Vegan Guava Coconut Sugar Cookies

The first time I baked these, my apartment smelled like a tropical bakery had taken over my kitchen. That guava aroma is unmistakable, sweet and floral, and it had my roommates wandering in before the first tray even came out of the oven. I quickly learned these vegan sugar cookies disappear faster than any other treat I make.

Last summer I made these for a beach potluck and people kept asking where I bought them. Watching friends reach for seconds and thirds, then casually asking for the recipe, thats the moment these cookies became my go-to for anything gathering related.

Ingredients

• 2 cups all-purpose flour: The foundation that holds everything together, measure by spooning into your cup and leveling off for accuracy
• 1/2 teaspoon baking soda: Works with the powder to give these cookies their perfect lift
• 1/2 teaspoon baking powder: Ensures they puff up beautifully instead of staying flat
• 1/4 teaspoon fine sea salt: Balances the sweetness and makes all flavors pop
• 1/2 cup coconut oil, melted and cooled: The secret to that melt in your mouth texture, but let it cool slightly so it does not cook your other ingredients
• 3/4 cup organic cane sugar: Creates that classic sugar cookie crunch on the outside
• 1/4 cup unsweetened applesauce: Replaces eggs while keeping these incredibly moist
• 1/4 cup guava puree: Strain it well to avoid chunks, this is where all that tropical magic comes from
• 1 teaspoon vanilla extract: Do not skip this, it ties everything together
• 1 tablespoon coconut milk: Only add if your dough feels too dry to come together
• 1/2 cup unsweetened shredded coconut: Fold this in gently for texture throughout every bite
• 2 tablespoons guava paste, diced small: Totally optional but those little pockets of concentrated guava are worth the extra step
• 2 tablespoons cane sugar, for rolling: Creates that signature crackly sugar cookie exterior

Instructions

Preheat and prepare:

Heat your oven to 350°F and line two baking sheets with parchment paper so nothing sticks and cleanup is effortless.

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking soda, baking powder, and salt until everything is evenly distributed.

Mix the wet ingredients:

Whisk the melted coconut oil and sugar in a large bowl until well combined, then add the applesauce, guava puree, and vanilla extract, mixing until completely smooth.

Combine everything:

Gradually stir the dry ingredients into the wet mixture just until a dough forms, adding a tablespoon of coconut milk only if the dough seems too dry to hold together.

Add the tropical mix-ins:

Fold in the shredded coconut and diced guava paste, being careful not to overmix the dough.

Shape and sugar:

Scoop tablespoon sized portions of dough, roll them into balls, coat each one in cane sugar, and place them on the prepared baking sheets about 2 inches apart.

Flatten and top:

Gently press each cookie ball with your palm and sprinkle a little extra shredded coconut on top for that bakery finish.

Bake to perfection:

Bake for 11 to 13 minutes until the edges are lightly golden, remembering they will continue firming up as they cool.

Cool completely:

Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

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My grandmother tried these and could not believe they were vegan. She kept asking what I used instead of butter, and when I told her coconut oil, she nodded like she had discovered a secret.

Making Guava Puree from Scratch

If you cannot find guava puree at your store, fresh guavas work beautifully. Blend the flesh with a splash of water, then push it through a fine mesh strainer to remove any seeds or pulp. Canned guava also works perfectly, just make sure to strain it well so your cookie dough stays smooth.

Storage and Freezing

These cookies keep remarkably well in an airtight container at room temperature for up to 4 days, though in my house they rarely last that long. You can also freeze the baked cookies for up to 2 months or freeze scoops of dough to bake fresh whenever the craving strikes.

Serving Suggestions

These are perfect on their own but absolutely next level with a cup of coconut milk latte or served alongside tropical fruit salad. They also make incredible ice cream sandwich cookies with vanilla or coconut ice cream pressed between two cooled cookies.

• Try mango puree instead of guava for a different tropical twist
• Press a dried pineapple ring into the center before baking for a fun variation
• Dip half the cooled cookie in melted dark chocolate for extra indulgence

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There is something joyful about biting into a cookie that tastes like sunshine and vacation all at once. Hope these bring a little tropical brightness to your kitchen.

Recipe Questions & Answers

→ Can I use fresh guava instead of puree?

Yes, simply blend fresh guava flesh and strain to remove seeds before measuring. You'll need approximately 2-3 fresh guavas to get 1/4 cup of smooth puree.

→ What's the best way to store these cookies?

Keep in an airtight container at room temperature for up to 4 days. The moisture from applesauce and coconut oil helps maintain their soft texture without refrigeration.

→ Can I make the dough ahead of time?

Absolutely. Refrigerate the dough for up to 24 hours before baking. Chilling actually enhances the chewy texture and makes the cookies easier to scoop and roll.

→ Are these cookies gluten-free?

Not as written since they contain all-purpose flour. You could try a 1:1 gluten-free flour blend, though texture may vary slightly from the original version.

→ Can I substitute the coconut oil?

Vegan butter would work as a substitute, though you'll lose some of the coconut flavor. The cookies may spread slightly more, so chill the dough before baking.