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chocolate coconut cookies

Chocolate Coconut Cookies (Vegan, Gluten Free).

Kelly Roenicke
These vegan chocolate coconut cookies are chewy, chocolatey, and delicious. This is an easy gluten free cookie recipe.
5 from 2 votes
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 24
Calories 186 kcal

Ingredients
 
 

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
Keyword chewy
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