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!
In fact, there are six different chocolate chip cookie recipes on my blog and they are all very different. You might want to type chocolate chip cookies up in the search bar and see what I mean.
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 so nice and really do a great job in 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.
Helpful Tools for Making Coconut Chocolate Chip Cookies:
Baking Sheet - It's not so pretty anymore but I still love stainless steel!
Mixing Bowls - Good old fashioned glass bowls ... used daily!
Cooling Racks - I like the narrower size for storing!
So now's the time to pull out your measuring spoons and mixing bowls and mix up a batch. In no time at all you'll have some chocolaty chewy chocolate chip cookies.
Coconut Chocolate Chip Cookies
- 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
- 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.
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 really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.
Remember those Giant Chocolate Chip Cookies I mentioned above? The are big and delicious and I'd love to share a picture.