Healthy Chocolate Coconut Cookies! Made with wholesome ingredients, they offer a delicious alternative to traditional cookies—without sacrificing taste.
If you’re on the hunt for a guilt-free treat that satisfies your sweet tooth, look no further than these Healthy Chocolate Coconut Cookies! Bursting with rich cacao goodness and the tropical flair of shredded coconut, these cookies are a delightful fusion of flavors that will make your taste buds dance with joy. Perfect for cookie trays at gatherings or as a wholesome snack to keep you energized throughout the day, these cookies prove that healthy indulgence is possible.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We absolutely adored these Healthy Chocolate Coconut Cookies! Seriously, if you’re a fan of the irresistible combination of chocolate and coconut, this cookie is calling your name. Each bite is a delightful dance of flavor that will leave you craving more, and trust us—you’ve got to give this one a try!
Tips for Success:
- Flavor Profile: These Healthy Chocolate Coconut Cookies are full of delicious chocolate coconut flavors. They are chewy, moist, and completely delicious.
- Batter/Dough Consistency: At first it will feel like the batter will not come together (too dry), keep going, eventually it will come together. Keep pressing the dry mixture into the almond butter. After several minutes, if the batter will not come together, start adding ½ teaspoon of warm tap water at a time until the batter becomes slightly sticky, but can roll together easily into a smooth dough ball.
- Rolling into Balls, then Flattening: Use slightly damped hands to roll the balls and then flatten into a thick cookie disk. You may have to wash your hands every 7 to 8 cookies. Also, wash the cookie scoop to remove any that have stuck to the cookie scoop (if using one).
- Dry Sugar: Feel free to use your favorite dry sugar. Coconut, Date, or Maple Sugar – all work well in this recipe.
- Almond Butter Substitutions: Typically, cashew butter is your best substitution. You can use other nut or seed butters with the understanding that the flavor and texture may be impacted accordingly. We have not tested any substitutions.
- Baking Sheets: If you do not have a large 14×20 baking sheet, use 2 smaller ones, but only place one baking sheet of cookies in the oven at a time for even, consistent heat.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days. Store in a covered container.
These cookies can be frozen.
Pantry Products:
- Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
- Unsweetened Cocoa (Cacao) Powder: We used Navitas Organic Cacao Powder. Feel free to use your favorite cocoa powder like Hershey’s.
- Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.
- Coconut Sugar: If using coconut sugar, we have used Bob’s Red Mill Organic Coconut Sugar.
- Maple Sugar: If using maple sugar, we have used Nova Maple Sugar. We have not tested this recipe using maple sugar; however, we have found that substituting maple sugar for coconut sugar works well. Feel free to use your favorite maple sugar.
- Date Sugar: If using date sugar, we have used Date Lady Date Sugar. We have not tested this recipe using date sugar; however, have found that substituting date sugar for maple sugar works well. Feel free to use your favorite date sugar.
- Baking Sheets:If you do not have a large 14×20 baking sheet, use 2 smaller ones, but only place one baking sheet of cookies in the oven at a time for even, consistent heat.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. If using table salt, you may need to use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required. We recommend using sea salt as it is less refined than table salt.
Kitchen Equipment:
- Large cookie sheet
- Parchment paper (or silicone pads)
- Medium cookie scoop (optional)
If you try these tasty cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Healthy Chocolate Coconut Cookies
- Prep Time: 15 Minutes
- Cook Time: 9-10 Minutes
- Total Time: 25 Minutes
- Yield: 24 Cookies 1x
- Category: Dessert
- Method: Oven
- Diet: Vegan
Description
If you’re on the hunt for a guilt-free treat that satisfies your sweet tooth, look no further than these Healthy Chocolate Coconut Cookies!
Ingredients
Dry Ingredients:
- 1 ½ cups almond flour (4.9 oz.)
- 1 cup unsweetened shredded coconut *
- 1/3 cup cacao powder (or cocoa powder) *
- 1 Tablespoon cornstarch (or arrowroot powder)
- 2/3 cup coconut sugar (or dry sugar of choice) *
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt (+/-) *
Wet Ingredients:
- ½ cup almond butter (or cashew butter) *
- 1/3 cup pure maple syrup
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 1 Tablespoon warm water
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a large baking sheet with parchment paper (or silicone pads), set aside.
- Place the all the Dry Ingredients into a large bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the batter won’t come together, keep pressing the batter with a stiff spoon. The batter is ready when it can be pinched together and hold together. If too dry, add an additional ½ to 1 teaspoon of warm water until it comes together.
- Using a medium-sized cookie scoop (just shy of 2 Tablespoons) and scoop up some cookie dough, roll it into a firm, tightly packed dough ball with slightly damped hands, then while still in your hands flatten into a thick disk and place onto the cookie sheet. Continue until all the dough has been rolled into balls and flattened into thick disks.
- Place in a 350 F preheated oven for 9 to 10 minutes until the cookies are set.
- Remove from the oven and allow to cool on the baking sheet for 3 minutes, then remove and move them to a cooling rack. Allow to completely cool to room temperature, enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 23 to 24 cookies
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