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!
Recipe type: Dessert
Cuisine: American
Serves: 12 cookies
  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.
Recipe by The Edgy Veg at