Food and Drinks

1-Bowl Vegan Coconut “Snowball” Cookies


  • 1 cup shredded coconut (unsweetened)
  • 1 cup almond flour
  • 1/4 cup maple syrup or agave nectar
  • 1/4 cup coconut oil, melted
  • One teaspoon of vanilla extract
  • Pinch of salt (optional)
  • Additional shredded coconut for rolling (optional)


Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients:

In a large mixing bowl, combine the shredded coconut and almond flour. If you like, add a pinch of salt for flavor.

Add Wet Ingredients:

Add the melted coconut oil, maple syrup (or agave nectar), and vanilla extract to the dry ingredients. Mix well until the mixture comes together.

Form Dough Balls:

Take small portions of the dough and roll them into balls, each about 1 inch in diameter. If the dough is too soft, you can refrigerate it for a short time to make it easier to handle.

Roll in Shredded Coconut (Optional):

Optionally, roll each cookie ball in additional shredded coconut to coat the outside. This adds extra coconut flavor and a snowy appearance.


Place the dough balls on the prepared baking sheet and bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.


Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


Once the cookies are completely cooled, they are ready to be enjoyed. Serve them as a festive treat or store them in an airtight container for later.

These vegan coconut “snowball” cookies are not only delicious but also gluten-free. Feel free to experiment with the recipe by adding a hint of citrus zest, cinnamon, or other spices to enhance the flavor. Enjoy these delightful coconut treats!

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