For a richer chocolate flavor, use dark cocoa powder. If you don't have almond milk, any other plant-based milk will work well. Store cooled cookies in an airtight container at room temperature for up to 3 days. For a nut-free version, substitute sunflower seed butter for the almond butter.
Vegan Chocolate Coconut Cookies
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PREP TIME20 mins
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COOK TIME11 mins
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TOTAL TIME31 mins
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SERVING36 People
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VIEWS16
Indulge in these chewy, decadent vegan cookies, bursting with rich chocolate and tropical coconut flavors. A surprisingly simple treat that satisfies every sweet craving!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber1 g
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Protein1 g
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Saturated Fat3 g
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Sodium52 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
5 mins
In a small bowl, combine water and ground flax seeds. Let sit for 5 minutes to create a 'flax egg'. (5 minutes)
03
Step
3 mins
In a separate large bowl, whisk together cane sugar, melted coconut oil, almond milk, almond butter, and vanilla extract until smooth. (3 minutes)
04
Step
2 mins
In another bowl, whisk together whole wheat flour, rolled oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt. (2 minutes)
05
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
06
Step
2 mins
Stir in the flax seed mixture and vegan chocolate chips until evenly distributed. (2 minutes)
07
Step
5 mins
Drop by rounded tablespoons onto ungreased baking sheets, leaving space between each cookie. (5 minutes)
08
Step
12 mins
Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers are set. (11-13 minutes)
09
Step
10 mins
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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LATEST RECIPES
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Lyda Gleichner
Jun 26, 2025I've made these several times and they always come out perfectly. I sometimes add a sprinkle of sea salt on top for an extra touch.
Ewald Little
Jun 25, 2025These are my go-to vegan cookies now! I love the combination of chocolate and coconut.
Vicky Schmitt
Jun 9, 2025The flax egg is a great substitute! My dough was a bit crumbly, so I added a tablespoon more of almond milk. They turned out great!
Assunta Corkery
May 4, 2025These cookies are amazing! So easy to make and they taste incredible. My non-vegan friends loved them too!