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Finished cutout cookies on a wire rack.

Coconut Sugar Cookies

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.
Course Desserts
Cuisine European
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 25
Calories 63kcal


  • 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


  • 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.


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.
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.
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 (well 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 coconut oil sugar cookies are a bit different from butter and white sugar versions, 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.


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