I’ve been focusing on clean eating lately and avoiding heavily processed foods. Still, every now and then I like to indulge in something a little less “clean” — but I try to keep it as wholesome as possible. Chocolate chip cookies always brighten my day, and while I have a peanut butter and cardamom version elsewhere on the site, this recipe is for coconut chocolate chip cookies. Why coconut? Because I love the flavor, and it pairs beautifully with chocolate.
These cookies are wonderfully simple and ideal for a lazy baking day. You only need one bowl and a few minutes to prepare the dough. Chilling the dough is optional — it will firm up the coconut oil and reduce spreading in the oven, but it’s not necessary if you want to speed things along. I didn’t bother sifting or mixing the dry ingredients separately; this is a relaxed, single-bowl cookie.
If you can’t find vegan chocolate chips, buy a bar of dark vegan chocolate and chop it into large chunks — that’s what I often do. If you prefer not to use desiccated coconut, add about 1/4 cup more flour to keep the dough balanced. Coconut oil can be swapped for vegan margarine if needed, though I recommend coconut oil for its lighter, more natural profile. Choose unrefined coconut oil for a stronger coconut flavor, or refined if you want a subtler taste. These cookies are flexible — adjust ingredients to suit your tastes.
I hope you enjoy these coconut chocolate chip cookies. If you give them a try, let me know how they turn out.
Now let’s indulge!
Bless,
A.J.
Coconut Chocolate Chip Cookies
Pin Recipe
Ingredients
- 5 tbsp coconut oil
- 1/2 cup sugar I used unrefined cane sugar
- 2 tbsp flax seeds ground/crushed
- 3 tbsp plantbased milk
- 1/3 cup desiccated coconut
- 1 cup flour
- 1/2 cup chocolate chips or chunks*
Instructions
-
Preheat the oven to 175°C (350°F). In a bowl, combine the coconut oil, sugar, ground flax seeds, and plant-based milk. If the coconut oil is solid, warm it slightly or stir well until it becomes workable — stirring will often soften it enough depending on room temperature.
-
Add the baking powder and desiccated coconut to the wet mixture and stir. Fold in the flour until just combined — avoid overmixing. Finally, fold in the chocolate chips or chopped chocolate chunks.
-
Line a baking tray with parchment paper. Use an ice cream scoop or spoon to portion evenly sized balls of dough, shaping them slightly by hand if desired. Bake in the preheated oven for about 17 minutes. Transfer the cookies to a cooling rack and let them cool completely before serving. Enjoy!
Notes
- I can’t always find vegan chocolate chips, so I often chop a bar of vegan dark chocolate into chunks.