Vegan Oat Coconut Chocolate Chip Cookies! The coconut adds a delightful twist that enhances the overall flavor profile without overwhelming your palate.
Indulge your sweet tooth with these irresistible Vegan Oat Coconut Chocolate Chip Cookies, where wholesome ingredients meet delightful flavor! Each bite is a harmonious blend of chewy oats and rich, decadent chocolate chips, elevated by the subtle sweetness of coconut. This tasty treat is perfect for any occasion—whether you’re hosting a potluck, participating in a cookie exchange, or simply looking to adorn your holiday dessert table.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
At our house, we believe every classic deserves a twist, and that’s exactly what we’ve done with our everyday chocolate chip cookies by adding a delightful touch of coconut! The result? A chewy, treat with a hint of tropical flare that took our cookie game to the next level—and trust me, we devoured them in record time!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: These Vegan Oat Coconut Chocolate Chip Cookies are full of delicious flavor. The coconut adds a delicious twist without being overpowering. Simple enough for every day, fancy enough for dinner guests!
- Batter Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring with a stiff spoon, mashing the date mixture into the dry ingredients, it will become a sticky thick batter. We used a medium-sized cookie scoop to scoop up the batter. It works really well. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter to get consistently sized cookies. Then roll into balls and slightly flatten into thick disks.
- Chocolate Chips: It may appear difficult to get the chocolate chips to incorporate into the batter. If needed, pick up some of the lose chocolate chips and press them onto the tops of the cookies right before putting them in the oven.
- Walnuts: When processing the walnuts and shredded coconut, process until finely chopped into a meal like consistency, then stop. Do not overprocess! Overprocessing will bring out the natural oils from the walnuts and turn them into butter. We want a meal like texture, not butter.
- Medjool Dates: Medjool dates are naturally very soft and pliable. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water, and place into the food processor at the appropriate time. If you soaked the Medjool Dates, perhaps consider starting with less dates as they hold water and could make for a gooier dough than anticipated. Process until the dates becomes a thick sticky ball.
- 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.
- Size of Dates: If the dates are on the smaller side, use 9. If normal sized, use 8.
- 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 at room temperature. Store in a covered container.
These cookies freeze well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Food Processor
- Large (14 x 20) baking sheet (or 2 regular size)
- Medium cookie scoop (optional)
- Silicone baking sheets or parchment paper
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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Vegan Oat Coconut Chocolate Chip Cookies
- Prep Time: 15 Minutes
- Cook Time: 12-14 Minutes
- Total Time: 27 Minutes
- Yield: 16-20 Cookies 1x
- Category: Dessert
- Method: Oven
- Diet: Vegan
Description
Indulge your sweet tooth with these irresistible Vegan Oat Coconut Chocolate Chip Cookies, where wholesome ingredients meet delightful flavor!
Ingredients
Dry Ingredients:
- 1 cup rolled oats, processed *
- 1 cup walnuts, processed *
- ½ cup unsweetened shredded coconut
- 1 Tablespoon cornstarch (or arrowroot powder)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 8 to 9 Medjool dates, pitted (2/3 cup packed) *
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 2 Tablespoons + 1 teaspoon pure maple syrup
Other Ingredients:
- 2/3 to ¾ cup vegan chocolate chips
Instructions
- Preheat the oven to 350 F, center rack.
- Line a large baking sheet with silicone pads or parchment paper, set aside.
- Place the rolled oats into a food processor and process for one minute into nearly flour, then place into a large bowl.
- Place the walnuts and shredded coconut into the food processor and pulse until fine crumb. Do not overprocess, then place into the large bowl along with the chopped oats.
- Place the all the remaining Dry Ingredients into a large mixing bowl, whisk to combine. Set aside.
- Place the Medjool dates into the food processor, process until the dates become a big sticky ball, then place into the large bowl with the dry ingredients.
- Add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the date mixture into the dry ingredients, scrape down the spoon and the sides of the bowl, stir and mix intently. You may need to use your hands. The batter will eventually come together and will appear thick and sticky.
- Stir in the chocolate chips.
- Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the dough batter into a hand rolled ball, then slightly flatten into a thick disk and place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread (or use 2 baking sheets). Continue to scoop and roll all the remaining batter into balls/disks.
- Place in a 350 F preheated oven for 12 to 14 minutes (largely dependent upon the size of the cookies) or until set, the edges and bottoms are browned.
- Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then 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: Makes 16 to 20 cookies
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