Lovely Vegan Coconut cookies that are easy to make and delicious to eat. I use Orgran egg replacer but I’m sure any will do.
There is something lovely about coconut, it makes a crisp cookie that’s soft on the inside.
Free From: Dairy, Egg, Soya
Preparation Time: 25 minutes
Cooking Time: 12 minutes per tray
Vegan Coconut Cookies
Time for a bit of coconut lovin'...we were looking for something that was crisp on the outside, and chewy in the middle. This fits the bill perfectly
Ingredients
- 3 Cups Plain Flour
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 1/4 Cup Desiccated Coconut
- 2/3 Cup Dairy Free Margarine
- 2 tbsp Coconut Oil (or two more tablespoons of margarine if you don't have this)
- 2/3 Cup Caster Sugar
- 1 Cup Brown Sugar
- 1 tsp Vanilla Extract
- 2 tsp Coconut Extract
- 3 tsp Egg Replacer
- 6 tbsp Water
Instructions
- In a decent sized mixing bowl combine all the dry ingredients - so that's the flour, baking soda, baking powder, and coconut
- In a mixer cream together the margarine, coconut oil, caster and brown sugar
- When creamed add in the vanilla and the coconut essence and give it a good mix
- If you don't have coconut oil just add in two more tablespoons of the dairy free margarine
- Put the egg replacer in a bowl and whisk in the water until you get a frothy mixture
- Add this to the flour mixture and stir. Then mix in the creamed fats and sugars. You'll have a thick dough
- Take about a tablespoon of the cookie dough, roll it into a ball and flatten slightly
- Place on the baking sheet but do keep a bit of space between the balls of dough for when they spread a bit
- Bake for about 12 minutes. They will look a bit puffy when they come out of the oven
- When you take the cookies out of the oven whack the baking sheet on the counter - this will flatten the cookies a bit, add cracks to the top and make them a bit chewier
- Cool on a wire rack
If you aren’t in the mood for Coconut (!), check out our Vegan Double Chocolate Chip Cookies – rich and delicious.
