Vegan Coconut Lime Cookies
These vegan coconut lime cookies are soft and chewy with a delightful tart and nutty flavor. Made with toasted coconut flakes and fresh limes, they are addictively delicious!
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Why You’ll Love This Recipe
- A simple cookie recipe that is BIG on flavors! The cookie dough is made with fresh lime juice, zest and toasted coconut flakes.
- Easy and straightforward – mix, chill, shape, and bake! Anyone can ace it!
- These fruity cookies are light and refreshing on the palate, similar to these Vegan Lemon Shortbread Cookies.
- With its sweet, nutty, and bright, zesty flavors, this cookie recipe has a pleasant tropical-summery taste that will brighten your day any time of the year! Perfect as an everyday snack for your whole family.
Key Ingredient Notes
- All-purpose flour – unbleached flour is best for making eggless cookies chewier and with more structure.
- Vegan butter or margarine – use a stick or block form instead of tubs for the best texture. It should be softened at room temperature, not melted.
- Vegan egg – I used aquafaba, which is the liquid from a can of chickpeas. You can use other egg replacements like ground flax, chia seeds, tapioca, or cornstarch. I added the measurements and details in the recipe card notes.
- Limes – you will need a total of 2 limes for the zest and juice for this recipe. Roll the limes with a bit of pressure on a counter several times to make them easier to juice.
- Coconut extract – this is optional but highly recommended for the cookies to have a more intense coconut flavor. A little goes a long way, so be cautious not to use too much.
- Shredded or flaked coconut – I used unsweetened and toasted them to intensify the flavor before adding them to the dough.
How To Make Vegan Coconut Lime Cookies
- Mix the dry ingredients in a bowl. Combine the flour, baking powder, and baking soda. Stir to combine, and then set aside.
- Cream the vegan butter. In a large bowl, cream the vegan butter, sugars, and salt with an electric mixer until pale in color and the texture becomes fluffy. Scrape the sides of the bowl as needed to incorporate sugar back into the mixture.
- Add the wet ingredients. Add the vegan egg, zest, lime juice, vanilla, and coconut extract. Mix until thoroughly combined.
- Gradually fold in the dry ingredients until a dough is formed. Add the toasted coconut and fold until combined. Make sure you do not over-mix the dough because the cookies will become hard and dry.
- Chill the dough. Cover the bowl and refrigerate the dough for at least 1 hour or until firm. You can also store the dough overnight to improve the texture and flavor! The more time the dough chills, the more the coconut and lime flavors will shine through.
- Prepare for baking. Set an oven rack in the middle position and preheat the oven to 375°F or 180°C.
- Make the dough balls. Using a #40 cookie scoop (about 1½ tablespoons), make equal portions of cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper, spaced 2 inches apart. This will give them space to spread.
- Bake for 9 to 11 minutes or until cookies are lightly brown on the edges or the tops have just cracked. The middle will not be firm at this point, but that is fine. They will set as they cool.
- Make the glaze. Combine the ingredients for the lime glaze in a small bowl. Mix until smooth, then set the side.
- Assemble and serve! Cool the cookies on the tray for 5 minutes before transferring them to a wire rack. For a clear, shiny glaze, coat the cookies with the lime glaze while they are still warm, then allow them to cool completely. For a white, matte glaze, allow the cookies to cool completely before drizzling or coating. You can also sprinkle more coconut shreds or lime zest on the glaze.
Storage Tips
Let the cookies cool completely before placing them in a container or jar. They can be stored at room temperature (in a dry, cool area) for up to 3 days or in the fridge for up to a week.
Do not add the glaze if you plan to freeze them because the moisture can soften the cookies. Skip the glaze and store them in the freezer for up to 2 months. You can add the glaze before serving them.
You can also make the dough ahead of time and freeze them. For more storage tips, check out How To Keep Cookies Fresh.
More Citrusy Cookie Recipes
- Vegan Lemon Poppy Seed Cookies
- Vegan Lemon Crinkle Cookies
- Vegan Orange Cranberry Cookies
- Vegan Cheesecake Bars
Vegan Coconut Lime Cookies
Calories:125
Servings: 18 cookies
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These vegan coconut lime cookies are soft and chewy with a delightful tart and nutty flavor. Made with toasted coconut flakes and fresh limes, they are addictively delicious!
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- 1½ cups (180 g) unbleached all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup (50 g) vegan butter or margarine, not unsalted, stick or block form, softened slightly
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon salt
- 1 vegan egg, I used 2 tablespoons aquafaba (See Notes)
- 1 tablespoon finely grated lime zest, from 2 limes
- 2 tablespoons lime juice, from 2 limes
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
- ½ cup (40 g) unsweetened shredded or flaked coconut, toasted
Lime Glaze
- ½ cup (60 g) confectioners’ sugar, sift after measuring
- ½ tablespoon lime juice, from half a lime
- ¼ teaspoon finely grated lime zest
Instructions
- Combine the flour, baking powder and baking soda in a medium bowl. Stir to combine, then set aside.1½ cups (180 g) unbleached all-purpose flour ,¾ teaspoon baking powder ,¼ teaspoon baking soda
- In a large bowl, cream the vegan butter, sugars and salt with an electric mixer until pale in color. Scrape the sides of the bowl as needed.¼ cup (50 g) vegan butter or margarine ,½ cup (100 g) granulated sugar ,¼ cup (50 g) light brown sugar ,¼ teaspoon salt
- Add in the vegan egg, lime zest, lime juice, vanilla, and coconut extract. Mix until thoroughly combined.1 vegan egg ,1 tablespoon finely grated lime zest ,2 tablespoons lime juice ,1 teaspoon vanilla extract ,½ teaspoon coconut extract
- Gradually fold in the dry ingredients until a dough is formed. Add the toasted coconut and fold until combined.½ cup (40 g) unsweetened shredded or flaked coconut
- Cover the bowl and refrigerate the dough for at least 1 hour or until firm. You can also store the dough overnight.
- Set an oven rack in the middle position and preheat the oven to 375°F or 180°C.
- Using a #40 cookie scoop (about 1½ tablespoons), make equal portions of cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper, spaced 2 inches apart.
- Bake for 9-11 minutes or until cookies are lightly brown on the edges or the tops have just cracked.
- Combine the ingredients for the lime glaze in a small bowl. Mix until smooth, then set the side.½ cup (60 g) confectioners’ sugar ,½ tablespoon lime juice ,¼ teaspoon finely grated lime zest
- Cool the cookies on the tray for 5 minutes before transferring them to a wire rack. For a clear, shiny glaze, coat the cookies with the lime glaze while they are still warm, then allow them to cool completely. For a white, matte glaze, allow the cookies to cool completely before drizzling or coating.
Notes
Aquafaba is the liquid from a can of chickpeas, used as a vegan egg replacer.
Other vegan egg substitutes:
Other vegan egg substitutes:
- 1 tablespoon ground flax or chia seeds mixed with 2 tablespoons water (may result in chewier cookies with a speckled appearance).
Store-bought vegan egg replacers such as Ener-G (follow the package directions). - 1 tablespoon tapioca or cornstarch mixed with 2 tablespoons plant-based milk or water.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Coconut Lime Cookies
Serving Size
1 cookie
Amount per Serving
Calories
125
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
87
mg
4
%
Potassium
33
mg
1
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
1
g
2
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.