Chewy Paleo Coconut Cookies
These 4-ingredient cookies are vegan, gluten-free, and perfect for a quick, chewy treat that satisfies your coconut cravings.
Ingredients
Main ingredients
- 1 1/2 cups unsweetened shredded coconut Desiccated coconut works too.
- 3 tablespoons coconut flour Measures packed lightly.
- 1/4 cup pure maple syrup
- 2 tablespoons melted coconut oil Or coconut butter for richer flavor.
Instructions
Preparation
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment or a silicone mat.
- In a medium bowl, whisk together shredded coconut and coconut flour.
- Stir in maple syrup and melted coconut oil until the mixture holds together when pressed.
- Use a tablespoon or small cookie scoop to portion dough into balls, then flatten slightly into discs.
- Chill the shaped cookies for 10 minutes (optional but helps them keep shape).
Baking
- Bake for 10–12 minutes, watching for lightly golden edges.
- Remove and cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 4 days at room temperature or up to 10 days in the refrigerator. For freezing, flash-freeze and transfer to a freezer bag for up to 3 months. Warm gently to revive chewiness.