With only a few simple ingredients, you’ll have these chewy, chocolate coconut cookies in minutes.
Today, I’m excited to share with you this recipe for Chocolate Coconut Cookies! They’re super easy to make and taste absolutely yummy…the coconut toasts right up around the outsides of the cookies so you’re left with a delicious toasted coconut and rich chocolate cookie! You’re going to have to try them for yourself and see.
This recipe is simple, requiring just 7 ingredients and under 30 minutes from start to finish (because no one likes to wait much longer for cookies).
Another perk? These chocolate coconut cookies are naturally sweetened with coconut sugar, and instead of butter I used coconut oil instead. They’re also infused with cacao powder (not to be confused with cocoa) for that extra healthy, chocolate-y twist. To finish these off, I thought it would be a little fun to add some fresh berry jam in the center and “boy” was I right. I already love the coconut & chocolate combination but when you get a subtle bite of berries mixed in, it’s almost refreshing.
I guess you could say this is a chocolate cookie with a healthy twist.
Vegan & Gluten-free
While your recipe is printing, feel free to check out some of our other cookies like these amazing Theatre Cookies (Chocolate Chip Popcorn Cookies), Chocolate Chip Cookie Dough & if you’re a red velvet fan, these Chocolate Dipped Red Velvet Cookies are the bomb! If you’re wanting another coconut/chocolate combo, check out these No Bake Oatmeal Cookies from Gluten-free on a Shoestring or Coconut Flour Cookies from Texanerin.
Cookie Recipe HERE!
Chocolate Coconut Cookies
You're going to love these chewy, coconut & chocolate cookies made from a few simple ingredients. Not too sweet but perfect for dessert or breakfast.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 2 cups unsweetened coconut shreds
- 1/4 cup cacao powder
- 1/2 cup gluten-free flour
- 1/2 cup brown rice syrup
- blackberry jam
Preheat oven to 350°Combine all the ingredients, except jam, in a large bowl. Using a wooden spoon, mix together well and form into a large ball. Divide into 16 equal balls and place on baking sheet. Press down gently in the center of each one to create a small indent then fill with a small spoonful of jam. Bake 12-15 minutes or until edges are crisp and cookie is set. Let cool before eating.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please see my FULL DISCLOSURE POLICY for more details.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
PIN for Later
For the newest, delicious, allergy-friendly foods, you can find Allergylicious on Facebook , Instagram & Pinterest . I’d love to see your awesome remakes, so be sure to #allergylicious so I can find them!
Strength and Sunshine says
Always a fan of the chocolate coconut combo
Chrystal @ Gluten-Free Palate says
Oh, yum! They look super tasty. And I love how easy they are to make.
Alisa Fleming says
I can’t believe how few ingredients these have Nicole! I also love that you paired blackberry jam and chocolate.
Hey Alisa! Yes, so few ingredients but lots of flavor & texture. The jam for sure is one of my favorite additions. I just love the all things berries & chocolate.
Amanda Kanashiro says
These look amazing! I never would have thought to add the jam!
Thanks Amanda. They are really good (you should check out Lindsey Lee & Co on Instagram and see her delicious remake). The jam just makes them a little more fun 🙂
Lindsey Willson says
Really great recipe! I’d love to make these today! I wonder if I have brown rice syrup. Love your photos!!!
Thanks Lindsey & glad you messaged me on IN with your question (I saw it faster there). But if you or anyone else is without Brown Rice Syrup, you can use real maple syrup or even agave. Honey is also an option if you are not vegan.
I am assuming you mean 1/2 CUP brown rice syrup?
Nicole Dawson says
Oh my goodness! Yes, and I made sure to note that too! Thank you