Posted in Recipes

Vegan Gluten-free triple coconut cookies!


These divine soft cookies are Vegan + Gluten-free! They are a great breakfast, a lovely snack or a great dessert! They are also lovely enjoyed with some good coconut tea on the side: double yum! They also make an excellent food gift, all nicely wrapped up!

I assure you that you want to nibble on more then 1! 🙂

Don't you want a big bite?
Don’t you want a big bite?

Recipe: For 21 medium soft cookies

50 gr of sifted coconut flour

240 ml of coconut milk

40 gr of unsweetened coconut flakes

200 gr of raw dark roasted almond butter with its natural oil / When you open the jar, first mix the oils with the almond butter thoroughly before use. These are unpeeled almonds grounded in their natural oil

1 teaspoon of gluten-free baking powder

60 ml of agave syrup

1/2 teaspoon of gluten-free vanilla extract

80 gr of Vegan & Gluten-free dark chocolate chunks or chips if you prefer


1. Preheat your oven for 10 minutes on 180°C ( 350 F ) & take 2 baking trays out of the oven.

2. Take the large bowl of your Kenwood or Kitchen aid and place the K-paddle in. Add sifted coconut flour, coconut milk and almond butter. Mix well on medium speed to emulsify everything together. Scrape the bottom and sides of the bowl & mix again.

3. Now, add vanilla extract, GF baking powder, dark chocolate chips, agave and unsweetened coconut flakes. Mix well on medium-speed until all comes together. Scrape the sides and bottom from your bowl & mix again until all is well blend in. Your dough is well moist, sticky and dark brown in colour because of the almond butter.

4. Take a baking tray & lay a silpat on the tray. With the help of 2 tablespoons spoon the mixture onto the silpat. Make them not too big & heap them up a bit. Leave a bit of space between each cookie. The dough will stick. I had about 11 cookies on 1 sheet and 10 cookies on the other, a bit spaced apart.

5. Bake in the lower end of the oven for about 15 to 20 minutes depending of your oven. Watch your cookies & lower the heat, if you need to, to prevent burning!

6. When they are golden and ready, take trays out of the oven with oven gloves & let them sit on the silpat for about 10 minutes before removing them on wire racks to cool down. This will give them a lovely shine on the bottom of the cookies and also they won’t  fall apart so easily! Let them cool down completely.


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Sophies Foodie Files


Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

32 thoughts on “Vegan Gluten-free triple coconut cookies!

    1. Crunchy on the outside & soft on the inside because of the almond butter! These cookies really fill you up! 😀

  1. They look very delicious. I wonder what coconut tea is..

  2. Wow, you come up with the most innovative combinations for gluten-free vegan treats, Sophie. Pinning this for trying soon!

  3. I’ve heard of triple chocolate cookies, this is the first I’ve heard of triple coconut cookies. 🙂 They look wonderful.

  4. Sophie – your cookies look so good…crunchy on the outside and soft on the inside is the best cookie ever! 🙂

  5. Hey Sophie! These are the best nutritious cookies I have ever eaten as a nice breakfast! Really good for you too & filling! xxx

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