Easy Vegan Cinnamon Cookies With Coconut
WHY YOU’LL LOVE THESE VEGAN CINNAMON COOKIES
These easy vegan cinnamon cookies are slightly crisp outside and softer in the centre. Rye flour and shredded coconut give them a rich texture, while cinnamon adds a warm and comforting flavour.
Moreover, apricot marmalade adds sweetness and helps bind the dough without eggs. You can also use another smooth marmalade that you already have at home.
The recipe requires only one bowl and a few simple ingredients. Therefore, the cookies are perfect for quick baking, holiday gatherings or homemade gifts. You can also prepare them with children and shape them together.
However, every oven bakes differently. Check the cookies after 10 minutes because the coconut and brown sugar can darken quickly. Finally, allow them to cool before serving because they become firmer as they cool.
Preparation time: 5 minutes
Baking time: 12–15 minutes
Total time: 20 minutes
Servings: Approximately 12 cookies
Course: Dessert or snack
Author: Natali Smilevska – Just Flora No Fauna
INGREDIENTS
- 1 cup (approximately 120 g) rye flour
- ½ cup (approximately 40 g) unsweetened shredded coconut
- ½ cup (approximately 100 g) brown sugar
- 4 tablespoons apricot marmalade or another smooth marmalade
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 tablespoon melted coconut oil
- 1 tablespoon water, plus more if needed
- Optional: chopped hazelnuts, raisins or vegan chocolate chips
INSTRUCTIONS
- First, preheat the oven to 220°C (425°F). Line a baking tray with parchment paper.
- In a large bowl, combine the rye flour, shredded coconut, brown sugar, cinnamon and baking soda.
- Next, add the marmalade, melted coconut oil and one tablespoon of water.
- Mix and knead the ingredients for several minutes until a soft dough forms. If the dough feels too dry, add extra water one teaspoon at a time.
- Divide the dough into approximately 12 equal portions. Roll each portion into a ball and gently flatten it into a round cookie.
- Then, arrange the cookies on the prepared baking tray. Leave a little space between them.
- Bake for 12–15 minutes, or until the edges look firm and golden brown. Check them after 10 minutes to prevent overbaking.
- Finally, leave the cookies on the tray for five minutes. Transfer them to a cooling rack and allow them to cool completely.
SERVING AND STORAGE
Serve these vegan cinnamon cookies with tea, coffee, hot cocoa or a glass of plant-based milk. They also taste delicious with a small spoonful of apricot or berry marmalade.
For a simple homemade ginger tea, simmer several slices of fresh ginger in water for 15 minutes. Remove the pot from the heat and leave the ginger inside for another five minutes. Then, strain the tea and add fresh lemon juice and your preferred sweetener.
For another easy coconut dessert, try my Creamy Vegan Coconut Rice Pudding.
Store the cooled cookies in an airtight container at room temperature for up to five days.
You can surprise your family, guests or friends with these simple homemade cookies. Feel free to add dried fruit, chopped nuts or vegan chocolate chips.
If you make these vegan cinnamon cookies or any other recipe from my blog, I would love to see them! Share your creation on Instagram, X or send it to me through the Just Flora No Fauna Facebook Page.
Thank you for following and supporting what I do. Wishing you a lovely day! 💖
Hugs,
Natali
