Spache the Spatula

Coconut Double-Chocolate Cookies (Vegan)

Cookies, specifically chocolate chip cookies, are my first, true baking love. They are the first treats I ever learned to bake myself, and they hold a special place near and dear to my heart.
These particular cookies are by no means a traditional chocolate chip cookie (that recipe can be found HERE), but man are they addictively tasty! These cookies come together really quickly, and their chewy texture and rich flavor will leave you and your taste-testers questioning how on Earth these are vegan (seriously).
The coconut oil adds a coconut flavor that is subtle enough not to overpower the cookie, but deepens the overall taste of it in an intriguing manner. Make sure you have a glass on milk on hand (be it cow, soy, almond, etc.), because these babies are ULTRA chocolatey, in the best possible way.

Coconut Double-Chocolate Cookies (Vegan)
recipe from here
ingredients:
  • 1/2 cup unrefined coconut oil, not in liquid form
  • 2/3 cup dark brown sugar
  • 8 ounces semi-sweet (vegan) chocolate, chips or chopped, divided
  • 3 tbsp ground flax
  • 6 tbsp warm water
  • 2 tsp pure vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  1. Preheat oven to 325 degrees. Line baking sheet with a silicone baking mat or parchment paper; set aside.
  2. In a small bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and coconut oil and beat well.
  4. Combine the water and flax and set aside to gel.
  5. Put the half the chocolate in a microwave-safe bowl and heat in the microwave in 30-second-intervals until melted; allow to cool for a minute.
  6. Add the gelled flax, melted chocolate, and vanilla to the coconut oil/sugar and beat until incorporated.
  7. Slowly add in the flour mixture and beat on low speed until combined. Stir in the remaining chocolate.
  8. Scoop 1-2 tablespoon-sized mounts onto your prepared baking sheet. Bake for 10-12 minutes. Allow to cool on the baking sheet for a bit before transferring to a wire baking rack to cool further.
   

5 Responses to “Coconut Double-Chocolate Cookies (Vegan)”

  1. Anonymous — April 27, 2011 at 11:17 am

    In line 2 there is a comma between cocoa and powder that makes it seem as if they are two separate ingredients.

  2. Anonymous — April 27, 2011 at 11:18 am

    These cookies are amazing. Chewy, flavorful, and thick. We added mint & white chocolate chips along with chocolate chunks, and I'm about to eat them all.

  3. Rachael — April 27, 2011 at 11:31 am

    Glad you liked them and your additions sound AMAZING! I will certainly have to try that! Also, thanks for the heads up on my typo 😉 I should really learn to proof-read

  4. HealthNut — May 11, 2012 at 12:55 pm

    You say to melt the chocolate but you never say if the 8 oz of chocolate is to melt or to put in at the end before you scoop them to bake. You also do not say when to add the vanilla. Would you please modify your recipe? Thank you.

  5. Rachael — May 12, 2012 at 5:24 pm

    Thanks for bringing this to my attention! I have updated the recipe.

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