Vegan Coconut Rose Sugar Cookies (Print Version)

Delicate vegan sugar cookies with coconut and rose floral notes. Easy, dairy-free dessert ready in 30 minutes.

# List of Ingredients:

01 - 2 cups all-purpose flour

02 - 1/2 cup desiccated coconut

03 - 1 tsp baking powder

04 - 1/4 tsp salt

05 - 3/4 cup granulated sugar

06 - 1/2 cup coconut oil, melted and cooled

07 - 1/4 cup non-dairy milk (almond, soy, or oat)

08 - 1 tsp pure vanilla extract

09 - 1 1/2 tsp rose water

10 - 2 tbsp granulated sugar for sprinkling

11 - 1 tbsp dried edible rose petals, lightly crushed

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, desiccated coconut, baking powder, and salt until well blended.

03 - In a large bowl, whisk sugar, melted coconut oil, non-dairy milk, vanilla extract, and rose water until smooth and fully combined.

04 - Gradually add dry ingredients to wet mixture, stirring until a soft, cohesive dough forms.

05 - Scoop tablespoon-sized portions and roll into balls. Place 2 inches apart on prepared baking sheets.

06 - Gently flatten each ball with fingers or glass bottom. Sprinkle with sugar and rose petals if desired.

07 - Bake for 10–12 minutes until edges just begin to turn golden.

08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The rose and coconut combination is unexpected but utterly magical, like finding a secret garden
They come together in under 30 minutes but taste like you spent all day perfecting them
Even people who say they do not like floral desserts end up reaching for seconds

02 -

Rose water can vary wildly in intensity so taste your dough and adjust before baking
These cookies continue firming up as they cool so pulling them out slightly underdone is perfect
Coconut oil solidifies when cold which can make the dough stiff let it soften slightly if needed

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