You’ll love this healthy plant-based Gluten-Free Vegan Flourless Coconut Cashew Cookies recipe made with only 9 clean, real food ingredients and is vegan, gluten-free, dairy-free, egg-free, soy-free, no refined sugar, keto-friendly, paleo-friendly, and Medical Medium compliant.
These golden Coconut Cashew Cookies are a crispy and chewy vegan cookie that’s perfect afternoon snack and glass of homemade almond milk.
Gluten-Free Vegan Coconut Cashew Cookies
This is a really simple plant-based cookie recipe that’s easy to make without the typical ingredients you find in traditional cookies like white flour, butter, vegetable oil, white sugar, and eggs.
Instead, these healthy vegan cashew cookies are actually flourless and are made with ground cashews and coconut flakes to give them a crispy texture on the outside and chewy on the inside.
Don’t worry if you don’t like the crunch of coconut flakes because I don’t either, but you won’t have the crunch because the coconut flakes are ground very fine in a food processor.
You can enjoy these cookies in less than 30 minutes and they’re plant-based, vegan, gluten-free, dairy-free, egg-free, soy-free, grain-free, flourless, paleo-friendly, keto-friendly (8 net carbs per cookie!), no refined sugars and are Medical Medium compliant.
How To Make Gluten-Free Vegan Coconut Cashew Cookies: Step-By-Step Instructions
This easy flourless cookie recipe can be prepared in about 5 minutes using just a food processor and I’ll show you how below.
Before beginning, preheat your oven to 350 degrees. Prepare a cookie sheet lined with parchment paper and set aside.
Step 1: Prepare the Coconut and Cashews
First, add the coconut and cashews to a food processor and processing them until they have a fine, crumbly texture.
You want to make sure don’t over-process the mixture because you want tiny pieces of cashews to remain.
The type of coconut you use for this recipe is entirely up to you – shredded coconut or coconut flakes.
Both work fine and will end up being processed into tiny pieces.
Step 2: Add the Remaining Dry Ingredients
Second, add the remaining dry ingredients: granular sweetener, Himalayan pink salt and baking soda to the food processor.
Instead of “processing” it on high speed, just give it about 8-10 long “pulses”, or just enough to blend it in.
Step 3: Add the Remaining Wet Ingredients
Third, add the remaining wet ingredients: coconut oil, almond milk and vanilla extract to the food processor.
Again, instead of “processing” it on high speed, just give it about 8-10 long “pulses”, or just enough to blend it in.
Your mixture should have a wet, sticky, coarse texture and should hold well together.
Take out a spoonful at a time, squeeze it tightly in your fist, then flatten it between the palms of your hand into a small cookies shape about 2-inches in diameter.
Try not to make the unbaked cookies any larger than that because they will spread out while baking.
Step 4: Bake the Cookies
Finally, add the cookies onto the prepared cookie sheet and bake at 350 degrees for 10-12 minutes, or until they are golden around the edges and taking care to not let them burn.
When the cookies are finished baking, remove the cookie sheet from the oven and allow the cookies to cool completely before removing them from the pan.
The is very important because they will fall apart if you take them off before cooling and without letting the coconut oil to solidify.
Once they’ve cooled off, you can transfer them to a cookie rack to get crisp.
Store your cookies in an air-tight BPA-free container.
Expert Tips + Substitutions For Gluten-Free Vegan Coconut Cashew Cookies:
Baking. These are somewhat “delicate” cookies and there are a few things you need to do to make sure they are a success.
To make the perfect coconut cashew cookies – don’t do these things:
- Overprocess the coconut and cashews. Make sure they are a crumbly mixture, like in the photo above, and the cookie texture will be perfect.
- Make the cookies too big. Before baking, the cookies should be about 2-inches in diameter. They will spread out a little after baking and will hold together better if they are small.
- Burn the cookies. You have to keep a very close eye on these cookies in the oven to make sure they don’t overcook and burn.
- Remove the cookies immediately from the cookie sheet after taking them out of the oven. You need to allow the coconut oil in the cookies to solidify or they will be crumbly and fall apart. Wait for the cookies to cool completely before removing them from the cookie sheet.
Coconut Flakes. You can use either organic shredded coconut or the larger organic coconut flakes. I prefer to use the larger coconut flakes but either will work fine because the coconut will be processed very finely in the food processor. before mixing in with the other ingredients.
Granular Sweetener. You can use your favorite organic unrefined granular sweetener, but my favorite to use is organic coconut sugar since it gives the cookies a slightly brown sugar flavor.
Coconut Oil. If you don’t like the overpowering flavor and smell of unrefined coconut oil, you can use organic refined coconut oil, which has zero coconut flavor or coconut smell – and is what I prefer.
Want More Gluten-Free Vegan Flourless Cookie Recipes?
Check out these:
- Fudgy Chocolate Avocado Cookies
- Lemon Chia Seed Cookies
- Snickerdoodle Cookies
- or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with real, clean food ingredients just like this one that you will love!
Gluten-Free Vegan Flourless Coconut Cashew Cookies
- 1 1/2 cups organic raw cashews
- 1 cup organic coconut flakes
- 1/3 cup organic coconut sugar
- 2 tablespoons organic coconut oil
- 2 tablespoons homemade almond milk
- 1 tablespoon tapioca flour
- 1/2 teaspoon organic pure vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon Himalayan pink salt
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
- Add the cashews and coconut flakes to a food processor and process until they are broken down into small pieces and crumbly, taking care to not over process.
- Add the granular sweetener, vanilla extract, Himalayan pink salt, tapioca flour, and baking soda to the food processor and pulse again (about 8-10 times) until everything is well combined, taking care to not over process.
- Add the coconut oil and almond milk to the processor and pulse again (about 8-10 times) just enough until everything is well combined.
- Take out a spoonful of the cookie mixture out at a time, squeeze it in the palm of your hands, and then gently roll it into a ball shape between your palms.
- Place the balls of cookie dough onto the prepared cookie sheet and gently press them down slightly into a 2-inch round shape (they will flatten out more while they are baking).
- Bake at 350 degrees for approximately 10-12 minutes, keeping a close eye on them so they don't burn. They should be slightly golden around the edges.
- Remove the cookie sheet from the oven and allow the cookies to completely cool before removing from the cookie sheet. DO NOT try to remove them while they are still warm - they will crumble and break apart.
- After the cookies have completed cooled, transfer them to cookie rack so they can crisp.
- Store in an air-tight BPA-free container in the refrigerator to prevent the cookies from getting soft and losing their shape.
Hi, I’m Karielyn! I’m a cookbook author and creator of The Healthy Family and Home website. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.