Perfect little Coconut Chocolate Chip Cookies to enjoy with a cup of tea! These cookies are gluten-free, grain-free, vegan and paleo-friendly and this is a small batch recipe for 6-8 servings.
These chocolate chip coconut cookies are a contributing recipe from a friend of mine. She develops lots of gluten-free, vegan and paleo recipes and as I don’t often bake myself, I thought it would be a great addition to my dessert section. I’ll certainly be making these chocolate cookies over the Christmas holidays!
Coconut Chocolate Chip Cookies
Coconut and chocolate are a match made in heaven and works great in a cookie recipe. These are made with almond meal or flour, shredded coconut and unsweetened cocoa as well as chocolate chips, so they are chocolaty all through.
The texture is a little more crumbly than chewy as these are healthy-ish cookies with less sugar, fewer carbs and no dairy or eggs. Almond meal and shredded coconut keep it fairly soft without butter. Well suited to plant-based eaters and grain-free, gluten-free folk.
These chocolate chip coconut cookies are also super easy to make. Mix the batter, shape the cookies in your hands and bake on a tray. Be patient at the end and let them cool down completely if you can.
It’s a perfect, small-batch recipe so you won’t have too many cookies to be tempted by but you can, of course, double the ingredients. Freezer-friendly, too!
More Cookie & Chocolate Recipes
- Lemon Shortbread Cookies (Low-Carb, Gluten-Free)
- Golden Cookies (Low-Carb, Grain-Free)
- Soft & Chewy Gingerbread Cookies (Paleo, Gluten-Free)
- Healthy Chocolate Zucchini Cake
- Paleo Banana Chocolate Chip Muffins (with VIDEO)
Learn how to make yummy coconut chocolate chip cookies, perfect to enjoy with a cup of tea! These cookies are gluten-free, grain-free, vegan and paleo-friendly and this is a small batch recipe for 6-8 servings.
1 cup almond flour/almond meal
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch, arrowroot or tapioca starch/powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
6 tablespoons maple syrup
2–3 tablespoons water
1/4 cup dark chocolate chips (look for sugar-free sweetened ones)
Extra chocolate for melting on top (if you wish)
- Preheat the oven to 170 C / 340 F. Line a flat baking tray with parchment paper.
- Add almond flour, coconut, cocoa powder, cornstarch (or tapioca), salt and baking soda to a large bowl and mix well.
- Then add the vanilla, maple syrup, water, and chocolate chips and stir well until a thick, slightly sticky batter forms.
- Using a spoon (if the batter feels too sticky) or with your hands, shape the batter into round cookie balls and then flatten them slightly. They should also flatten a little more while cooking.
- Place on the parchment paper, leaving a little space between the cookies. Bake for 10-12 minutes at 170 C/ 340 F.
- Remove the tray from the oven and let the cookies cool down completely or for at least 10 minutes. Enjoy!
- These coconut chocolate cookies will keep for 5-6 days out of the fridge and longer if refrigerated. Store them in a Tupperware container for freshness.
- If you like to drizzle the cookies with a little melted chocolate, melt extra chocolate chips in a microwave or a small bowl over boiling or hot water and then drizzle on top. This step is optional and was done for presentation.
- Serving Size: 1 cookie
- Calories: 319
- Sugar: 16.9 g
- Sodium: 210.8 mg
- Fat: 15.2 g
- Saturated Fat: 8.5 g
- Carbohydrates: 30.1 g
- Fiber: 4.6 g
- Protein: 5 g
- Cholesterol: 0.4 mg
Keywords: Cookies, Coconut, Chocolate, Choc Chips, Gluten-Free, Vegan, Paleo