Vegan Coconut “Snowball” Cookies
User Reviews
4.3
Vegan Coconut “Snowball” Cookies
Description
This recipe produces cookies centered on shredded coconut mixed with coconut oil and sweetened with maple syrup. Aquafaba, the liquid from cooked chickpeas, serves as a moisture and binding agent to replace eggs, making the cookies vegan. A pinch of sea salt and vanilla extract round out the flavors. Cornstarch adds needed structure to keep the cookies tender yet hold their shape.
After forming into small scoops, the cookies bake until their tops are lightly golden and edges crisp, while maintaining a soft inside. This balance creates a pleasant texture contrast, with the dominant coconut flavor and subtle maple sweetness.
The cookies can be customized by adding extracts like peppermint or coating with melted dairy-free chocolate after baking for variation. They suit those seeking simple vegan treats with familiar ingredients and textures.
Ingredients
- 3 cups coconut not coconut chips, shredded, unsweetened
- 1 ½ Tbsp coconut oil
- 3 Tbsp maple syrup
- 1 ½ Tbsp aquafaba unwhipped chickpea brine // for binding + moisture
- Pinch salt sea salt
- 1/2 tsp vanilla extract
- 1 Tbsp cornstarch (for structure // or sub arrowroot*)
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
- Aquafaba is used as a vegan binder and adds moisture without eggs.
- Cornstarch adds structure for the cookie dough; arrowroot may be substituted though untested.
- Egg white can replace aquafaba if not vegan, though the texture may differ.
- Adding peppermint extract and crushed candy canes or dairy-free dark chocolate after baking creates festive variations.
- Store cookies in an airtight container to maintain freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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