These paleo and vegan lime coconut cookies are packed with flavor, super chewy, sweet and perfect for spring and summer gatherings! They’re family approved, gluten-free, dairy-free, egg free and seriously addicting.
When in doubt of what to bake, there’s always one thing I turn to – yes, I think you guessed it – COOKIES!
Luckily, I found a sort of magical base-recipe for an amazingly chewy paleo and vegan cookie, back when I shared the original “oatmeal” raisin cookies.
Since then, I’ve experimented with variations of this original recipe with nothing but success. Okay, maybe there HAVE been a couple of “oops” moments where I didn’t balance out my variables, but overall this basic recipe never fails me!
For these, I decided to move away from the chocolate and get that fresh & light spring vibe that I’ve been craving lately.
So, for the min-ins, we have lots of coconut flakes, lime zest, and even a bit of lime juice for extra flavor. If you’re a coconut fan, you’re in for a major treat here with these chewy lime coconut cookies!
Getting back to the basic recipe, let’s talk ingredients. Using a combination of softened but still solid coconut and smooth nut butter (almond or cashew here) gives the cookies great moisture and chew without spreading out too much.
I sweetened them with a combination of maple syrup and maple sugar – again for that perfect texture. I used maple sugar rather than coconut sugar in this recipe only for the lighter color that gives them a fresh, bright look.
That said, if you don’t have access to maple sugar, coconut sugar will work just fine, though it will darken the color of the cookies.
Since these are vegan cookies, I obviously replaced the usual egg with a “flax-egg”, which is my egg replacement of choice for all my cookies!
I actually haven’t tried these cookies using a real egg, though I’d imagine it would work well if you aren’t vegan and want to try it that way. If you only want to keep them paleo, you can also sub in raw honey for the maple syrup. I’ll link to all my favorites below the recipe.
As for the flours, the almond/tapioca combo makes these cookies extra chewy and light, in my opinion. Use a very fine blanched almond flour for best results, and feel free to sub in arrowroot flour for the tapioca if you prefer.
These cookies are SURE to be a family favorite, I suppose unless you have coconut-haters in your family (I have one, so I empathize!)
In any case, these will be perfect to bring to backyard BBQs, brunches, and outdoor parties all spring and summer long as a simple, and “weather friendly” dessert. Weather friendly, as in they won’t melt in transport and can be left out at room temperature with no harm done!
I hope you’re ready for seriously chewy and addicting cookies!
Chewy Lime Coconut Cookies {Paleo, Vegan}
Chewy Lime Coconut Cookies {Paleo, Vegan}
These paleo and vegan lime coconut cookies are packed with flavor, super chewy, sweet and perfect for spring and summer gatherings! They're family approved, gluten-free, dairy-free, egg free and seriously addicting.
Ingredients
- 1/4 cup coconut oil solid but softened
- 1/4 cup smooth almond butter or cashew butter
- 1/4 cup pure maple syrup (or raw honey for non-vegan version)
- 1/4 cup maple sugar **
- 1 Tbsp ground flax seed mixed with 2.5 Tbsp water allowed to sit 15 minutes (for the “flax egg”)
- 1/2 Tbsp fresh lime juice
- Grated zest of 2 small/med limes
- 1/2 tsp pure vanilla extract
- 1 1/4 cup blanched almond flour
- 1/4 cup tapioca flour or arrowroot
- 1 cup unsweetened coconut flakes
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
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Prepare the flax egg and set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
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Combine the almond flour, tapioca (or arrowroot), coconut flakes, baking soda and salt in a mixing bowl.
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In a separate large bowl, using an electric mixer, cream together the nut butter, coconut oil, maple syrup, maple sugar, flax egg, vanilla, lime zest and lime juice until very smooth.
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Stir the dry ingredients into the wet until well combined and a sticky dough forms.
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Using a medium cookie scoop, scoop and drop dough about 2” apart on the parchment lined baking sheet, baking them in batches if necessary. I made 16 cookies.
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Bake 12-14 mins until set and turning light brown. Remove from oven and allow them to cool 5-10 minutes on the baking sheet (they’ll be very soft), then transfer using a spatula to wire racks to cool completely.
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Cookies are best stored at room temperature, loosely covered for the first day. After a day or so, store them in an airtight container at room temp or in the fridge. Enjoy!
Recipe Notes
*A thick creamy nut butter will work best. For extra coconut flavor, melted coconut butter can be used here as well. **coconut sugar can be used as well and will taste great, though it will make the cookies darker than pictured
Nutrition
What I Used To Make My Chewy Lime Coconut Cookies:
Want More Paleo and Vegan Cookie Recipes? Try One of These!
Thick and Chewy Snickerdoodles
Chewy “Oatmeal” Raisin Cookies
Date Almond Butter Chocolate Chip Cookies
Lemon Almond Thumbprint Cookies
Chewy Orange Cranberry Chocolate Chip Cookies
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These cookies are amazing!! But the recipe is SO hard to read! Please reorder the ingredients list to match the order of the steps. I’ve had to redo this in a different format so it aligns.