Vegan Jeweled Coconut Cookies! We are gearing up for the holiday season, and this gem of a cookie is not one to miss!

Coconut lovers rejoice, these gluten free Vegan Jeweled Coconut Cookies are brimming with sweet jam, nutty toasted coconut, and holiday vibes! Red raspberry preserves add festive pizazz to these delicious coconut cookies. Absolutely perfect for potlucks, cookie exchanges, and the holiday dessert table, these tasty cookies will disappear quickly.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

I’m all about anything coconut! These tasty cookies are sweet, rich, and decadent! They are so pretty too!  Feel free to use your favorite preserves or jam.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: These cookies are as beautiful as they are tasty.  They taste similar to a toasty coconut macaroon with a jam topper.  They are sweet.
• Cookie Scoop: We used a small cookie scoop (1 ½ inches in diameter). This helped keep the cookies uniform.
• Rolling Cookie Balls: When rolling the cookie balls, tightly pack them in your hand to create a tight cohesive ball.  Wash your hands between every 4 to 5 cookies as the cookie dough is slightly sticky.
• Rolling the Cookie Balls in Coconut Flakes: The coconut flakes should be very fine.  If not fine, process them in a food processor to break them up. Use damp hands when holding the cookie ball to make the outside sticky to ensure that the coconut flakes stick to the cookie.
• Broiling the Cookies: Broiling the cookies is not required, but it does create that toasty coconut flavor.
• Almond Flour Substitutions: These cookies were designed to use almond flour.  We have no substitutions to offer.
• Cashew Butter Substitutions: These cookies were designed to use cashew butter.  Cashew butter has a neutral flavor which allows the coconut flavor to shine through.  We have no substitutions to offer.
• Maple Sugar Substitutions: You can pretty much use your favorite sugar substitute (except a fine sugar) in these cookies as long as they have a similar density.  For example, if you diet allows, coconut sugar would work.
• Raspberry Preserves/Jam: You can use your favorite perserves/jam in this recipe.

Leftovers and Freezing:

These cookies will generally keep for 4 days.  Store in a covered container.

These cookies can be frozen (without the jam topper).

Pantry Products Used:

• Rolled Oats:  Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
• Raspberry Preserves/Jam:  We used St. Dalfour Red Raspberry 100% Fruit Conserve.  Feel free to use your favorite jam or preserves.
• Unsweetened Coconut Flakes:  We used Bob’s Red Mill Unsweetened Coconut Flakes (Unsulfured).  Feel free to use your favorite unsweetened coconut flakes.
• Raw Cashew Butter:  We used Artisana Raw Cashew Butter.  Feel free to use your favorite cashew butter.
• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

 Kitchen Products Used:

• Food Processor
• Baking sheet
• Silicone pads or Parchment paper

If you try this delicious treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Jeweled Coconut Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 11-13 Minutes
• Total Time: 18 Minutes
• Yield: 24-26 Cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Coconut lovers rejoice, these gluten free Vegan Jeweled Coconut Cookies are brimming with sweet jam, nutty toasted coconut, and holiday vibes!

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Ingredients

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Dry Ingredients:

• ½ cup rolled oats, chopped
• 2 cups unsweetened coconut flakes, divided *
• 1 cup almond flour, lightly packed
• ½ cup maple sugar (or coconut sugar) *
• 1 teaspoon baking powder
• 1 Tablespoon flaxseed meal
• ¼ teaspoon sea salt *

Wet Ingredients:

• 2 Tablespoons pure maple syrup
• 1/3 cup cashew butter *
• 2 Tablespoons unsweetened plain plant milk
• 1 teaspoon vanilla

Other Ingredients:

• Raspberry preserves/jam (or jam of choice) *

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Instructions

1. Preheat the oven to 350 F.
2. Line a baking sheet with parchment paper (or silicone baking pad), set aside.
3. Place 1 ¼ cups of coconut flakes into a food processor, process for 1 to 2 minutes until completely broken up, then place in a bowl, set aside. These chopped coconut flakes are for rolling the cookie dough in. Set aside until later.
4. Place the rolled oats and ¾ cup coconut flakes into the food processor, process until broken up, about 30 seconds, then place into a large bowl.
5. Place all the remaining Dry Ingredients into a large mixing bowl with the chopped oats/coconut flakes (from Step 4), whisk thoroughly to combine.
6. Add all the Wet Ingredients into the dry ingredients bowl, stir well to combine. It may take a minute or two for the mixture to come together.
7. Scoop up 1 tablespoon of cookie dough, roll into a tight ball, set onto a plate. With damp hands, take each of the cookie balls and roll them in finely chopped coconut flakes, then place onto the parchment paper lined (or silicone pad lined) baking sheet, slightly flatten into a dish.  Try to keep the cookies in similar size and shape for even baking.
8. Then use the back of a ½ teaspoon rounded measuring spoon to press an indentation in the center of each cookie.  (Do not add the jam yet).
9. Bake in a preheated 350 F oven (center rack) for 10 to 11 minutes. Remove from the oven, quickly switch the oven to broil. Do not place the cookies back into the oven just yet.
10. Then immediately, while the cookies are still hot, press the center of the cookie with the back of a measuring ½ teaspoon (again) to create a more firm indentation to hold the jam.
11. Move the oven rack to the 2^nd highest position near the broiler. Place the cookies back in the oven for 1 to 2 minutes, just to lightly toast the coconut on the cookies.  Watch them closely.
12. Remove from the oven and allow to sit on the cookie sheet for 3 minutes.
13. Transfer the cookies to a cooling rack.
14. Once the cookies are completely cooled, place a teaspoon of raspberry jam (or your favorite jam) in the center of each cookie.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 24 to 26 cookies

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