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Vegan Coconut Hazelnut Cookies

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Everyone needs a cookie once in a while, right? Indulging in the foods and flavors we love (especially with friends and family) is one of the richest parts of life, but nowadays we have to be pretty darn careful about where we’re sourcing those indulgences. These simple yet delicious cookies are as clean as it gets, reminding us that eating your favorite treats does not have to throw off your healthy eating streak!

The texture of these bad boys is one of their highlights – crispy, golden brown on the outside and chewy (thanks to the coconut) on the inside. And if you reallyfeel like living on the wild side, throw some chocolate chips into the mix and try almond instead of hazelnut extract. I’ve heard from a reliable source that they may taste just like almond joys.

The best part about this recipe? No eggs = unlimited cookie dough thievery. This recipe may or may not make 12 cookies instead of 11. The world will never know.


Ingredients (makes 11 cookies):

  • 2 cups almond flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. hazelnut extract (almond is lovely too)
  • 4 tbsp. brown rice syrup
  • 2 tbsp. almond milk
  • 6 tbsp. melted coconut oil
  • 1/2 cup unsweetened shredded coconut



  1. Preheat your oven to 350 F. Line your cookie tray with unbleached parchment paper.
  2. In one bowl, combine your dry ingredients: almond flour, baking soda, and salt. Mix until uniform.
  3. In another bowl, whisk the melted coconut oil, brown rice syrup, almond milk, and hazelnut extract together. You may have to put some elbow grease into your whisking so that the syrup melds with the oil.
  4. Add your liquid ingredients to your dry ingredient bowl and thoroughly combine.
  5. Gently stir in your shredded coconut until it’s evenly distributed.
  6. Roll out medium-sized balls of dough with your hands and flatten them into discs on your cookie sheet.
  7. Bake for 12-15 minutes, remembering that only the edges need to be golden brown. The insides will be soft and chewy!
  8. Let cool for at least 20 minutes in order for the flavors and edge-crispiness to really set in. Enjoy!


For any raw foodies out there, let me tell you: the dough is fabulous! You could absolutely roll these into cookie dough balls and refrigerate to set the shape. Similarly, dehydrating would work very well with this recipe. I would leave them at 110 for 12+ hours or until crisp on the edges. I have also made these using 2 tbsp. brown rice syrup and 15 drops of organic stevia extract, which makes for a low sugar cookie that is not quite as sweet but still incredibly satiating.

The Benefits!

Whichever way you choose to eat these, you’ll be getting the incredible benefits of coconut (both the oil and shredded coconut meat). Shredded coconut contains essential minerals, including manganese and selenium. Manganese supports healthy nerve function and aids your liver, thus helping your body produce sex hormones.

Selenium, on the other hand, is a little-known powerhouse. Selenium and iodine deficiency, when coupled together, can contribute to hypothyroidism or low thyroid function. There is a synergistic relationship between iodine and selenium, which means that if one consumes too little selenium, the body uses iodine inefficiently. Don’t forget to eat some seaweed after dessert!

Selenium also increases heavy metal chelation. Moderate (100 mcg/day) increases in dietary selenium increased urinary excretion of mercury in long-term mercury-exposed Chinese residents (Li 2012), and 100-200 mcg/day reduced blood and hair levels of another heavy metal, arsenic, in Chinese farmers with arsenic poisoning (Zwolak 2012). How many more reasons could you need to bake a batch of these? Go, go!









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