Vegan Coconut “Snowball” Cookies

Name: Vegan Coconut “Snowball” Cookies
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 9 (Cookies)
Ingredients: 3 cups shredded unsweetened coconut; 1 ½ Tbsp coconut oil; 3 Tbsp maple syrup; 1 ½ Tbsp aquafaba*; Pinch sea salt; 1/2 tsp vanilla extract; 1 Tbsp cornstarch

User Reviews

4.3

147 reviews

Good

Prep Time
8 mins
Cook Time
8 mins
Total Time
23 mins
Servings
9 (Cookies)
Calories
218 kcal
Course
Dessert
Cuisine
Vegan

Vegan Coconut “Snowball” Cookies

Valerie Marks

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Fluffy, 7-ingredient vegan coconut cookies that are reminiscent of a snowball! Naturally sweetened, easy to make, and perfect for the holidays and winter!

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Ingredients

Servings

3 cups shredded unsweetened coconut (not coconut chips)
1 ½ Tbsp coconut oil
3 Tbsp maple syrup
1 ½ Tbsp aquafaba* (unwhipped chickpea brine // for binding + moisture)
Pinch sea salt
1/2 tsp vanilla extract
1 Tbsp cornstarch (for structure // or sub arrowroot*)

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Instructions

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Add coconut flakes to food processor and blend for about 1 minute or a little more, until the coconut flakes start clumping together. When you squeeze some of the coconut in between your fingers, it should stick together like a gritty loose dough (see photo), kind of let wet sand.
Add coconut oil, maple syrup, aquafaba (unwhipped chickpea brine), salt, and vanilla and mix for 20 seconds to combine. Add cornstarch and pulse several times to combine until a wet dough has formed (see photo).
Scoop out into 1 ½ Tbsp mounds (I like using this scoop) and gently transfer onto your parchment-lined baking sheet, leaving a little room in between each cookie. They can be gentle, so scooping directly from the bowl and placing on the parchment without any additional handling is ideal.
Bake for 13-15 minutes, or until tops are lightly golden brown and bottoms appear golden brown. They should puff up a little while baking, too. Be careful not to burn the undersides.
Let cool on pan for 10 minutes, then gently transfer to a plate or cooling rack to cool completely. For an optional kick of flavor, you could also dip these in dark chocolate (see method here).
These cookies are best enjoyed at room temperature. Store leftovers covered at room temperature for 4-5 days, or in the freezer up to 1 month.

Notes

*Nutrition information is a rough estimate calculated with cornstarch. *In place of aquafaba, you can sub egg white if not vegan. Otherwise, you can experiment with egg replacers or flax eggs. But we haven’t tested other variations and can’t guarantee the results.*We didn’t test the recipe with arrowroot, but suspect it would work.*Make these cookies even more festive by adding some peppermint extract to the batter and topping with crushed candy canes post-bake right out of the oven. Or, let them cool and use melted dairy-free dark chocolate to coat the bottoms or drizzle the tops (or both), similar to this method.

Nutrition Information

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Serving 1Cookies Calories 218 (11%) Carbohydrates 11.6g (4%) Protein 1.9g (4%) Fat 19.5g (30%) Saturated Fat 17.1g (86%) Sodium 19mg (1%) Potassium 159mg (5%) Fiber 4.4g (18%) Sugar 6g (12%) Vitamin C 0.8mg (1%) Calcium 10mg (1%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 9(Cookies)

Amount Per Serving

Calories 218 kcal

% Daily Value*

Serving	1Cookies
Calories	218	11%
Carbohydrates	11.6g	4%
Protein	1.9g	4%
Fat	19.5g	30%
Saturated Fat	17.1g	86%
Sodium	19mg	1%
Potassium	159mg	3%
Fiber	4.4g	18%
Sugar	6g	12%
Vitamin C	0.8mg	1%
Calcium	10mg	1%
Iron	0.9mg	5%