Double Chocolate Chip Coconut Cookies (Vegan, Gluten Free, Dairy-Free)

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.

Rich, chewy & indulgent Double Chocolate Chip Coconut Cookies - a simple, vegan recipe for twice the chocolate plus coconut oil, coconut sugar and coconut shreds! BEAMINGBAKER.COM

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:



Rich, chewy & indulgent Double Chocolate Chip Coconut Cookies - a simple, vegan recipe for twice the chocolate plus coconut oil, coconut sugar and coconut shreds! BEAMINGBAKER.COM

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?


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.

Rich, chewy & indulgent Double Chocolate Chip Coconut Cookies - a simple, vegan recipe for twice the chocolate plus coconut oil, coconut sugar and coconut shreds! #vegan

Delicious Gluten Free Vegan Cookies (all GF, V, Dairy-Free, Refined Sugar-Free)

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Rich, chewy & indulgent Double Chocolate Chip Cookies - a simple, vegan recipe for twice the chocolate plus coconut oil, coconut sugar and coconut shreds! BEAMINGBAKER.COM #vegan #oatflour

double chocolate chip coconut cookies (vegan, gluten-free)


Rich, chewy & indulgent Double Chocolate Chip Coconut Cookies – a simple, vegan recipe for twice the chocolate plus coconut oil, coconut sugar and coconut shreds!



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


  • ¾ cup vegan chocolate chips


  1. Preheat oven to 325°F. Line a cookie sheet with parchment paper or greased foil.
  2. In a medium bowl, whisk together dry ingredients: coconut, flour, cocoa powder, baking soda, baking powder and salt.
  3. 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.

  4. 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.
  5. 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.
  6. Place these balls evenly spaced apart on the prepared cookie sheet. Flatten slightly.
  7. 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.
  8. Using a flat spatula, carefully lift cookies off the baking sheet and place on a cooling rack. Allow to cool. Enjoy!


– Store in an airtight container for up to 2 weeks.
– You can easily double the recipe to make more cookies.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: cookies, vegan

© 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

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  1. I 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!

    1. Hi 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! 🙂

    1. Woohoo! So happy to hear you enjoyed them, Stéphanie. 🙂 I’ve got to try making these with less sugar!

  2. Ok 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! 🙂 🙂 😉

    1. Haha. 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!

  3. I 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!

    1. Hi 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! 🙂

  4. These 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)

    1. Hi 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. 🙂

  5. These 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?

    1. Thanks 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. 🙂

  6. Hi 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

    1. Hi 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.