5 Ingredient Chewy Vanilla Coconut Cookies

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

Eating Style: Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 8


  • 2 cup finely shredded medium unsweetened 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.

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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.

Nutrition Information Per Serving

  • Calories: 196
  • Calories from Fat: 100
  • Total Fat: 11.1
  • Saturated Fat: 6.5 g
  • Cholesterol: 47> mg
  • Sodium: 23 mg
  • Carbs: 22.2 g
  • Dietary Fiber: 2.6 g
  • Net Carbs: 19.6 g
  • Sugars: 18.8 g
  • Protein: 3.6 g