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!Print
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 brown rice syrup
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.
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