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These sweet treats are naturally vegan and gluten-free, so they can be baked for a crunchy cookie perfect for dunking in coffee, or eaten raw for a chewier textured snack.

Sylvie Coulange
October 20, 2020
10 cookies
1/4 cup coconut oil
1/4 cup vegan butter – Earth Balance
1 cup rolled oats
1/2 cup coconut flour
1 1/4 cup brown rice flour
2/3 cup coconut sugar
1/2 cup unsweetened shredded coconut


Preheat the oven to 375 F.

Melt coconut oil and vegan butter in a medium saucepan over low heat.

Place oats, coconut flour, brown rice flour, coconut sugar and shredded coconut in the bowl of a food processor. Stir in melted coconut oil and butter and blend until smooth, about one minute.

Line two baking trays with non-stick baking mats.

Roll one tablespoon of the dough in the palm of your hands to form a small ball; place on prepared baking sheet and flatten slightly. Repeat with remaining dough.

Bake in preheated oven until nicely browned, about 13 minutes.

Remove from oven and cool before serving.

Store cookies in an airtight container for up to a week.

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