Our gluten-free vegan coconut macadamia pineapple cookie recipe has a lovely shortbread texture, and a delicious light tropical flavor! (Another texture to which they are similar, in case you’re not familiar with shortbread, would be the cookies that are often known as Mexican wedding cookies.)
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Made with brown rice flour, unsweetened coconut flakes or shreds, and chopped dried pineapple, the ingredients are simple and clean. The result is a delicious, melt-in-your mouth cookie that you need not feel guilty about making, eating, and serving to your family!
The nice thing about this recipe is how adaptable it is. You can leave out the coconut, and sub in any nuts and any dried fruit, or just leave them out entirely. Chopped walnuts or chopped pecans, finely chopped dates or halved raisins, even peanuts and chopped dried cherries for a peanut butter and jelly vibe!
That said, this is a delicate dough, and delicate resulting cookie, so you want things to be finely chopped, and not too heavy (by which we mean that, for example, we don’t think that dried apricots would do very well in this recipe).
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Gluten-Free Vegan Coconut Macadamia Pineapple Cookies
Ingredients
1/2 cup solid coconut oil
1/4 cup maple syrup
1 teaspoon vanilla
1 and 2/3 cups brown rice flour
Dash of salt
1/4 cup unsweetened flaked or shredded coconut
1/4 cup finely chopped macadamia nuts
1/4 cup finely chopped dried pineapple
Directions
Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.
Using a stand mixer or hand mixer, cream together the coconut oil, maple syrup, and vanilla.
Now add in the salt and brown rice flour and mix until fully incorporated.
Mix in the coconut, macadamia nuts, and dried pineapple, and mix just until the coconut, macadamias, and pineapple are well distributed, and until the ingredients all come together as a dough. If the mixture remains in small pieces or crumbly, add a tiny bit of plant milk – seriously like an 1/8 of a teaspoon at a time – until it becomes a cohesive dough.
With your hands form pieces of the dough into balls about the size of or slightly smaller than a golf ball. Place the balls of dough on your parchment-lined cookie sheet and gently flatten them. They will not spread or change shape at all while baking.
Bake at 350° for 20 minutes or until you see the bottom edges turning golden brown. Remove from oven and let cool completely on the baking sheet, then transfer to an airtight container.
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Have you tried with any other gluten free flours aside from rice flour? The one flour that we can’t use unfortunately but the recipe sounds divine!
Hi Denise! We have not, but if we were to we would probably do a blend of almond flour and coconut flour. If you do try it with a different flour please let us know how it turns out! 👩🏻🍳