Egg-Free Coconut Cookies

Egg-free coconut cookies are a delicious and healthy alternative to traditional cookies that are made with eggs. These cookies are made with coconut flour, coconut oil, and shredded coconut, which give them a unique and irresistible flavor and texture. Not only are they egg-free, but they are also gluten-free and vegan, making them suitable for a variety of dietary restrictions and preferences.

The dough is easy to mix together and can be shaped into balls or flattened into discs before baking. The coconut flour and oil give the cookies a rich buttery flavor. The maple syrup adds a touch of sweetness, making these cookies irresistible.

These egg-free coconut cookies are perfect for those who are looking for a tasty and nutritious snack. They are high in healthy fats and fiber, which can help keep you feeling full and satisfied for longer. They are also low in carbohydrates, making them a great option for those following a low-carb or ketogenic diet. Omit maple syrup or substitute it with monk fruit sweetener to make this treat keto-friendly.

In addition to being a tasty and healthy snack, these egg-free coconut cookies are also incredibly versatile. They can be enjoyed on their own or dressed up with a drizzle of chocolate or a sprinkle of powdered sugar. They also make a great addition to a cookie platter or can be packaged up and given as a gift to friends and family.

These cookies are a delicious, healthy, and versatile treat that everyone can enjoy, regardless of dietary restrictions or preferences. They are a great option for those looking for a tasty and nutritious snack that can be enjoyed on their own or dressed up with a variety of toppings. Give them a try and see for yourself why they are so irresistible!

Egg-Free Coconut Cookies

Recipe by Dish Lingo
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy


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For me, everything related to coconut is a heavenly delight ... And given that these cookies are very easy to prepare, the degree of heavenly delight increases. However, I want to note that the cookies are quite high-calorie due to coconut flakes. 
Therefore, do not overdo it with pleasure.


  • 1/3 cup Ghee, melted (for AIP, use avocado oil or refined coconut oil)

  • 1/4 cup maple syrup

  • 1 tbsp Gelatin

  • 1/4 tsp Baking soda

  • 1 tsp Apple Cider Vinegar

  • 1/3 cup Coconut flour

  • 1/8 tsp sea salt


  • Mix oil and maple syrup.
  • Sprinkle gelatin over the mixture and stir very well, then sprinkle baking soda into the mixture and stir very well.
  • Add coconut flour and salt and stir well to combine.
  • If using a cookie scoop, scoop 1-Tb-sized balls onto a parchment-lined jelly roll pan.
  • If rolling balls with hands, place dough in the refrigerator for about 20 minutes, then roll into 1-Tb-sized balls and place on prepared pan.
  • Pat down gently to flatten into rounds.
  • Bake at 350 for approximately 6 to 8 minutes or until they just turn golden brown.