5 Ingredient Chewy Vanilla Coconut Cookies

There’s nothing like waking up in a foreign country and knowing that there’s a little something hidden away in your hotel room that will make the world of difference to your stay.

I’m not talking about extra sunblock, a fancy sundress, or the tens of tiny bottles of rum from the mini bar.

I’m talkin’ food. Because; let’s face it, when am I not talking about food?

For the trip, I brought along a weeks’ worth of paleo kits, probiotics, and enough coconut butter to make it look like I was going to set up shop right outside the hotel. But all in all, the best thing I decided to pack was 10 coconut morsels of goodness.

I knew that my fiber + fat intake was going to decrease while we were away; that and I’ve have very limited access to sweet snacks. After all, asking for a bowl of berries with coconut cream (my usual high fiber, high fat snack) in the Caribbean is like asking for a gluten-free + vegan meal in Portugal – it just aint’ going to happen. So I had to come up with creative ways to make sure I would be getting enough fiber and fats while I was away.

Sure, I’ve been guilty of dipping my bacon in coconut oil, pouring olive oil on my plate of veggies, drenching fresh pineapple slices in ground flax, and eating a plateful of endive + avocado, but that’s not nearly as fun as warming up to a sweet + chewy coconut cookie on the beach.

5 Ingredient Chewy Vanilla Coconut Cookies

Gluten free, Dairy free, Refined sugar-free, Yeast free, Corn free, Grain free

Coconut packed cookies, perfect for traveling, lunches, or topped with ice-cream.

Yield: 8 cookies

Servings: 8


  • 2 cup finely shredded unsweetened medium shredded coconut
  • 1/2 cup almond flour *see note
  • 1/2 cup unpasteurized honey
  • 2 eggs
  • 2 teaspoon pure vanilla extract


  1. Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
  2. Combine all ingredients in a large bowl and mix until combined.
  3. Grab about 1/4 cup of mixture with hands and press together, flattening out like the mud pies you may have made as a kid with the mud in your backyard (I swear these cookies will taste better!)
  4. Place on prepared baking sheet and bake for 15-20minute, or until golden. Mine were perfect at 17 minutes.

note: If you are sensitive to almonds, you could replace the almond flour with other ground nuts or seeds. Loosely ground flax seed may also be used – I would reduce by 30%. Alternatively, you could try oat flour, or just add additional shredded coconut. I have not tried any of these variations, so I can’t be 100% sure of the outcome.

View nutrition facts

Not only does this snack give me the fats and fiber I need to keep on movin’… if you know what I mean, they also taste delicious!

I even had a lady at the pool ask me where she could get one. Because I’m already down to my last four, I gave her my business card and told her I’d be posting the recipe in the coming days ;)

Do you take food with you on vacation?  If so, what’s your favorite thing to bring?

Also, for more tips on healthy travel, check out 101: packing for success and 102: staying on track away from home



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