Thanks to Sophie from Hare's Kitchen for this fabulous guest recipe for gluten free coconut cookies!
These delicious cookies are crunchy on the outside and soft and chewy on the inside. Made with only gluten free, dairy free and vegan ingredients, they could be the perfect snack if you need to navigate some of the common allergens.
This recipe is very easy to make and comes together in less than 30 minutes. I’ve added raisins to the cookie mix, but other dried fruits work well too. You’ll shape the cookies with your hands, so no cookie cutters are needed.
These gluten free coconut cookies are perfect for snacks, lunch box treats or light desserts. For more delicious cookie recipes, try these vegan chocolate chip cookies or dairy free peanut butter cookies.
Potential Allergens
These cookies are gluten free, dairy free, nut free and vegan, so they’re free from the main allergens. But here is the ingredients list for you to check:
- Oat flour - make sure the oats are gluten free
- Coconut flour
- Brown sugar
- Sea salt
- Shredded coconut
- Raisins
- Non-dairy butter
- Vanilla extract
- Ground flaxseed
More Gluten Free Recipes
Recipe Tips and Variations
- Oat flour: If you don’t have fine oat flour, place 180g (2 cups) of rolled oats into a food processor or blender and blitz for a few moments to make a coarse flour and use this instead.
- Dried fruit variation: You can substitute the raisins for other dried fruits if you like, e.g. cranberries, blueberries or glace cherries.
- Egg variation: If you don't have a problem with eggs, you can use one medium egg in place of the flax egg.
Recipe FAQs
Should you soak raisins before cooking cookies?
You can soak raisins before cooking, but it’s not essential. The raisins swell while cooking and absorb some moisture from the cookie dough, so they tend to be a bit chewy after baking.
Can you freeze gluten free coconut cookies?
Yes, it’s fine to freeze these cookies for up to 3 months. Just make sure they are fully defrosted before eating.
Storing leftovers
You can store any leftover cookies in an airtight container for up to 3 days. They will be crispy on the outsides on the day they are made but will soften overnight. They will still taste delicious though!
Gluten Free Coconut Cookies
Ingredients
- 2 cups oat flour 180g
- ¼ cup coconut flour 28g
- ¾ cup brown sugar 150g
- ¼ teaspoon fine sea salt
- ½ cup shredded/dessiccated coconut 50g
- ⅓ cup raisins 50g
- ⅓ cup non-dairy butter, melted 85g
- 1 teaspoon vanilla extract
- 1 flax egg (mix one tablespoon ground flaxseed with 3 tablespoon warm water and allow to stand for 8-10 minutes to thicken)
Instructions
- Preheat your oven to 180C (350F) and line a baking sheet with parchment paper.
- Place the oat flour, coconut flour, sugar, salt, coconut and raisins into a large bowl and stir to combine.
- Pour in the melted butter, vanilla extract and flax egg and mix well. The dough should hold together when squeezed in your hand. If it’s too dry, add a little more melted butter or plant milk until it will hold together.
- Divide the mixture into 12 evenly sized balls and shape them with your hand to form cookie shapes. They will not rise or spread very much, so this will be the final shape.
- Place the shaped dough onto your baking sheet and bake for 12-15 minutes or until the cookies are turning golden brown and are crisp at the edges.
- Leave the cookies on the baking sheet to cool. They will be very fragile at first but will firm up as they cool. Allow to fully cool before serving.
Notes
- Storage: Store leftover cookies in an airtight container for up to 3 days. They will be crispy on the outsides on the day they are made but will soften overnight.
- Oat flour: If you don’t have fine oat flour, place 180g (2 cups) of rolled oats into a food processor or blender and blitz for a few moments to make a coarse flour and use this instead.
- Dried fruit variation: You can substitute the raisins for other dried fruits if you like, e.g. cranberries, blueberries or glace cherries.
- Egg variation: If you don't have a problem with eggs, you can use one medium egg in place of the flax egg.
Sophie Lane is a vegan and vegetarian recipe creator and food photographer. She shares her recipes on her food blog, Hare’s Kitchen.
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