Coconut Chocolate Chip Cookies Recipe
Coconut Chocolate Chip Cookies prove you can have tropical vibes without booking a flight or sacrificing dessert.
We’re vegan, so you can indulge in creamy chocolate and coconut shreds without guilt or diary debates.
Each cookie balances chewy coconut strands with melty chocolate chunks, delivering a snack so irresistible your coworkers might stage an intervention.
Bake, hoard, or “share” reluctantly while enjoying the smug satisfaction of serving a dessert that tastes indulgent yet entirely plant-based.
Coconut Chocolate Chip Cookies Recipe
These vegan Coconut Chocolate Chip Cookies mix shredded coconut with chocolate chunks for a chewy, tropical, plant-based dessert.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Cream coconut oil with brown sugar and cane sugar.
- Mix in plant milk and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture until dough forms.
- Stir in chocolate chips and shredded coconut.
- Scoop dough balls onto baking sheet.
- Bake 12 minutes until edges turn golden.
- Cool on rack before eating—or ignore, totally acceptable.
Notes
Nutritional Values (per serving, 1 cookie)
- Calories: 145
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (per serving)
- Iron: 5%
- Magnesium: 3%
- Potassium: 3%
- Zinc: 2%
- Vitamin B6: 2%
Notes & Tips
- Toast shredded coconut lightly for extra flavor.
- Sprinkle sea salt on top for a fancy touch.
- Double the batch if hiding cookies is your superpower.
