These thin and crispy gluten-free, vegan and paleo coconut cookies are buttery, light as air and melt-in-your-mouth good.
It’s always around the holidays that time seems to accelerate to break neck speed. How is it that Thanksgiving is already behind us when Halloween seems like only yesterday and summer is still fresh in my mind? Nevertheless, I’m looking forward to pulling out the decorations and getting festive before the rest of the season rushes by.
But first: cookies. It’s not the holidays without a batch of cookies in the oven, so I have a crispy little gluten-free coconut cookie for your cookie platter this year.
One can never have too many cookie recipes in their repertoire and these thin and crispy paleo coconut cookies are so light and buttery and full of coconut goodness.
They’re an unassuming cookie, pale gold in color with flecks of coconut throughout, not the type of cookie that shouts “look at me!” but deserving of your attention nonetheless because they are ever so light and airy with a melt-in-your-mouth texture that will have you reaching for another and another.
They have a sandy shortbread-like texture but with more of a crunch and less of the hassle. There’s no rolling pin, chilling or slicing involved. In fact the whole thing is pretty much a one bowl number (minus the last minute roll in coconut) so it’s a good one to get the kids involved with. It’s also rather quick, which means you can get a batch in the oven in no time when the mood strikes.
It’s one of those recipes I turn to again and again. They’re perfect for every occasion like family gatherings, afternoon coffee or tea, after dinner nibble, cookie exchange, homemade gift etc.…
I should also mention that they pack easily and keep well for days, making them an ideal homemade gift, and since they’re gluten-free, vegan and paleo everyone on your list can enjoy them.
So let’s all get in the kitchen and start baking, because who doesn’t need a delicious little cookie that whips up in a flash in their life right about now?
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.
Trish says
Just made these, and they are absolutely delicious! Thank you so much for the recipe.
Helen says
Delicious! Thank you! I didn't have any palm shortening, so I did use Kerrygold unsalted butter. I also subbed 2 tbsp of Just Like Sugar to cut the carbs a bit. Worked perfectly! The cookies held together well and the edges were deliciously crispy. Plus both the arrowroot and the Just Like Sugar (mostly chicory root) are high in inulin, so this is a fairly healthy dessert. Thanks again!
Sylvie says
Glad you liked them!
Raia Todd says
These look like something my kids will love! I'm always on the lookout for healthier treats for them - thanks!
Lindsey Dietz says
These are simply beautiful... or beautifully simple -- either way! I love their light color and how they just look like slightly sweet comfort food to me. Perfect with a cup of tea!
Mary Voogt says
I love all things coconut. These look great!
ChihYu says
I can smell the toasty coconut cookies from here! They will go so well with a cup of hot coffee or tea!
Tessa says
It’s hard to get a crispy paleo cookie! These look absolutely perfect in their simplicity! Yum!
Lee says
Hi! Have you ever subbed the shortening for either butter or coconut oil? I usually have both around, but don’t typically have shortening. Thanks!
Sylvie says
I would not substitute coconut oil for the shortening, butter would be better but will result in a more fragile final result.
Lee says
Thank you!
Megan Stevens says
Super impressed by the look and texture of these, and that they're egg-free. Can't wait to make for my son! Thanks!
Natalie says
I love coconut anything! These cookies look so delicious and perfect with a cup of tea!