This Vegan Coconut Chocolate Chip Cookies Recipe will take your cookie enjoying experience to an entirely a new level! Coconut Chocolate Cookies deliver freshly baked cookies coming from the oven with warm, melted chocolate chips, and tender, buttery cookies with a crispy crust. This Chocolate Chip Coconut Cookies Recipe creates perfection in every chocolate-infused bite!
How to Make Coconut Chocolate Chip Cookies
It’s easy to make these coconut and chocolate cookies! Here are the steps involved:
Step One: Cream the Sugar and Fat
Use a mixer on medium speed to cream together the coconut oil and sugars. Beat for up to 3 minutes, to get a light and fluffy texture. Add ground flax, cornstarch, water, applesauce, and vanilla and beat again until fluffy.
Step Two: Stir the Dry Ingredients
In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
Step Three: Make the Batter
Pour the flour into the bowl with the creamed butter mixture. Stir to combine. Add chocolate chips and stir some more.
Step Three: Drop and Bake
Use a cookie scoop to drop rounded spoonfuls of cookie dough onto a cookie sheet lined with silpat or parchment paper. Bake for 8 – 10 minutes. Remove from the oven and allow the cookies to sit on the pan for a minute before transferring to a wire rack to cool completely.
Love Vegan Chocolate Chip Cookies!
This Vegan Chocolate Chip and Coconut Cookies recipe takes the traditional cookie recipe and makes it better. If you’re into superpower, flavorful chocolate chip cookies, check these out:
- These Red Velvet Chocolate Chip Cookies are SO easy and delicious.
- How about these tasty Orange Chocolate Chip Cookies?
- Of course, the traditional Vegan Chocolate Chip Cookies are pretty amazing too!
- These Chocolate Chip Sprinkle Cookies are not only delicious, but colorful too!
- Enjoy every bite of these Oatmeal Chocolate Chip Cookies
- Coffee Shop Quality Almond Joy Cookies are worth every bite!
- These Vegan No Bake Cookies are everything and more!
- Take things to another level with this Chocolate Chip Cookie Cake!
Why You’ll Love Chewy Coconut Chocolate Chip Cookies
I’ve heard so many people say that these chocolate chip cookies with coconut are the best of all time.
Shawn said to me today, What’s in these cookies? They’re really good. My response? Coconut oil. Who knew that something as simple as coconut oil could create such a unique, tasty cookie.
Freezing Cookies
I love freezing these chewy Coconut Chocolate Chip Cookies and then reheating them right before serving so people can enjoy that “fresh-from-the-oven” feeling. Also, freezing the cookie dough balls is a great idea too. Then you can bake-and-serve just about any time you want.
These coconut and chocolate chip cookies are made with coconut oil rather than vegan butter or peanut butter. I was worried that the cookies would have a strong coconut flavor from the oil. The good news? They don’t.
What is Coconut Oil?
We get coconut oil from pressing the white part from the inside of a coconut, otherwise referred to as the meat. You might recognize it most as coconut flakes, because that’s how we most commonly see it.
That coconut meat has a high fat ratio, over 80%. That’s a lot, which is why coconut oil is one of the few plant-based sources of saturated fat.
Is Coconut Oil Good for You?
Most experts for years said to avoid saturated fats like coconut oil. But food science is always evolving and now there is evidence showing that the saturated fats found in plant-based products like coconut, may have some health benefits.
The good news is that coconut oil does not cause an increase in inflammation as animal-based saturated fats do. However, there is some evidence that shows the saturated fats in coconut oil can increase cholesterol. That’s why it’s best to consume coconut oil in moderation.
Expert Tips
Use these expert tips to make these Choc Chip and Coconut Cookies perfect every time:
- Be sure to soften the coconut oil slightly
- I like to reserve some of the chocolate chips to press onto the tops of the choc coconut cookies with chocolate chips so each one is topped with lots of chocolate!
- You could add some chopped almonds to the dough for added texture
- Why not include some actual coconut flakes to the dough as well?
- Make these double chocolate by adding cocoa powder to the cookie dough batter
- I love mini cookies, so you could make these smaller, just be sure to reduce the baking time
- Sprinkle some coconut extract into the batter for extra coconut choconut cookies
Now, you know what goes well with a cookie? How about some Vegan Skinny Hot Chocolate? I know. It’s perfect!
I’m a small town-girl living in a midwestern suburb, so the idea that I could be in love with dark chocolate is still a mystery to me. But, here I am, loving the stuff! Besides, there are definite health benefits to dark chocolate thanks to flavonoids, antioxidants, and a bunch of other phytonutrients too.
These Vegan Coconut Chocolate Chip Cookies are one of our favorites!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Coconut Chocolate Chip Cookies
Ingredients
- 1 cup Coconut Oil room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 flax egg 1T ground flax, 1T cornstarch, 3T water
- ½ cup applesauce , unsweetened
- 1 tablespoon vanilla
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 – 2 tablespoons plant-based milk*
- 12 oz bag dairy-free chocolate chips
Instructions
- Heat your oven to 375F.
- Cream together the coconut oil and sugars. You could use a mixer here, but the upper arm workout is great if you want to go for it.
- Add the flax egg, applesauce, and vanilla. Stir to combine.
- In a separate bowl, combine the dry ingredients and stir until well combined.
- Add the flour mixture to the wet ingredients and stir until well combined. Add the plant-based milk, one tablespoon at a time and stir until you have a nice cookie dough consistency.
- Add chocolate chips. Stir to combine.
- Place rounded tablespoons of dough on an ungreased cookie sheet. Bake for 8 – 10 minutes until cookies are nice and gold around the edges.
- Remove from oven and wait for a minute before placing on a wire wrack to cool.
- Repeat these steps until you’ve worked your way through all the delicious dough.
Notes
You know, there’s no end to the chocolatey goodness offered up in the form of a simple cookie. Whatever cooking you’re treating yourself to, enjoy!
Love this post! I love the little story that you crafted from the pictures 🙂 Coconut oil is wonderful, we use it most of the time any more. I’ll definitely have to try some of those chocolate chunks, they sound wonderful!
I love presents!!! Hope you’re sending me a little box of these in the mail – yummy! What a coincidence I just bought a jar of coconut oil before leaving for the conference. I’ve never used it before, in fact Liana thought I was nuts for buying it because I am allergic to coconut but I thought it would be nice to bake with it, something different and as long as I don’t eat it and use gloves I should be okay.
By the way have I told you how excited I was to finally have met face to face, we make great traveling companions. Can’t wait for next time.
I think I may have to try baking with coconut oil–and I’m not even vegan! But I may be hosting one in a few weeks….
This is the best kind of present! I have never baked with coconut oil, but it sounds like it’s time that I give it a shot.
Any ideas about high altitude adjustments? I’d love to try these, but must confess I’m more of a cook than a baker!
Yummy! If these are as good as your old recipe, I want some! Sounds good!
Mmm, like a Mounds Bar in cookie form
It would seem like that would be the case, but believe it or not, the coconut flavor is very subtle. My husband didn’t even realize I used coconut oil instead of margarine!
I am a cookie fanatic and I can’t wait to try these!
I promise, they are well worth the effort!
I want a stack of cookies – specifically those cookies!!
I couldn’t agree with you more – we’re all out and now I’m wishing we had some more. I may just have to make that happen…soon!
Vegan or not, these cookies look awesome Marly! You know my chocolate all melted and became a big mess on the way back home 🙁 I am still keeping it though, might have to break pieces and use it that way!
I never bake with margarine–only coconut oil! I love it (and of course the bonus is that it’s good for you). 🙂 Your cookies look phenomenal–just the right balance of crisp and chewy. Now you’ll have to start using coconut oil to saute, in other baking, on your muffins. . . ! 😉
Excellent photo progression…suspenseful and dramatic. And it made me hungry!
Jason
OMG those cookies look divine!!! I’m so going to buy the Scharffen Berger next time I’m at the store (my favorite chocolate) and make this recipe!! They look so yummy..thanks for taking the time to figure out the adjustments to work with coconut oil. YUM!!
These cookies look delicious! I just started to bake and cook with coconut oil and I’ve loved it! I can’t wait to try these amazing cookies! There is nothing like a chocolate chip cookie in my opinion!
These look perrrfect. I love thin, chewy CC cookies.
these are wonderful!! they taste like traditional cookies, but much lighter! I used white chocolate chips and 1 cup of ground oatmeal in place of 1 cup flour (only b/c I was short)… and they’re delicious! My 2 year old vegan loves them!
I’m so glad you liked them!
I submitted this recipe to foodgawker.com using the link to this page so you get credit of course. Hope that’s ok. The world NEEDS to have this recipe! It was so yummy raw too. I added a little unsweetened flaked coconut too.
I had to leave them in the oven longer than the recipe says because they came out raw and falling apart at first.
I even froze these and took them out of the freezer for an hour or so, popped them into the microwave for like 15 seconds and it was like fresh baked again. Thank you!
PS This is by no means a lot fat recipe because it’s “vegan.” There is a lot of coconut oil in this recipe but it makes these taste decadent and non-vegan. Yum.
I thought you should know that I’ve made this recipe at least 2 dozen times! It’s my favorite chocolate chip cookie recipe and I’m not even vegan! AND I did have to drop dairy due to a breastfeeding issue, so this recipe was there to get me through it! So thank you!
Lacey – you just made my day! I’m so glad you love this recipe because I do too! That makes us like Coconut Chocolate Chip Cookie Buds!
Did you use refined or unrefined coconut oil? Since you said they don’t taste coconutty, I figure it’s refined but wanted to check. The photos look awesome! Thanks
Hi Shannon, I use Better Body Coconut Oils which comes in refined and virgin, etc. I love that I can find Better Body Foods at places like Walmart which helps make vegan, healthy living so much more affordable and accessible! You’re right though, using a refined coconut oil does help reduce the coconut taste in the finished product.
So easy and so delicious!!
This is the second recipe I’ve tried from your website.. I’ll be definitely coming back for more and more recipes <3
Love these! Wish I had one now
Hi Marley! I commented above about 4 years ago. Your recipe is still our favorite but I miss your old recipe! I think the only difference was the applesauce? Did the milk change? Would you be willing to share it? Thanks again!
Hi Lacey! Thanks for your comment! I’m so glad you’ve enjoyed these cookies over the years. I took a look at the old version of this post and sure enough you are correct! The original recipe had a 1/2 cup of applesauce. Most everything else is the same (except I was more definitive with the flour measurement too). I’m not exactly certain why the applesauce was removed. We recently overhauled our recipe plugin and I’m wondering if that might be part of the issue. I’m going to add a note to the recipe. Thanks!
Thanks Marly! Did the old recipe have a flax egg too? I appreciate you responding so quickly!