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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Lime and coconut is such a delicious combo and these cookies look divine!
Do you have the name of a cook who come twice a week to cook for us. Also could shop and organize my kitchen.
Have you tried this with an egg instead of flax seed? I realize it will no longer be vegan, but I don’t have ingredients for the flax “egg.”
My daughter made these tonight using 1 egg. A MAZE ING!!!
I am so excited to start having them for breakfast! Yum! yum! yum! Yummy! Muaahhhh!
Made these last night, so refreshing and delicious. I’ll try it with an egg next time. Thanks for another delicious and mostly guilt free recipe!
Awesome to hear!
hey Michelle I really want to try out this recipe for a gathering on fri but I only have time to make the dough in advance! what modifications do I have to make to the recipe and would it be necessary to include the coconut flakes in the cookies to hold its structure? thanks so much!
Hi! I’m not sure exactly how making the dough in advance would work out. I think your best bet would be to chill it for about a day in the fridge – and I only tested this one with the coconut so I’m not sure what the texture would be like without it.
Very yummy! Used an egg, coconut sugar instead of maple sugar, and almond extract instead of vanilla (oddly out of vanilla). These are excellent. Thanks for the great recipe.
Mine batch made 22 cookies.
Sounds great!
they are great you are amazing person getting those reciepts i love it thanks
Anita
These look so good! Is there any way to substitute the sugar and maple syrup for stevia or brown rice syrup without messing up the texture?
These look delicious! I don’t need gluten free, though – would subbing regular wheat flour work for both almond and tapioca flour?
I made these tonight. Mine were good taste wise but they flattened out big time. They didn’t look like yours at all.I did use honey and granulated raw sugar. That’s the only difference. I’m going to try again. Maybe use more zest to get more lime flavor,and unrefined coconut oil to get the stronger coconut flavor.
Hmm, not sure why they flattened out so much, I’d try perhaps chilling the dough longer or using a bit more almond flour next time!
Best paleo cookie ever! Even impressed my mom who hates everything paleo I have ever cooked her/told her about.
Oh that’s amazing to hear!
I made these for a Cinco de Mayo treat – my first paleo dessert I’ve made – and they were so good! Especially once they were cold in the fridge. I love all your recipes, thank you!!
This was my first time baking with blanched almond flour, coconut sugar, and maple syrup. I bought the ingredients a few months ago, but was nervous about making these. I’ve had plenty of baking fails! I had the itch to try these out, and I’m so glad I did!! THEY ARE DELICIOUS!!!! I’m excited to try out more of your recipes, Michele!! Thanks for sharing!! 🙂
I was so excited to post a review I spelled my own name wrong LOL 🙂