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sugar cookies with lime glaze and zest on top layers in pile. Top cookie has bite taken out.

Vegan Coconut Lime Sugar Cookies

Chewy & soft coconut lime sugar cookies made with real coconut flakes and lime juice topped with a coconut lime glaze!
5 from 9 votes
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Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Servings: 8 large cookies
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Coconut Lime Sugar Cookies

  • ½ cup salted vegan butter if using unsalted butter just add ¼ teaspoon salt to the dough
  • ½ cup+ 2 Tablespoons organic sugar ½ cup for dough, 2 Tablespoons for rolling before baking
  • 2 Tablespoons shredded dried coconut optional
  • 1 teaspoon lime zest zest of 1 small lime
  • ¼ teaspoon coconut extract optional, for coconut flavor
  • 2 Tablespoons lime juice
  • 1 Tablespoon ground flaxseed
  • 1 cup+ 3 Tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

Coconut Lime Icing

  • 1 Tablespoon lime juice
  • 1-2 teaspoons coconut milk add more for thinner icing
  • ½ cup powdered sugar

Instructions

  • First add the butter, ½ cup sugar, and lime zest to a bowl and cream together until light and fluffy, about 2 minutes. Then, add in the lime juice, dried coconut, coconut extract, and ground flaxseed and mix together for another 30 seconds.
  • Next, add the 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 8 large cookies. Roll into balls between your palms and then roll each cookie dough ball in a small bowl containing the 2 tablespoon 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!

Notes

  • For round cookies, swirl the warm cookies between a round pastry/cookie cutter while the cookies are still warm.
  • 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.
  • Cookies can be stored on the counter at room temperature for 3-4 days. They can also be frozen for 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 tablespoon scoop cooking time is around 11-13 minutes. For even small cookies, adjust cooking time accordingly.
  • If using Miyokos butter, add 1 tablespoon (8 grams) more flour to the dough as the butter spreads more

Nutrition

Serving: 1large cookie | Calories: 331kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 141mg | Potassium: 68mg | Fiber: 2g | Sugar: 26g | Vitamin A: 542IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg
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