thought of using it in sugar cookies! These are perfect, from the cookie to the glaze! Pinned:)
Ahh so much coconut here, these are like a dream!
Hope you enjoy your time in Europe! xx
This is so coconut-y and awesome!
Cannot get over all the coconut in these cookies!! I’m weird and don’t like flaked coconut, but I’m all about some toasted coconut and almost died at the sight of all it in these photos! Have fun traveling!
Beautiful! And you can NEVER have enough coconut! Gots to try these. Have so much on your trips!!
Have so much fun during the last of your time overseas!! Enjoy every second : ) And these cookies sound delicious … I have yet to try using coconut sugar but keep meaning to!
SO COCONUTTY!!! I love the toasted coconut on top and that these are GF and vegan and refined sugar free! how cool!
These look lovely. I’ve never used coconut sugar; I’ve gotta try this. And I’m excited to see what’s to come when you return :)
I’ve been on a coconut spree lately, and these cookies sound like they’d be perfect to keep that streak going!!
These look and sound incredible! Coconut on coconut– I love it! Beautiful photography.
Wow these cookies look and sound amazing. I cant wait to try these. Thanks for sharing.
Coconut, coconut, coconut – so much of the good stuff. I love it! These are some gorgeous cookies. They will definitely be added to my list of goodies to try!
These look INSANELY DELICIOUS. I’m definitely a coconut aficionado and would be all over these babies!
Thank so much for the coconut cream tip. I was always wondering if people buy or if you can make it!
Gah, these look incredible! Coconut everywhere – a very good thing. :) Happy travels!
I made these this morning. I don’t think they’re going to last very long though cause they’re so delicious. Might have to make another batch tomorrow!
So glad that you like them, Amy!!
These look great and I’d like to try them. However I have an intolerance to potato thus can not use potato starch (Or tapioca starch. Which is the best substitute?
Thanks!
Hi Desert, in that case, cornstarch would likely be the best replacement. Enjoy, and happy holidays! :)
Swapping my traditional sugar cookies for these this Christmas. Thanks for the great recipe!
So glad you like them! Thanks, Ashley.
I thought honey is not considered vegan?! Would agave syrup work?
Agave or maple syrup would definitely work!
I made these but I can not get the glaze right. Mine came out thinner and with an off white color. Not sure what I did wrong. Cookies taste amazing though!!!
Hi Jen, did you use a dark color honey? That can definitely change the color slightly. If the coconut cream was on the thinner side, that can also make the cookies thinner. It should firm up when chilled through, so you can try doing a layer on the cookies, chilling them (freezer should be quick to harden it) and then add another layer to thicken it up. Glad you’re enjoying the cookies! :)