Vegan Coconut Cookies | Vegan Coconut Biscuits | Vegan Biscuits | Vegan Cookies | Vegan NICE Biscuit

Mix together the flour, coconut, and a pinch of salt in a bowl.

In a separate bowl, beat together the caster sugar and the vegan margarine.

Gently stir in the oat milk, vanilla essence, and coconut essence into the margarine mixture.

Add the flour and coconut mixture to the wet ingredients and mix until just combined.

Scrape the sides of the bowl clean and cover it with cling film.

Refrigerate the dough for 30 minutes.

Preheat the oven to 160 degrees Celsius and line a tray with parchment or greaseproof paper.

After 30 minutes, use a small ice cream scoop (or teaspoon) to drop balls of cookie dough onto the tray, spacing them about 3 centimeters apart.

Press the cookie dough balls down with a fork to your desired thickness.

Sprinkle the cookies with a little granulated sugar if desired.

Bake in the center rack of the preheated oven for about 20 minutes, checking every 5 minutes for desired browning.

If cookies are not brown enough after 20 minutes, continue baking for an additional 5 minutes.

Remove cookies from the oven when they reach your preferred level of browning (25 minutes total for a darker cookie).

Let the cookies cool on the tray for about 10 to 15 minutes before transferring them to a wire rack.

Equipment Needed

Spice Level:

Dietary