No-bake coconut flour cookie dough is the healthy treat you’ve been waiting for! It is vegan, grain-free, nut-free, gluten-free, and keto friendly (with 1 ingredient swap).
Some of us (me) are not quite ready to give up cookies. In fact, some say (me, again) cookies should be eaten all year round :). We are a a week in to the new year, but this is a resolution you can add on to your list.
My No-Bake Coconut Flour Cookie Dough is an excellent place to begin. Yes, cookie dough is included in the year-round cookie-eating resolution.
More Reasons to Make This Recipe
The key to eating cookies, and cookie dough, throughout the year is choosing options that are healthy overall, and boost, rather than zap, your energy. That’s the kind of cooking-making I like to do here at power hungry, and this cookie dough recipe is no different. These cookie dough treats are:
Made with 4 ingredients. The most basic recipe has 4 ingredients.
Plant-based. Egg-free and dairy free.
Grain-free. No grains means no worry about enjoying this cookie dough raw.
Gluten-free
Paleo
Keto-friendly. 1 ingredient swap makes the recipe keto.
Nut-free. Made with sunflower butter, but any nut butter can be used, too.
Quick & easy to make. Roughly 5 minutes, start to finish, is all the time that you need.
Smooth sunflower seed butter: I used my DIY sunflower seed butter, but an equal amount of tahini or any smooth nut butter (e.g., almond, peanut, cashew) can be used in its place.
Mix the sunflower seed butter, coconut oil, sweetener, and (optional) vanilla in a medium bowl with 1/2 cup boiling water. The boiling water melts the coconut oil and makes it easy to stir until smooth and creamy.
Step Two
Add the coconut flour to the bowl, stirring until it it is completley blended with the liquid ingredients. Let the dough stand for 2 to 3 minutes. This allows the coconut flour to absorb the liquids, transforming into a thick cookie dough.
Step Three
If adding (optional) chocolate chips, stir them in once the dough has thickened. Make sure the dough feels cool before stirring in the chips. The boiling water cools quickly once combined with the other ingredients, but if the dough still feels slightly warm after standing for 2 to 3 minutes, wait another few minutes for it to cool before adding the chocolate chips.
You’ve got cookie dough!
Portion the Dough
You have several options for portioning the dough. The simplest? Insert spoon into mixing bowl. Eat said spoonful. Cover and refrigerate the remaining dough and repeat as desired. Hee hee.
To keep better track of portions, I recommend scooping portions of dough (I use my small cookie scoop) onto a place or cookie sheet. Cover and refrigerate for at least 20 minutes until firm and then store in an airtight container for future treats.
Alternatively, scoop small portions of dough into super-mini containers for grab and go treats.
Vary the Add-Ins
I love this cookie dough plain, or with the classic additions of vanilla and/or chocolate chips. But the customization options are broad! Consider the following for mixing and matching all kinds of delectable, no-bake treats:
Spices
Cinnamon, cardamom, pumpkin pie spice, nutmeg, you name it.
Extracts & Zests
Almond extract, lemon zest, lime zest, oh my! So much deliciousness…
Dried Fruits, Nuts & Seeds
Use one ingredient add-in, or a combination. For even more flavor, toast the nuts or seeds in a skillet for a few minutes before adding.
Coconut
Shredded or flaked, plain or toasted. One of my favorite combinations? Toasted coconut + mini chocolate chips + almond extract
Happy No-Baking!
More Vegan, Grain-Free Coconut Flour Cookies To Try:
No-bake coconut flour cookie dough is the healthy treat you’ve been waiting for! It is vegan, grain-free, nut-free, gluten-free, and keto friendly (with 1 ingredient swap).
Optional: 1/4 cup (1.5 oz/43 g) miniature semisweet chocolate chips
Instructions
In a medium mixing bowl, whisk the sunflower seed butter, coconut oil, coconut sugar, boiling water and (optional) vanilla until blended and smooth.
Add the coconut flour to the bowl, stirring until completely combined. Let stand for 2 to 3 minutes for the coconut flour to absorb the liquid ingredients and thicken the dough.
Stir in the chocolate chips, if using.
Using a small cookie scoop, a tablespoon, or a small kitchen spoon, scoop the dough into 18 cookie dough mounds on a cookie sheet or plate (alternatively, scoop portions of dough into small individual containers, as pictured above).
Storage: Store the cookie dough cookies in an airtight container in the refrigerator for 1 week. If freezing, I recommend freezing without portioning the dough (it may need a small amount more water or coconut flour once thawed). Store the dough in the freezer, in an airtight container, for up to 6 months.
Keto Option: Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., options made by Swerve, Truvia, Sukrin Gold). Also, use a seed or nut butter that does not have added sugars. If adding the optional chocolate chips, use an equal amount of keto-friendly miniature semisweet chocolate chips (e.g., Lily’s Sweets Chocolate Chips). Keto Macros per cookie (calories: 73, carbs: 3.3 g, sugars: 0.9 g, net carbs: 1.3 g)
Sweetener Options: An equal amount of brown sugar or maple syrup can be used in place of the coconut sugar
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
