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
Recipe type: Gluten free, Dairy free, Refined sugar-free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 8
Coconut packed cookies, perfect for traveling, lunches, or topped with ice-cream.
  • 2 cup finely shredded unsweetened medium shredded coconut
  • ½ cup almond flour *see note
  • ½ 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 ¼ 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.
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 Nutritional Information (once on page scroll down)

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



Comments | Leave Your Comment

  1. where on earth have you encountered grain and corn free vanilla? Especially as an extract?
    And please explain where you found grain free / corn free eggs – what exactly are the chickens fed that results in this miraculous egg – and without sounding both desperate and skeptical, where can i get my hands on these eggs and the vanilla of which you write….willing to raise my own chicken if I could give it proper nutrition while producing allergen* free eggs …
    *allergen free is a tricky misnomer at times – naturally, if one is allergic to egg whites there will be no egg that is allergen free

  2. you did not say if these cookies were made with sweet or unsweet coconut

    • Hey Kelly – thanks for catching that. Always unsweetened here at Healthful Pursuit! I’ll update the recipe to reflect :)

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