Coconut Chocolate Cookies Recipe | Dairy-Free, Soy-Free, Vegan

Not only is this Coconut Chocolate Cookies recipe dairy free, soy free and vegan… it’s also super easy to whip together and incredibly delicious! These are the PERFECT Coconut Chocolate Cookies for Holiday parties or late-night snacks (scroll below for recipe)!

Vegan Coconut Chocolate CookiesThis week on The Edgy Veg I tried making Vegan Snickerdoodles since so many of you requested it, but I failed miserably after 3 batches, and I’m not going to give you a recipe I hate. I think I just hate the taste of a sugar cookie tossed in cinnamon sugar… unpopular opinion, but hey- it is what it is!

Anywhoooo… instead, I made a recipe for Toasted Coconut Chocolate Cookies that are obviously vegan, and also soy-free & dairy-free for those looking for cookie recipes that are freaking DELICIOUS and everyone can enjoy them despite dietary restrictions!

This vegan coconut chocolate cookies recipe is a simple take on the Girl Guide Samoas Cookies; a chewy, toasted coconut cookie, drizzled in chocolate with a hint of caramel flavour. I’m so happy with this recipe! THEY ARE SO YUMMY!

Toasted Coconut Chocolate CookiesPS: If you want more vegan cookie recipes, check out my list of vegan cookie recipes here.

To me, the holidays are all about making cookies and baked goods for friends and family during the holidays. These chewy cookies get their caramel flavour from finely chopped dates. It’s amazing how similar dates taste to caramel. Since vegan caramel is hard to come across, I have been substituting it with with dates in baking since I can remember. It sounds insane- but trust me on this one.

This coconut chocolate cookies recipe is perfect since it makes roughly 12 cookies! Enough to share with others during the holidays, for a bake sale, or just for yourself… I mean, I made them for myself haha

Watch How To Make These Coconut Chocolate Cookies

Heat oven to 350F. Line two baking sheets with baking mats or parchment paper. To toast coconut, heat in a dry saucepan until lightly browned. They can go from brown to burned quickly, so remove from heat as soon as golden and let cool.

In a large bowl, beat vegan butter, sugar, almond milk, flax, and vanilla with a hand mixer or stand mixer until smooth. Sift in flour, baking soda, and salt. Fold in toasted coconut and chopped dates. Using a tablespoon, measure out cookies and place 2 inches apart on baking sheet. Flatten down each cookie and bake for 8 minutes, until bottoms are light brown. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.

While cookies are cooling, melt chocolate chips in a double boiler. Stir in coconut oil. Turn off heat and let sit for a minute to cool down enough to handle comfortably. Have lined baking sheets cooled in the fridge and remove when cookies are cooled and ready to be chocolate-d. Dip each cookie with chocolate.

Give each cookie some stripes of chocolate using a spoon to drizzle. Let set in fridge until chocolate is firm and enjoy.

Coconut Chocolate Cookies RecipeCOCONUT CHOCOLATE COOKIES (Dairy Free, Soy Free, Vegan Recipe)

5.0 from 1 reviews
Coconut Chocolate Cookies Recipe | Dairy-Free, Soy-Free, Vegan
 
Prep time
Cook time
Total time
 
This vegan coconut chocolate cookies recipe is similar to the Girl Guide Samoas Cookies but is veganized into a chewy toasted coconut cookie drizzled in chocolate with a hint of caramel flavour. I'm so happy with this recipe!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 cookies
Ingredients
Instructions
  1. Heat oven to 350F. Line two baking sheets with baking mats or parchment paper
  2. To toast coconut, heat in a dry saucepan until lightly browned. They can go from brown to burned quickly, so remove from heat as soon as golden and let cool.
  3. In a large bowl, beat vegan butter, sugar, almond milk, flax, and vanilla with a hand mixer until smooth.
  4. Sift in flour, baking soda, and salt.
  5. Fold in toasted coconut and chopped dates.
  6. Using a tablespoon, measure out cookies and place 2 inches apart on baking sheet.
  7. Flatten down each cookie and bake for 8 minutes, until bottoms are light brown.
  8. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. While cookies are cooling, melt chocolate chips in a double boiler. Stir in oil.
  10. Turn off heat and let sit for a minute to cool down enough to handle comfortably.
  11. Have parchment-line baking sheets cooled in the fridge and remove when cookies are cooled and ready to be chocolate-d.
  12. Dip each cookie's bottom into the melted chocolate.
  13. Let the cookies firm in fridge for a few minutes.
  14. Then, using a spoon, drizzle chocolate over top of each cookie in a zigzag motion.
  15. Allow them to set in fridge until chocolate is completely firm.
 

You guys must try this vegan Coconut Chocolate Cookies recipe. You will love them! Once you try it, come back and leave me a comment below with your feedback and star rating! You can also find me on social media. Be sure to tag me @edgyveg and #theedgyveg so I don’t miss your post!

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One Comment

  • Ryan Woods says:

    These bottom chocolate dipped cookies were sooo good. Definitely ate a batch for myself and made some for friends based on your youtube video!

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