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 were a recipe we enjoyed recently. With chocolate dough, melty chocolate chips, and coconut flakes on the outside, these were 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.
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Allergy friendly ingredients
- gluten free flour blend
- cocoa powder
- baking soda
- salt
- vegan buttery spread or coconut oil
- sugar
- brown sugar
- ground flax meal
- water
- dairy free chocolate chips
- coconut flakes
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.
Which gluten free flour to use
This recipe works well with Namaste Perfect Flour Blend, or you can try my own gluten free flour blend. Other brands would probably work as well.
If you choose to try a grain free flour, like coconut flour, almond flour, or cassava flour, the texture may be different. The cookies will probably be quite flat and not as light.
If you use oat flour, the cookies may be very delicate. Please allow them to fully cool before attempting to move them at all. I recommend using only half oat flour and half gluten free flour blend.
Baking tips
- 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.
Watch the video below to see how to make these cookies.
More gluten free cookie recipes
- Chocolate Peppermint Shortbread
- Toasted Coconut Chocolate Chip Cookies
- Fudgy Chocolate Sweet Potato Cookies
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 sugar
- â…› 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. 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 for 10-12 minutes. Allow the cookies to cool completely on the cookie sheets before moving.
Notes
Nutrition
adapted from this recipe.
This post was originally published in March 2014. It has been updated.
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!