Perfect little Coconut Chocolate Chip Cookies to enjoy with a cup of tea! These cookies are gluten-free, grain-free, vegan and paleo-friendly and this is a small batch recipe for 6-8 servings.
These chocolate chip coconut cookies are a contributing recipe from a friend of mine. She develops lots of gluten-free, vegan and paleo recipes and as I don’t often bake myself, I thought it would be a great addition to my dessert section. I’ll certainly be making these chocolate cookies over the Christmas holidays!
Coconut Chocolate Chip Cookies
Coconut and chocolate are a match made in heaven and works great in a cookie recipe. These are made with almond meal or flour, shredded coconut and unsweetened cocoa as well as chocolate chips, so they are chocolaty all through.
The texture is a little more crumbly than chewy as these are healthy-ish cookies with less sugar, fewer carbs and no dairy or eggs. Almond meal and shredded coconut keep it fairly soft without butter. Well suited to plant-based eaters and grain-free, gluten-free folk.
These chocolate chip coconut cookies are also super easy to make. Mix the batter, shape the cookies in your hands and bake on a tray. Be patient at the end and let them cool down completely if you can.
It’s a perfect, small-batch recipe so you won’t have too many cookies to be tempted by but you can, of course, double the ingredients. Freezer-friendly, too!
More Cookie & Chocolate Recipes
- Lemon Shortbread Cookies (Low-Carb, Gluten-Free)
- Golden Cookies (Low-Carb, Grain-Free)
- Soft & Chewy Gingerbread Cookies (Paleo, Gluten-Free)
- Healthy Chocolate Zucchini Cake
- Paleo Banana Chocolate Chip Muffins (with VIDEO)
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Coconut Chocolate Chip Cookies (Vegan, Paleo, Gluten-Free)
Ingredients
- 1 cup almond flour or almond meal
- 1/2 cup shredded coconut unsweetened
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch arrowroot or tapioca starch/powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons maple syrup
- 2-3 tablespoons water
- 1/4 cup dark chocolate chips look for sugar-free ones
- Extra chocolate for melting on top if you wish
Instructions
- Preheat the oven to 170 C / 340 F. Line a flat baking tray with parchment paper.
- Add almond flour, coconut, cocoa powder, cornstarch (or tapioca), salt and baking soda to a large bowl and mix well.
- Then add the vanilla, maple syrup, water, and chocolate chips and stir well until a thick, slightly sticky batter forms.
- Using a spoon (if the batter feels too sticky) or with your hands, shape the batter into round cookie balls and then flatten them slightly. They should also flatten a little more while cooking.
- Place on the parchment paper, leaving a little space between the cookies. Bake for 10-12 minutes at 170 C / 340 F.
- Remove the tray from the oven and let the cookies cool down completely or for at least 10 minutes. Enjoy!
- These coconut chocolate cookies will keep for 5-6 days out of the fridge and longer if refrigerated. Store them in a Tupperware container for freshness.
- If you like to drizzle the cookies with a little melted chocolate, melt extra chocolate chips in a microwave or a small bowl over boiling or hot water and then drizzle on top. This step is optional and was done for presentation.
These cookies were delicious. My son is plant based and so we are always trying to find yummy, but healthy cookies without tons of sugar, oils etc. I just happened to come across this recipe online and we made them yesterday.. omg.. I tried one after only 2 minutes of cooling.. (and I don’t usually like cookies!!).. but these were amazing.. thank you!
Thanks, Alice. I am glad you all enjoyed it, it’s a great recipe that suits many diets.
These were amazing!! Even better after being refrigerated. Used Lilly’s dark chocolate chips and skipped the drizzle.
Glad you enjoyed these 🙂
Not bad but will need to tweaked them to get them just right. They definitely weren’t sweet enough. We generally only used dark chocolate chips but I’m thinking sweeter ones will work better. The 2 tablespoons of water I think was too much as doe was overly sticky and stuck to the spoon. Unable to roll at all into balls.Had to add a table of arrowroot flour which helped somewhat. I sprinkled with coconut sugar after they were baked to try to bring some more sweetness to the cookies. Was hoping for more crispness to the cookies as they were too soft.
I wanted to post another follow up on the recipe as I had almost enough to make another batch. This time I eliminated the water. I also only had 5 TBL left of maple syrup so I added 2 TBL of coconut sugar. I also only had between 3/4-1 cup of almond flour left as well. I would have liked to have used 6 TBL of maple syrup for additional sweetness. Anyway, SOOO much better. I used Level TBL to drop onto cookie sheet and rolled the spoon back and forth to flatten. They cookies came out so nice and chewy and flat, almost like the original Mrs fields cookies in the 1970″s:). They also remind of the texture of the flat chewy ginger cookies:). My first batch never spread out like these. I made 14 cookies. They have only cooled for 5 minutes but eating them now. Yum!.
Yummy! The chocolate and coconut worked beautifully together. Easy to make – will definitely be baking them again soon!
Oh yes please! Adds to list to make this week.
Yum! Guilt-free and delicious chocolate cookies. So nice I can serve these to so many of my friends with dietary restrictions.
I love the flavor combination of coconut and chocolate, but usually enjoy it in ice cream. This was my first time trying it in a cookie and we LOVED IT! So good!
coconut and choco flavor was awesome, Thank You for this