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) tapioca starch (or cornstarch if grain isn't an issue)
- 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
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!
Fantastic recipe, delicious cookie! (Rather addictive, but in the very best way!)
thank you JD!
LOVED THESE, SO TASTY. WILL DEFINITELY MAKE THEM AGAIN!
So glad, thank you Lindsay!
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!
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.
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!
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!
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.
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!!
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!
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.
Hi! Using blanched almond flour, definitely not defatted or de-oiled. The cookies need the fat.
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.
I tripled the batch recipe for my family of 5 and EVERYONE LOVED these cookies! Excellent, thanks!
Woohoo, thrilled to hear that!
Non baker and not a vegan and these are amazing! Easy and fabulous.
So awesome to hear!!
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!
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.
Yay Amy! Thank you so much for the kind words!!
Any substitute for maple syrup?
agave
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.
So glad you loved these!!
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 😀
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 🙂
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!
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. 🥰
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
Yay! Really happy to hear that Amy! So thrilled you loved these!
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!
Haha, yes, the batter is so addicting! They are amazing baked too, though!
Can you use anything besides almond flour? What chocolate do you use that’s dairy free?
Thx
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.
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!
I’m so glad you loved these Gwen, thank you so much for the lovely feedback!
Due to an almond allergy can you substitute almond flour in your fluffy pancakes?
Hi, I’m not sure which recipe you are referring to? This post is Cookies, which recipe?