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
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
I made these for non vegan friends..they love it and requested I bring to a grill out. Love how you put instructions with measurements!!!! Thank you! So much easier
I followed the recipe to the latter and the batter was very dry and crumbly?
Hi Emma, sorry to hear you had trouble! But something is definitely off because the batter should not be dry or crumbly at all. Did you add the maple syrup? The batter is very moist so something was left out or mis-measured. This recipe has over 70 5 star ratings from readers bc it works well. I test my recipes meticulously before I ever post them. I see you are in the UK, so perhaps the cups you used are different than here, this is why I recommend following my gram weights with a kitchen scale so the results are accurate. Also, if it’s really cold there, that will affect the batter moisture level, but dry/crumbly is not correct.
I have now made these multiple times for multiple occasions and everyone loves them! I added orange zest to the recipe the first time I made them because it seemed like it would work well, & I had one on hand – it does! So that has been my modification every time.
That is amazing to hear Erin!
Just made this for the first time! THE best cookies ever! And SO easy! Seriously this is my new favorite! Thank you for the awesome recipe!
So happy you loved these!
I have made these a few times. The flavour is great but they have never spread out. I flatten them ..
no movement at all. Is there coconut oil? missing?
Definitely no oil missing. Are you using the gram weights I list. Could also be the almond flour brand. Some are fluffier than others and will make the batter more stiff/less loose so they won’t spread the same. Are you using the baking soda?
Could you make the “dough” a day ahead and keep in the refrigerator? want to make them for a party but won’t have a lot of time day of.
I’ve never tried that. It will probably work but the dough will thicken and absorb the liquid so I would let the dough come back to room temperature before baking or they may not spread well.
Those are the bomb !!!! So good , I love measuring all the ingredients so much easier , my mixe was a little bit dry I added some milk I got 10 cookies I reduced the chocolate to 1/4 cup because my coconut was sweet . I baked for 15 minutes I love crispy cookies they were perfect thank you !
Wonderful easy recipe! I’ve made these at least a half dozen times, and have followed the recipe to a T. Thanks!
Yay Jan!
Definitley loving these cookies! Excited to try more of your recipes as I’m on a new “whole food” diet. No gluten, dairy, egg, soy or corn. Been craving something sweet and this was perfect! And I had all the ingredients without having to go to the store! yum
I know these are meant to be vegan but would it mess up the recipe if I added an egg? My dough was really dry so wanted to make it more moist
Hi! The recipe is written to not include eggs (plus I’m vegan, so I don’t use eggs or test with them to know the results), so adding it would definitely alter the result. Hmmm, the batter should be moist and sticky. That doesn’t make sense that it would be dry. Did you change the flours or ingredients? Also, I’d suggest using my gram weights listed for accurate results (no need to compare to cups) because this will ensure the proper amounts are used so you end up with the right results.
These are wonderful! Crunchy on the outside and fudgy on the inside. Even my non-vegan non-glutenfree husband likes them so much he immediately asked for the recipe to share with a friend.
So happy you both loved these!!
I came across this recipe on Instagram in 2017/2018 it and was the recipe that introduced me to your fabulous blog! I just made them for my parents for the first time and my mom said, and I quote, “Oh my god, oh my GOD, OH MY GOD! There is the perfect amount of everything in these!”. I also need to add that the original Vegan 8 cookbook is sitting opened next to the cookies since my dad is making something out of it for dinner tonight 🙂 It’s his go-to cookbook! We love your recipes so so so much!
That is awesome to hear! Thank you Molly!!
Amazing, best cookies I’ve ever had!
Aww yay!!
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.
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”.
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.
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!
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!
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.
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.
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,
Delicious!!!
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.
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 are delicious! So chocolatey and full of flavour! Soft inside, crunchy on the edges. The perfect texture. Another amazing recipe!
yay thank you Debbie!
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!