Coconut Flour Cookies (Vegan + GF) - Rhian's Recipes (2024)

TheseCoconut Flour Cookies arecrispandcrunchy,richly "buttery", and studded with toasty pecans!They're nutty and fragrant, perfectly sweet and come together in one bowl. They're also vegan, gluten-free and refined sugar free.

I experimented with so many different ways to make coconut flour cookies, using a mixture of different types of flours, but it was so hard to get the right texture.

I was eventually inspired by my Gluten-Free Vegan Shortbread recipe to create a shortbread-like cookie that has a melt-in-your-mouth "buttery" taste and a crispy, crunchy texture. The pecan nuts add a wonderful toasty crunch.

For the best texture, you need to use brown rice flour, not white rice flour, for these cookies.

Where can I buy brown rice flour?

If you can't find brown rice flour in your local supermarket, you'll be able to find it in local health stores or online.

How to make this recipe

Scroll down to thebottom of the post for the full recipe.

• Mix together the ingredients for the cookie dough in aglass mixing bowl.

• Lay out a sheet of greaseproof baking paper on a counter.
• Use arolling pintoroll out the dough until about 1 cm/1/2 inch thick.

• Use a circularcookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up.

Tip:You can use any other shape if you don't want to use a circular one.

• Transfer the cookies onto arectangular baking tray.

Tip: Line the baking tray with greased baking paper to make sure the cookies don't stick.

• Bake in oven for 20-25 minutes until golden brown and firm to the touch - bear in mind that they will firm up more once cooled and out of the oven.

• Leave to cool completely before eating as they crisp up as they cool.

How long do these keep for?

These Cookies taste best eaten within the day but keep in an airtight container at room temperature for up to a few days - they do become softer the longer you leave them, though.

Substitutions you can make

• You can replace thecoconut oilwithcoconut butter.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can replace the pecan nuts with any other nuts: macadamia nuts, pistachio nuts, walnuts, Brazil nuts etc.
• For a nut-free version, you can omit the pecan nuts or replace with sunflower seeds and use a nut-free plant-based milk.

Tip:The brown rice flour CANNOT be replacedwithwhite rice flour or any other gluten-free flour - brown rice flour creates the best texture here!

More gluten-free vegan cookie recipes

• Chocolate Chip Cookies
• Oatmeal Raisin Cookies
• Pumpkin Sugar Cookies
• Blueberry Breakfast Cookies
• Peanut Butter Cookies
• Snickerdoodles
• Sugar Cookies
• Chocolate Cookies
• Carrot Cake Cookies
• Lemon Cookies
• Orange Cookies
• Homemade Oreos
• Brownie Cookies

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make it

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