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Vegan Coconut Chocolate Chip Cookies Recipe

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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!

If you love coconut and chocolate together, be sure to try these tasty Almond Joy Bites or these Chocolate Coconut Macaroons.

A freshly baked batch of vegan coconut chocolate chip cookies sit on a wire rack to cool. A bowl of chocolate chips sits behind them.

Chocolate chip cookies must be the best treat on earth and this recipe is a perfect example!

Homemade cookies are so special, especially when they’re vegan. The aromas that make their way through your kitchen will be reward enough, let alone getting to eat them.

Why This Recipe is a Winner

  • Brown sugar adds flavor and moisture, keeping these cookies soft and chewy in every bite
  • Coconut oil is the star ingredient, and adds amazing richness, texture and even flavor (if you don’t use refined coconut oil)
  • Make coffee-shop quality cookies by placing chocolate chips on top of the unbaked cookies!

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

Looking at a beater full of creamy vegan butter and sugar whipped together in a stand mixer.

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

Dry ingredients, like flour, in a glass bowl.

In a separate bowl, stir together the flour, baking soda, baking powder, and salt.

Step Three: Make the Batter

Looking down on a mixing bowl full of cookie dough 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

Looking down on a baking sheet with cookie dough balls ready to be baked.

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.

New to Vegan Baking?

The idea of making cookies, cakes or muffins without eggs or dairy can seem like a hill too tall to climb! But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!

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:

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.

Marly’s Tips

  • 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!

A top-down view of freshly baked chocolate chip cookies on a wire rack to cool. A measuring cup of chocolate chips sits beside them along with a measuring spoon with baking soda in it.
A batch of freshly baked cookies from this Chocolate Chip Coconut Cookie Recipe!

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!

A close-up on a stack of four chocolate chip cookies sitting on on top of the other. More freshly baked chocolate chip cookies are in the background.

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!

Enjoy these crispy, flavorful Vegan Coconut Chocolate Chip Cookies. My friend Bob said they're the best cookies he's ever had. And you have to trust Bob. Right?

Vegan Coconut Chocolate Chip Cookies

These Vegan Coconut Chocolate Chip Cookies are crispy in all the right places and sports a chewy, chocolatey middle, where it counts.
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Coconut Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 32
Calories: 134kcal
Author: Namely Marly

Ingredients

  • 1 cup coconut oil room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 flax egg
  • ½ cup applesauce , unsweetened
  • 1 tablespoon vanilla
  • 2½ cups flour
  • 1 tablespoon cornstarch
  • 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.

Recommended Equipment

Stainless steel cookie scoop
Cookie Scoop

Notes

* If the dough is too dry, add a tablespoon additional plant-based milk.
Nutrition Facts
Vegan Coconut Chocolate Chip Cookies
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Sodium 109mg5%
Potassium 33mg1%
Carbohydrates 23g8%
Sugar 14g16%
Protein 1g2%
Calcium 28mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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!

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31 Responses to Vegan Coconut Chocolate Chip Cookies Recipe

  1. 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!

    Reply

  2. 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.

    Reply

    • 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 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!

  10. 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!

    Reply

  11. 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. . . ! 😉

    Reply

  13. 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!!

    Reply

  16. 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!

    Reply

  17. 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.

    Reply

  18. 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!

    Reply

    • 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!

  19. 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

    Reply

    • 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.

  20. 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

    Reply

  22. 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!

    Reply

    • 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!

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