Chocolate Coconut Cookies (Vegan, Gluten Free).
These vegan chocolate coconut cookies are chewy, chocolatey, and delicious. This is an easy gluten free cookie recipe.
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
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
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
Calories: 186kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 3gSodium: 98mgPotassium: 60mgFiber: 3gSugar: 12gVitamin A: 10IUCalcium: 19mgIron: 1.4mg
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