These Grain-Free Chocolate Coconut Cookies are vegan, 1 bowl, 8 ingredients and everything you want in a cookie. Crispy edges, fudgy and chewy center and the very definition of decadence! Truly hard to believe they are grain-free, vegan, gluten-free, oil-free and ready in 20 minutes!
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GRAIN-FREE VEGAN CHOCOLATE COCONUT COOKIES
Guess who, the Cookie Monster is back. I’m back with grain-free, vegan, gluten-free double chocolate coconut cookies.
When you create a cookie recipe that turns out so delicious that you wish you had saved it for your cookbook. That is what happened with these babies right here. I literally winged this recipe a couple of days ago and couldn’t believe I nailed them at the first go! I have been wanting to do a chocolate coconut cookie for a long time and with chocolate chunks and half a bag of coconut calling for me from the pantry, I simply had to answer.
These have the perfect amount of chocolate and perfect amount of sweetness and the right amount of coconut. Too much coconut would be overpowering, but there’s just enough to give the flavor and a wonderful chew to the cookies. My daughter even loved these and she doesn’t care for coconut, so please give them a try if you are on the fence about coconut. Because these prove coconut can be delicious and will sway over those coconut-haters, haha!
Can we talk about cookie texture here? Crispy edges with chewy, fudgy moist centers guys. I don’t really think anything else needs to be said here.
Why grain-free? Well, I’m not grain-free or gluten-free for that matter but I love, love to bake and love to constantly create desserts for all kinds of diets you all follow and many are grain-free and since I’ve been baking with almond flour for years, these were the perfect cookie for my grain-free folks.
HOW TO MAKE GRAIN-FREE VEGAN CHOCOLATE CHIP COOKIES
For these grain-free vegan chocolate coconut cookies, you will need 8 ingredients (+salt):
- almond flour (this is what makes these grain-free and makes them moist, another flour will not work, unless it was like hazelnut flour)
- shredded coconut (this makes all the other cookies out there jealous because coconut gives such fabulous chew)
- cornstarch (or tapioca if allergic to corn)
- unsweetened cocoa powder
- baking soda
- pure maple syrup
- vanilla extract
- chocolate chunks
Other Grain-free Vegan Cookies and Cakes:
I’ve been doing the grain-free thing before I even knew it was a thing, lol.
- Perfect Vegan Chocolate Chip Cookies.
- Cinnamon Hazelnut Chocolate Chip Cookies
- Chocolate Cake
- Vanilla Cake
- Cranberry Cake
Dying, just dying to hear what you think of these cookies. I had one of my readers test these and she said “Wow, these are insane!”
Hopefully this last photo did you in and you are already in the kitchen prepping these grain-free vegan chocolate cookies…
If you make and love these, please leave me a review below and star rate the recipe!
Other Amazing Vegan Cookie Recipes:
- Best Vegan Gluten-free Chocolate Chip Cookies
- Vegan Snickerdoodles
- Chocolate Chip Oatmeal Cookies
- Thin Mint Cookies
- Grain-free Chai Coconut Cookies
- Old-fashioned Iced Oatmeal Cookies
- Oatmeal Raisin Cookies
Grain-Free Chocolate Coconut Cookies
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 1/2 cup (40g) unsweetened shredded coconut
- 1/4 cup (24g) unsweetened cocoa powder
- 2 tablespoons (16g) cornstarch (tapioca should work too)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons (120g) maple syrup
- 1 teaspoon (5g) vanilla extract
- 1/2 cup (120g) chocolate chunks
- The scale I use.
NOTE
- Always use a scale for baking and follow MY weights, this ensures accurate results since we all measure differently with cups. And it is MUCH faster to measure this way since you just use 1 bowl to add to the scale and add all of the ingredients straight from the container, instead of having to get out a bunch of different measuring cups. SO fast and accurate.
Instructions
- Preheat an oven to 350°F (177°C) and line 2 sheet pans with parchment paper.
- (To a large bowl, add almond flour, coconut, cocoa powder, cornstarch, salt and baking soda and whisk well.
- Pour in the syrup, vanilla and chocolate chunks. Stir well until a very thick, almost stiff batter forms. It will be very sticky. You probably don't want to taste the batter. No, you don't. It will be hard to stop eating it.
- Use a cookie scoop or form round shapes with 2 tablespoons worth of dough. It will be a little sticky to roll into balls with your hands, but does OR just form the shapes on the pan pressing them down to 1/4 - 1/2 inch thick and smooth the edges into a round shape after dipping your fingertips in water. Place each cookie 2 inches apart. I did 6 at a time on the pan.
- Bake for 10 minutes. They should have spread nicely and puffed up. I found 10 minutes to be perfect in my oven with crispy edges and a chewy moist center. Your oven may vary, but I would warn to not overbake them too long or it can dry out the centers. Cool on the pan for 10 minutes before moving to cooling rack. Makes 1 dozen. These will soften by the next day, but it's not like they will last that long anyways, who are we kidding.
Nutrition
These turned out wonderfully for me! I used spelt flour instead of almond (with splashes of plant milk for more moisture). I baked the batter in muffin tins and my bf and I loved them! Took no time at all too. Thank you 😊
That’s so wonderful to hear!!
Also great with carob for caffeine free cookies! These cookies are fantastic and so easy to make! I made them to the letter the first time. The second time, I swapped carob powder for cocoa powder and carob chips for chocolate chips. They turned out perfect! I used Chatham’s brand carob powder and chips.
Hi! These turned out great! I made them a little smaller and got 17 cookies. I have a general question. Almost every time I use a scale to measure the ingredients as specified, it seems like I am using way more than I should be. For instance, in this recipe, you say to use 120g chocolate chunks. That ends up being well over 1/2 cup…close to a full cup. Am I doing something wrong? Are solid and liquid measures different in grams? Sorry…I’m a knucklehead!
Thanks!
Hi Kathi! Don’t let that worry you. This is why I always say not to compare cups to grams, just simply follow the grams listed and a large bowl. I never even get out the cups. Since we all scoop and measure differently and even measuring cups themselves, greatly can vary by brand, they are highly inaccurate and unreliable for that very reason. Also, something chunky like chocolate chips or chocolate chunks will not fill up the space properly. 1 tablespoon of chocolate chips is 15 grams, even most of the bags will state that, and that is what I also go by. If you are following the weight, you are good, hope that helps!
These cookies are amazing! So delicious! I have been looking for an easy vegan coconut chocolate cookie. I made another batch after my first batch got out of the oven! Yummy highly recommend!
That is so awesome, thank you for the feedback Mary!
These cookies are amazing. I have made them twice and they came out perfectly each time. I followed the recipe exactly except I added walnuts to the second batch.
yum yum yum!! this will be a staple recipe for me! It really gives you that bounty bar taste!
I didn’t have the full 120g of almond flour, so i topped off 80g of almonds with cashews and hazelnuts. i blitzed everything and made a flour and used that! maple syrup here is very expensive, so i used honey! It was hard to mix and i ended up using my hands and that worked well. next time i think i’ll use a dough scraper haha cuz it took me a while to get it all off of my hands. There really wasn’t any honey flavour. Someone else commented about that and i was a bit worried, but was pleasnetly surprised that i couldn’t taste it!
I baked it all for about 12 minutes! Best way to know it’s almost done is when everyone in the house is asking what i’m baking cuz they can smell it!
oh I meant 112g of almond flour. also, forgot to mention that mine didn’t really spread that much and next time i can bake them all at once. I ended up wiht 16 cookies!
Hi Layan! Thank you so much for making them! Yes, they barely spread because of the changes you made, but so glad to hear you loved them!
LOVED THESE, SO TASTY. WILL DEFINITELY MAKE THEM AGAIN!
So glad, thank you Lindsay!
Fantastic recipe, delicious cookie! (Rather addictive, but in the very best way!)
thank you JD!
My sister recommended this recipe after trying (and loving) it herself. The ones I made were a perfect blend of crispy on the outside and chewy on the inside. Super chocolatey and satisfying. I had my little ones help make them- so the measurements may not have been exact but they were absolutely delicious. My children and husband loved them. Thanks for sharing this delicious cookie recipe!
Yay, that is amazing to hear!
You have yet to disappoint me! These are absolute perfection. I used 100 g of chocolate chunks instead of 120 because I prefer a less sweet cookie. These were truly divine. Fudgy, creamy, a great chocolate fix, but not too sweet. Thank you!
Awww this makes me happy, thank you Caroline!
These cookies are delicious! So chocolatey and full of flavour! Soft inside, crunchy on the edges. The perfect texture. Another amazing recipe!
yay thank you Debbie!
Best no-oil vegan cookies ever! We reduced the maple syrup to 1/4 cup (4 Tablespoons) and added 1/2 cup dried cherries, and these were out-of-this-world!!! Not only will we be making these again, we are looking forward to trying thevegan8.com’s other recipes. Thank you!!!
These cookies were delicious!! My husband is not a coconut fan and he Loved these cookies, he said they taste like brownies (which we haven’t had in many years). He is already asking when I’m making them again.
Delicious!!!
Yum! So delicious. Ate so many warm and felt like I could have eaten all of them! Subbed tiger nut flour for the almond flour—worked perfectly. Thank you for this easy, very pleasing recipe. Like others said, I wasn’t sure about the coconut, but they don’t taste like coconut at all to me,
I’m always looking for recipes for my granddaughter. She says how special it makes her feel to have gluten free food prepared. These cookies are special! They are a breeze to make and a joy to eat.
Can these be made without coconut? Is there something that should replace it?
They do add moisture and chew, so maybe I’d try half and half of almond flour and instant oats?? I’m hoping that will still keep them moist. You might need to play around with the dough a bit.
Another winner Brandi! DH and I love a cuppa and treat in the afternoon and your cookie recipes are my go to! These came together so quickly and the flavor is amazing – the coconut flavor is subtle and I like the texture of the coconut in the cookie. My top 3 cookies are your recipes: Vegan Oatmeal Chocolate Chip (seriously remind me of the cookies they give you at the DoubleTree Hotel – if they still do that), Vegan Peanut Butter Cookies (4 ingredient) and now these Chocolate Coconut. I have to say that I soooooo appreciate that you take the time to give us weight measurements. It does make things simpler since you don’t need all the measuring cups/spoons. Thank you so much!
I’m so happy my cookie recipes are your go-to Laura, thank you for the kind review!
I love this recipe, Brandi! So simple and sooooo delicious. The texture is phenomenal, just the slightest bit crispy on the outside and chewy and soft centre, heavenly! I’ve made these a few times already and just this most recent batch I subbed half of the cacao with carob powder and added some rolled oats. The carob added a really nice depth to it. Thanks!
Thank you so much Ash, so happy to hear that!
I’ve made these cookies many times… they are a favorite! One of my non-vegan friends said this is the best chocolate cookie she has EVER tasted.
These cookies were made for my family when my father died since we have to eat gluten free. What a wonderful gift at a hard and sad time. They were amazing, moist, flavorful, chocolaty, and satisfying in a way normal cookies are not. (And processed sugar free, another need for us.) I’ve made these for many people who have to eat gluten free or not, and they love them. Do follow the recipe closely for the best results, although it is a little forgiving if you are slightly off. Also, the tips are very helpful, such as dipping fingers in water to handle the sticky dough. I love it sneaking tastes of it just as a “dough”.
These are delicious! We finished the batch so quickly and I made them again a few days later.
That said, the second batch didn’t turn out as good and it’s because I used a different cocoa powder. The first time (the great batch) I used Kroger brand, and the second time (the not so good batch) I used Tollhouse. I’ll be going to the store soon to get more of the Kroger cocoa so I can make these again.