These crispy coconut cookies are paleo-friendly, gluten-free, and naturally sweetened with maple syrup. Made with almond and arrowroot flours, they're a delightful treat that's easy to prepare and perfect for satisfying your sweet tooth in a healthier way.

A Delightfully Crispy Coconut Cookie That’s Paleo-Friendly
Looking for a cookie that's crispy, gluten-free and paleo-friendly? This coconut cookie recipe delivers a delightful crunch and a melt-in-your-mouth texture, all while being naturally sweetened and gluten-free. Perfect for those following a gluten-free or paleo diet or anyone seeking a healthier treat.
Why These Coconut Cookies Stand Out
Traditional cookies often rely on refined sugars and flours, but this crispy coconut cookie recipe uses wholesome ingredients to achieve a satisfyingly crispy texture. The combination of almond flour and arrowroot flour provides structure, while finely shredded coconut adds both flavor and crunch.
These cookies are not only paleo-friendly but also vegan and gluten-free, making them suitable for a variety of dietary preferences. Their simplicity and quick preparation make them an ideal choice for a wholesome snack or dessert.

Why You'll Love These Crispy Coconut Cookies
These crispy coconut cookies aren’t just another paleo treat—they’re the kind of cookie you’ll want to make on repeat. Here’s why:
- Crispy– These cookies are light and crispy through and through.
- Made with clean, wholesome ingredients – No refined sugar, no gluten, and no dairy—just real food.
- Naturally sweetened – A touch of maple syrup adds the perfect amount of sweetness without the sugar crash.
- Perfect for paleo & gluten-free diets – Made with almond flour, arrowroot, and shredded coconut for a grain-free indulgence.
- Quick and easy to make – The dough comes together in minutes with just one bowl and a handful of pantry staples.
- Great for snacking or gifting – Pack them in lunches, serve them with tea, or wrap them up as a homemade gift.
Whether you’re looking for a healthier cookie or just love coconut, you’ll love these coconut cookies.
Ingredients & Notes
- Palm shortening: A stable non-hydrogenated fat that contributes to the crispiness of the cookies.
- Vanilla extract: Adds a warm, aromatic flavor that complements the coconut.
- Maple syrup: A natural sweetener that provides just the right amount of sweetness.
- Almond flour: A gluten-free flour that gives the cookies structure.
- Arrowroot flour: Helps bind the ingredients together and contributes to the cookie's crisp texture.
- Shredded unsweetened coconut: The star ingredient that imparts flavor and crunch.
- Additional shredded coconut for rolling: Provides an extra layer of texture and visual appeal.

Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat together the palm shortening, vanilla extract, sea salt, and maple syrup until well combined.
- Add dry ingredients: Stir in the almond flour, arrowroot flour, and finely shredded coconut until a dough forms.
- Form the cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Roll each ball in additional shredded coconut to coat.
- Flatten the cookies: Place the coconut-covered dough balls on the prepared baking sheet and gently press them down with the bottom of a glass to form thick disks.
- Bake: Bake in the preheated oven for 10–13 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet before transferring them to a wire rack. They will continue to crisp up as they cool.
Tips for Perfect Paleo Coconut Cookies
- Use finely shredded coconut: This ensures an even texture and better integration into the dough.
- Don't skip the pressing step: Flattening the dough balls helps achieve the desired crispy texture.
- Allow cooling time: Let the cookies cool completely to reach their full crispiness.
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
Variations to Try
- Add-ins: Incorporate chopped nuts for added flavor and texture.
- Flavor enhancements: Experiment with a dash of cinnamon or almond extract to customize the taste.
- Dipping: Dip the cooled cookies in melted dark chocolate for an indulgent treat.
Conclusion
These crispy coconut cookies are a paleo-friendly treat that doesn't compromise on flavor or texture. With simple ingredients and easy preparation, they're perfect for satisfying your sweet tooth in a healthier way. Whether you're following a paleo diet or simply seeking a wholesome snack, these cookies are sure to become a favorite.
More Crispy Paleo Cookie Recipes:

Crispy Paleo Coconut Cookies
These crispy gluten-free, vegan and paleo coconut cookies are buttery, light as air and melt-in-your-mouth good.
Ingredients
- ¼ cup/56g palm shortening
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- ¼ cup/60g maple syrup
- ½ cup/56g almond flour
- ½ cup/64g arrowroot flour
- ⅔ cup/60g finely shredded coconut (plus more for rolling)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl beat together palm shortening, vanilla, salt and maple syrup. Add almond flour, arrowroot and shredded coconut. Beat until dough comes together, and then gently form into a ball.
- Sprinkle more shredded coconut in a small flat dish.
- Pinch small Tablespoon sized pieces of the dough off and roll into balls in the palm of your hands (dough will be sticky), then gently roll in the shredded coconut until completely covered.
- Place rolled cookie dough balls on parchment lined baking sheet. Gently press cookies with the bottom of a glass to flatten into thick disks.
- Bake until edges are golden, 10-13 minutes.
- Remove baking sheet to wire rack and let cool completely (cookies will harden and crisp as they cool).
- Store cookies in an airtight container.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 16mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kirsten says
These cookies are fantastically addicting! Every recipe I’ve ever made off of your website have been amazing. Keep up the awesome work, and I look forward to seeing what fresh, new inspirations you have this coming season.
Lainie says
Hi- I am wondering about your use of both maple syrup and arrowroot flour. Those are on the Illegal list for the SCD diet. Do you know of substitutes that would work well?
Sylvie says
You can substitute coconut syrup for the maple syrup but tapioca flour is the only substitute I'd recommend and I believe that isn't allowed either.