Coconut Flour Cookie Dough

Vegan coconut flour cookie dough is the healthy treat you’ve been waiting for! It is no-bake, grain-free, nut-free, gluten-free, vegan and keto friendly (with 1 ingredient swap).

Some of us (me) are not quite ready to give up cookies. In fact, some say (me, again) cookies should be eaten all year round :). We are a a week in to the new year, but this is a resolution you can add on to your list.

My Vegan Coconut Flour Cookie Dough is an excellent place to begin. Yes, cookie dough is included in the year-round cookie-eating resolution.

More Reasons to Make This Recipe

The key to eating cookies, and cookie dough, throughout the year is choosing options that are healthy overall, and boost, rather than zap, your energy. That’s the kind of cooking-making I like to do here at power hungry, and this cookie dough recipe is no different. These cookie dough treats are:

• Made with 4 ingredients. The most basic recipe has 4 ingredients.
• Plant-based. Egg-free and dairy free. 
• Grain-free. No grains means no worry about enjoying this cookie dough raw.
• Gluten-free
• Paleo
• Keto-friendly. 1 ingredient swap makes the recipe keto.
• Nut-free. Made with sunflower butter, but any nut butter can be used, too.
• Quick & easy to make. Roughly 5 minutes, start to finish, is all the time that you need.

The Recipe Ingredients 

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1. Coconut flour.
2. Smooth sunflower seed butter: I used my DIY sunflower seed butter, but an equal amount of tahini or any smooth nut butter (e.g., almond, peanut, cashew) can be used in its place.
3. Coconut Oil.
4. Sweetener. The cookie dough can be sweetened with coconut sugar, maple syrup, brown sugar, or a keto-friendly granular or liquid sweetener.
   • Optional: Vanilla extract.
   • Optional: Miniature semisweet chocolate chips.

Step By Step Instructions

Note that the complete directions are also in the recipe card below.

Step One

Mix the sunflower seed butter, coconut oil, sweetener, and (optional) vanilla in a medium bowl with 1/2 cup boiling water. The boiling water melts the coconut oil and makes it easy to stir until smooth and creamy.

Step Two

Add the coconut flour to the bowl, stirring until it it is completley blended with the liquid ingredients. Let the dough stand for 2 to 3 minutes. This allows the coconut flour to absorb the liquids, transforming into a thick cookie dough.

Step Three

If adding (optional) chocolate chips, stir them in once the dough has thickened. Make sure the dough feels cool before stirring in the chips. The boiling water cools quickly once combined with the other ingredients, but if the dough still feels slightly warm after standing for 2 to 3 minutes, wait another few minutes for it to cool before adding the chocolate chips.

You’ve got cookie dough!

Portion the Dough

You have several options for portioning the dough. The simplest? Insert spoon into mixing bowl. Eat said spoonful. Cover and refrigerate the remaining dough and repeat as desired. Hee hee.

To keep better track of portions, I recommend scooping portions of dough (I use my small cookie scoop) onto a place or cookie sheet. Cover  and refrigerate for  at least 20 minutes until firm and then store in an airtight container for future treats.

Alternatively, scoop small portions of dough into super-mini containers for grab and go treats.

Vary the Add-Ins

I love this cookie dough plain, or with the classic additions of vanilla and/or chocolate chips. But the customization options are broad! Consider the following for mixing and matching all kinds of delectable, no-bake treats:

Spices

Cinnamon, cardamom, pumpkin pie spice, nutmeg, you name it.

Extracts & Zests

Almond extract, lemon zest, lime zest, oh my! So much deliciousness…

Dried Fruits, Nuts & Seeds

Use one ingredient add-in, or a combination. For even more flavor, toast the nuts or seeds in a skillet for a few minutes before adding.

Coconut

Shredded or flaked, plain or toasted. One of my favorite combinations? Toasted coconut + mini chocolate chips + almond extract

Happy No-Baking!

More Vegan, Grain-Free Coconut Flour Cookies To Try:

• Keto Vegan Coconut Flour Cookies {grain-free, gluten-free}
• Chocolate Coconut Flour Cookies {Vegan, Keto Option}
• Peanut Butter Coconut Flour Protein Balls {4 ingredients, grainfree, vegan}
• Chocolate Coconut Flour Cookies {Vegan, Keto Option}
• Vegan Coconut Flour Chocolate Chip Cookies (Grain-Free, Paleo)
• Vegan Coconut Flour Snickerdoodles {Paleo, Grain-Free, Nut-Free}
• Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}

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4.91 from 41 votes

Coconut Flour Cookie Dough (Vegan)

By: Camilla

No-bake coconut flour cookie dough is the healthy treat you’ve been waiting for! It is vegan, grain-free, nut-free, gluten-free, and keto friendly (with 1 ingredient swap).

Prep Time: 5 minutes minutes

Inactive Time: 22 minutes minutes

Total Time: 27 minutes minutes

Servings: 18 cookie dough mounds

Ingredients 

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• ▢ 1/2 cup smooth sunflower seed butter, or smooth nut/seed butter of choice
• ▢ 2 tablespoons 28 g coconut oil, melted
• ▢ 2 tablespoons coconut sugar
• ▢ 1/4 cup 60 mL boiling water
• ▢ Optional: 1 teaspoon vanilla extract

• ▢ 1/2 cup 56 g coconut flour
• ▢ Optional: 1/4 cup, 1.5 oz/43 g miniature semisweet chocolate chips

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Instructions 

• In a medium mixing bowl, whisk the sunflower seed butter, coconut oil, coconut sugar, boiling water and (optional) vanilla until blended and smooth.
• Add the coconut flour to the bowl, stirring until completely combined. Let stand for 2 to 3 minutes for the coconut flour to absorb the liquid ingredients and thicken the dough.
• Stir in the chocolate chips, if using.
• Using a small cookie scoop, a tablespoon, or a small kitchen spoon, scoop the dough into 18 cookie dough mounds on a cookie sheet or plate (alternatively, scoop portions of dough into small individual containers, as pictured above).
• Refrigerate for at least 20 minutes until firm.

Notes

Storage: Store the cookie dough cookies in an airtight container in the refrigerator for 1 week. If freezing, I recommend freezing without portioning the dough (it may need a small amount more water or coconut flour once thawed). Store the dough in the freezer, in an airtight container, for up to 6 months.

Keto Option: Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., options made by Swerve, Truvia, Sukrin Gold). Also, use a seed or nut butter that does not have added sugars. If adding the optional chocolate chips, use an equal amount of keto-friendly miniature semisweet chocolate chips (e.g., Lily’s Sweets Chocolate Chips).  Keto Macros per cookie (calories: 73, carbs: 3.3 g, sugars: 0.9 g, net carbs: 1.3 g)

Sweetener Options: An equal amount of brown sugar or maple syrup can be used in place of the coconut sugar

Nutrition

Serving: 1cookie dough “cookie” | Calories: 78kcal | Carbohydrates: 4.7g | Protein: 2g | Fat: 5.4g | Saturated Fat: 2g | Sodium: 33.3mg | Fiber: 2g | Sugar: 2.3g

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