Coconut Pecan Cookies Vegan
Sink your teeth into these heavenly Coconut Pecan Cookies, a vegan treat that’s as indulgent as it is wholesome! These cookies combine the nutty, toasted flavor of shredded coconut with the buttery crunch of chopped pecans, creating a perfect balance of texture and taste. Sweetened with coconut sugar for a natural caramel-like richness, these dairy-free delights are made with plant-based milk and vegan butter, ensuring they're 100% vegan-friendly. Easy to prepare in under 30 minutes, this cookie recipe is perfect for satisfying your sweet tooth while catering to a plant-based lifestyle. Whether you’re serving them as a cozy snack or a party treat, these golden cookies are a guaranteed crowd-pleaser. Plus, they store beautifully, so you can enjoy them all week long!
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Ingredients
- 1.5 cups All-purpose flour
- 1 cup Shredded unsweetened coconut
- 1 cup Pecans (chopped)
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter (softened)
- 0.75 cups Coconut sugar (or brown sugar)
- 2 tablespoons Plant-based milk (e.g., almond, soy, oat)
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a skillet over medium heat, toast the shredded coconut for 2-3 minutes, stirring constantly, until lightly golden. Set aside to cool.
Step 3
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 4
In another bowl, using an electric mixer or whisk, cream together the vegan butter and coconut sugar until light and fluffy (about 1-2 minutes).
Step 5
Add the plant-based milk and vanilla extract to the wet mixture, mixing until well combined.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing just until combined (do not overmix).
Step 7
Fold in the toasted coconut and chopped pecans using a spatula or wooden spoon.
Step 8
Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 9
Gently flatten the cookie dough balls with the palm of your hand, as these cookies won't spread much during baking.
Step 10
Bake for 10-12 minutes or until the edges are lightly golden. Avoid overbaking as the cookies will continue to firm up as they cool.
Step 11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (709.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3515.2 |
| Total Fat 229.8g | 0% |
| Saturated Fat 80.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2026.1mg | 0% |
| Total Carbohydrate 353.0g | 0% |
| Dietary Fiber 30.8g | 0% |
| Total Sugars 189.7g | |
| Protein 35.1g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 206.4mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 1363.9mg | 0% |
Source of Calories