• Skip to primary navigation
  • Skip to main content
  • All Recipes
  • About
Occasionally Eggs

Occasionally Eggs

Healthy Vegetarian Recipes for Every Season

  • Cookbook
  • Contact
  • All Recipes
  • About
  • Cookbook
  • Contact
Cookies and Bars

Coconut Sugar Cookies

November 28, 2021 by Alexandra Daum
These easy vegan coconut sugar cookies are like gingerbread without molasses. Made with ginger, cinnamon, and nutmeg for a holiday worthy flavour without any hard to find ingredients. Easily rolled and cut, these make the prettiest Christmas cutout cookies in any shape you like.
Jump to Recipe
Finished cutout cookies on a wire rack.

This is a wonderful vegan sugar cookie recipe, made with spelt flour, coconut sugar, and coconut oil. If you love cutout cookies but want a more wholesome version, you’ve found it.

I make these every year for Christmas, and most often have them plain without any complicated icing toppings. If you use pretty cookie cutters, there’s no need to pipe patterns on top.

These store very well, so they can be made in advance for gifting or serving closer to the holidays. Make them now and freeze for later. With just 10 ingredients including the spices, it’s incredibly simple, with no chilling time or electric mixer needed.

Table of Contents hide
Why You Should Try This Recipe
Ingredients
Ingredient Notes and Substitutions
Step by Step
Recipe Notes
How to Store
Expert Tips
Coconut Sugar Cookies

Why You Should Try This Recipe

If you love holiday cookies and baking but not the sugar headache that comes with it, these easy cut-out cookies are the perfect solution. They’re super easy and delicious.

  • It’s a one-bowl recipe: everything is mixed in the same bowl and the dry ingredients are sifted in to avoid lumps.
  • The dough doesn’t need chilling: you mix, roll, and bake – no need to chill at any step.
  • No beating needed: a quick whisk does the trick here with no need to beat the oil and sugar together.

Ingredients

Coconut sugar cookie ingredients.

Ingredient Notes and Substitutions

  • Spelt flour: light or white spelt (type 630). I don’t recommend using whole-grain flour for this recipe. As always, white flour can be substituted for spelt with no change to the amount (though weighing is recommended).
  • Coconut sugar: this is a coconut sugar cookie recipe, so I haven’t tried it with other sugar types.
  • Coconut oil: if you don’t want to use coconut oil, an oil that’s liquid at room temperature works as well. Grape seed or avocado are ideal as they have almost no flavour, and can be subbed 1:1 for the coconut oil.
  • Milk: I always use oat milk, but other non-dairy types like cashew are also good. Mixing milk with the oil imitates butter (which contains water).
  • Spices: change the spices based on your personal preference. Cardamom is a delicious addition.

Step by Step

1. Whisk: in a large bowl, whisk the wet ingredients together to combine.
2. Sift: use a fine mesh sieve to sift the dry ingredients into the bowl.

Coconut sugar cookies steps 1 to 4.

3. Mix: stir together until a ball of dough forms. Don’t over mix or knead.
4. Roll: divide the dough in two and place onto a floured surface. Roll out with a rolling pin.
5. Cut out: use cookie cutters to cut the dough into desired shapes and place on a baking sheet.
6. Bake: bake for about 8 minutes, or until the edges are golden.

Coconut sugar cookies steps 5 and 6.

Recipe Notes

Bake the cookies one pan at a time, rolling and cutting the next batch while the previous one bakes. Having two pans ready means you can be putting the next one into bake while the previous cools, so everything runs smoothly.

Add more flour when kneading if required to prevent sticking, but don’t go overboard. If you prefer, roll the dough out between two sheets of parchment paper.

These cookies don’t need to be refrigerated before baking. If you want to make the dough ahead of time, it can be refrigerated (covered, for up to 12 hours) but should be brought back to room temperature before rolling and cutting.

They puff up quite a bit in the oven but shouldn’t spread. If anything you might lose the form slightly when you move them onto the pan to bake – use an offset spatula or knife to lift the cookies onto the baking sheet.

While these a bit different from butter and white sugar cookies, they have more flavour and are arguably easier to make. You could top them with icing, or drizzled chocolate, but they’re great plain too. If you want the powdered sugar look without using white sugar, sprinkle a little coconut flour on top.

How to Store

Storage: keep in a sealed container at room temperature for up to a week.

Freezing: place cooled cookies in an airtight container and freeze up to three months.

Sprinkling coconut flour onto the baked cookies.

Expert Tips

  • Reuse paper: you can use parchment paper several times, so don’t worry about replacing it in between batches. I use mine until it’s completely crispy.
  • Don’t over mix: it takes a lot of working to make these cookies tough rather than crisp, but it can happen if you knead the dough or mix way too long.
  • Omit the spices: if you want a basic sugar cookie for decorating, simply leave the spices out and have a plain cookie.

More Coconut Sugar Recipes

Double Chocolate Olive Oil Brownies
Vegan Cinnamon Rolls
Apple Crumble Cake

More Vegan Cookies

Almond Rye Chocolate Chip Cookies
Gluten-Free Gingerbread Cookies
Ultimate Gluten-Free Peanut Butter Cookies

Finished cookies sprinkled with coconut flour to look like sugar.

If you make these Coconut Sugar Cookies or any other cookie recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 25 cookies

Coconut Sugar Cookies

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
4.50 from 8 votes

Ingredients

Metric – American
  • 60 grams coconut sugar
  • 45 grams coconut oil
  • 3 tablespoons non-dairy milk
  • 220 grams light spelt flour
  • 1 tablespoon arrowroot powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt

Instructions

  • Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
  • In a large bowl, whisk together 60 grams (2/3 cup) coconut sugar, 45 grams (3 tablespoons) oil, and 3 tablespoons milk until the sugar has dissolved, or at least mostly dissolved. It will look a bit lumpy, that’s normal.
  • Sift in 220 grams (1 1/2 cups) flour, 1 tablespoon arrowroot, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  • Stir until combined, and then use your hands to knead the dough a few times until smooth. If it’s too dry, add a teaspoon of milk and gently knead again. Don’t over mix.
  • Flatten the dough slightly between your hands, and then roll out between two sheets of parchment paper to about a 5mm (1/4 inch) thickness. Cut the cookies into your desired shapes.
  • Place completed cookies onto one of the prepared baking sheets and bake for 8-10 minutes, or until golden with firm edges. The centre should still be slightly soft. 
  • Cool the cookies for about 5 minutes on the pans before removing to cool fully on a rack.
  • Gather the remaining dough, form it into a ball again, and repeat until all of the dough has been used, alternating pans. While one set of cookies bakes, you can cut the next set and place them on a pan to bake, and so on.
  • Store the cookies in an airtight container for up to a week, or freeze for up to three months.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1cookie Calories: 63kcal Carbohydrates: 11g Protein: 1g Fat: 2g Polyunsaturated Fat: 2g Sodium: 36mg Fiber: 1g Sugar: 5g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Desserts, Winter
Cuisine: European
Print

This post was first published in December 2018. It has been updated with additional pictures and some slight changes to the recipe as of November 2021.

Newsletter

Sign up for weekly updates and subscriber-only recipes.

More Cookies and Bars:

Ginger nuts on a plate with greenery around.Vegan Gingersnaps
Cookies scattered on baking paper.Hazelnut Oatmeal Chocolate Chip Cookies
Three date squares stacked on a small plate.Gluten Free Date Squares
Top down view of chocolate quinoa bars.Chocolate Puffed Quinoa Bars

Previous Post: « Gluten Free Pumpkin Muffins (Dairy Free)
Next Post: Roasted Potato Tacos »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. kristin says

    December 2, 2018 at 4:50 am

    Can I just say you are absolutely one of my favorite food blogs, and one of the best? Not all blogs or recipes are created equal and there’s a lot of bad ones out there. Every single thing I’ve made from you is not only simple but beyond amazing. Hoping you’ll come out with a cookbook soon! ❤️

    Reply
    • Alexandra | Occasionally Eggs says

      December 2, 2018 at 3:16 pm

      Thank you so much, Kristin, you made my day! I’m so happy to hear that 🙂 I’d love to write a book, fingers crossed!

      Reply

About Alexandra
Recipes
FAQ
Contact
Work With Me

STAY IN CONTACT
get weekly updates, exclusive recipes, and more

   

Get the cookbook

© 2023 Occasionally Eggs | Images and text may not be used without permission | Privacy Policy