Coconut Chocolate Chip Cookies are as good as the originals but with healthier choices and a little bit of shredded coconut to boot.
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.
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.
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.
📋 Recipe
Coconut Chocolate Chip Cookies
Ingredients
- 1 cup dairy free butter - softened
- 1 ½ cup coconut sugar
- 2 egg replacers - prepared according to the package directions
- 2 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon organic vanilla extract
- ½ 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.
Anonymous
Going 2 try
Christine McMahan
Do you think replacing the buttet with coconut butter or unrefined oil would work as well?
These sound fantastic and I'm making them this weekend. I'm am going to try the substitution so I will let you know.
Thanks.
Christine
Ginny McMeans
Yes, coconut butter would work beautifully. I think an oil would make it too soggy and not cook correctly. Thanks so much for your support and I am excited for you to try them.
Carolyn Burnoski
I keep asking. What can I use instead of v butter or oil? I use neither. Thank you.
Jeni @ Biscuits & Booze
Oh my. I could eat a dozen of these right now. I have been so craving coconut lately!
fiona
Dairy-free butter is like magic in the vegan food world! Also I totally agree and everyone should buy anything Fairtrade when possible to support the developing countries and the communities of the cooperatives that bring us our favorite treats!
Traci
I love coconut, and chocolate, and loooove baking with whole wheat pastry flour! Pinning and bookmarking...yum!!!
Rebecca
These sound so tasty!
Emily | OatandSesame
I just made cookies really similar to these with coconut oil. There is something so delicious about coconut and dark chocolate. I added pomegranate to mine!! So yummy! I used regular eggs, but I have yet to try the chia egg thing. I've done flax...I bet chia works even better.
Ginny McMeans
I can't vouch how this recipe would work with substitutions since I haven't tried any of them but the common substitutions in baking for butter and oil are applesauce, banana, pureed prunes and avocado.
Ginny McMeans
Well, they seem pretty different Emily 🙂 But I agree. Coconut and chocolate are great together.
leyla
Congratulations on your new digs and thank you for sharing this lovely recipe!