Coconut Flour Vegan Cookie Dough Recipe Made Easy

Are you craving a sweet treat that’s both healthy and delicious? Look no further than this coconut flour vegan cookie dough recipe.

Perfectly soft, chewy, and packed with wholesome ingredients, this cookie dough is a guilt-free indulgence you can enjoy by the spoonful or bake into cookies. Using coconut flour not only adds a subtle tropical flavor but also makes the recipe gluten-free and high in fiber, ideal for those following vegan or allergy-friendly diets.

Whether you’re looking for a quick snack, a party dessert, or a baking project with a nutritious twist, this recipe will satisfy your sweet tooth without compromising on health. Plus, it requires no eggs or dairy, making it fully plant-based and suitable for a variety of dietary preferences.

Get ready to whip up a batch of this dreamy cookie dough that’s as versatile as it is tasty!

Why You’ll Love This Recipe

This coconut flour vegan cookie dough stands out for several reasons. First, it’s incredibly easy to make with simple pantry staples, making it accessible for even the busiest home bakers.

The coconut flour provides a wonderful texture that’s light yet moist, while the vegan ingredients ensure it’s allergy-friendly and cruelty-free.

Another reason to love this recipe is its versatility. You can enjoy it raw as a cookie dough treat or bake it into cookies that are soft and chewy with a hint of coconut flavor.

It’s naturally sweetened with maple syrup or agave, avoiding refined sugars, and can be customized with add-ins like dairy-free chocolate chips or nuts. This recipe is perfect for anyone craving a healthier dessert without sacrificing flavor.

Ingredients

• 1/2 cup coconut flour (sifted for best results)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or agave nectar
• 1/4 cup almond milk or any plant-based milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3 cup dairy-free chocolate chips (optional but recommended)
• 2 tablespoons ground flaxseed (mixed with 6 tablespoons water for flax egg)

Equipment

• Mixing bowls (at least one medium size)
• Measuring cups and spoons
• Whisk or spoon for mixing
• Small saucepan or microwave-safe bowl (for melting coconut oil)
• Fork or small whisk (for flax egg)
• Spatula
• Baking sheet and parchment paper (if baking cookies)
• Refrigerator (for chilling the dough if needed)

Instructions

1. Prepare the flax egg: In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens to an egg-like consistency.
2. Melt the coconut oil: Gently warm the coconut oil in a small saucepan or microwave until fully melted but not hot.
3. Mix wet ingredients: In a medium bowl, whisk together the melted coconut oil, maple syrup, almond milk, vanilla extract, and the prepared flax egg until smooth and combined.
4. Add dry ingredients: Sift in the coconut flour, baking powder, and salt into the wet mixture. Stir thoroughly with a spatula or spoon until the dough starts to come together. The dough will be slightly crumbly but should hold when pressed.
5. Fold in chocolate chips: Gently mix in the dairy-free chocolate chips for that extra burst of sweetness and texture.
6. Shape and chill: For edible cookie dough, refrigerate the dough for 15-20 minutes to firm up slightly. If baking, preheat your oven to 350°F (175°C), then scoop tablespoon-sized balls onto a parchment-lined baking sheet, flatten slightly, and bake for 10-12 minutes until edges are golden.
7. Cool and enjoy: Let the baked cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. For raw dough, serve chilled or at room temperature with a spoon.

Tips & Variations

“Make sure to sift your coconut flour to avoid clumps and ensure a smooth dough.”

• Nut-Free Option: Replace almond milk with oat or rice milk, and omit chocolate chips or use nut-free varieties.
• Sweetener Swap: Use date syrup or coconut nectar instead of maple syrup for different flavor profiles.
• Add-ins: Mix in chopped nuts, shredded coconut, or vegan white chocolate chips for more texture and flavor.
• Protein Boost: Add a tablespoon of your favorite vegan protein powder to make this a post-workout snack.
• Storage: Keep the cookie dough refrigerated in an airtight container for up to 5 days or freeze for longer storage.

Nutrition Facts

Note: Nutrition facts may vary depending on specific ingredient brands and add-ins used.

Serving Suggestions

This vegan cookie dough is fantastic served straight from the fridge with a glass of almond milk or your favorite plant-based beverage. For baked cookies, pair them with a scoop of vegan ice cream or a drizzle of melted vegan chocolate for an extra special dessert.

You can also use this cookie dough as a topping for smoothie bowls or vegan yogurt parfaits, adding a crunchy, sweet element. For gatherings, serve it as a dip alongside fresh fruit slices or vegan crackers for a fun and unexpected treat.

For more delightful recipes, check out our Peanut Butter Gelato Recipe for a cool dessert or try the hearty Bariatric Meatloaf Recipe for a wholesome meal. Also, don’t miss the tangy and spicy Pickled Cherry Pepper Recipe to add zing to your snacks.

Conclusion

Making a coconut flour vegan cookie dough is a delightful way to enjoy a sweet treat that aligns with vegan and gluten-free lifestyles. This recipe is quick to prepare, flexible in its ingredients, and yields a deliciously soft and flavorful dough that can be enjoyed raw or baked.

Its wholesome components and natural sweeteners ensure you get a nourishing snack without the guilt.

Whether you’re a seasoned vegan baker or just exploring plant-based desserts, this cookie dough will become a favorite in your recipe arsenal. The subtle coconut aroma combined with chocolate chips makes every bite a little celebration.

Try this recipe today and experience how simple, clean ingredients can create something so indulgently satisfying!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Coconut Flour Vegan Cookie Dough”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and healthy vegan cookie dough made with coconut flour. Perfect for a guilt-free treat or edible dough snack.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1/2 cup coconut flour”, “1/4 cup maple syrup”, “1/4 cup coconut oil, melted”, “1/4 cup almond milk”, “1 tsp vanilla extract”, “1/4 tsp salt”, “1/2 cup vegan chocolate chips”, “2 tbsp ground flaxseed”, “2 tbsp water”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix ground flaxseed and water in a small bowl; let sit for 5 minutes to thicken.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine coconut flour, salt, and vegan chocolate chips.”}, {“@type”: “HowToStep”, “text”: “Add maple syrup, melted coconut oil, almond milk, vanilla extract, and flaxseed mixture to dry ingredients.”}, {“@type”: “HowToStep”, “text”: “Stir until a dough forms; adjust almond milk if dough is too dry.”}, {“@type”: “HowToStep”, “text”: “Refrigerate dough for 5 minutes to firm up.”}, {“@type”: “HowToStep”, “text”: “Enjoy cookie dough straight from the bowl or form into bite-sized balls.”}], “nutrition”: {“calories”: “150”, “proteinContent”: “3g”, “fatContent”: “10g”, “carbohydrateContent”: “15g”}}