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These gluten-free Coconut Sugar Cookies are soft, chewy, and full of delicate coconut flavor. These delicious cookies are loaded with coconut goodness and made with no refined sugar! They’re dairy-free and vegan.
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 is a lot of coconut, but the flavor comes across as a more delicate coconut flavor, not the artificial coconut flavor that so many of us are used to. This is a coconut cookie, no doubt, but the coconut flavor is naturally sweet and tastes truly of fresh coconut.
I used coconut sugar in these cookies, which contributes to their darker color. 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. 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!). I changed her recipe a bit, but 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!
Want more easy cookie recipes?
Paleo Chocolate Chip Cookies (with a Vegan Option)
This recipe for Paleo Chocolate Chip Cookies is my go-to cookie recipe! My taste testers had no idea these cookies were gluten-free, grain-free, paleo, and refined sugar-free! This is one of my most popular recipes. You can easily make the cookies vegan.
Vegan Pumpkin Oatmeal Cookies
These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and absolutely delicious! Made with gluten-free rolled oats, pumpkin puree, pecans, and chocolate chips, they’re the perfect gluten-free and vegan cookie recipe.
Chewy Gluten-Free Vegan Sugar Cookies
These Chewy Gluten-Free Vegan Sugar Cookies are quick and easy to make with just eight ingredients! They’re soft, chewy, and absolutely delightful. Perfect for the holidays, or whenever a sugar cookie craving strikes.
Gluten-Free Coconut Sugar Cookies
Ingredients
- 1 cup coconut sugar, or regular sugar if you can’t find coconut sugar
- ½ cup coconut oil
- ⅓ cup coconut milk or other dairy-free 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, to garnish
Instructions
- In a large bowl, mix the sugar and coconut oil until well combined.
- Add the milk and vanilla and mix until well combined. Stir the dry ingredients in a separate bowl and add to the wet ingredients. Stir until combined. The 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. Cool completely before frosting.
For the glaze
- Mix the 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.
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! :)