Coconut Cookies

These coconut cookies are soft and chewy with a hint of vanilla. They are also gluten free, low-carb, paleo, and completely AIP compliant!

These are pretty much the ultimate coconut snack as they are made with almost 100% coconut ingredients!

SO needless to say, if you’re avoiding coconut, this is most definitely not the recipe for you. However, do not fret, I do have some coconut-free treats on the blog such as these fudgy avocado brownies.

But yes this recipe is made with almost all coconut products. I tend to have a variety of coconut products on hand at all times, so I thought ‘heck why don’t I make a recipe with them all?’ annnd these cookies were born!

What you need to make these coconut cookies

Coconut Flour

I usually use Bob’s red mill coconut flour or nutiva coconut flour, but really any should work.

Coconut Sugar

You can also use Lakanto sugar if you want to keep it Keto. Lakanto Sugar is not AIP though, so use coconut sugar if you’re following a strict autoimmune protocol.

Palm Shortening OR Coconut oil

I originally tested this recipe with palm shortening but then thought why not use coconut oil since everything else in the cookie is a coconut product? And it worked well! Palm shortening is my first choice however, they are still fantastic with coconut oil!

Coconut Milk

You only need a couple tablespoons! I use full-fat coconut milk.


My fave thing about making AIP cookies is not having to crack eggs! The gelatin is mixed right in with the dry ingredients – can it get any easier?


You really can’t go wrong with vanilla and coconut together. I use pure vanilla extract!

Toasted coconut flakes

I crushed up some toasted coconut flakes and placed them on top of the cookies before they went in the oven. You can also use unsweetened shredded coconut or omit all together!

Coconut Cookies (AIP/Paleo/Low Carb)

Yield: 10 cookies

Coconut Cookies (AIP/Paleo/Low Carb)

Prep Time:
10 minutes
Cook Time:
10 minutes
Additional Time:
5 minutes
Total Time:
25 minutes

These coconut cookies are soft and chewy with a hint of vanilla. They are also gluten free, low-carb, paleo, and completely AIP compliant!



  1. Preheat oven to 350F. Line a cookie sheet with either parchment paper or a silicone baking sheet liner. Set aside.
  1. Whisk together coconut flour, coconut sugar, and gelatin.
  2. Add palm shortening and mix until incorporated.
  3. Then add coconut milk and vanilla, mix until combined.
  4. Roll 1 tbsp of the cookie dough into a ball and then slightly flatten onto the prepared cookie sheet. Repeat until all the cookie dough is used. This should give you approx 10 cookies!
  5. Break the toasted coconut flakes into smaller pieces and place a bit on top of each cookie.
  6. Bake in centre of preheated oven for 10 mins or until edges are slightly browned.
  7. Enjoy!

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