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Grain-Free Chocolate Coconut Cookies

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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!

*This post contains affiliate links. See my full disclosure policy here.

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
Stack of vegan chocolate coconut cookies

Grain-Free Chocolate Coconut Cookies

Brandi Doming
These Grain-Free Chocolate Coconut Cookies are 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!
5 from 60 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American, Gluten-free, Grain-free, Vegan
Yields 1 dozen 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

Serving: 1cookieCalories: 156kcalCarbohydrates: 17.6gProtein: 3.1gFat: 9.4gSodium: 105mgFiber: 2.8gSugar: 11.3g
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword vegan chocolate coconut cookies, vegan chocolate cookies, vegan coconut cookies, vegan grain free cookies

 

Filed Under: Cookies/Bars, Dessert, Gluten-free Tagged With: almond flour, chocolate, Coconut, Cookies, Desserts, Gluten-free, Grain free, paleo

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Comments

  1. Nicole

    February 18, 2019 at 2:06 am

    Outstanding!!! Every single recipe I try of yours, Brandi, is ALWAYS amazing. You are seriously talented. These cookies are phenomenal! Soooo gooey and chocolatey. I always look forward to trying your recipes!

    Reply
    • brandi.doming@yahoo.com

      February 18, 2019 at 8:00 pm

      You are so kind, Nicole! Thank you so much for the amazing feedback!

      Reply
  2. Shanae

    February 19, 2019 at 12:41 am

    I LOVE these cookies. I recently went plant-based and these have helped me satisfy my sweet tooth without straying. My picky, nonplant-based hubby loves them too! And I’ve made them for snacks at our Bible study and they were a hit with others, too! Definitely make them 🙂

    Reply
  3. Becca

    February 20, 2019 at 3:32 am

    OMG! Amazing! Better than expected!! These are such a treat!!!

    Reply
    • brandi.doming@yahoo.com

      February 20, 2019 at 11:01 pm

      So glad you loved them Becca, yay!

      Reply
  4. Andrea

    February 25, 2019 at 2:58 am

    5 stars
    Oh my GOODNESS!! These are absolutely incredible… I may have eaten three within 30 minutes of them coming out of the oven! Oops! So easy and simple! I will definitely be making these one of my regular rotation cookies! Thank you!

    Reply
  5. Becky

    February 25, 2019 at 11:56 pm

    5 stars
    Wowza ! These cookies are insanely good. I’m not a big coconut cookie person, and that almost made me pass on this recipe. OMG I’m so glad I made them. They remind me of a chocolate chocolate chip cookie that a local store makes during hatch chili season. Very similar cookie, but with chunks of hatch chili’s and walnuts. I’m looking forward to making these again very very soon !

    Reply
    • brandi.doming@yahoo.com

      February 26, 2019 at 1:01 am

      Awesome Becky, I’m so happy you loved these so much! Thank you so much for making them! Yes, that’s why I talked about the coconut haters in the post, lol, because I totally get it, I’m not a huge coconut fan either, but these definitely don’t taste like coconut, they are more for texture 🙂

      Reply
  6. Cathy

    April 5, 2019 at 1:20 am

    Due to an almond allergy can you substitute almond flour in your fluffy pancakes?

    Reply
    • brandi.doming@yahoo.com

      April 5, 2019 at 7:09 am

      Hi, I’m not sure which recipe you are referring to? This post is Cookies, which recipe?

      Reply
  7. Gwen K

    April 11, 2019 at 2:39 am

    5 stars
    I made these for Passover – AMAZINGLY good, and easy! I substituted ground whole almonds instead of almond flour, and used arrowroot instead of cornstarch. SO SO good, taste like brownies!

    Reply
    • brandi.doming@yahoo.com

      April 11, 2019 at 2:57 am

      I’m so glad you loved these Gwen, thank you so much for the lovely feedback!

      Reply
  8. Denise

    September 19, 2019 at 6:30 am

    Can you use anything besides almond flour? What chocolate do you use that’s dairy free?
    Thx

    Reply
    • brandi.doming@yahoo.com

      September 20, 2019 at 3:27 am

      For these, no, the almond flour is the main ingredient and is what gives them texture and moisture since there is no oil. Another flour won’t work unfortunately. I use Enjoy Life chocolate chips or Trader Joes and Sprouts also carry brands without dairy, you just have to double check the ingredient list.

      Reply
  9. Debby

    October 20, 2019 at 3:12 am

    5 stars
    Can I give it five stars for the batter?!? Waiting for them to emerge from the oven . . . I know they will be delicious! Many thanks for such a quick “chocolate” fix!

    Reply
    • brandi.doming@yahoo.com

      October 20, 2019 at 4:03 am

      Haha, yes, the batter is so addicting! They are amazing baked too, though!

      Reply
  10. Amy

    November 1, 2019 at 8:15 pm

    5 stars
    Brandi, I made these today and they are INSANELY delicious! I especially love the texture!
    Tapioca starch worked fine for me and I only had mini choc chips and they worked fine too!
    Thanks for sharing this amazing recipe!!!
    -Amy

    Reply
    • brandi.doming@yahoo.com

      November 3, 2019 at 2:01 am

      Yay! Really happy to hear that Amy! So thrilled you loved these!

      Reply
  11. Heather

    November 4, 2019 at 5:17 pm

    5 stars
    This is probably my favorite cookie recipe. I keep the recipe in a special place in my kitchen drawer for fast access. Sometimes I do omit the coconut flakes depending on my pantry supplies. I love to make these and keep some on hand in my fridge for a snack through the week. 🥰

    Reply
  12. Jade

    November 6, 2019 at 1:00 pm

    5 stars
    This is the best cookie recipe I have ever made, vegan, grain-free or otherwise. Omg. My family ate all the cookies before I could get to them once they were in the cookie jar. Saved forever!! Thank you 😀

    Reply
    • Jade

      November 6, 2019 at 1:01 pm

      5 stars
      I had to make some subs since I ran out of maple syrup- 1 tbs of coconut sugar, 1 tbs of almond milk. Also used tapioca starch. Worked out perfectly despite the changes 🙂

      Reply
    • brandi.doming@yahoo.com

      November 8, 2019 at 1:49 am

      This is amazing to hear Jade, wow, thank you! And that was a really tiny sub so it wouldn’t affect the outcome, so yay!

      Reply
  13. Marilyn

    November 27, 2019 at 12:39 am

    5 stars
    Love baking with almond flour and these cookies are great. I added some chopped walnuts just because I could and I was able to make about 16 cookies. Will double the recipe next time as these don’t last long. Thanks for such an easy, quick and yummy recipe.

    Reply
    • brandi.doming@yahoo.com

      November 27, 2019 at 2:25 am

      So glad you loved these!!

      Reply
  14. Apeksha

    January 21, 2020 at 6:04 pm

    Any substitute for maple syrup?

    Reply
    • brandi.doming@yahoo.com

      January 21, 2020 at 6:17 pm

      agave

      Reply
  15. Amy C.

    May 31, 2020 at 11:48 pm

    5 stars
    Have been craving a coconut/chocolate cookie that had more of a soft texture and, WOW…did this hit the spot! After I placed most of the ingredients in the bowl, I realized I only had about 60 grams of maple syrup; thankfully, agave to the rescue for the remaining sweetener needed. It turned out absolutely perfect!

    Thank you, Brandi, for the amazing recipes (both on your blog and cookbook), I use both quite frequently and am always pleased.

    Reply
    • brandi.doming@yahoo.com

      June 1, 2020 at 11:09 pm

      Yay Amy! Thank you so much for the kind words!!

      Reply
  16. Mary Ann

    June 8, 2020 at 7:33 pm

    5 stars
    Another delicious cookie recipe. I doubled the recipe which yielded 33 beautiful chocolaty, crispy on the outside, chewy and gooey on the inside, cookies. I probably would have had more if I would have stopped eating the dough 🙂
    Thanks for sharing Brandi!

    Reply
  17. Nancy

    June 11, 2020 at 4:03 pm

    5 stars
    Non baker and not a vegan and these are amazing! Easy and fabulous.

    Reply
    • brandi.doming@yahoo.com

      June 12, 2020 at 3:03 am

      So awesome to hear!!

      Reply
  18. Christy

    June 19, 2020 at 1:27 pm

    5 stars
    I tripled the batch recipe for my family of 5 and EVERYONE LOVED these cookies! Excellent, thanks!

    Reply
    • brandi.doming@yahoo.com

      June 29, 2020 at 2:22 am

      Woohoo, thrilled to hear that!

      Reply
  19. DIANNE

    July 10, 2020 at 12:16 am

    These are fantastic! I made them just as directed except subbed organic cacao powder for the unsweetened cocoa powder. Using my small cookie scoop, packed tightly, then pressed down with damp fingers, the cookies did not spread, so I could easily fit 10-12 on the baking sheet. Thanks for a fabulous recipe! Oh, I added 48g of chopped pecans the second time and those are great, too.

    Reply
  20. Veronika Kovacs

    July 18, 2020 at 7:06 pm

    Can’t wait to try this recipe! Are you using blanched ground almond meal or the de-oiled type of almond flour? I am in England and we only call the de-oiled almond flour flour, everyrhing else like ground almonds are just almond meal.
    Many thanks.

    Reply
    • brandi.doming@yahoo.com

      July 18, 2020 at 10:03 pm

      Hi! Using blanched almond flour, definitely not defatted or de-oiled. The cookies need the fat.

      Reply
  21. Tess

    October 30, 2020 at 2:59 am

    These are fantastic cookies, super easy to make and irresistible when cooled. These will be going into high rotation in my kitchen. Thanks so much for the easy delicious recipe. They remind me of a light macaroon, less sweet though. I love the chewy texture when they cool. Thank you for sharing!

    Reply
  22. Serena

    November 30, 2020 at 6:08 am

    5 stars
    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 😊

    Reply
    • brandi.doming@yahoo.com

      November 30, 2020 at 6:10 am

      That’s so wonderful to hear!!

      Reply
  23. Dawn

    January 9, 2021 at 1:10 am

    5 stars
    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.

    Reply
  24. kathi

    January 29, 2021 at 12:24 am

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      January 29, 2021 at 12:39 am

      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!

      Reply
  25. Mary

    February 4, 2021 at 7:48 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      February 10, 2021 at 10:05 pm

      That is so awesome, thank you for the feedback Mary!

      Reply
  26. Jennifer

    February 12, 2021 at 2:26 am

    5 stars
    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.

    Reply
  27. Layan

    February 22, 2021 at 8:53 pm

    5 stars
    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!

    Reply
    • Layan

      February 22, 2021 at 8:54 pm

      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!

      Reply
    • brandi.doming@yahoo.com

      February 22, 2021 at 9:26 pm

      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!

      Reply
  28. LINDSAY M

    March 10, 2021 at 2:00 am

    5 stars
    LOVED THESE, SO TASTY. WILL DEFINITELY MAKE THEM AGAIN!

    Reply
    • brandi.doming@yahoo.com

      March 10, 2021 at 6:04 pm

      So glad, thank you Lindsay!

      Reply
  29. JD

    March 29, 2021 at 8:20 pm

    5 stars
    Fantastic recipe, delicious cookie! (Rather addictive, but in the very best way!)

    Reply
    • brandi.doming@yahoo.com

      March 30, 2021 at 7:09 am

      thank you JD!

      Reply
  30. Hannah

    April 13, 2021 at 9:43 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      April 14, 2021 at 6:12 am

      Yay, that is amazing to hear!

      Reply
  31. Caroline

    April 16, 2021 at 2:25 am

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      April 17, 2021 at 12:34 am

      Awww this makes me happy, thank you Caroline!

      Reply
  32. Debbie

    June 2, 2021 at 7:13 pm

    5 stars
    These cookies are delicious! So chocolatey and full of flavour! Soft inside, crunchy on the edges. The perfect texture. Another amazing recipe!

    Reply
    • brandi.doming@yahoo.com

      June 3, 2021 at 12:02 am

      yay thank you Debbie!

      Reply
  33. Mary N

    June 12, 2021 at 12:02 am

    5 stars
    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!!!

    Reply
  34. Tina

    June 25, 2021 at 8:02 pm

    5 stars
    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.

    Reply
  35. Jamie

    July 15, 2021 at 4:15 am

    5 stars
    Delicious!!!

    Reply
  36. Cathy

    October 28, 2021 at 4:22 am

    5 stars
    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,

    Reply
  37. Rose

    December 14, 2021 at 9:52 pm

    5 stars
    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.

    Reply
  38. Sherril

    April 21, 2022 at 11:30 pm

    Can these be made without coconut? Is there something that should replace it?

    Reply
    • brandi.doming@yahoo.com

      April 23, 2022 at 6:51 pm

      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.

      Reply
  39. Laura Spinosi

    April 26, 2022 at 11:53 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      April 27, 2022 at 6:29 pm

      I’m so happy my cookie recipes are your go-to Laura, thank you for the kind review!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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