Vegan Coconut Cookies: Allergy Friendly

Coconut is one of our favorite flavors….obviously 😀  These soft and delicious vegan coconut cookies are packed with coconut–AND friendly to most of the allergies and food sensitivities out there.

Vegan Coconut Cookies – What Else?

They’re not only vegan but also gluten-free, nut-free, soy-free, egg-free, and dairy-free!

Coconut shreds, AND coconut oil, together in one soft, melt-in-your-mouth cookie…with flax seeds and agave holding everything together and perfecting the texture.

I am constantly fishing for suggestions on cookie flavors to make, and allergies to accommodate…and when a friend suggested to make something with coconut, that was the perfect excuse to throw together a recipe.  Kitchen time creating new recipes is sort of a stress reliever for me.  However, ironically, I’ll generally only focus on cooking when I have an audience…eg, someone willing to eat the results.  Hungry friends and family, social events, etc. are my perfect excuse 🙂

Variations on these might include adding about 1 c of nuts or chocolate chips (provided you’re not allergic!), which is one of my personal favorites.  We tried them last time with roasted cashews, and they were delicious that way, too.

A note on coconut oil

When baking with coconut oil, it’s a good idea to get it in a sort of mushy state–one that’s not too liquidy and also not rock solid!  You should be able to spoon it out of the jar easily.


    • 2 c unsweetened shredded dried coconut
    • 1 c gluten free flour
    • 1/2 c brown sugar
    • 1 tsp baking soda
    • 1/2 c agave
    • 1/4 c ground flax seeds
    • 1/4 c coconut oil, softened
    • 1 TBS Psyllium husk powder
    • 2 tsp vanilla
    • 1/4 tsp salt


    • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
    • Mix all ingredients together thoroughly in a large bowl.
    • Slightly grease a cookie sheet with a small amount of coconut oil.
    • Drop dough in balls of approximately 1 TBS each.  Leave a cookie width of space between each one; these don’t spread a whole lot in the oven, but this should ensure that they won’t run together.
    • Place the cookie sheet in the freezer for about 15 minutes.
    • Bake at 350 Fahrenheit (177 Celsius) for about 8 minutes.  Do not overbake!

Who did you make these for?  Did you add any chocolate chips, nuts, or seeds as a variation?  Tag us with your creations on Instagram @coconutsandsunshineblog!

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