Rich, chewy & indulgent Double Chocolate Chip Coconut Cookies – a simple, vegan, gluten-free recipe for twice the chocolate plus coconut oil, coconut sugar and coconut shreds! Dairy-Free.
How many cookies do you think could solve the world’s problems? Maybe, like two. And one of them is these double chocolate chip coconut cookies.
Okaaaaaaay, these cookies probably won’t solve the world’s problems, but they’ll definitely help you forget about them.
But, how long will this world-problem-forgetting euphoria last?
Well, about as long as it takes to eat this cookie. And, well, daydream about the day when you can eat them again.
Yup, these are those kind of cookies. When you’re super stressed out, feeling hopeless or just annoyed by all the things, these double chocolate chip coconut cookies will make it all better.
At least for as long as you eat them, of course. 😉
These cookies are wonderful in so many ways. Shall we count? They’re:
- rich and indulgent, just bursting with chocolate goodness
- made of simple ingredients:
- such as oat flour, cocoa and ground flax
- full of coconut awesomeness:
- coconut flakes, coconut oil and coconut sugar (yum!)
- crispy on the outside and chewy, chocolate-melty on the inside
- world-problem erasing (temporarily, of course)
- easy to make!
I could keep counting the ways, but then you’d have to get Cookie and me a room. Um…
So here’s how my love double chocolate chip coconut cookies got started: I was having a wretched day and Erik was feeling a bit catty. Men… What can I say?
Side note, I was also totally drooling over these double chocolate chip cookies from Veggie Balance. Don’t they look fab? 😉 And while I’m at it, I’ve got to mention Meaningful Eats’ Almond Flour Chocolate Chip Cookies. They’re grain-free and gluten-free. Just sub eggs with flax eggs and use dairy-free butter to make them vegan.
Anyway, we both immediately called for a summit on How to Fix Our Generally Sour Dispositions. And the answer was immediate and obvious:
COOKIES.
Honestly, when is the solution on How to Fix Our General Sour Dispositions not cookies? Duh, right?
But as per usual, we didn’t want to fall back on our old bad habits of just ordering like 10 pizzas and/or at least enough Chinese food to feed a small village–okaaaaay, a large village. So making super-junky cookies (even though they don’t even look like 10 pizzas or 15 Chinese dishes) was not gonna be the answer.
So I thumbed through my cookbooks, made some pretty big stinkers, and decided: to heck with it! Today is not the day to be restrained by any ol’ stinkin’ cookbook. Yes, I go all cowboy when I get sassy. Or should I say brassy?
Enter: the cookie that I threw wildly together based on much brassy supposition and even wilder guesswork.
But, it worked.
The cookies were amazing.
And we both felt so much better.
Sometimes, a bad day is the best thing that can happen to you. You are literally so annoyed/peeved/whatever that you don’t have your sensible rationalizations holding you back. Amiriiiiight?
Right.
Go on, make these double chocolate chip coconut cookies and forget your problems/the world’s problems. And most importantly…
Always remember to get brassy.
Delicious Gluten Free Vegan Cookies (all GF, V, Dairy-Free, Refined Sugar-Free)
- Vegan Chocolate Chip Cookies Recipe (SO good. my fave!)
- 3 Ingredient No Bake Peanut Butter Oatmeal Cookies
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies (fan fave)
- Easy Gluten Free Vegan Oatmeal Raisin Cookies
- Peanut Butter Coconut Oatmeal Cookies (for coconut & peanut butter lovers only) 😉
double chocolate chip coconut cookies (vegan, gluten-free)
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 20 cookies (2-tablespoons each) 1x
Print Recipe
Pin RecipeDescription
Rich, chewy & indulgent Double Chocolate Chip Coconut Cookies – a simple, vegan recipe for twice the chocolate plus coconut oil, coconut sugar and coconut shreds!
Ingredients
Dry Ingredients
- 1 cup unsweetened, shredded coconut
- 1 ¼ cups gluten-free oat flour
- 1/3 cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup vegan chocolate chips (for melting, more later)
- ¼ cup coconut oil
- 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 15 mins)
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
Topping
- ¾ cup vegan chocolate chips
Instructions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper or greased foil.
- In a medium bowl, whisk together dry ingredients: coconut, flour, cocoa powder, baking soda, baking powder and salt.
- Melt the chocolate: In a small saucepan over low heat, add ¼ cup chocolate chips and coconut oil. Stir chocolate chips until just slightly softened and coconut oil is melted. Quickly remove from heat and stir until completely melted and smooth. Set aside.
Alternative chocolate-melting method (microwave): If you’d like to use a microwave, add ¼ cup chocolate chips and coconut oil into a microwave-safe bowl. Heat in 20 second increments, stirring in between, until the coconut oil and chocolate chips are melted. Watch it closely to ensure that it doesn’t burn. Stir until smooth and set aside.
- Make the cookie dough: In a large mixing bowl, whisk together melted chocolate mixture, flax eggs, sugar and extract. In thirds, whisk in dry ingredients. When the dough is harder to mix, use a rubber spatula to fold until well-incorporated. Fold in ¾ cup chocolate chips.
- Scoop 2 tablespoons of cookie dough into your hand and roll into a ball. Make sure the ball is smooth and round, like a sphere–this will ensure that the cookies bake up nice and round.
- Place these balls evenly spaced apart on the prepared cookie sheet. Flatten slightly.
- Bake the cookies: Bake for 8-10 minutes. The cookies are done when they’re slightly soft in the center, but have a firm bottom.
- Using a flat spatula, carefully lift cookies off the baking sheet and place on a cooling rack. Allow to cool. Enjoy!
Notes
– Store in an airtight container for up to 2 weeks.
– You can easily double the recipe to make more cookies.
- Category: cookies, vegan
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you’re feeling PB Lovin’ brassy, make my problem-dissolving Peanut Butter Coconut Cookies (Vegan).
Questions of the Day
What do you do when you’re feeling grumpy?
What are your favorite feel-good-right-now recipes?
I can’t wait to hear your responses. <3, demeter
Natasha says
November 13, 2018 at 12:55 pmThese cookies are delicious! I’ll be making those frequently from now on. Thank you
★★★★★
Demeter | Beaming Baker says
November 14, 2018 at 1:58 pmSo happy to hear it Natasha! 😀
Rachael says
July 17, 2018 at 8:13 amI came across your recipe after seeing the new bounty cookies in the supermarket yesterday. I resisted them knowing the gluten and additives would make make me feel sick but have had a craving since and so googled a gluten free vegan alternative to make myself. These look so much better in every way. I can’t wait to try baking them tonight. And so many other recipes’s here look delicious. I’ll be back 🙂 Thanks for helping me resist temptation haha.
riley says
June 18, 2018 at 2:30 amhi, i am new to your blog and loving it. do you think almond flour could be used in place of oat flour?
Demeter | Beaming Baker says
June 18, 2018 at 6:25 pmHi Riley! Welcome. 🙂 To use almond flour, you’d need to increase the amount since almond flour is much less absorbent than oat flour. It would be something like 2 1/2 cups of almond flour—but I’m not 100% sure since I haven’t tried it. Try at your own risk bc this is a huge adjustment to the recipe. 😉 Good luck & let me know how it turns out. .
Rana says
March 31, 2018 at 7:59 amThis recipe is dairy free too, right? Or am I missing something ?
Demeter | Beaming Baker says
April 3, 2018 at 12:27 pmYou’re absolutely right! Enjoy. 🙂
Rana says
April 5, 2018 at 3:24 amCan’t wait to try this recipe! Could I just ask what’s the texture of this cookie? Soft or crunchy like?
Demeter | Beaming Baker says
April 5, 2018 at 9:19 amYeah!! They’re soft and chewier, on the heartier side. But not super delicate like soft-baked cookies. Can’t wait to hear what you think, Rana! .
Kami says
February 18, 2018 at 8:22 amLove your recipes! What kind of cocoa powder if non toxic and healthy? What brand do you use? Thank you! .
Mitzi Layton says
December 23, 2017 at 11:59 amI very seldom comment on websites, but I just had to for this recipe. Bravo! It is absolutely delicious! We made it to the cookie dough stage and ate a bunch. I think it would do well rolled and put in the refrigerator as a no bake cookie as well. Anyway, thank goodness I made a double batch so we could actually bake some of it and it was perfect. I’m taking them to a family Christmas party where I’m the only one who eats weird healthy things and I know they will be a hit. Thank you so much!
★★★★★
Demeter | Beaming Baker says
December 26, 2017 at 6:37 amHi Mitzi! You totally gave me a big smile reading your comment. Cookie dough stage: I have definitely been there–that’s one of the best parts of making vegan cookies, you can eat them at any stage! Haha. I hope they were a hit and you had a wonderful holiday celebration! 🙂
Stéphanie says
September 19, 2017 at 1:04 pmAwesome recipe! I just used 1/4 cup of sugar but still everybody loves them!
★★★★★
Demeter | Beaming Baker says
September 19, 2017 at 4:02 pmWoohoo! So happy to hear you enjoyed them, Stéphanie. 🙂 I’ve got to try making these with less sugar!
Jane says
August 29, 2017 at 9:07 pmOk so technically I think there are THREE kinds of choc in these! Chips, cocoa and melted chips which are a separate thing! Hooray! I blundered though and failed to notice that you made 20, and i only managed 15 ….woops, so they are huge and i am leaving them in the oven a bit longer! I never learn from my mistakes – always rush to find a recipe, don’t read it properly, quite often discover half way through that something is missing (!) (not today though, thank goodness). Am about to taste when they cool……..and the verdict is…….wow! soooo chocolatey! (Have confession to make though – only enough chips for the chips part so the melted choc was from a bar of very dark ghanaian choc and i think that may be what’s boosting the choc-ness). Can cookies be too chocolatey? i think not! 🙂 🙂 😉
Demeter | Beaming Baker says
September 1, 2017 at 11:47 amHaha. The more chocolate, the better right? 😉 And since when are HUGE cookies not a good thing? 😉 Now I’ve got to try these with extra dark chocolate. So glad to hear you enjoyed them, Jane. LOVED reading your comment. Can’t wait to see what you try next!
Jane Cabral says
August 9, 2017 at 10:12 amI loved this recipe – it’s perfect! I’m going to translate it and share it in my blog, Chocolate Quente com Marshmallow, with my Brazilian friends and let your address for my American friends! Thank you for sharing!
★★★★★
anat says
December 21, 2016 at 9:55 pmI have only regular sugar. It should be ok right?
Demeter | Beaming Baker says
December 22, 2016 at 8:54 amHi Anat, it should be okay. The texture won’t be the same–less chewy and a bit different, but I think it’ll still be tasty! 🙂
Chris says
August 17, 2016 at 9:38 pmThese cookies do look awesome. I can have eggs and have never tried the flax eggs and was wondering if it would really change the cookie. Any thoughts? I won’t be able to eat all at one time though cuz my body only likes so much chocolate and then I don’t feel good. At least I can eat some. (And freeze for another time hopefully)
Demeter | Beaming Baker says
August 18, 2016 at 10:07 amHi Chris! I’ve never tried this recipe with eggs, but I think it should work. Freezing the rest of the batch sounds like a great idea! That way, you can have a cookie whenever you feel like it. 🙂
Sweetima says
April 6, 2016 at 1:16 pmThese look delicious! I really enjoyed reading your post and looking at your amazing photos! You really are an inspiration. Hopefully i’ll get as good as you one day?
★★★★★
demeter | beaming baker says
April 6, 2016 at 2:53 pmThanks so much Sweetima. 🙂 It means a lot to me that you enjoyed both the post and the photos. You’re making me blush! Thank you so much for the kind words. You are already awesome! Here’s to the both of us growing and building our blogs. 🙂
Loreto Nardelli says
March 19, 2016 at 3:16 pmHi Demeter
Wow that was inspirational turning a bad foul mood day into” all you need is love” ba rup ba da da da” the Beatles and not excluding how you channeled that energy into creative energy, amazing. Nicoletta would love these cookies she loves gluten free and also vegan that’s her heaven and it is slowly becoming mine. Loved your writing the visuals I got of the banquet table of Chinese food, and a set up of pizza a taglio( pizza slices. This term in rome is a typical pizzeria that serves the square pizzas by the slice so many varities and oh so good, but you took the high rood health and vitality. Good on you. Keep up the great work.
Happy cooking
Loreto.
demeter | beaming baker says
March 19, 2016 at 5:42 pmHi Loreto! Haha… yeah, I’m a big believer in the concept of Food = Therapy. 🙂 Gluten free and vegan recipes are definitely a whole new world of cuisine–Nicoletta’s got wonderful taste. 😉 Square pizzas by the slice sound wonderful. Thanks so much for stopping by and leaving such a thoughtful comment. Have a wonderful weekend, Loreto! Best, demeter.
Marie L-P says
March 1, 2016 at 9:04 pmLooks amazing! Can’t wait to try them!!
demeter | beaming baker says
March 2, 2016 at 8:39 amThanks so much Marie! Be sure to let me know how they turn out. 🙂
Ashlyn | Dollop Of Yum says
February 28, 2016 at 8:51 amThese look absolutely amazing! I love chocolate + coconut!
demeter | beaming baker says
February 29, 2016 at 10:03 amThanks Ashlyn! It really is the best combination. 🙂
Traditionallymodernfood says
February 26, 2016 at 7:15 pmLove coconut I should try looks super yum
★★★★★
demeter | beaming baker says
February 27, 2016 at 7:31 amNice! These would be perfect for you. Thanks for stopping by. 🙂
Jessica @ Citrus Blossom Bliss says
February 26, 2016 at 7:07 pmTwo types of chocolate – because ONE CHOCOLATE IS NOT ENOUGH CHOCOLATE! I hardly ever bake vegan treats, buttttt these cookies are totally looking at me, making me want to change my mind. I’m a recent chocolate with coconut convert so these look extra scrumptious. Love it!!!
demeter | beaming baker says
February 27, 2016 at 7:31 amOne chocolate is NEVER enough chocolate!! Haha. Give these choco-coconut goodies a shot, you really wouldn’t think they’re vegan at all! 🙂 Thanks Jessica! 🙂
Stephanie | The Foodie and The Fix says
February 26, 2016 at 2:27 pmIf anyone’s looking for me, you’ll find me sitting in my closet with the door closed, eating these cookies as quiet as a mouse as I do not intend on sharing. Seriously these look and sound freaking fantastic. I LOVE chocolate and coconut together… ever try Barney Butter Cocoa Coconut Almond Butter? Because it’s ridiculous. Baking does make everything better, especially when there’s chocolate involved. When I’m shooting lasers from my eyes, I will undoubtedly turn to chocolate and avocados (but not together, never together, not under ANY circumstances will I eat them together – ya know, if you’re wondering how I really feel). Pinning! 😉
★★★★★
demeter | beaming baker says
February 26, 2016 at 4:24 pmLOLOLOLOL. Stephanie, you ALWAYS crack me up! What a visual. You know, this Cookie Hiding Closet should totally be a thing. In this closet, sharing is just not encouraged. Haha. I’ve never tried that flavor of Barney Butter! I’ve never even seen it in these parts. Baking really is the best, at laser-neutralizing and all. No chocolate and avocado together? Not even chocolate avocado truffles?? Come on!! I’m gonna have to make those for you some time and you’ll see the light. LOL. Thanks as always for your refreshing and hilarious comments, Steph. <3
Stephanie | The Foodie and The Fix says
March 2, 2016 at 7:54 amI’m willing to bet if anyone could make me change my mind, it’s you! I had a run at making chocolate-avocado pudding that didn’t go so well and have clearly been traumatized by that experience… 😉
★★★★★
demeter | beaming baker says
March 2, 2016 at 12:27 pmI would happily show you the light… and that light would would be tasty, guuuurl. Okay, you know what? I’ve been working on a raw chocolate pudding with avocado in it. I must finish it and send to you immediately.? No more trauma for my girl, Steph. O-kay? ?
Stephanie | The Foodie and The Fix says
March 3, 2016 at 7:44 amHmm… for you, Miss Demeter, I would give it one more shot 😉
★★★★★
demeter | beaming baker says
March 3, 2016 at 10:28 amLet’s do it! 😉 Just so you know, I’m rubbing my hands together in delight. Nothing better than a food challenge! 🙂
Laura @ Raise Your Garden says
February 26, 2016 at 12:02 pmSo if they’re are vegan that means they are pretty much plant based and I can eat the whole stack for zero calories? Ok, maybe not. But eating the stack just might solves my problems right now. I love this ingredient, a much healthier spin than what I’m used too!
demeter | beaming baker says
February 26, 2016 at 4:21 pmHaha, good one! I can’t say that I don’t help myself to more than a few once in awhile… LOL. Honestly though, there isn’t much to feel guilty about with these cookies. Enjoy and thanks, Laura! 🙂
Kate @ Framed Cooks says
February 26, 2016 at 8:06 amThese cookies are DEFINITELY changing the world. Starting with my world. Because chocolate and coconut and YASSSSSSS. I think I just found my weekend baking happiness, Demeter. Happy Friday!!
demeter | beaming baker says
February 26, 2016 at 10:22 amWoot woot! I’m so happy that you’re happy! Seeeee, cookies can be profound and earth-changing. Haha. Weekend Baking Happiness: Is there really anything better? Thanks for the wonderful comment, Kate. <3
Katie @The Semisweet Sisters says
February 25, 2016 at 6:44 pmI love when a recipes comes together so perfectly when your winging it. These cookies look & sound delicious. Love how you used healthy ingredients to make them. Baking always puts me in a better mood…plus enjoying the food after I make it puts me in an even better mood. 😉
demeter | beaming baker says
February 26, 2016 at 6:20 amRight? It’s like a gift for your frustrations. Haha. Baking just makes everything better, doesn’t it? 🙂 Thanks for stopping by, Katie!
Megan says
February 25, 2016 at 3:53 pmI love coconut and chocolate, but I’ve never had it in a cookie before. Such a delicious idea! I’m going to have to make these this weekend, otherwise I’ll probably go crazy dreaming about them. Thanks for the recipe and the gorge pics!
demeter | beaming baker says
February 26, 2016 at 6:12 amOmigosh, you HAVE to try it! It’s one of the most delicious combinations out there! 🙂 If you end up making these, let me know how it goes. Thank you, Megan! 🙂
Evi @ greenevi says
February 25, 2016 at 12:52 pmOh, these cookies would definitely make me forget my problems! So damn delicious, plus vegan, absolutely amazing 🙂
★★★★★
demeter | beaming baker says
February 25, 2016 at 3:52 pmYAAAAS!! That’s what I like to hear. 🙂 Thanks so much Evi. 🙂
mira says
February 25, 2016 at 11:06 amGorgeous! Love that they are vegan! Pinned to try them!
demeter | beaming baker says
February 25, 2016 at 3:51 pmThanks Mira! Veganizing sweets are the best. Thanks for stopping by & for pinning. 🙂
Cheyanne @ No Spoon Necessary says
February 25, 2016 at 9:53 amLol, Your site is my favorite place to come when I am feeling brassy… or sassy.. or like a general Biznatch. You always put a smile on my face and make me laugh with your writing, Demeter. Plus your gorgeous photography makes my soul and hangry belly happy. 😉 LOVE these cookies, but I have one small problem, I am deathly allergic to cocoa. So I can’t actually eat these cookies… soooo I think I might be forced to have a general sour disposition for life. Boo to that. Stupid allergies can’t keep me down, I guess I am going to print out pictures of these fabulous cookies and hang them all over my office and stare in envy. That might even turn me into a nice person who makes these cookies just for her husband (lord knows he could use some cookies). Pinned! Gotta share the cookie love! Cheers, doll! <3
★★★★★
demeter | beaming baker says
February 25, 2016 at 3:50 pmNiiiiice! But I doubt you’re ever a biznatch. Hahaha. Thank you so much for your kind words, Cheyanne. Really, the whole goal of my blog is to make people happy… so I’m sassily patting myself on the back right now. But seriously though, your blog always makes me giggle and drool. What more do you really need out of life? As for your cocoa allergy: WHAT!?!? How and when did you find out about that? I am quietly crying into a napkin for you. As such, I will have to overcompensate by eating extra double chocolate chip coco cookies for you. Make them for your hubby and let me know how they turn out. Big smoochies to ya Cheyanne! xoxoxo.
Cheyanne @ No Spoon Necessary says
February 25, 2016 at 4:42 pmI’ve been allergic to cocoa since I was little… I can vaguely remember what it tastes like. And I can tell you I miss chocolate cookies and red velvet everything. Hubs saw these cookies and he wants! Now! 😉 xoxo
demeter | beaming baker says
February 26, 2016 at 6:18 amBut you remember chocolate cookies and red velvet? That’s rough! Good news is that you make all kinds of amazing tacos and buddha bowls, so who needs cocoa?! Not you! Make the cookies for that sweet hubby of yours. 😉 P.S. It’s super cool learning more about you. 🙂
Christine Delgado says
February 22, 2017 at 4:38 pmAny receipe that contains eggs is not vegan
Demeter | Beaming Baker says
February 23, 2017 at 6:40 amHi Christine, do you mean the flax eggs? Flax eggs are actually a vegan substitute for eggs. They’re made of ground flaxseed and water to create an egg-like gel. Nice and vegan! 🙂