Vegan Coconut Cookies

About: Just a lucky girl enjoying her two passions: teaching and food. I'm a practicing foodie (whatever that means), amateur decorator, DYI pro and an organized mess.

This recipe is super simple and easy, although some people may not like it. Personally, I didn't love them, but everyone else in my family did. I have to say that I loooove coconut, but the fake coconut flavor is too much for me. I'm not saying they're bad, you should definitely try them. Or substitute the coconut extract for almond extract.

They taste very sweet, the texture is crunchy but light.

Sorry, I don't have many pictures of the process, but it's really simple. Just mix everything together. Very important to remember: if you're using Almond Extract instead of the Coconut Extract, use the Soy Milk. Don't substitute the Soy Milk for the Coconut Milk when using the Almond Extract.

Step 1: Ingredients

1/3 cup Canola Oil
2/3 cup Sugar
1/4 cup Soy Milk (or Coconut Milk for extra flavor, only if you're not using almond flavor)
3/4 ts Vanilla Extract
1/4 ts Coconut Extract (or Almond Extract)

1 1/2 cup Flour
1 ts Baking Powder
1/4 ts Baking Soda
1/8 ts Salt

Step 2: Method

Mix the wet ingredients in a bowl, then mix the dry ingredients in a separate bowl. Start pouring the wet mix into the dry mix until well combined.

I made two shapes as you can see by the pictures. You can make little balls or 'drops', and you can make regular cookie shapes. This dough is good also for cookie cutters. You can make any shape you want.

Bake for 12-15 minutes at 350 degrees.



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    4 Discussions


    9 years ago on Introduction

    Ahh, this is great, my brother is vegan, so I can finally bake food that he can eat!


    9 years ago on Introduction

    I always think the top cookie is flying.


    9 years ago on Step 1

    thank you for this, sounds interesting. Nice to see vegan recipes........