Bringing you another SGTO cookie of the month with these epic Vegan Coconut Lime Sugar Cookies! Made with real lime juice & zest plus shredded coconut, these vegan sugar cookies are filled with flavor. Plus, they get drizzled with a coconut lime glaze for an extra tangy lime dessert!
In case you haven’t noticed, here at SGTO we LOVE sugar cookies.
What started with one recipe for 7-ingredient Vegan Funfetti Cookies has turned into a fun sugar cookie of the month challenge for the remainder of 2020. After all, we all need something fun to bake while we’re stuck at home!
Now that it’s July we will be eating these perfect chewy coconut lime cookies non-stop!
Like most of my sugar cookie recipes, these vegan coconut lime cookies have 10 ingredients or less and only require only 30 minutes-1 hour of chill time! Here’s a quick recap of the ingredients and a few of the brands I use in this recipe:
- Vegan butter (I prefer to bake with Earth Balance buttery sticks, but Miyokos is a second favorite)
- Organic sugar (I switch between Wholesome and Florida Crystals brands)
- Lime juice & zest (must be fresh!)
- Ground flax seed/meal (NOT a flax egg, just the ground flaxseed)
- Dried coconut (can be raw or toasted, I used unsweetened shredded coconut)
- Coconut extract (optional, only used for extra coconut flavor)
- All-purpose flour
- Baking powder & Baking soda
Unlike my lemon sugar cookies and orange sugar cookies, you may notice we are actually using baking powder AND baking soda in this recipe.
When using baking powder only, these cookies actually came out a little too bitter. Lime tends to be more acidic and more bitter than lemon or orange juice, so we use baking soda to neutralize some of that acid while still giving our cookies some lift. Using baking soda also prevented the cookie bottoms from browning too quickly.
Tips to make chewy coconut lime cookies
Now that we’ve made a lot of sugar cookies, here are a few of my favorite tips & tricks that I used to make these lime coconut cookies soft, chewy, and delicious!
Always cream butter & sugar
This step is very important as it helps to bring air into the dough and build some of the structure needed for vegan cookies. It’s best to use room temperature butter here which is butter that is still cold, but soft enough to indent with a finger.
Also cream in lime zest & coconut
One of the best ways to add flavor to cookies is to mix those flavors into the fat! That’s why, in addition to creaming butter and sugar, we also add the lime zest, dried coconut, and optional coconut extract. The fat from the vegan butter helps to hold the coconut & lime flavors throughout these vegan cookies.
Chill dough 30 minutes-1 hour
I know you may WANT to skip this step, but if you do your cookies just won’t come out great.
First of all, chilling the dough is important because it helps the dough from spreading too fast and prevents super thin cookies. It also gives the cookies more time to develop flavor as the sugar soaks up moisture from the dough as it chills.
Roll in sugar before baking & flatten with palm
Another go-to trick for beautiful sugar cookies is to always roll them in sugar before baking for that perfectly crinkly cookie texture! Plus, it also prevents the dough from spreading too much by helping to dry out the outer layer of dough. I do want to be totally transparent that this really only works with granulated white sugar.
Slightly under-bake sugar cookies
This is such an important step if you want CHEWY coconut lime cookies. Believe it or not, after you remove the cookies from the oven, they will continue to bake on the tray. That’s why you don’t want to bake cookies for longer than 14-16 minutes for 6 large cookies or 10-12 minutes for 10 smaller cookies. Otherwise, the cookies may over-bake.
Tap & add icing!
Once the cookies are out of the oven, they make look a little puffy, so I always tap the tray on the counter to help them deflate. This also gives them that glorious crinkled cookie texture.
And my last tip- always add icing! In this case, I made a simple icicng using powdered sugar, lime juice, and coconut milk (though this can be subbed 1:1 for any plant-based milk).
FAQ & Substitutions:
Can I make these cookies without dried coconut?
Definitely! The dried coconut gives these cookies more flavor, but it isn’t important for the overall stability of the dough. Just omit it if you can’t find dried coconut or do not want to use it.
Can I make sugar cookies refined sugar-free?
You can, but it definitely affects the texture and flavor of these cookies. If you are using a sugar alternative, I recommend sticking with coconut sugar or maple sugar as you have to use a granulated sugar. Coconut sugar will make these cookies a lot less sweet, so I actually prefer maple sugar (here’s the brand of maple sugar I use). Also, I do not recommend rolling the cookies in the sugar before baking if using a cane sugar alternative (this step really only works with granulated white sugar).
What about gluten-free?
I haven’t tried it personally, but I’ve heard from others that Bob’s Red Mill 1:1 GF flour works well in my cookie recipes! Just make sure to replace 1:1 by volume (aka cups) and not by grams as the weigh will vary with flour alternatives.
How do I store leftover sugar cookies?
I recommend storing leftover cookies at room temperature for 3-4 days or the freezer up to 1 month in a closed container. Cookies can also be stored in the fridge for 2 weeks, but I’ve found this changes the texture so I always recommend the freezer over the fridge!
Can I substitute the ground flax?
Yes! The ground flax can be subbed 1:1 for chia seed. However, the chia seeds will show up in the cookies which is why I prefer using Golden flaxmeal in cookie recipes. Also, since we are not using a traditional flax egg, this recipe DOES NOT work with eggs.
I’m so excited for you all to try the newest SGTO sugar of the month. These Vegan Coconut Lime Sugar Cookies truly are the perfect tropical sugar cookie for summer. Enjoy!
Looking for more vegan dessert recipes featuring coconut or lime? Check out these SGTO favorites!
Coconut Lime Sugar Cookies
- 1/2 cup salted vegan butter (113 grams, I used Earth Balance, but if using an unsalted butter just add 1/4 tsp salt to the dough)
- 1/2 cup+ 2 Tbsp organic sugar (108 grams or 1/2 cup for the cookies and 2 Tbsp or 26 grams for rolling the cookies in sugar before baking)
- 2 Tbsp shredded dried coconut (12 grams, optional for coconut flavor)
- 1 tsp lime zest (zest of 1 small lime)
- 1/4 tsp coconut extract (optional, for coconut flavor)
- 2 Tbsp lime juice (30 grams)
- 1 Tbsp flax (9 grams)
- 1 cup+ 3 Tbsp all-purpose flour (152 grams)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
Coconut Lime Icing
- 1 Tbsp lime juice
- 1-2 tsp coconut milk (add more or less for thinner icing, can be subbed 1:1 with any plant-based milk or even water)
- 1/2 cup powdered sugar
- First add the butter, 1/2 cup sugar, dried coconut, coconut extract, and lime zest to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the lime juice and ground flax and gently mix together.
- Next, add in sifted flour, baking powder, and baking soda to the mixing bowl. Make sure to add the flour first and then mix the baking powder and baking soda into the flour before mixing. Then, mix together until a smooth and thick cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and be tough.
- Add the bowl of cookie dough to the fridge, cover, and let chill for 30 minutes- 1 hour.
- Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a large cookie scoop to form 6 large cookies. Roll into balls between your palms and then roll each cookie dough ball in a small bowl containing the 2 Tbsp of sugar that was set aside.
- Place the coconut lime sugar cookie dough balls onto the baking sheet. If you want flatter cookies, you can lightly press the dough down with your palm, but this is optional. Make sure that each cookie is kept about 2 inches apart since they will spread while baking.
- Bake for 14-16 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven. If you would like to make smaller cookies (about 10 vs 6) make sure to adjust the baking time to 11-13 minutes.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.
- While the cookies are cooling, make the coconut lime glaze by mixing the coconut milk and lime juice in a small bowl. Then, gradually add in the powdered sugar and whisk together until a thick glaze forms. Drizzle the glaze on completely cooled cookies and top with optional lime zest. Let sit 5 minutes so the icing can harden and then serve!
- For round cookies, swirl the warm cookies between a round pastry/cookie cutter while the cookies are still warm.
- Cookies can be stored on the counter at room temperature for 3-4 days. They can also be frozen up to 1 month and just need to defrost at room temperature before eating. Cookies can also be stored in a closed container in the fridge and will keep up to 2 weeks, but it will make them less chewy.
- If you are making smaller cookies, please adjust the cooking time. For a 1.5-2 Tbsp scoop cooking time is around 11-13 minutes. For even small cookies, adjust cooking time accordingly.
- If using Miyokos butter, add 1 Tbsp (8 grams) more flour to the dough as the butter spreads more