Chocolate Coconut Cookies (Vegan, Gluten Free).

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.

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

5 from 2 votes

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Chocolate Coconut Cookies (Vegan, Gluten Free).

These vegan chocolate coconut cookies are chewy, chocolatey, and delicious. This is an easy gluten free cookie recipe.

Course Dessert

Cuisine Dairy Free, gluten free, vegan.

Keyword chewy

Prep Time 1 hour 10 minutes

Cook Time 10 minutes

Total Time 1 hour 20 minutes

Servings 24

Calories 186 kcal

Author Kelly Roenicke

Ingredients

• 2 cups gluten free flour or you can use all-purpose flour if you aren't gluten free
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup melted vegan buttery spread or melted coconut oil
• 1 cup sugar
• ⅛ 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

US Customary – Metric

Instructions

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Put the coconut flakes in a small bowl.

2. In a small bowl or cup, combine the ground flax seed and the water. Let sit for 5 minutes until it forms a gel.

3. Mix the sugars and melted vegan buttery spread until combined, then add the flax egg and water.

4. Add the cocoa powder, gluten free flour, salt, and baking soda to the wet ingredients, and stir well.

5. Stir in the chocolate chips.

6. 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.

7. Put the coconut covered balls on the parchment lined cookie sheets. Leave about 1.5 inches of space between cookies.

8. Bake for 10-12 minutes. Allow the cookies to cool completely on the cookie sheets before moving.

Recipe Notes

Store leftover cookies in an airtight container. They should stay fresh for about 5-6 days.

You can freeze the cookie dough. After you roll the dough into balls, freeze on the cookie sheets. Once frozen, place the balls in a ziploc freezer bag. They should stay fresh for about 3 months in the freezer.

If you can’t have coconut, roll the cookies in sugar instead.

Nutrition Facts

Chocolate Coconut Cookies (Vegan, Gluten Free).

Amount per Serving

Calories

186

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

3

g

19

%

Sodium

 

98

mg

4

%

Potassium

 

60

mg

2

%

Carbohydrates

 

22

g

7

%

Fiber

 

3

g

13

%

Sugar

 

12

g

13

%

Protein

 

2

g

4

%

Vitamin A

 

10

IU

0

%

Calcium

 

19

mg

2

%

Iron

 

1.4

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

adapted from this recipe.

This post was originally published in March 2014. It has been updated.