Vegan Chocolate Coconut Cookies
Are you ready to indulge in a sweet treat that combines the rich flavors of chocolate and coconut while being completely plant-based? These Vegan Chocolate Coconut Cookies are not just a guilt-free dessert; they are a delicious, chewy, and satisfying cookie that everyone will love, whether they follow a vegan lifestyle or not. With a delightful balance of sweetness and a hint of coconut, these cookies are sure to be a hit at your next gathering or simply as a comforting snack at home.
Why It’s Crowd-Pleasing
What makes these Vegan Chocolate Coconut Cookies a crowd-pleaser? First, the combination of chocolate and coconut is universally loved, creating a nostalgic taste that brings back memories of tropical vacations and cozy evenings. The chewy texture, thanks to the addition of flaked coconut, coupled with the rich flavor of Dutch cocoa, ensures that every bite is satisfying. Plus, they are easy to whip up, making them perfect for baking novices and seasoned pros alike. And as an added bonus, they are free from any animal products, so everyone can enjoy them!
What You’ll Gather
To create these delightful Vegan Chocolate Coconut Cookies, you will need the following ingredients:
- 1 1/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup Dutch process cocoa
- 1/2 cup coconut oil, melted and cooled to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/3 cup Almond Breeze Almondmilk Coconutmilk Original
- 1 1/4 cups sweetened flake coconut, divided
Equipment & Tools
Before you start baking, make sure you have the following equipment handy:
- Mixing bowls: For combining your dry and wet ingredients.
- Measuring cups and spoons: Precision is key in baking!
- Spatula: To fold in the coconut and mix your ingredients.
- Baking sheet: Line it with parchment paper for easy cleanup.
- Oven: Preheat to ensure your cookies bake evenly.
Make Vegan Chocolate Coconut Cookies: A Simple Method
Follow these easy steps to create your Vegan Chocolate Coconut Cookies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out perfectly.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, sea salt, and Dutch process cocoa until well combined. This helps to aerate the flour and ensures an even distribution of the cocoa and leavening agents.
Step 3: Mix Wet Ingredients
In another bowl, combine the melted coconut oil, granulated sugar, light brown sugar, vanilla extract, coconut extract, and Almond Breeze Almondmilk Coconutmilk Original. Whisk until the mixture is smooth and creamy.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix, as this can result in dense cookies.
Step 5: Fold in Coconut
Gently fold in 1 cup of the sweetened flake coconut into the batter. This will add that delightful chewy texture to your cookies.
Step 6: Scoop the Dough
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie as they will spread while baking.
Step 7: Add Topping
Sprinkle the remaining 1/4 cup of flaked coconut on top of each cookie for an extra coconutty crunch.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Substitutions by Category
If you need to make adjustments or substitutions, here are some suggestions:
- Flour: All-purpose flour can be used instead of white whole wheat flour for a lighter texture.
- Sweeteners: Coconut sugar or agave syrup can be used in place of granulated or brown sugar, though adjustments in quantities may be necessary.
- Coconut Oil: Any neutral oil, such as canola or vegetable oil, can be used if you prefer.
- Milk Substitute: Any plant-based milk, like soy or oat milk, can replace Almond Breeze Almondmilk Coconutmilk Original.
Watch Outs & How to Fix
While making Vegan Chocolate Coconut Cookies is straightforward, here are some tips to keep in mind:
- Too crumbly dough: If your dough seems too dry, add a splash more of the Almond Breeze milk to reach your desired consistency.
- Overbaking: Keep a close eye on your cookies in the oven; they can go from perfect to overdone quickly. Remove them when they look slightly underbaked in the center, as they will continue to firm up as they cool.
- Cookies spreading too much: If your cookies spread excessively, try chilling your dough for 30 minutes before baking.
Make Ahead Like a Pro
You can prepare your Vegan Chocolate Coconut Cookies in advance, making them perfect for meal prep or last-minute gatherings:
- Cookie Dough: Chill the dough in the refrigerator for up to 48 hours before baking. You can also freeze the dough for up to 3 months. Just scoop out the dough balls and freeze them on a baking sheet before transferring to a zip-top bag.
- Baked Cookies: Store baked cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Popular Questions
Can I make these cookies gluten-free?
Yes! You can substitute the white whole wheat flour with a 1:1 gluten-free baking flour blend for a gluten-free version of these cookies.
How do I store leftover cookies?
Store your Vegan Chocolate Coconut Cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze them.
Can I add nuts or other mix-ins?
Absolutely! Feel free to add chopped nuts, chocolate chips, or dried fruit to the dough for added texture and flavor.
What can I serve with these cookies?
These cookies pair wonderfully with a glass of plant-based milk, coffee, or hot chocolate for a cozy treat!
Next Up in Your Queue
If you loved these Vegan Chocolate Coconut Cookies, you’ll want to try these delicious recipes:
- Vegan Brownies
- Classic Vegan Chocolate Chip Cookies
- Vegan Coconut Macaroons
- Vegan Peanut Butter Cookies
The Takeaway
These Vegan Chocolate Coconut Cookies are not just a treat; they are a delightful experience in every bite. With their rich chocolate flavor and chewy coconut texture, they are sure to satisfy your sweet cravings while being entirely plant-based. So gather your ingredients, follow the simple steps, and savor the joy of baking with these delicious cookies. Whether for a gathering or just a midnight snack, these cookies will surely become a favorite in your home. Enjoy your baking adventure and treat yourself to the wonderful world of vegan desserts!
Vegan Chocolate Coconut Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, whisk together the white whole wheat flour, baking powder, sea salt, and Dutch process cocoa until well combined.
- Step 3: In another bowl, combine the melted coconut oil, granulated sugar, light brown sugar, vanilla extract, coconut extract, and Almond Breeze milk. Whisk until smooth and creamy.
- Step 4: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Step 5: Gently fold in 1 cup of the sweetened flake coconut into the batter.
- Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet.
- Step 7: Sprinkle the remaining 1/4 cup of flaked coconut on top of each cookie.
- Step 8: Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For lighter cookies, use all-purpose flour instead of whole wheat.
- Store baked cookies in an airtight container for up to a week.
- You can freeze the dough for up to 3 months.
