A fresh burst of bright citrus in every single bite. These easy vegan and gluten-free coconut orange cookies are thick, chewy, and will practically melt in your mouth.
- ½ cup (120ml) coconut oil, room temperature
- ¾ cup (150g) granulated sugar *
- 1 tablespoon orange zest
- 3 tablespoons (45ml) orange juice, freshly squeezed
- 1 tablespoon ground flaxseed
- 1 ¼ (160g) gluten-free all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon xanthan gum **
- ¼ teaspoon fine sea salt
- 1 cup (120g) shredded coconut
- Preheat the oven to 350ºF and prepare a cookie pan with parchment paper.
- In the bowl on a stand mixer or large mixing bowl with electric beaters, combine the coconut oil and sugar and cream together on high for 2 minutes.
- Add in the orange zest and mix on high for another 2 minutes.
- Add in the orange juice and flaxseed and mix until combined.
- Add in the gluten-free flour, baking powder, xanthan gum (see note), and salt and mix until a dough forms.
- With a large 3 tablespoon cookie scoop, scoop the dough into balls and roll in the shredded coconut. Place the cookie dough balls onto the prepared cookie sheet approximately 3 inches apart.
- Bake for 12 minutes or until the edges are a light golden brown.
- Allow the cookies to fully cool on the cookie sheet. Enjoy!
- Store leftover cookies in an airtight container for up to 7 days or frozen for up to 6 months.
* Granulated sugar can easily be swapped for cane sugar or coconut sugar
** Omit xanthan gum if your gluten-free flour blend already contains it
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Serving Size: 1 Cookies
- Calories: 180
- Sugar: 15 Grams
- Sodium: 29 Miligrams
- Fat: 7 Grams
- Saturated Fat: 4 Grams
- Unsaturated Fat: 1 Gram
- Trans Fat: 0 Grams
- Carbohydrates: 26 Grams
- Fiber: 1 Gram
- Protein: 1 Gram
- Cholesterol: 26 Miligrams
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