Real Food Rating

Coconut Cookies

May 27, 2025

35 mins

easy

Serves 30

Looking for a cookie is not only delicious but also nutritious. These coconut cookies are loaded with healthy fats, vitamins and minerals, and they’re full of fibre and iron, too – so they are perfect for growing kids. They’re also ideal for pregnancy and breastfeeding mammas and for anyone who loves coconut. The best part is they are so easy to make, perfect for lunchboxes, and you can batch-bake them and freeze them for an easy grab-and-go snack.  And for anyone looking for gluten, dairy or egg-free cookies, I have you covered…check out the recipe for my allergy swaps at the end.

 

DIETARY: VEG, NF

ALLERGENS: Dairy, Wheat, Eggs

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 30

PREP: 20 mins

COOK: 15 mins

EQUIPMENT: Stand mixer or electric hand mixer

 

 

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Ingredients

Batch Cook
Multiply the recipe to prep extras for the week.
200g unsalted butter, room temperature
140g coconut sugar
1 tsp vanilla extract
1 egg
275g wholemeal spelt
140g desiccated coconut
Pinch of sea salt
100g dark chocolate (>70%), melted

Directions

1.
Preheat the oven to 180°C and line a baking tray with baking paper.
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2.
In a medium-sized bowl, beat butter and sugar until fluffy.
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3.
Add vanilla and egg and beat until incorporated.
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4.
Add flour, desiccated coconut and salt and beat until well combined.
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5.
Using your hands, form tablespoon-sized balls and place them on a baking tray. Alternatively, use an ice cream scoop and scoop balls onto the baking tray.
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6.
Bake for 15 mins, remove from the oven and allow to cool completely on a wire rack before serving. Biscuits will harden once cooled.
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7.
Dip each bottom into dark chocolate (optional). Place upside down on a tray and put in the fridge to set.
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8.
Enjoy!
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Notes

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Swap butter with coconut oil or vegan butter. For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend. For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
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