Coconut Chocolate Chip Cookies

Ginny McMeans

Ginny McMeans

Published:

February 18, 2018

Last Modified:

May 8, 2024

Coconut Chocolate Chip Cookies are as good as the originals but with healthier choices and a little bit of shredded coconut to boot.

Coconut Chocolate Chip Cookies stacked to overflowing in a square ivory colored bowl.

Have you ever heard of anyone who doesn’t like chocolate chip cookies? Me either! There could probably be a whole book written on all the different recipes, but I get to go one step further.

I get to make them vegan, and that is actually a very fun realm to explore. Coconut Chocolate Chip Cookies ended up being my new creation.

The first time I made Giant Chocolate Chip Cookies for the blog, they were a big hit, but being one to not rest on my laurels, I switched up the cookie dough. This won’t be my last time, either. Ha!

There are six different chocolate chip cookie recipes on my blog, and they are all very different.

Helpful Hints: 

Don’t overwork the dough so that each bite remains light and chewy.

You can form the dough into balls and then press down if you’d like a more uniform cookie.

Cookie scoops always work well for getting uniform sizes, too.

Buy Equal Exchange or Fair Trade chocolate. No matter what shape or form. It supports the ethical treatment of laborers.

Coconut Chocolate Chip Cookies with an overhead shot of a big pile with two cookies balanced on the edge with a nice bite out if each.
Cookies are such a quick and rewarding treat to bake. There are exact measurements in the recipe, but they aren’t difficult. And being vegan, you can safely eat the cookie dough all the way through the process. That’s always a plus.

You would think that dairy-free butter wouldn’t get light and fluffy. It does! Just beat 5 minutes as the directions state, and you’ll see the difference.

My egg substitute of choice is chia eggs. They gel up nicely and do a great job of lightening up the dough when baking. You can also use white chia seeds if you ever want to keep the mixture light in color. It doesn’t matter at all for chocolate chip cookies, though.

Coconut Chocolate Chip Cookies up close and personal stacked three high.
TO FREEZE:

You may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer

They defrost quickly, so it doesn’t take any planning. Just put them on a plate for an hour or so and enjoy.

Coconut Chocolate Chip Cookies up close and personal stacked three high.

Coconut Chocolate Chip Cookies

Ginny McMeans
5 from 7 votes
Coconut Chocolate Chip Cookies are as good as the originals but with healthier choices and a little bit of shredded coconut to boot.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 36 Cookies

Want to save this recipe to your email?

Ingredients
  

  • 1 cup dairy free butter – softened
  • 1 1/2 cup coconut sugar
  • 2 egg replacers – prepared according to the package directions
  • 2 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon organic vanilla extract
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup unsweetened shredded coconut

Instructions
 

  • Mix the egg replacer according to your package directions.  Set aside.
  • In a large bowl mix the butter and coconut sugar with a stand mixer or hand mixer until light and fluffy. About 5 minutes.
  • Add in the egg replacer and vanilla.
  • Add flour, baking soda and salt. Mix well.
  • By hand, mix in the chocolate chips and coconut.
  • On an ungreased baking sheet, drop the dough by heaping teaspoons full.
  • Bake at 375 ° for 8 minutes.
  • Transfer to a rack to cool completely.

Nutrition

Serving:2Cookies, Calories:129kcal, Carbohydrates:15g, Protein:1g, Fat:7g, Saturated Fat:3g, Sodium:120mg, Potassium:46mg, Fiber:1g, Sugar:7g, Vitamin A:250IU, Vitamin C:0.1mg, Calcium:11mg, Iron:0.5mg

share this recipe

Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals. Read more about me . . .

Follow on social media:
More about Ginny