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These quick and delicious Coconut Butter Cookies are soft, slightly chewy, and full of natural coconut flavor. Perfect for when you’re craving something sweet but short on time, this simple recipe comes together in just 5 minutes and uses only a few pantry-friendly ingredients. Bonus: they’re gluten-free, dairy-free, and naturally sweetened!
Prep Time
- Total Time: 5 minutes
- Cook Time: Optional (no-bake OR bake for 8–10 min)
- Hands-on Time: 5 minutes
- Servings: 10–12 small cookies
Equipment
- Mixing bowl
- Spoon or spatula
- Baking sheet (if baking)
- Parchment paper (optional)
- Measuring spoons and cups
- Refrigerator or freezer (if chilling)
Ingredients
- ½ cup coconut butter (softened)
- 2 tbsp maple syrup (or honey)
- ¼ tsp vanilla extract
- ⅓ cup unsweetened shredded coconut
- Pinch of salt
- Optional: 1–2 tbsp coconut flour (for firmer texture)
Ingredient Notes
- Coconut Butter: Not to be confused with coconut oil. Coconut butter is made from the whole coconut flesh and is thick and creamy. Warm it slightly if it’s solid.
- Maple Syrup: Use pure maple syrup for the best flavor. Honey or agave works too.
- Shredded Coconut: Choose unsweetened for a healthier, low-sugar option.
- Coconut Flour: Optional, but helps bind and firm the cookies if your mixture is too soft.
Instructions
No-Bake Version:
- In a bowl, mix coconut butter, maple syrup, vanilla, and salt until smooth.
- Stir in shredded coconut and coconut flour (if using) until fully combined.
- Scoop tablespoons of the mixture and form into cookies.
- Chill in the fridge or freezer for 10–15 minutes to firm up.
- Enjoy straight from the fridge!
Baked Version (Optional):
- Preheat oven to 325°F (160°C).
- Form the dough into small cookies and place on a parchment-lined baking sheet.
- Bake for 8–10 minutes until the edges are lightly golden.
- Let cool completely before removing.
Nutrition Facts (approx. per cookie, makes 10)
- Calories: 110
- Fat: 9g
- Carbs: 5g
- Sugar: 3g
- Fiber: 2g
- Protein: 1g
(Values may vary depending on ingredients used.)
Tips
- If your coconut butter is too hard, warm it in a bowl over hot water or microwave for a few seconds.
- Add a few mini chocolate chips or chopped nuts for variety.
- Keep in the fridge for up to 1 week or freeze for longer storage.
- Press with a fork for a “classic cookie” look.
Variations
- Chocolate Drizzle: Drizzle melted dark chocolate on top.
- Lemon Coconut: Add ½ tsp lemon zest and a few drops of lemon juice.
- Cinnamon Spice: Mix in ¼ tsp cinnamon and a dash of nutmeg.
- Nutty Crunch: Add crushed almonds or pecans for texture.
