Chocolate and coconut haven’t always been a favorite flavor combination of mine, but ever since these Chocolate Coconut Cookies I’m on a bit of a chocolate-coconut kick.
After a slight mishap with a coconut dessert that’s still in the works, these easy little cookies were a breath of fresh air. I’ve come far too close for comfort to oven fires when using coconut oil, so when I develop a recipe where the oil doesn’t spread and drip in the oven, I’m ecstatic. Maybe it’s time I get a kitchen fire extinguisher just in case?
You’ll likely have most of the ingredients in your pantry already, and if not they can be found at any old grocery store. A flax egg keeps them vegan and adds a tiny bit of fiber, but you won’t notice the taste at all. I shared these cookies among some friends and everyone was surprised they were vegan. That’s a tricky thing to do nowadays when most of my desserts are vegan anyway.
I haven’t tried it, but I can imagine oat flour would probably work as a substitute for the spelled flour if you want to make them gluten-free.
These Chocolate Coconut Cookies are adapted from my Thin and Crispy Granola Cookies, but they’re a little thicker. The bottoms are nice and crispy, but the centers are super chewy and not at all cakey. They would make a great holiday cookie and I’d bet they’d freeze well, too, but they were eaten so fast they didn’t even make it to the freezer. Just the way I like it.
Print Chocolate Coconut Cookies Author: Katy’s Kitchen Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Yield: 18 cookies Chocolate Coconut Cookies are vegan and whole grain. They’re easy to throw together and have nice chewy centers with crispy bottoms. Ingredients
- 1 flax egg (1 TB ground flaxseed + 3 TB water)
- ½ cup of coconut oil
- ¾ cup brown sugar, packed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup whole spelled flour (or all-purpose/whole wheat)
- ¼ cup natural cocoa powder
- ½ cup unsweetened shredded coconut
- Make the flax egg. Stir the flax and the water in a small bowl and set aside for a couple of minutes to gel.
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- In a large mixing bowl, add the coconut oil, sugar, baking soda, salt, and flax egg. Beat on medium-high to combine.
- Stir in the vanilla extract, flour, and cocoa powder. Fold in the coconut.
- Drop the cookies onto the sheets, using roughly 1 TB per cookie. The dough will be a little dry* and you may need to use your hands to press the cookie dough together into a ball. You should have about 9 cookies per sheet.
- Bake the cookies for 14-16 minutes rotating the sheets halfway through. The cookies are done when the edges have darkened and become slightly crispy. They will spread in the oven, but if they don’t, give the pan a hard tap on top of the oven to deflate the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to a week.
Notes & Substitutions *If the dough is too dry, add a couple of Tablespoons of non-dairy milk and give a quick mix to combine. I have made the cookies with and without the extra milk, both turn out great.
You might also like:
1. Softest Chocolate Cookies
2. Almond Butter Cookies
3. Thin & Crispy Granola Cookies