Beloved by staff and yogis alike, this month’s Made with Mettā offering is Vegan Gluten-Free Coconut Cookies—crispy on the outside, soft in the middle, and made with plenty of love. Perfect alongside a cup of tea, they’re simple to make and always a hit. Try the recipe and bring a taste of BCBS home to your own kitchen.
Vegan Gluten-Free Coconut Cookies
Servings: 30
Soft and chewy, these cookies deliver a triple dose of coconut flavor from coconut oil, coconut milk, and shredded coconut. The recipe is naturally gluten-free and vegan, but can be adapted for non-vegan baking by substituting one egg for the flax mixture.
Ingredients
- 2 ¼ cups granulated sugar
- ½ cup coconut oil, melted
- ½ cup coconut milk
- 1 ⅓ tablespoons vanilla extract (about 4 teaspoons)
- 2 tablespoons flax meal (or 1 large egg, see note #2)
- 6 tablespoons warm water (omit if using egg, see note #2)
- 3 cups Bob’s Red Mill Gluten-Free Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ¼ cups shredded coconut
- Pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
2. Prepare the binder:
- Vegan version: In a small bowl, combine the flax meal and warm water. Stir well and let sit for 15 minutes, until thickened.
- Non-vegan version: Skip this step and use 1 large egg instead.
3. Mix wet ingredients: In a large mixing bowl, whisk together the melted coconut oil, sugar, coconut milk, and vanilla extract. Stir in the flax mixture (or egg).
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, shredded coconut, and salt.
5. Make the dough: Add the dry ingredients to the wet ingredients. Stir until fully combined; the batter will be moist and fluffy.
6. Portion the cookies: Using a medium cookie scoop (about 1.5 ounces / 3½–4 tablespoons), drop the dough onto the prepared baking sheets, spacing about 2 inches apart. Gently press each mound to about ¾ inch thick.
7. Bake: Bake for 8–10 minutes, or until the edges are golden brown.
8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Baker’s Note: Add vegan mini chocolate chips or chopped macadamia nuts for an extra flavor boost.
Nutritional Information (per cookie, based on 30 cookies):
Calories: 191 | Carbohydrates: 28.4 g | Fat: 8.8 g | Protein: 1.1 g | Sugar: 16.8 g
