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Homemade Vegan Chocolate Coconut Cookies photo

Vegan Chocolate Coconut Cookies

Indulge in these delicious Vegan Chocolate Coconut Cookies! Chewy, chocolatey, and absolutely satisfying, they're perfect for everyone.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 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

  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Baking Sheet
  • Oven

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
  5. Step 5: Gently fold in 1 cup of the sweetened flake coconut into the batter.
  6. Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet.
  7. Step 7: Sprinkle the remaining 1/4 cup of flaked coconut on top of each cookie.
  8. 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.