Coconut Chocolate Chip Cookies

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.

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.

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.