Tropical Coconut-Lime Gluten-Free Dairy-Free Cookies
Soft, lightly sweet, and filled with fresh tropical notes, these cookies are perfect for a wholesome snack or a feel-good dessert. Here’s a simple, healthy, gluten-free, dairy-free tropical cookie recipe with bright island-inspired flavors and clean ingredients:
Ingredients (Makes 12–14 cookies)
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1 ½ cups almond flour
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½ cup unsweetened shredded coconut
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3 tbsp coconut flour
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¼ cup coconut oil, melted
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¼ cup pure maple syrup (or raw honey if not vegan)
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1 large egg (or flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water, rested 5 min)
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1 tsp vanilla extract
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Zest of 1 lime
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1 ½ tbsp lime juice
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¼ tsp sea salt
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½ tsp baking soda
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Optional add-ins: ¼ cup chopped dried mango or pineapple
Instructions
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Preheat Oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. -
Mix Dry Ingredients:
In a medium bowl, combine almond flour, shredded coconut, coconut flour, sea salt, and baking soda. Stir until evenly mixed. -
Whisk Wet Ingredients:
In a separate bowl, whisk together melted coconut oil, maple syrup, egg (or flax egg), vanilla, lime zest, and lime juice. -
Combine:
Pour the wet mixture into the dry ingredients. Stir until a soft dough forms. If adding dried mango or pineapple, fold it in now. -
Shape Cookies:
Scoop about 1 tablespoon of dough per cookie, roll into a ball, and gently press onto the baking sheet to form disks. -
Bake:
Bake for 10–12 minutes, or until the edges are golden. Let cool on the pan for 5 minutes before transferring to a rack. -
Enjoy:
These cookies are soft when warm and firm slightly as they cool. Enjoy fresh, or store in an airtight container for 4–5 days.
Flavor Tips & Variations
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Add a pinch of ground ginger for extra tropical warmth.
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Dip half of each cookie in dairy-free dark chocolate for a treat.
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Swap lime for passionfruit juice for a fun twist.