Chocolate and coconut is the perfect sweet combination. These rich chocolate coconut cookies are chewy and delicious, and best of all, they’re gluten free and vegan, too.
Baking cookies is always a fun project, isn’t it?
It’s something we do a lot around here, especially as the holidays approach. I love to take a weekend day to bake a few delicious cookie recipes.
These chewy chocolate coconut cookies are a favorite dessert around here. With chocolate dough, melty chocolate chips, and coconut flakes on the outside, these are always a big hit.
Don’t worry – if you can’t do coconut, just roll these in cane sugar – they will still be delicious. Almost like chocolate crinkle cookies.
Jump to:
Ingredient Notes
- Gluten Free Flour Blend – I love Namaste Perfect Flour Blend for baking cookies. The texture is always really nice with this blend.
- Cocoa Powder – Hershey’s Unsweetened Cocoa Powder works well in this recipe.
- Oil – You can use vegan buttery spread or coconut oil in this recipe.
- Sugars – I like to use a mix of white sugar and brown sugar. You could use coconut sugar in place of the brown sugar if you like, but the flavor will be a bit different.
- Dairy Free Chocolate Chips – Enjoy Life Chocolate Chips are our favorite brand. Feel free to use any brand that works for your dietary needs.
- Coconut Flakes – I used finely shredded, unsweetened coconut flakes. If you want a bit more sweetness, make sure you use sweetened coconut flakes instead.
Substitutions
- You can use regular all-purpose flour if you aren’t gluten free.
- Use either melted vegan buttery spread or coconut oil. Palm shortening could also work well.
- Use your favorite chocolate chips or chunks. I used a chopped up PASCHA chocolate bar, and it worked well!
- If you can’t do coconut flakes, just roll the cookies in sugar.
- If you can’t do flax seeds, use 3 Tablespoons of unsweetened applesauce instead.
Tips for Success
- Line the cookie sheets with parchment paper so that the cookies don’t stick to the cookie sheets.
- Leave about 1.5 inches between cookies on the cookie sheet as they will spread during baking.
- Allow the cookies to cool on the cookie sheet before moving them.
Storage/Freezing
Store these cookies in an airtight container. They should stay fresh for 5-6 days.
These cookies can be frozen. You can either freeze the dough once it has been rolled into balls, or freeze the finished cookies. In either instance, they should stay fresh in the freezer for about 3 months.
More Gluten Free Cookie Recipes
Disclosure: This post contains affiliate links.
Recipe
Chocolate Coconut Cookies (Vegan, Gluten Free).
Ingredients
- 2 cups gluten free flour or you can use all-purpose flour if you aren't gluten free
- â…” cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- â…” cup melted vegan buttery spread or melted coconut oil
- 1 cup organic cane sugar
- ¼ cup light brown sugar
- 1 Tablespoon golden ground flax meal use 3 Tablespoons applesauce if you can't have flax seed
- 3 Tablespoons water
- ½ cup water
- ¾ cup dairy free chocolate chips
- ¾ cup unsweetened coconut flakes
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Put the coconut flakes in a small bowl.
- In a small bowl or cup, combine the ground flax seed and the water. Let sit for 5 minutes until it forms a gel.
- Mix the sugars and melted vegan buttery spread until combined, then add the flax egg and water.
- Add the cocoa powder, gluten free flour, salt, and baking soda to the wet ingredients, and stir well.
- Stir in the chocolate chips.
- Take a small spoonful of dough and roll it into a ball. Roll it in the coconut to coat – you want a lot of coconut to stick to each ball.
- Put the coconut covered balls on the parchment lined cookie sheets. Leave about 1.5 inches of space between cookies.
- Bake at 350 degrees F for 10-12 minutes. Allow the cookies to cool completely on the cookie sheets before moving.
leona
I found these a bit bland. maybe next time id use coconut oil for a more pronounced coconut flavour. I added more coconut and more chocolate as I found both flavours a bit lacking.
I also made a coconut frangipane type thing which I rolled into balls then froze and wrapped the dough round them.
they are ok, id want to tinker with them a lot for more flavour though.
Justine Lees
I made these this morning and both my son and husband say they are delicious and better than anything you’d buy – praise indeed! Gorgeous cookies with simple ingredients and very easy to follow, clear instructions. Thank you for sharing this recipe. I’ll definitely be making them again and regularly I suspect!
Kelly Roenicke
We love these, too! Thanks for letting me know you enjoyed them!
Darryl
These are really good! Very chocolatey.
Katie
Delicious recipe!
Kim @ 2justByou
Did you say chocolate? Wait! Did you say DOUBLE chocolate? Yes, definitely pinning this one for later!
Kelly
Thanks so much for pinning, Kim!
Abbie
These cookies look so perfectly chocolatey! I love the way they look. And they’re vegan! woot.
Pinning!
Kelly
Thank you so much, Abbie!
Shelley @ Two Healthy Kitchens
These look absolutely sensational! I totally adore chocolate and coconut together, too (and loved your list of favorite combos, all of which included chocolate! :D)! Gorgeous photos … totally calling my name (and geez … I haven’t even had breakfast yet!).
Kelly
Thank you so much! Cookies can be breakfast, right?
Rianna
I just wanted to make you aware that when you switch it over to Metric, the amount of water on the ingredients is off. It made a very runny batter. I’m trying to save it but will see what happens!
Natalie @ Tastes Lovely
Chocolate and coconut is so good. You bake the best things Kelly!
Kelly
Thanks, Natalie! You really can’t go wrong with chocolate and coconut!