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
- vegan buttery spread or coconut oil
- brown sugar
- ground flax meal
- dairy free chocolate chips
- coconut flakes
- 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.
- 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.
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.
Chocolate Coconut Cookies (Vegan, Gluten Free).
These vegan chocolate coconut cookies are chewy, chocolatey, and delicious. This is an easy gluten free cookie recipe.
- 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
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.
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.
adapted from this recipe.
This post was originally published in March 2014. It has been updated.
These are really good! Very chocolatey.
Kim @ 2justByou
Did you say chocolate? Wait! Did you say DOUBLE chocolate? Yes, definitely pinning this one for later!
Thanks so much for pinning, Kim!
These cookies look so perfectly chocolatey! I love the way they look. And they’re vegan! woot.
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!).
Thank you so much! Cookies can be breakfast, right?
Natalie @ Tastes Lovely
Chocolate and coconut is so good. You bake the best things Kelly!
Thanks, Natalie! You really can’t go wrong with chocolate and coconut!