Vegan Buttery Coconut Cookies
When it’s raining – yes, it does rain in LA – I like to bake. And these Coconut Cookies are moist, buttery, and perfectly soft for a comforting day in in my holiday onesie. They are easy and quick to make, which means you can enjoy them even sooner!
- 1/2 cup vegan butter (like Earth Balance or Miyoko’s)*
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 and 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 and 1/3 cups desiccated coconut (basically coconut powder)
- 4 Tbsp dairy-free milk (I like soy, coconut or cashew)
- Preheat the oven to 350°F (180°C).
- Add the vegan butter and sugar to the bowl of a stand mixer and blend well. Add in the vanilla extract and coconut extract and mix.
- Add the flour, baking soda, salt and desiccated coconut to another bowl and mix together. Then add all of the dry ingredients in with the butter and sugar mixture and blend well BY HAND until you get a crumbly dough.
- Add in your dairy-free milk and mix together into a thick cookie dough that can easily be rolled into balls.
- Roll the cookie dough into balls and place onto a parchment lined baking tray. You should get about 20 cookies.
- Bake for 12 minutes. The edges will be firm and set but they will still be very soft in the middle. They will firm up a bit as they cool.
*What you’ll usually find at the supermarket for vegan butter is the Earth Balance Spread, which is more like a margarine (and it’s great). This is salted so if you use this one you may choose to exclude the salt.