Vegan coconut chocolate chip cookies are soft, gooey, and full of chewy coconut and rich melty chocolate! They’re made with just 5 healthy ingredients, gluten free, and fruit sweetened.
Happy Friday, babes! I haven’t made cookies in too long, so let’s remedy this tragic situation with some vegan coconut chocolate chip cookies.
These cookies are inspired by the samoa girl scout cookies. You know, the ones that combine the dreamy flavors of chocolate, caramel, and coconut. Want to hear something sad? I think I maybe had a tiny bite of a samoa like, once in my whole childhood. I hated coconut as a kid, but thank goodness, my snobby lil kid palate has matured.
So to make up for all the lost cookies (not that I’d go near one now, because they’re garbage and not vegan – thin mints are, but mint sucks! But that’s a conversation for another day), let’s bake vegan coconut chocolate chip cookies! Soft, sweet, and full of melty chocolate and chewy coconut.
Ingredients for vegan coconut chocolate chip cookies
- Almond flour:Â almond flour keeps the cookies really soft and gives a great chewy texture.
- Date sugar:Â date sugar is simply dried dates that have been ground up, and it gives the cookies natural sweetness all from fruit.
- Applesauce:Â unsweetened applesauce helps the cookies maintain a soft, moist texture.
- Vegan chocolate chips: I like the Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
- Shredded coconut: unsweetened shredded coconut gives the best chewy texture and goes so well with the chocolate.
Tips for making vegan coconut chocolate chip cookies
- Mix the dry ingredients first. Depending on the almond flour and date sugar you use, there may be lumps to work out with a fork before mixing in the other ingredients to make sure everything in the cookie dough is incorporated.
- Use clean hands to work the cookie dough together. The dough isn’t super wet, so after using a spoon or spatula for a bit, using clean hands makes it easier to get everything mixed together.
- Let the cookies cool on the sheet after baking. These are incredible straight out of the oven, but be sure to let them cool for at least 10 minutes so that they don’t fall apart when you move them from the baking sheet.
These vegan coconut chocolate chip cookies are a soft, super gooey version of the samoa girl scout cookies. The combination of melty dark chocolate and chewy coconut all stuffed into the sweet, caramel-y dough is seriously heaven.
Xo,
Sara
Vegan Coconut Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 1 cup date sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup vegan dark chocolate chips – I love Lily’s stevia sweetened vegan chocolate chips
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the almond flour and date sugar. Be sure to break up any lumps in the almond flour or date sugar before measuring – you can use a sifter if you have one! I just use a fork and make sure there are no large clumps in the mixture.
- Add the applesauce and stir to combine into a thick dough.
- Add the vegan chocolate chips and coconut, and mix thoroughly.
- Portion about 2 tablespoons for each cookie, and carefully set them on a lined baking sheet, pressing them gently with your hands to get them into a circular, even shape.
- Bake the cookies for 20 minutes, then let them cool on the pan for 10 minutes before carefully removing.
- Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
I would make them again but cut sugar by at least half.
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