Vegan Coconut Hibiscus Cookies (Print Version)

Soft, chewy cookies featuring creamy coconut and delicate hibiscus floral notes in a dairy-free treat.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour (310 grams)
02 - 1 1/4 cups granulated sugar (250 grams)
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

06 - 3/4 cup coconut oil, solid but scoopable (170 grams)
07 - 1/4 cup unsweetened coconut milk (60 milliliters)
08 - 1 tablespoon ground flaxseed
09 - 3 tablespoons water
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon coconut extract (optional)

→ Flavor & Decoration

12 - 1/4 cup unsweetened shredded coconut (20 grams)
13 - 2 tablespoons dried hibiscus petals, finely chopped
14 - 2 tablespoons granulated sugar for rolling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine ground flaxseed and water in a small bowl. Stir and let sit for 5 minutes until thickened.
03 - Beat coconut oil and sugar together in a large mixing bowl until smooth and creamy.
04 - Mix in the flax mixture, coconut milk, vanilla extract, and coconut extract until combined.
05 - Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
06 - Gradually add dry ingredients to wet mixture, mixing until just combined.
07 - Fold in shredded coconut and chopped hibiscus petals.
08 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in the reserved granulated sugar.
09 - Place cookies 2 inches apart on prepared baking sheets and flatten slightly with your palm.
10 - Bake for 10 to 12 minutes until edges are set and centers appear slightly underbaked.
11 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.

# Expert Advice:

01 -
  • The combination of tropical coconut and tart floral notes creates a flavor profile you cannot find in any bakery
  • These cookies stay soft for days, making them perfect for gifting or keeping all to yourself
  • They are naturally vegan without sacrificing any of the buttery richness you expect from a great sugar cookie
02 -
  • Coconut oil temperature mattersuse solid but scoopable oil, not melted or rock hard, for the best texture
  • These cookies continue baking on the hot pan, so removing them while centers look slightly underbaked is crucial
  • Chopping hibiscus petals finely prevents large chewy bits and distributes the flavor more evenly
03 -
  • Roll the dough balls in turbinado sugar instead of granulated for extra crunch and a deeper caramel flavor
  • If you cannot find dried hibiscus petals, hibiscus tea bags work just snip them open and use the contents

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