Vegan Chocolate Coconut Cookies
Chocolate and coconut—a combo that’s nothing short of magic, right? Now, let’s make it vegan, so you don’t have to worry about what’s inside your sweet indulgence. These Vegan Chocolate Coconut Cookies bring all the flavor, minus the guilt. If you’ve been craving something rich, chewy, and just a little bit fancy (because who doesn’t love chocolate and coconut together?), you’ve hit the jackpot. No eggs, no dairy—just pure, coconutty bliss with every bite. Perfect for when you need a sweet fix, but also need to keep it cute and cruelty-free.
Vegan Chocolate Coconut Cookies
Vegan Chocolate Coconut Cookies are decadent, chewy treats that combine rich chocolate and tropical coconut flavors in every bite.
Ingredients
- 1 cup shredded unsweetened coconut
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine coconut oil, maple syrup, and vanilla extract.
- Add almond flour, cocoa powder, baking soda, and salt, mixing until smooth.
- Stir in the shredded coconut and vegan chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
- Gently press down on each cookie to flatten.
- Bake for 10-12 minutes, until edges are golden.
- Cool on a wire rack.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
Vitamins and Minerals (% Daily Value Per Serving)
- Iron: 10%
- Magnesium: 7%
- Calcium: 4%
- Vitamin A: 2%
- Vitamin C: 1%
Additional Notes & Tips to Enhance Flavor
- Add a pinch of cinnamon or sea salt for extra depth.
- Refrigerate the dough for 30 minutes before baking for firmer cookies.
- Store in an airtight container for up to 5 days.
- Not a fan of coconut? Try shredded almonds for a crunchier texture.
